Stop compromising throughput for quality. This triple-deck electric stone oven delivers consistent thermal performance across three independent baking chambers, enabling continuous production without seasonal variation in output. Operators gain precise control over bake conditions while maintaining sturdy construction suited for high-use kitchens and bakeries.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool before cleaning. Remove crumb trays and scrape loose debris. Use a mild alkaline oven cleaner and a non-abrasive pad to clean stone decks and chamber surfaces; follow cleaner label for dwell time. Rinse surfaces thoroughly with potable water and dry with clean cloths. Clean vents and fan guards to prevent grease buildup and fire risk. Inspect seals and replace when worn to maintain efficiency and pass CSA/inspection standards.#@@#Additional Info#@#The Doyon 1T-3-E Electric Artisan Stone Triple Deck Oven has three controlled decks with a 15000-watt, 208 volts system, 35.75" width, and 46.89" height, supporting bakery throughput and meeting CSA, CE, and ETL certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for quality. This triple-deck electric stone oven delivers consistent thermal performance across three independent baking chambers, enabling continuous production without seasonal variation in output. Operators gain precise control over bake conditions while maintaining sturdy construction suited for high-use kitchens and bakeries.
#@@# Stone Hearth#@#
The stone hearth provides even heat distribution and sustained surface temperature for uniform crust development across batches. Operators achieve consistent product placement and color control without frequent repositioning.
#@@# Independent Deck Controls#@#
Each deck includes separate temperature and timer settings, allowing simultaneous production of different items at optimal conditions. Bakeries conserve oven real estate and reduce cycle conflicts during peak service periods.
#@@# High Electrical Capacity#@#
The unit operates at 208 volts and draws 15,000 watts, supplying rapid recovery and stable baking environments under load. Facilities should verify electrical service compatibility to ensure uninterrupted operation.
#@@# Robust Construction#@#
The steel cabinet, combined with heavy-duty components, supports continuous daily use and simplifies service access. Technicians can perform routine maintenance without disassembling critical oven sections.
#@@# Certification Compliance#@#
The oven meets CSA and CE certifications and carries an ETL sanitation listing, confirming electrical safety and cleaning standards for commercial kitchens. Managers can document compliance during inspections and audits.
#@@# Compact Footprint#@#
With a width near 35.75 inches, a depth of 46.5 inches, and a height of 46.89 inches, the unit fits into standard bakery lines while offering triple-deck capacity. Kitchen planners preserve floor space and integrate the oven with mixers, proofer cabinets, and work tables.
#@@#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 monthly and tighten electrical connections to maintain the Doyon 1T-3-E Electric Artisan Stone Triple Deck Oven’s reliability. Clean stone decks after cool-down using a scraper and vacuum dust; avoid water contact with insulation. Calibrate thermostats quarterly and log temperature differentials. Lubricate door hinges with food-grade lubricant and replace worn gaskets to prevent heat loss. Verify 208 volts supply and test safety interlocks per CSA and ETL guidelines.