Elevate kitchen throughput without sacrificing bake quality. This electric double-deck stone oven handles continuous production while maintaining even heat distribution for consistent crust and crumb. Designed for bakery and commercial kitchens, the unit combines robust construction with precise temperature control to support sustained, professional baking operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Doyon 4T-2-E and cool both decks before cleaning. Remove racks and sweep crumbs, then scrub stone surfaces with a nylon brush and warm water; avoid solvents. Wipe exterior with a mild detergent and non-abrasive cloth. Clean vents and drip trays to prevent grease buildup and fire risk. Flush condenser coils and check seals for wear. Dry all surfaces thoroughly before reconnecting power. Regular cleaning prevents contamination, saves energy, and reduces repairs.#@@#Additional Info#@#The Doyon 4T-2-E Electric Artisan Stone Double Deck Oven features two independent decks, 208 volts, and 10,000 watts for consistent baking.#@@#General Info#@#Description #@#
Elevate kitchen throughput without sacrificing bake quality. This electric double-deck stone oven handles continuous production while maintaining even heat distribution for consistent crust and crumb. Designed for bakery and commercial kitchens, the unit combines robust construction with precise temperature control to support sustained, professional baking operations.
#@@# Double Deck#@#
Each deck offers independent controls, allowing simultaneous baking at different temperatures. Operators can adjust settings per deck to optimize production of bread, pastries, and proofed items without cross-contamination of heat profiles.
#@@# Stone Hearth#@#
The artisan stone hearth stores and radiates heat evenly, producing uniform browning and stable internal loaf structure. Bakers gain predictable results for repetitive production runs, reducing rejects and saving ingredient costs.
#@@# High Power#@#
A 10,000-watt electrical system delivers rapid recovery and stable setpoints under heavy load. Kitchens maintain scheduled batches during peak service without noticeable temperature sag, enabling reliable throughput.
#@@# 208 Volt#@#
Designed for 208 volts operation, the oven integrates with common commercial electrical infrastructure. Facilities planning benefits from straightforward installation and consistent power draw documentation for electrical compliance.
#@@# Commercial Build#@#
The unit uses heavy-gauge stainless panels and reinforced framing to withstand continuous use in food service environments. Maintenance teams can access components via service panels to limit downtime and extend equipment life.
#@@# Certifications Included#@#
Certified to CSA and listed for sanitation and safety standards, the oven meets regulatory requirements for commercial kitchens. Managers can document compliance more easily during inspections and purchasing audits.
#@@#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 and chamber insulation monthly; tighten terminal connections and replace worn gaskets for uniform bake profiles. Remove stone decks and sweep residual flour after each shift; vacuum ventilation paths weekly to prevent hotspots. Calibrate thermostat quarterly with a traceable thermometer and document readings. Flush condensate traps and check drainage lines for clogs. Lubricate door hinges and control linkages with food-grade lubricant per CSA guidelines.