Turbo Air RBDO-23U 55 Inch Electric Radiance Deck Oven 3 Tiers with Temperature Control

The Turbo Air RBDO-23U Radiance Deck Oven is a commercial-grade electric oven designed for medium-volume bakery and foodservice operations. Featuring three cooking tiers, this deck oven provides robust temperature control with independent top and bottom heating elements per deck, supporting US pan sizes (18"x26"). Its microprocessor heating control ensures precise temperature maintenance, while a clear see-through window allows for easy monitoring during baking processes. Built with durable materials, it is ideal for high-traffic bakeries, pizzerias, and catering kitchens seeking reliable performance and consistent results in a professional setting.

Turbo Air RBDO-23U Features

The Turbo Air RBDO-23U Radiance Deck Oven is equipped with three tiers, each capable of holding two trays, facilitating simultaneous baking of multiple products. The unit's temperature regulation system offers independent control of top and bottom elements for optimal baking conditions, complemented by overheat protection sensors for safety. Its sturdy construction includes stainless steel components, ensuring long-term durability and ease of maintenance. The see-thru glass window enhances workflow by enabling operators to monitor baked goods without opening the doors. Designed for seamless integration into busy commercial kitchens, it supports efficient throughput and consistent baking performance.

• Capacity: 3 tiers, 2 trays per deck
• Durability: Heavy-duty stainless steel exterior and interior
• Ease of Maintenance: Removable panels and integrated sensors simplify cleaning
• Versatile Use: Suitable for baking bread, pizzas, or pastries in fast-paced kitchens
• Workflow Efficiency: Independent top/bottom heat control streamlines baking processes

Ideal for mid-volume bakery production or catering operations requiring precise temperature control and reliable baking performance.

Turbo Air RBDO-23U Technical Specs

The Turbo Air RBDO-23U deck oven operates on a 220-volt, three-phase power supply with a current draw of 34 amps, supporting 60Hz frequency. It features three decks, each with internal dimensions suitable for US pan sizes (18"x26"). The oven’s construction includes a stainless steel exterior and interior, with overall dimensions of approximately 55.13" width, 36.63" depth, and 76" height, weighing 1,180 lbs. Its overheat protection sensors enhance safety, while microprocessor-based controls maintain precise temperature regulation. The unit is ETL-Sanitation and cETLus listed, ensuring compliance with safety and sanitation standards. The oven's cooling is air-cooled, with a robust design supporting continuous operation in high-demand kitchens. The configuration supports efficient workflow for baking bread, pizza, or pastries with consistent results, thanks to independent temperature control and high-quality materials.

• Electrical Requirements: 220V, 60Hz, three-phase, 34 amps
• Cooling Method: Air-cooled
• Construction & Finish: Stainless steel exterior and interior
• Dimensions: 55.13" W x 36.63" D x 76" H
• Weight: 1,180 lbs
• Temperature Range: Robust temperature control for optimal baking conditions
• Product Capacity: 3 decks with 2 trays per deck, supporting standard US pans
• Sanitation Compliance: ETL-Sanitation and cETLus listed

• Electrical compatibility: Designed for 220V power supply in three-phase configuration
• Installation clearance: Requires sufficient airflow and clearance for venting and maintenance
• Floor Mounting: Suitable for placement on standard bakery or kitchen floors
• Control accessibility: Microprocessor controls for precise temperature management
• Cleaning routine: Removable panels and sensor checks ease maintenance

What is a commercial deck oven ?

A commercial deck oven is a specialized baking appliance designed for high-volume food production with multiple levels for simultaneous baking. Featuring independent temperature controls and durable construction, it is typically installed in bakeries, pizza shops, or foodservice facilities to ensure consistent, professional-quality baked goods. The Turbo Air RBDO-23U Radiance Deck Oven is an example of a deck oven with three tiers supporting standard US-sized pans, suitable for productivity in medium-volume bakery environments, with precise temperature regulation and safety features for continuous operation.

Top deck ovens for bakery and foodservice operations

High-performance deck ovens like the Turbo Air RBDO-23U are built for reliable, consistent baking in bakery and pizzeria settings, supporting moderate throughput. Manufactured by Turbo Air, RBDO-23U offers a three-tier configuration optimized for medium-volume baking, ideal for commercial kitchen workflows. Its robust construction and independent heat controls make it suitable for various baked products, supporting kitchen efficiency in bakery, café, and catering environments.

• Operation in medium-volume bakery and hospitality kitchens
• Designed for commercial bakery, pizza, and pastry production
• Support for standard US pan sizes (18"x26") with multiple tiers
• Built for durability and safety in demanding foodservice environments
• Perfect for kitchens requiring precise temperature control and workload management

Why Choose Turbo Air RBDO-23U ?

The Turbo Air RBDO-23U stands out among deck ovens for its robust stainless steel build, three-tier capacity, and independent top and bottom temperature controls. Its safety features and efficient airflow design support continuous operation, making it ideal for high-demand bakery and foodservice kitchens. The oven’s straightforward maintenance and precise controls improve operational efficiency, ensuring consistent baking results with minimal downtime.

• Compact footprint: Fits well in constrained bakery spaces
• Self-contained design: No external venting needed for easy installation
• Restaurant-ready performance: Ensures consistent bake quality in busy settings
• Heavy-duty construction: Supports daily professional use over years
• Independent heat controls: Precise baking adjustments for diverse products