• Stainless steel construction
• 37.5″ wide baking surface
• Accommodates (2) 18″ x 26″ sheet pans
• Up to 4 decks can be stacked
• 8″ (204 mm) standard deck height
• Digital electronic control board
• Automatic steam injection system
• Retractable doors included

Description

The Doyon 2T1 Artisan 56″ 1-Chamber Electric Stone Deck Pizza Oven is a foundation for high-quality artisan baking and pizza production in any commercial bakery or restaurant. Engineered to replicate the conditions of traditional hearth ovens, utilizing a 1″ thick refractory stone deck that ensures even, consistent heat transfer for products like crusty breads, pastries, and pizzas. The modular design of the 2T series allows operations to stack up to 4 decks high, maximizing vertical capacity while maintaining a consistent footprint of approximately 56″ W.

The oven chamber functions features a digital electronic controller, providing complete operational control over the baking environment. This level of granular control is crucial for handling multiple different products simultaneously across stacked decks or accommodating varying product requirements throughout a shift.

The oven chamber provides a practical capacity, holding 2 standard 18″ x 26″ sheet pans per deck, loaded from the front. For specialized artisan baking, a self-contained steam injection system is included on each deck. This feature gives crusty breads the perfect combination of a crisp exterior and a soft interior crumb. The entire unit is constructed for continuous use and is the ideal solution for commercial businesses that rely on consistent, high-volume production of specialty baked goods.

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