Stop sacrificing capacity for control. This electric artisan stone deck oven delivers consistent heat distribution and robust power for continuous production in bakeries, restaurants, and institutional kitchens. Operators will find predictable performance that supports repeatable results across batches.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove racks and stone; brush crumbs and vacuum debris. Clean interior with a mild detergent solution and a soft cloth, avoiding abrasive pads that damage surfaces. Rinse with clean water and dry thoroughly. Degrease exterior and control panel with a non-abrasive cleaner. Inspect door seals and hinges; tighten or replace worn parts. Clean vents and remove grease to reduce fire risk and extend equipment life. Follow CSA and ETL sanitation guidelines.#@@#Additional Info#@#Doyon 1T-1-E Electric Artisan Stone oven offers a 208 volts, 5,000-watt baking chamber with stone hearth for even heat. It measures 35.75" wide by 15.63" high by 46.5" deep, weighs 675 pounds, and has CE, CSA, and ETL listings.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This electric artisan stone deck oven delivers consistent heat distribution and robust power for continuous production in bakeries, restaurants, and institutional kitchens. Operators will find predictable performance that supports repeatable results across batches.
#@@# Size Optimized#@#
The oven occupies a compact footprint with a width of 35.75 inches, depth of 46.5 inches, and height of 15.63 inches, enabling installation in tight production lines. Facilities gain productive floor use while maintaining sufficient deck surface for sheet pans and artisan loaves.
#@@# Stone Baking Surface#@#
A dedicated stone deck provides thermal mass for even crust development and moisture retention, producing consistent bake profiles for bread and pastry. Teams benefit from improved product appearance and texture without complex manual adjustments.
#@@# Electrical Capacity#@#
Designed for 208 volts and 5000 watts, the unit integrates with typical commercial electrical systems and sustains steady heat output during extended runs. Maintenance crews will appreciate simplified electrical requirements and reduced load variability.
#@@# Single Deck Design#@#
The one-deck configuration concentrates heat control and simplifies workflow for focused baking operations and specialty runs. Chefs gain rapid access for loading and unloading, which reduces handling time and improves throughput.
#@@# Regulatory Compliance#@#
The oven carries CE and CSA marks and holds ETL sanitation listing, confirming conformity with recognized safety and hygiene standards. Purchasing managers can document compliance for institutional kitchens and reduce approval friction.
#@@# Durable Construction#@#
Engineers designed the cabinet and baking chamber for frequent use and straightforward cleaning, supporting long service intervals and consistent operation. Operators can expect reliable structural integrity and reduced downtime over the equipment lifecycle.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements weekly and confirm 208 volts supply stability to prevent thermal inconsistencies. Clean interior stone and chamber after each bake cycle using a stiff brush and vacuum to remove crumbs and ash. Calibrate thermostat quarterly and verify watt draw at 5000 watts to detect faults. Lubricate hinges and check door seal compression monthly. Document maintenance actions and replace worn gaskets to sustain consistent performance.