Doyon SRO1E_240/60/1 55 Inch Electric Rack Oven Single Rack with Touchscreen Control
Delivery to:
- Optimized footprint for space-efficient installations
- Supports precise humidity via pulse steam injection
- Uniform heat distribution with high-performance heating
- View More Details
Best Price Guarantee
Best Price Guarantee
Secure Shopping
Secure Shopping
The Doyon SRO1E_240/60/1 Signature Rack Oven Electric (1) Single Rack Capacity is a commercial-grade roll-in oven designed for high-efficiency baking applications within professional foodservice environments. This electric rack oven features a compact yet robust construction, optimized for installations demanding reliable temperature control and uniform heat distribution. Equipped with a touchscreen interface, interior lighting, and a front-mounted control panel, it simplifies operation in busy kitchens. Its end-loaded design accommodates a single rack capacity, making it ideal for mid-volume bakery production, catering, or restaurant settings seeking consistent baking performance. The unit’s specifications include a model number SRO1E_240/60/1, with dimensions of approximately 55 inches in width, 51 inches in depth, and 100.88 inches in height, and a weight of 3,900 lbs. The oven's stainless steel construction enhances durability and ease of cleaning, while its integrated features such as a standard Type II hood and reversible door support versatile kitchen workflows. Notably, this model incorporates shot or pulse steam injection for precise humidity control, contributing to superior baking outcomes, all powered by a high-performance electric heating system.
The Doyon SRO1E_240/60/1 Signature Rack Oven is engineered for professional bakeries and commercial kitchens requiring precise and consistent baking capability. Its touchscreen control enables intuitive operation and easy recipe management, while interior lighting assists in visual monitoring. Designed with stainless steel for durability, it supports end-loaded operation optimized for single rack capacity, suitable for establishments with moderate throughput. The variable airflow and reversible door facilitate workflow flexibility, and the integrated steam injection enhances product moisture content during baking. Its self-contained electric heating system ensures uniform heat distribution across the single rack, reducing hot spots and improving product quality.
Ideal for mid-volume commercial bakeries and restaurant baking stations.
The Doyon SRO1E_240/60/1 signature rack oven operates on a three-phase electrical supply, with specifications including a voltage of 240V, frequency of 60Hz, and a total power input of approximately 56893 USD including heated wattage. Its self-contained electric heating system provides uniform heat distribution with an energy use profile of multiple kilowatts per hour, supporting efficient baking cycles. The unit’s construction utilizes stainless steel for the interior and exterior, ensuring longevity and ease of maintenance. Operating temperature ranges comfortably within typical bakery needs, supporting temperatures suitable for a wide variety of baked goods. Dimensions are 55 inches wide, 51 inches deep, and 100.88 inches tall, with a shipping weight of 3,900 lbs, facilitating industrial kitchen integration. Features include interior lights for product monitoring, and a standard Type II hood for ventilation compliance. Maintenance involves routine cleaning via disassembly with accessible panels, while the unit’s durable materials and advanced features support high durability in demanding foodservice environments.
For installation, consider adequate clearance for airflow and ventilation, electrical connections matching specifications, and easy access for cleaning and maintenance routines to sustain performance and hygiene standards.
A commercial roll-in oven is a heavy-duty baking appliance designed for high-volume production environments, enabling the loading and unloading of full-size racks through hinged or sliding doors. The Doyon SRO1E_240/60/1 model functions as an electric roll-in oven, primarily installed in bakery kitchens or large foodservice facilities. It supports precise temperature control, humidity management via pulse steam injection, and uniform heat distribution across a single rack capacity, making it suitable for bakery, catering, and quick-service restaurant operations. The unit’s specifications, including dimensions of approximately 55 inches wide, and its stainless steel construction, ensure durability and consistent performance needed for demanding commercial applications. It is often used to produce a variety of baked goods requiring reliable heat and moisture control, such as bread, pastries, and casseroles, within mid-volume production workflows.
A robust and reliable electric roll-in oven built for bakery and foodservice operations seeking consistent, high-quality baking. The Doyon SRO1E_240/60/1 supports moderate throughput with precise humidity and temperature control, ideal for professional kitchens with efficient baking workflows.
Compared to similar commercial ovens, the Doyon SRO1E_240/60/1 stands out for its durable stainless steel build, advanced touchscreen controls, and versatile steam injection system. Its robust construction and integrated features deliver consistent baking results, streamline operation, and reduce maintenance downtime, making it a preferred choice for professional foodservice environments seeking reliable, restaurant-ready equipment.
Product Description
Certifications
ETL US & Canada Listed
The item meets or exceeds ETL safety standards as well as those set by Canada and the U.S.
NSF Listed
The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.
Certifications
From the manufacturer
