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The JA Series
from DOYON is known worldwide for its unique and patented
JET AIR SYSTEM (the air moves in one direction for 2.5
minutes, stops for 20 seconds than moves the other way
for 2.5 minutes resulting in a gentle velocity air flow
for exceptional baking results. This system will help you
bake faster and more evenly without having to turn your
pans at half of the baking time. (Ex: Competitors units
will bake only one side or unevenly (muffins blow over,
bakes only the outside, etc). Our competitors ovens allows
the air to move in one direction only. DOYON ovens will
bake better and your employees will continue preparations
without worrying about turning pans.
DOYON's outstanding
uniform steam injection system includes an electronic
timer which will give you a precise mist
everytime for a better quality product (crusty breads,
bagels, french baguettes, etc.). This superior steam
system will allow inexperienced employees to produce quality
products
with a minimum of training.
Features
- Outstanding steam shot and pulse injection system
- Ebake programmable control
- Exclusive patented reversing
fan system
- Two speeds fan
- Fan delay switch
- Compact space saving
unit
- High production oven
- Full view heat reflective thermos
glass doors
- Brightly lit
- Digital reminder timer
- Fully insulated, completely sealed
- Digital temperature
controllers and timer
- Temperature to a maximum of 500° F (260°C)
- Energy efficient electric or gas heating
(baking temperature reached in 15 minutes)
- Magnetic latches
- Door switch cut-off for fan blower
- Stainless steel inside and outside
- 3/4 HP motor
- One year parts and
labor limited warranty
Optional
- Stand with locking casters (JA6B)
- 4 legs
- Water softener system
- Gas quick disconnect kit (4' (1120 mm) flexible hose,
ball valve and securing device)
Versatility
Bread, rolls, buns, crusty breads, pastries, muffins,
cookies, cakes, pies, bagels, croissants, sours and ryes,
pizza, hamburgers, bacon, game hens, chicken, turkey,
multimeal prep, bulk vegetables/casseroles, slow cook/retherm.
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Shown with optional stand
Specifications
OVERALL DIMENSIONS
Electric
36 1/2" W x 48 1/4" D X 34 3/4" H
(927 mm X 1225 mm X 883 mm)
Gas
36 1/2" W x 52 3/4" D X 34 3/4" H
(927 mm X 1340 mm X 883 mm)
OVEN INTERIOR DIMENSIONS
Electric
25 1/2" W x 30 1/2" D X 26 1/4" H
(648 mm X 775 mm X 667 mm)
Gas
25 1/2" W x 29 1/2" D X 26 1/4" H
(648 mm X 749 mm X 667 mm)
Shelf spacing: 3 1/2" (89 mm)
GAS SYSTEM (JA6G - Propane or natural)
BTU total: 65 000
1 Phase:
120V - 6.5A - 0.8 kW - 2 wires - 60 Hz
NEMA 5-15P
208-240V - 4A - 0.8 kW - 2 wires - 60 Hz
NEMA 6-15P
Gas inlet:1/2" NPT
Draft Hood: 4" (102mm)
Recommended gas pressure:
Propane Gas : 11" WC
Natural Gas : 7" WC
ELECTRICAL SYSTEM (JA6)
3 phases:
120/208V - 33A - 10.8kW - 4 wires - 60 Hz
120/240V - 28A - 10.8kW - 4 wires - 60 Hz
1 phase:
120/240V - 45A - 11kW - 3 wires - 60 Hz
120/240V - 45A - 11kW - 3 wires - 60 Hz
Water inlet: 1/4" NPT
Minimum clearance from combustible material:
1" (25 mm) sides and back
4" (102 mm) bottom
12" (305 mm) top
OVEN CAPACITY TOTAL
Standard sheet pans 18" x 26" (46 cm x 66 cm): 6 pans
Five-strapped bread pans: 30 loaves
Four-strapped bread pans: 24 loaves
9" (23 cm) pies: 36 pies
FINISH
Exterior: All stainless steel (18 gauge )
Interior: All stainless steel (16 gauge )
SHIPPING INFORMATION
700 lb (318 kg) approximately (electric)
760 lb (345 kg) approximately (gas)
170 lb (77 kg) approximately (stand)
Electrical service
connection and water
inlet are located at the back of
the unit.
Specifications and design subject to
change
without notice.
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