Doyon SRO1E_240/60/3 55 Inch End Loaded Electric Rack Oven with Touchscreen Control

The Doyon SRO1E_240/60/3 Signature Rack Oven is a commercial electric roll-in oven designed for high-efficiency baking operations in professional foodservice environments. Equipped with a single rack capacity, it features end-loaded loading for streamlined workflow. The oven incorporates advanced touchscreen controls, interior lighting, and a front-mounted panel for intuitive operation. Its stainless steel construction ensures durability and ease of maintenance, while a standard type II hood facilitates efficient ventilation. The oven’s variable air speed with adjustable airflow, reversible door, and shot or pulse steam injection enable precise baking conditions. These features make the SRO1E_240/60/3 ideal for medium-volume bakery production, restaurant kitchens, and institutional foodservice applications demanding dependable performance and consistent results.

Top Doyon SRO1E_240/60/3 Features

The Doyon Signature Rack Oven offers precise bake control with touchscreen interface, stainless steel durability, and versatile steam injection. Its end-loaded design simplifies loading/unloading, while variable airflow maintains consistent baking environments. Built for moderate workloads, it supports efficient workflow in busy kitchens, ensuring reliable performance and ease of maintenance.

• Touchscreen control: Facilitates quick, accurate operation and recipe management
• Stainless steel construction: Ensures long-term durability and corrosion resistance
• Reversible door: Enhances versatility for space-constrained kitchens
• Variable airflow system: Optimizes baking uniformity across different recipes
• Interior lights: Improve visibility inside for monitoring during baking cycles

Ideal for bakery production lines, retail bakeries, and restaurant kitchens seeking reliable, high-quality baking equipment.

SRO1E_240/60/3 Technical Specs

The Doyon Signature Rack Oven model SRO1E_240/60/3 operates with a three-phase electrical system at 240 volts and 60 Hz, with a power draw of approximately 56893.0 watts. Constructed from 3900 lbs of durable stainless steel, it features a self-contained cooling system, ensuring operational stability. The oven’s dimensions are 55 inches wide, 51 inches deep, and 100.88 inches tall, suitable for installation in medium-sized commercial kitchens. Its operating temperature range accommodates most baking profiles safely, supported by interior lighting and easy-to-maintain components. The dual certification marks include NSF and cETLus, indicating high standards of sanitation and electrical safety. Designed for 24-hour production, it provides consistent heat delivery and steam injection for artisan and industrial baking needs.

• Electrical Requirements: 240 V, 3-phase, approximately 56893 W
• Capacity: Single rack capacity for continuous baking
• Construction: Stainless steel exterior and interior; corrosion-resistant materials
• Dimensions: 55" W x 51" D x 100.88" H
• Weight: 3900 lbs
• Safety Certifications: NSF and cETLus certified
• Temperature Range: Suitable for standard baking temperatures
• Steam Capabilities: Pulse and shot steam injection features
• Cooling Method: Air-cooled system for consistent performance
• Cleaning & Maintenance: Stainless steel surface eases cleaning, front access panels for routine service

1. Electrical Compliance: Requires dedicated 240V three-phase power supply with appropriate grounding
2. Ventilation: Standard Type II hood recommended for adequate exhaust
3. Floor Space: Needs sufficient clearance for door operation and airflow
4. Installation: Compatible with fixed or built-in kitchen layouts for optimal workflow integration
5. Steam Connection: Setup of pulse/shot steam injection for moisture control

What is a commercial rack oven?

A commercial rack oven is a specialized baking appliance designed for continuous operation in high-volume foodservice settings. It typically features a robust steel frame, multiple steam injection options, and large internal chambers to accommodate racks of baked goods. Installed in bakeries, restaurants, or institutional kitchens, the Doyon SRO1E_240/60/3 Signature Rack Oven supports medium throughput, offering consistent baking results, durable construction, and user-friendly controls essential for demanding bakery production and restaurant service environments.

Top commercial rack ovens for bakery and restaurant operations

Built for reliable performance, the Doyon SRO1E_240/60/3 excels in bakery kitchens and moderate-volume foodservice setups, offering durable stainless steel design, precise temperature control, and efficient workflow integration. Ideal for bakery production, retail outlets, and restaurants, it supports operation types with moderate throughput and high standards for product consistency and sanitation.

• Operation Type — suited for medium-volume bakery production
• Kitchen Setting — ideal for bakery and restaurant environments
• Foodservice Category — comprehensive baking solutions for commercial kitchens
• Workload Qualification — supports moderate throughput baking needs
• Use Case — suitable for baking bread, pastries, and convective cooking applications

Why Choose Doyon SRO1E_240/60/3?

Compared to other commercial rack ovens, the Doyon SRO1E_240/60/3 offers superior construction quality with stainless steel durability, advanced touchscreen controls, and versatile steam injection. Its end-loaded design streamlines bakery workflows, while the integrated ventilation and energy-efficient features reduce operational costs and sanitation concerns. This model delivers consistent baking performance tailored for diverse foodservice environments, enhancing operational efficiency and product quality.

• Self-contained, robust stainless steel construction enhances longevity
• Advanced touchscreen controls improve ease of operation and precision
• Versatile steam injection supports various baking profiles
• Compact footprint allows efficient use of kitchen space
• Reversible door simplifies space management and workflow