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Catalogs
Doyon
Artisan Stone Deck ovens 2T

Artisan Stone Deck ovens 2T

Product catalog summary

Overview: The document provides detailed specifications and features of Doyon's Artisan Stone Deck Ovens, designed for baking artisan-style crusty breads with thick, crispy crusts and soft interiors. These ovens are suitable for a variety of baked goods including breads, pastries, cookies, pies, cakes, and pizzas.

Key Features:

Constructed in one piece with up to four oven chambers, each with independent digital electronic control boards.
Available chamber heights: 6”, 8”, 10”, or 12”.
Capacity for 1 to 4 pans per chamber, with a maximum of 16 pans or 32 hearth breads.
1” thick refractory stone decks and individual steam injection systems for each chamber.
Low amperage operation and high-quality thermal insulation to prevent heat loss.
Optional proofer available for 1-3 chambers.
ETL, NSF, and CE listed with a two-year parts and one-year labor warranty.

Optional Features:

European style proofers with varying pan capacities.
Low profile proofers for 3-chamber configurations.
Available in 240V 1Ph and 480V 3Ph electrical configurations.

Temperature Ranges:

Low: 250 to 350°F (120 to 175°C)
Medium: 350 to 425°F (175 to 250°C)
High: 425 to 575°F (250 to 300°C)

Model Specifications:

1T: 1 baking chamber, dimensions 15 5/8” x 35 3/4” x 46 1/2”, electrical 5 kw/14 A.
2T: 2 baking chambers, dimensions 15 5/8” x 54 1/2” x 46 1/2”, electrical 6.5 kw/18 A.
3T: 3 baking chambers, dimensions 15 5/8” x 73” x 46 1/2”, electrical 8.3 kw/23 A.
4T: 4 baking chambers, dimensions 15 5/8” x 73” x 52 1/4”, electrical 9.3 kw/26 A.

Additional Information: The document includes detailed dimensions for each model, recommended chamber heights for different types of baked goods, and notes on water inlet connections and pressure requirements. It also provides contact information for Doyon and Nu-Vu, including phone numbers and email addresses.

Catalog excerpts

BAKING EQUIPMENT SPECIALISTS www.doyon.qc.ca • www.nu-vu.com ARTISAN STONE DECK OVENS or the artisan baker, Doyon offers the best choice for baking Old-World artisan-style crusty breads offering thick, crispy crusts with a soft yet hearty inside. v perfect heat distribution v utstanding steam injection system gives o you complete control over your oven chamber v erfect choice for a variety of breads, p pastries, cookies, pies, cakes, pizzas and much more v ix & match deck heights for versatility m Baking Possibilities!

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ARTISAN STONE DECK OVENS FEATURES & BENEFITS • Built in one piece with up to 4 oven chambers • Oven may have 4 different baking chamber heights: 6” (152 mm) or high 8” (203 mm), 10” (254 mm) or 12” (305 mm) • Chambers capacity of 1, 2, 3 or 4 pans • 1” (25 mm) thick refractory stone decks • s many as 16 each - 18” X 26” (457 mm X 660 mm) pans or up to A 32 each - 1 lb (454 g) hearth breads • ndividual self-contained steam injection system included I • Digital electronic control board independent for each chamber: - Baking temperature and time - ndependent temperature regulation for bottom, top...

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4T (4 pans - 2 deep, 2 wide) (Shown with optional Proofer) Note: A water softener system with a minimum flow rate of 3 gpm is needed. ARTISAN OVEN BAKING CHART CONTROL SETTINGS Small Pastry, Bagel, Pie, Pizza and Sheet Cake Small to Medium Bread more/less 14 oz/400gr, Bagel, Croissant, Pizza Medium to Large loaf of Bread 18oz/500gr to 35oz/1kg Recommended chamber Height Water inlet connection and pressure Large Loaf of Bread more then 35oz/1kg RECOMMENDED TEMPERATURE RANGE FOR PRODUCT Low temperature range MEDIUM temperature range HIGH temperature range Pastry, Croissant, Danish, Muffin, Cookie,...

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ARTISAN STONE DECK OVENS MODEL EXTERIOR DIMENSIONS INTERIOR DIMENSIONS ELECTRICAL STANDARD BAKING CHAMBER EXTERIOR DIMENSIONS HEIGHT(B) INTERIOR DIMENSIONS ELECTRICAL STANDARD BAKING CHAMBER EXTERIOR DIMENSIONS INTERIOR DIMENSIONS ELECTRICAL STANDARD HEIGHT(B) COVER BAKING CHAMBER EXTERIOR DIMENSIONS INTERIOR DIMENSIONS ELECTRICAL STANDARD HEIGHT(B) COVER BAKING CHAMBER A = Unit Width B = Chamber Height C = Stand or Proofer Height Approximate Crated Weight (Per oven chamber) To calculate the height of your oven, take the height of the appropriate stand (C), add the height of the chambers (B),...

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