Stop compromising output for energy use. This electric artisan stone four-deck oven delivers consistent baking performance while reducing energy consumption with an integrated Ecomode energy miser and governor. Operators achieve precise temperature control up to 600°F across four independently controlled decks, enabling simultaneous production without cross-deck variability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool fully. Remove trays and loose debris; sweep crumb pans and vacuum vents. Mix mild detergent with warm water (use gallons or liters as needed), apply with a non-abrasive pad, and rinse surfaces thoroughly. Clean stone hearths with a scraper and brush; avoid harsh chemicals. Wipe control panels with a damp cloth. Inspect seals and vents; tighten or replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Doyon 1T-4-E Electric Artisan Stone Oven features four stone hearth decks, programmable controls, steam injection, and 600°F max. It has ETL-Sanitation, cETLus certifications, 208 volts, 20,000 watts, and weighs 2,200 pounds.#@@#General Info#@#Description #@#
Stop compromising output for energy use. This electric artisan stone four-deck oven delivers consistent baking performance while reducing energy consumption with an integrated Ecomode energy miser and governor. Operators achieve precise temperature control up to 600°F across four independently controlled decks, enabling simultaneous production without cross-deck variability.
#@@# Stone Hearth#@#
Independent stone hearth decks provide stable thermal mass that preserves oven spring and crust formation. Bakers maintain consistent bake profiles for artisan breads and hearth-style products by using the stone surface to retain and radiate heat evenly across pans.
#@@# Deck Control#@#
Programmable control per deck allows operators to set distinct temperature and time profiles for each deck. Chefs optimize throughput by running different products concurrently while maintaining repeatable results that reduce waste and rework.
#@@# Steam Injection#@#
Self-contained steam injection per deck delivers targeted moist heat for crust development and oven spring. Teams achieve reliable steam cycles without external boilers, simplifying installation and improving uptime for high-volume schedules.
#@@# Element Configuration#@#
Independent upper and lower deck elements provide precise heat distribution and allow rapid recovery after loading. Kitchen staff adjust element balance to manage browning and bottom coloration for diverse product lines.
#@@# Capacity Design#@#
Each deck accepts one pan with an 8-inch deck height standard, enabling tall loaf and specialty pan production within a compact footprint. Managers plan batch sizes and staging knowing each deck supports full-height products without compromising clearance.
#@@# Construction Standards#@#
Included heavy-duty legs and casters support a 2200-pound unit with robust mobility and stable leveling for busy kitchens.
#@@#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 verify independent upper and lower deck operation to prevent uneven baking. Clean stone hearths after cool-down using a brush and vacuum; avoid water that may crack stones. Flush self-contained steam injectors monthly to remove mineral deposits; use a 1:10 vinegar solution and rinse thoroughly. Lubricate heavy duty legs and casters quarterly and tighten fasteners. Verify programmable controls and electrical connections at 208v before each shift.