Doyon JA28_208/60/3 72 Inch Electric Convection Oven Stainless Steel 4 Decks
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- Footprint and configuration support efficient kitchen layout
- Capacity accommodates 28 standard 18"x26" pans
- Thermostatic controls ensure precise temperature regulation
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The Doyon JA28_208/60/3 Jet-Air Convection Oven Electric Quadruple Oven is a commercial-grade cooking appliance designed for high-efficiency operation in professional kitchens. As a multi-deck convection oven, it features four stainless steel decks with a total capacity to accommodate 28 standard 18"x26" pans, making it suitable for mid-volume restaurant service, bakeries, and institutional foodservice operations. Equipped with an integrated steam injection system utilizing shot and pulse functions, this oven enhances baking and roasting precision. Its reversing two-speed fan system ensures uniform heat distribution across decks, while programmable controls and a delay timer optimize workflow management. The model’s full view glass doors, interior lighting, and stainless steel construction facilitate easy monitoring and durability during continuous operation. With a full size, stacked configuration and advanced features, this unit offers reliable performance for demanding commercial environments.
The Doyon JA28_208/60/3 Jet-Air Convection Oven provides four stainless steel decks with a capacity for 28 pans, ideal for moderate throughput foodservice establishments. Its integrated steam injection system allows precise moisture control, while the reversing fan ensures even baking. Programmable controls and delay timers streamline operations, reducing labor efforts. The stainless steel interior and exterior enhance durability and ease cleaning, making maintenance straightforward. Casters facilitate mobility within the kitchen, supporting flexible workflow management, and the full view glass doors enable quick monitoring without door opening. This model is engineered for consistent, restaurant-ready performance in busy commercial kitchens.
Designed for bakeries, restaurants, and large-scale foodservice operations requiring reliable, versatile convection baking.
The Doyon JA28_208/60/3 model operates on a three-phase electrical system with a voltage of 208V, a frequency of 60Hz, and a total wattage that supports robust performance for commercial use. The unit’s self-contained refrigeration system is not applicable, as it is a full-electric convection oven integrated with advanced steam injection capabilities for moisture control. The overall weight of this stacked, four-deck oven is approximately 1,975 lbs, with dimensions of 72 inches in width, 49.25 inches in depth, and 73 inches in height, designed for standard-sized kitchen installations. Built with stainless steel interior and exterior finishes, it withstands rigorous commercial use while maintaining hygiene standards. The control panel features thermostatic controls for precise temperature regulation, with operation temperature ranges suitable for baking, roasting, and steaming processes. The oven’s high-quality construction ensures consistent outputs and longevity in demanding foodservice environments.
Electrical Compatibility: Designed for 208V three-phase power for consistent operation
Clearance & Ventilation: Requires adequate airflow and space for proper ventilation
Installation Considerations: Reinforced flooring due to weight and proper electrical hookup required
Utility Connections: Power and steam injection systems integrated within standard kitchen parameters
Operational Environment: Suitable for enclosed, climate-controlled cooking areas for optimal performance
A commercial convection oven is a high-capacity cooking appliance used in professional kitchens to bake, roast, and steam food evenly. Specifically, the Doyon JA28_208/60/3 Jet-Air Convection Oven Electric Quadruple Oven features four decks with stainless steel construction, integrated steam injection, and advanced fan systems for uniform heat distribution. Installed in foodservice settings such as bakeries, restaurants, and institutional kitchens, this oven supports high-volume output and precision cooking. Its robust design, programmable controls, and mobility options make it suitable for operations requiring consistent, restaurant-quality results for diverse menu needs and batch cooking.
Optimized for moderate-throughput kitchen environments, the Doyon JA28_208/60/3 offers reliable performance with its four decks, integrated steam system, and stainless steel durability, suitable for bakery and restaurant applications. This model exemplifies professional-grade commercial kitchen equipment, supporting efficient operation in busy foodservice settings.
Compared to other commercial convection ovens, the Doyon JA28_208/60/3 stands out with its quadruple deck design, integrated steam injection, and reversing fan system, ensuring consistent baking results. The stainless steel construction enhances longevity and simplifies maintenance, while programmable controls enable precise operation management. Its mobility with casters allows flexible placement in busy kitchens, increasing operational efficiency without sacrificing durability or performance.
Product Description
Certifications
ETL US & Canada Listed
The item meets or exceeds ETL safety standards as well as those set by Canada and the U.S.
NSF Listed
The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.
Certifications
From the manufacturer
