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The JAOP3 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 25 seconds then moves the other way for 2.5 minutes resulting in a bidirectional and gentle velocity air flow for exceptional baking results. This system will help you bake faster and more evenly without having to turn pans during baking time. The Jet Air fan system will save energy and labor costs.
JAOP3 features an uniform shot steam injection system which will give you a precise mist every time for a better quality product (crusty breads, bagels, french baguettes, etc).
JAOP3 proofer provides uniform proofing from top to bottom with its even air flow system, fully automatic humidity system for heat and moisture (no water pans to fill). It comes with heat and humidity controls. It’s the easiest way to proof!
Features
- Exclusive patented reversing
fan system
- Outstanding steam injection system
- Compact space saving
unit
- High production oven
- Full view heat reflective thermos
glass doors (single door also available)
- Brightly lit
- Digital reminder timer
- Fully insulated, completely
sealed
- Digital temperature controller and timers
- Temperature
to a maximum of 500° F (260°C)
- Energy efficient (baking temperature reached in 15 minutes)
- Magnetic
latches
- Door switch cut-off for fan blower
- Locking casters
- Stainless steel inside and outside
- 3/4 HP motor
- One year parts and labor
limited warranty
Optional
- Water softener system
- Perforated nickel plated pizza deck
- High temperature gasket for baking over 400° F (205°C)
Proofer featuring
- Glass doors
- Exclusive rust
proof, scratch proof shelving
- Automatic water float
system (no water pans to fill)
- Brightly lit
- Magnetic latches
- Stainless steel inside
and outside
Optional
- Humidified warmer instead of proofer, temperature up to 250°F (120°C)
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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Specifications
OVERALL DIMENSIONS
Electric
32 1/2" W X 37" D X 71" H
(826 mm X 940 mm X 1805 mm)
OVEN INTERIOR DIMENSIONS
Electric
27 1/2"W X 20" D X 17 1/2"H
(699 mm X 508 mm X 444 mm)
Shelf spacing : 5" (127 mm)
PROOFER INTERIOR DIMENSIONS
26"W X 22 1/2" D X 28 3/4" H
(660 mm X 572 mm X 730 mm)
Shelf spacing: 3" (76 mm)
ELECTRICAL SYSTEM(JAOP3)
3 phases:
120/208V - 36A - 11.5 kW - 4 wires - 60 Hz
120/240V - 32A - 11.5 kW - 4 wires - 60 Hz
220/380V - 17A - 9.5 kW - 4 wires - 50 Hz
240/415V - 17A - 10 kW - 4 wires - 50 Hz
1 phase:
120/208V - 52 A - 11.5 kW - 3 wires - 60 Hz
120/240V - 48 A - 11.3 kW - 3 wires - 60 Hz
220V - 43 A - 9.5 kW - 2 wires - 50 Hz
Other voltages available
Water inlet: 1/4" NPT
OVEN CAPACITY
Standard sheet pans 18" x 26" (457 mm x 660 mm): 3 pans
Four-strapped bread pans: 36 loaves
9" (23 cm) pies: 18 pies
PROOFER CAPACITY
Standard sheet pans 18" x 26" (457 mm x 660 mm) 9 pans
Four-strapped bread pans: 36 loaves
FINISH
Exterior:All stainless steel
Interior: All stainless steel
SHIPPING INFORMATION
750 lb (341 kg) approximately
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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