Doyon JA12SL_208/60/1 38 Inch Dual Electric Convection Oven with Integrated Steam Injection

The Doyon JA12SL_208/60/1 Jet-Air Convection Oven is a professional-grade electric dual oven designed for high-volume commercial foodservice operations. Featuring two full decks with stainless steel interiors and exterior finishes, this model offers a capacity for 12 standard 18"x26" pans, making it suitable for baking and cooking in bakeries, restaurants, and institutional kitchens. Equipped with a reversing two-speed fan system and integrated steam injection (shot and pulse), it optimizes airflow and humidity for consistent results. Thermostatic controls, a delay timer, and full-view glass doors with interior lighting facilitate precise management and monitoring of cooking processes, ensuring efficiency and sanitation with easy maintenance. Its robust construction and advanced features support demanding production schedules, making it a reliable choice for professional culinary environments requiring versatile high-capacity convection baking.

Top Doyon JA12SL_208/60/1 Features

The Doyon JA12SL_208/60/1 convection oven provides reliable dual cooking with stainless steel construction, integrated steam injection, and programmable controls tailored for moderate- to high-volume kitchens. Its side-loading design offers efficient workflow, while the two decks accommodate multiple preparations simultaneously. Built for durability and ease-of-use, it suits bakery, culinary training, and institutional foodservice settings needing consistent oven performance.

• Dual decks with stainless steel interior and exterior for durability
• Integrated steam injection with shot and pulse modes for moisture control
• Reversing two-speed fan system enhances airflow uniformity
• Side-loading design supports efficient baking workflow
• Programmable controls with delay timer for precision operation

Ideal for medium-volume baking and roasting in commercial kitchens requiring precise temperature control and humidity management.

JA12SL_208/60/1 Technical Specs

The Doyon JA12SL_208/60/1 convection oven operates on a standard electrical supply of 208V, 60Hz frequency, single-phase power, drawing approximately 35 amps at a total wattage of around 7,280 W. It features a self-contained, air-cooled cooling system and stainless steel interior finish for enhanced durability and sanitation. The oven measures 38.38 inches in width, 37.63 inches in depth, and 73 inches in height, with a shipping weight of approximately 820 lbs. The unit includes two stacked decks with a capacity to hold twelve 18"x26" pans. Its control system utilizes thermostatic controls with programmable timing, and doors are equipped with large full-view glass panels and interior lighting for monitoring. Constructed with corrosion-resistant stainless steel, it is suitable for demanding daily operations, supporting consistent temperature ranges and easy cleaning routines. The product’s NSF and cETLus approvals ensure safety and hygiene compliance in professional kitchens.

• Electrical requirements: 208V, 60Hz, single-phase, 35 amps, 7,280 W
• Cooling method: Air-cooled
• Construction: Stainless steel interior and exterior
• Dimensions: 38.38" W x 37.63" D x 73" H
• Capacity: 12 pans (18"x26") per deck
• Food safety: Stainless steel surfaces compatible with standard cleaning routines
• Temperature range: Operating temperature suitable for baking and roasting
• Control type: Thermostatic with programmable timer
• Weight: 820 lbs (product)

What is a commercial convection oven?

A commercial convection oven is a heavy-duty cooking appliance designed for high-volume baking and roasting in professional kitchens. It typically features multiple decks, advanced airflow systems, and precise temperature controls to ensure consistent results. Installed in bakeries, restaurants, and institutional foodservice facilities like the Doyon JA12SL_208/60/1, these ovens support large throughput and uniform cooking across decks, making them ideal for mid- to high-volume production needs.

Top commercial convection ovens for foodservice establishments

High-capacity, durable, and versatile, Doyon convection ovens like the JA12SL_208/60/1 are built for moderate workload restaurants, bakeries, and institutional kitchens requiring reliable performance and efficient workflow. Their robust construction, integrated steam, and precise controls optimize throughput and food quality in busy foodservice environments.

• Operation type — suitable for bakery and restaurant applications
• Kitchen setting — ideal for compact commercial spaces
• Foodservice category — optimal for baking, roasting, and reheating
• Workload qualifier — designed for moderate throughput
• Use case — supports multi-deck baking and high-volume production

Why Choose Doyon JA12SL_208/60/1?

Compared to standard convection ovens, the Doyon JA12SL_208/60/1 offers dual decks with stainless steel durability, integrated steam injection, and programmable controls tailored for professional foodservice. Its sturdy build and advanced airflow facilitate consistent baking, while efficient side-loading supports streamlined workflows. This model enhances operational efficiency and food quality in commercial kitchens and bakeries, making it a reliable, restaurant-ready option.

• Offers a self-contained, dual-deck configuration for high output
• Constructed from high-grade stainless steel for longevity
• Includes integrated steam injection for moisture-sensitive baking
• Designed with side-loading for easy operation in tight spaces
• Fosters consistent baking results for mid-volume kitchens