Doyon SRO1E_208/60/3 55 Inch Electric Rack Oven with Touchscreen Control

The Doyon SRO1E_208/60/3 Signature Rack Oven is an industrial-grade electric oven designed for high-efficiency commercial baking environments. Built by Doyon Baking Equipment (Middleby), this roll-in style oven features a single rack capacity suitable for mid-volume bakery operations, institutional kitchens, and foodservice establishments requiring precise temperature control and consistent results. Its end-loaded configuration facilitates easy loading and unloading, while the touchscreen control interface ensures intuitive operation. The interior lighting offers enhanced visibility for monitoring baking progress, and a front-mounted panel allows for straightforward maintenance. Equipped with a standard type II hood and variable air speed with adjustable airflow, this model optimizes airflow management for even baking. The reversible door, along with shot or pulse steam injection, supports diverse baking applications. Crafted from stainless steel, it ensures durability and sanitation, making it a reliable choice for demanding commercial applications.

Top Doyon SRO1E_208/60/3 Features

The Doyon SRO1E_208/60/3 Signature Rack Oven is engineered for efficient operation in busy foodservice settings, combining advanced touchscreen controls with durable stainless steel construction. Its single rack capacity and end-loaded design streamline workflow, while features like interior lighting and reversible doors enhance ease of use. The variable airflow and pulse steam injection enable precise baking control, suitable for baking bread, pastries, or other baked goods at scale.

• Capacity: Single rack for streamlined baking throughput
• Material: Heavy-duty stainless steel for corrosion resistance
• Ease of Maintenance: Front-mounted control panel simplifies servicing
• Application: Suitable for mid-volume bakery production lines
• Workflow Integration: Reversible door and adjustable airflow optimize baking consistency

Ideal for mid-volume commercial bakeries and foodservice operations seeking reliable, technician-friendly baking equipment.

SRO1E_208/60/3 Technical Specs

The Doyon SRO1E_208/60/3 is configured for efficient energy use with a three-phase electrical supply operating at 208V and 60Hz, suited for standard commercial kitchen wiring. It features a self-contained air-cooling system, ensuring consistent temperature regulation without external connections. The oven's construction from robust stainless steel supports long-term durability and sanitation, while interior dimensions are optimized to accommodate standard baking racks, with a height of 100.88 inches, width of 55 inches, and depth of 51 inches. Weighing approximately 3,900 pounds, it handles rigorous daily operation. The unit offers straightforward cleaning with accessible interiors, and its NSF and cETLus certifications confirm compliance with essential safety and sanitation standards. Operational max temperature reaches a level suitable for advanced baking tasks, and integrated interior lighting allows monitoring without opening the door. Its modular design integrates seamlessly into existing kitchen workflows requiring disciplined baking control and high reliability.

• Electrical Requirements: 208V, 60Hz, three-phase, 56893 USD
• Cooling Method: Air-cooled
• Construction & Finish: Stainless steel exterior and interior
• Dimensions: 55" W x 51" D x 100.88" H
• Weight: 3,900 lbs (product weight)
• Max Operating Temperature: Designed for high-temperature baking applications
• Sanitation & Safety: Stainless steel construction, NSF, cETLus certified

• Electrical Compatibility: Requires 208V three-phase electrical connection
• Installation Space: Allocates clearances for ventilation and maintenance access
• Drainage & Ventilation: Integrated ventilation requirements for optimal airflow
• Workload Expectations: Supports moderate bakery production workflows
• Cleaning Routine: Requires disassembly for thorough sanitation, interior accessible for maintenance
• Workflow Integration: Fits seamlessly into bakery line with standard-sized racks and load/unload ease

What is a commercial oven Electronic Roll-In ?

A commercial oven electric roll-in is a heavy-duty baking appliance designed for high-volume foodservice operations, featuring a self-contained heating system and user-friendly touchscreen controls. The Doyon SRO1E_208/60/3 is a roll-in oven with a single rack capacity, ideal for bakery environments, institutional kitchens, or large-scale food production lines. It supports precise temperature management and advanced baking techniques, including pulse steam injection and adjustable airflow, optimized for consistent results. Installed in professional foodservice settings, this oven is suitable for baking bread, pastries, and other baked goods, making it ideal for maintaining performance during demanding daily workloads.

Top Commercial Oven Electric Roll-In for Bakery and Foodservice Operations

Designed for reliable mid-volume baking, the Doyon SRO1E_208/60/3 features durable stainless steel construction and advanced control features, perfect for professional bakery and institutional environments requiring precise and consistent baking operation.

• Operation Type — medium-volume bakery production
• Kitchen Setting — commercial bakery and high-capacity kitchens
• Foodservice Category — bakery, pastry, and large-scale food prep
• Workload Qualifier — moderate throughput with efficient workflow
• Use Case — consistent baking of bread, pastries, and other baked goods

Why Choose Doyon SRO1E_208/60/3

Comparing this model to other commercial ovens, the Doyon SRO1E_208/60/3 stands out with its durable stainless steel build, user-friendly touchscreen interface, and versatile features like pulse steam injection and reversible door. Its high-quality construction and advanced airflow management provide reliable, consistent results, reducing baking times and operational complexities while supporting sanitation standards and ease of maintenance.

• Self-contained design minimizes external connections and simplifies setup
• Stainless steel construction ensures long-term durability and safety
• Reversible doors improve workflow flexibility in tight kitchens
• Advanced airflow and steam injection optimize baking quality
• Compact footprint for seamless integration into existing bakery lines