Doyon 4T2_220/60/3 73 Inch Electric Artisan Stone Double-deck Oven 4 Pans

The Doyon 4T2_220/60/3 Artisan Stone Double-deck Oven is a commercial-grade electric oven designed for high-performance baking environments. It features dual baking decks with stone hearths, providing superior heat retention and even cooking. Equipped with programmable controls on each deck, maximum operation temperature of 600°F, and independent upper and lower deck elements, this unit ensures precise temperature management essential for artisan bread and specialty baking. Its self-contained steam injection per deck supports optimal crust development, making it ideal for bakery, pizzeria, and catering applications requiring consistent high-volume output and durable construction.

Top Doyon 4T2_220/60/3 Features

The Doyon 4T2_220/60/3 Artisan Stone Double-deck Oven offers precise temperature control, independent deck heating, and a robust stone hearth for artisan baking. Its side load design simplifies operation, while heavy-duty stainless steel construction ensures durability. The programmable controls allow for tailored bake cycles, and heavy-duty legs with casters facilitate mobility and ease of maintenance in busy commercial kitchens.

• Artisan stone hearth decks promote even heat distribution during baking
• Electric operation with independent deck elements allows precise temperature zones
• Heavy-duty stainless steel structure provides longevity in demanding environments
• Programmable control per deck enables custom bake settings for efficiency
• Side load design with retractable doors simplifies access and cleaning in high-volume workflows

Perfect for bakery or restaurant operations with continuous baking needs.

4T2_220/60/3 Technical Specs

The Doyon Artisan Stone Double-deck Oven operates on 220V electrical requirements suitable for dedicated kitchen circuits, with a three-phase power system delivering approximately 12.5 kW of wattage. Its self-contained steam injection enhances food quality and consistency, while its construction features stainless steel interior and exterior finishes with glass-paneled hinged doors. The oven measures 73" wide, 54.25" deep, and 31.26" high, with a weight of 1,700 lbs, designed for both durability and ease of cleaning. It is built with NSF, CE, and ETL-Sanitation approvals, ensuring food safety and sanitation compliance. The unit includes heavy-duty legs with casters for mobility, and its operation caters to medium-volume bakery and foodservice environments.

• Electrical Requirements: 220V, 3-phase, 12.5 kW power consumption
• Cooling Method: N/A—self-contained design
• Refrigeration Type: Not applicable
• Production Capacity: Capable of baking multiple pans concurrently on two decks
• Construction & Finish: Stainless steel interior and exterior with glass doors
• Temperature Range: Up to 600°F maximum
• Dimensions: 73" W x 54.25" D x 31.26" H
• Weight: 1,700 lbs
• Technology & Features: Programmable control, independent deck heaters, steam injection, heavy-duty casters
• Cleaning & Maintenance: Hinged glass doors, stainless steel surface for simple cleaning, disassembly for access

Electrical connection requirements— dedicated 220V, three-phase power supply

Clearance and airflow— sufficient space for ventilation and maintenance access

Plumbing or steam connection— for self-contained steam injection system

Floor mounting— equipped with heavy-duty legs and casters for mobility and stability

Installation considerations— adequate electrical circuit, ventilation space, and workspace clearance

What is a commercial oven?

A commercial oven is a high-capacity cooking appliance designed for restaurant, bakery, or foodservice use, capable of operating continuously to produce consistent, high-quality baked products. The Doyon 4T2_220/60/3 Artisan Stone Double-deck Oven is a professional-deck-type oven with dual baking chambers featuring artisan stone hearths, suitable for mid-volume baking operations. Installed in bakery kitchens or pizzeria stations, this oven is optimal for producing artisan bread, pizzas, and specialty baked goods with uniform temperature control and steam injection, making it ideal for demanding culinary environments requiring durable and precise baking equipment.

Top commercial bakery ovens for bakery and foodservice facilities

Designed for medium-volume bakery and restaurant settings, the Doyon 4T2_220/60/3 offers robust build quality, independent control zones, and self-contained steam for consistent baking. Its durable stainless steel construction and artisan stone hearths make it suitable for professional baking workflows. This deck oven provides reliable performance in bakery operations, ideal for high-quality bread, pizza, and pastry production.

• Operation Type — suitable for bakery and pizzeria kitchens
• Kitchen Setting — ideal for commercial bakery outlets and foodservice environments
• Foodservice Category — suited for artisan bread, pizza, and pastry baking
• Workload Qualifier — supports moderate throughput with durable performance
• Use Case — perfect for continuous baking applications requiring uniform heat and steam control

Why Choose Doyon 4T2_220/60/3?

Why choose the Doyon 4T2_220/60/3 Artisan Stone Double-deck Oven over similar deck ovens? Its heavy-duty stainless steel construction, independent programmable decks, and artisan stone hearths ensure reliability, superior heat retention, and precise control for artisan baking needs. Its self-contained steam system enhances crust quality, while mobility features like casters provide flexibility in busy commercial kitchens, streamlining baking operations and maintenance routines.

• Enhanced heat retention with artisan stone decks ensures better crust development
• Independent deck controls optimize baking cycles for diverse products
• Durable stainless steel build withstands demanding commercial environments
• Mobility via casters simplifies repositioning and cleaning processes
• Self-contained steam injection system improves product consistency