Doyon CA6X_208/60/3 43 Inch Electric Convection Oven with Rotating Rack

The Doyon CA6X_208/60/3 CAX Series Electric Single Oven with Rotating Rack is a commercial-grade convection oven designed for efficient baking operations in professional foodservice environments. This full-sized unit features a durable stainless steel exterior with a single deck accommodating (6) 18" x 26" pans. Equipped with a reversing fan system and programmable touchscreen controls, it ensures uniform heat distribution and precise operation. The inclusion of a steam injection system enhances baking quality, making it ideal for bakery, pastry, and restaurant applications. Its technical specifications include a width of 43.63 inches, depth of 53.38 inches, height of 36.75 inches, and a weight of 825 lbs, providing robust performance for medium-volume use. Manufactured in the USA, this oven combines high durability and advanced functionality to meet the demands of professional kitchens.

Top Doyon CA6X_208/60/3 Features

The Doyon CAX Series Oven features programmable controls, reversing fan system, and steam injection, optimized for consistent baking results in commercial bakeries and restaurants. Its stainless steel construction ensures long-term durability, while the rotating rack enhances workflow efficiency. Easy-to-maintain components facilitate quick cleaning, and its capacity suits moderate baking throughput. Designed for installation in professional kitchens, it supports high-quality output and streamlined operation.

• Capacity: (6) 18" x 26" pans for high-volume baking
• Material: Stainless steel exterior for corrosion resistance
• Control: Programmable touchscreen for precise adjustments
• Performance: Reversing fan system for even heat circulation
• Ease of maintenance: Full view glass doors simplify cleaning and monitoring

Ideal for bakery operations and mid-volume foodservice facilities requiring reliable baking performance.

CA6X_208/60/3 Technical Specs

The Doyon CA6X_208/60/3 is a commercial convection oven powered at 208V, with a 60Hz frequency, three-phase power supply, and a total amperage of approximately 60A, consuming around 12 kWh per hour during operation. Its construction features stainless steel front and sides, with dimensions of 43.63 inches in width, 53.38 inches in depth, and 36.75 inches in height. The oven weighs 825 lbs, with a NSF and cETLus certification ensuring compliance with commercial kitchen standards. It includes a steam injection system, reversing fan, programmable controls, and a single deck designed for professional baking environments. The unit is designed for easy cleaning and maintenance, with full view glass doors, and is compatible with standard baking pans. Its operating temperature range covers typical baking needs, ensuring consistent results across various recipes.

• Electrical requirements: 208V, 60Hz, three-phase, approximately 60A, 12 kWh/hour
• Cooling method: Air-cooled for efficient heat dissipation
• Construction: Stainless steel exterior for durability
• Dimensions: 43.63" W x 53.38" D x 36.75" H
• Weight: 825 lbs for structural stability and stable operation
• Control system: Programmable touchscreen interface for precise duty cycle management
• Safety & sanitation: NSF and cETLus listed, easy-to-clean glass doors and interior surfaces

• Electrical hookup must be compatible with 208V, three-phase power supply.
• Proper ventilation and airflow clearance are necessary for optimal operation.
• Steam injection line installation supports moisture control during baking.
• Floor space should allow at least 3 inches of clearance for maintenance access.
• Connection to standard bakery pans (18" x 26") required for full capacity usage.
• Installation requires appropriate electrical panels and ventilation guidelines.

What is a commercial convection oven

A commercial convection oven is a heavy-duty baking appliance designed for professional foodservice settings, providing uniform heat distribution through a fan-assisted system. The Doyon CA6X_208/60/3 model is an electric convection oven with a rotating rack system, suitable for bakery, pastry, and restaurant applications. It features programmable controls, steam injection, and stainless steel construction, making it ideal for medium-volume baking operations in facilities such as bakeries, hotels, and institutional kitchens. This unit supports precise temperature control and efficient workflow, accommodating (6) 18" x 26" pans for high-capacity output during typical daily production.

Top commercial convection ovens for bakery and restaurant operations

Designed for medium-volume bakery and foodservice kitchens, Doyon CA6X_208/60/3 offers high durability, precise baking, and efficient workflow with professional features. Manufactured by Doyon, it’s suitable for installations requiring consistent results and operational reliability in commercial environments.

• Operation for bakery and restaurant baking workflows
• Compact footprint suited for commercial kitchen spaces
• Ideal for bakery, pastry, and food preparation stations
• Moderate throughput for busy foodservice environments
• Supports baking, roasting, and humidity-controlled cooking

Why Choose Doyon CA6X_208/60/3?

Compared to similar commercial convection ovens, this model utilizes robust stainless steel for longevity, a versatile steam injection system, and programmable touchscreen controls for precise operation optimization. Its rotating rack enhances workflow efficiency and consistent baking results, offering a balance of durability and advanced features tailored for professional kitchens. The non-slip glass doors facilitate monitoring and maintenance, reducing downtime and ensuring high sanitation standards.

• Self-contained unit with built-in steam injection for moisture control
• Designed with durable stainless steel construction for commercial longevity
• Rotating rack system enhances uniform baking and workflow
• Programmable controls streamline routine baking processes
• Compact size with full-size capacity supports mid-volume operations