Stop sacrificing throughput for consistent bake quality. This triple-deck, liquid-propane jet air countertop pizza oven delivers targeted heat and rapid recovery to support continuous production of 18" pizzas in high-volume settings. It provides 70,000 BTU across three 30" x 21" decks while maintaining visibility and interior illumination for precise baking.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow surfaces to cool. Remove crumbs from decks and vacuum loose debris. Wipe interior and glass doors with mild detergent and warm water; rinse and dry. Clean exterior stainless steel with non-abrasive cloth and approved cleaner. Inspect and clean burners and vents; clear grease from hood and fans to reduce fire risk. Check seals and knobs for wear. Run a test cycle before returning to service.#@@#Additional Info#@#Doyon PIZ3G-LP stainless steel countertop pizza oven features three 30" x 21" decks, each baking an 18" pizza, full-view doors, interior lights, liquid propane 70,000 BTU output, 120v, 3/4 HP, NSF and cETLus certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent bake quality. This triple-deck, liquid-propane jet air countertop pizza oven delivers targeted heat and rapid recovery to support continuous production of 18" pizzas in high-volume settings. It provides 70,000 BTU across three 30" x 21" decks while maintaining visibility and interior illumination for precise baking.
#@@# Triple Decks#@#
Three decks cook three 18" pizzas simultaneously, ensuring high output during peak times. Each deck measures 30" x 21" with a 4-3/4" cavity height, maximizing space for multiple pizza lines without increasing countertop area.
#@@# Jet Air Heating#@#
Forced jet air circulation evenly distributes 70,000 BTU across decks, eliminating cold spots and ensuring consistent crust texture and color. Rapid heat recovery minimizes temperature drops when loading pizzas, maintaining throughput and reducing cycle times.
#@@# Stainless Construction#@#
Durable stainless steel interior and exterior resist corrosion and simplify cleaning in institutional kitchens. Smooth surfaces and full-view glass doors allow product inspection without opening doors, preserving heat and set points.
#@@# Integrated Lighting#@#
Interior lights and full-view glass doors enable visual monitoring during baking, letting staff check doneness without interrupting operations. This ensures consistent quality and reduces rework.
#@@# Power and Controls#@#
The unit operates on 120 volts, draws 10 amps, and includes a 3/4 hp blower motor for airflow. NEMA 5-15P compatibility and 1-Ph electrical design simplify installation in commercial kitchens.
#@@# Compliance And Capacity#@#
Certified for safety and sanitation, this oven meets the standards required for schools, hospitals, and hospitality venues. Manufactured in the USA, it features a compact design with dimensions of 35.88" width and 45.25" depth. Weighing 610 pounds, it provides a robust solution for demanding operations.
#@@#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 burner ports weekly and remove debris using a soft brush to preserve consistent flame patterns. Clean interior surfaces after each service day with a nonabrasive detergent and warm water; rinse thoroughly and dry to prevent corrosion. Verify door gaskets for compression and replace when gaps exceed 1/8 inch. Lubricate hinges quarterly with food-grade lubricant. Schedule a certified technician annual inspection of gas connections and the thermostat calibration.
