Culinary Sherpa

The Doyon 1T Stone Deck Oven offers perfect heat distribution and a steam injection system that provides the user complete control of the oven chamber. Features include a single point electrical connection, single point water inlet and drain, a baking chamber height of 8", independent baking chambers, a chamber capacity of 1 pan 18" X 26" (457 mm X 660 mm), oversized ” (25 mm) thick refractory stone decks, as many as 4 18'' x 26'' (457 x 660 mm) pans or up to 8 1 lb (454 g) hearth breads, individual self-contained steam injection system included, includes stand with casters and oven cover, digital electronic control board independent for each chamber: baking temperature and time; advanced independent temperature regulation for bottom, top and front heat ratio; and preset timed steam injection or manual, independent for each chamber. Other features include main electronic keyboard with microprocessor which controls the comsumption of energy (savings up to 35%) compared to conventional systems, high quality thermal insulation with glass wool to avoid heat dispersion from each chamber, and the oven can rest on proofer or on a stainless steel base with legs on casters.

Other models include the Doyon 2T, which features a chamber capacity of 2 pans 18" X 26" (457 mm X 660 mm)  and as many as many as 8 18'' x 26'' (457 x 660 mm) pans or up to 16 1 lb (454 g) hearth breads; and the Doyan 3T, which features a chamber capacity of 3 pans 18" X 26" (457 mm X 660 mm) and 12 18'' x 26'' (457 x 660 mm) pans or up to 24 1 lb (454 g) hearth breads.

The Piper Products 2 Half Pan Oven features a natural convection and radiant heat design that does not dry out the food product, each deck is individually thermostaticly controlled which provides more control over your baking environment, stainless steel construction, a 60 minute reminder timer, field reversible doors, left or right hinged and a maximum oven temperature of 450º.

Other products include the 6 Pan Double Oven with a capacity of 6 - 18" x 26" sheet pans and 12 - 14" x 18" sheet pans; the 12 Pan Double Oven which accommodates 12 standard 18" x 26" sheet pans, 24 four-strapped 1 lb bread pans, 24four-strapped 1.5 lb.bread pans and 72 nine inch pies; and the 16 Pan Double Oven which accommodates 16 standard 18" x 26" sheet pans, 32 four-strapped 1 lb. bread pans, 24 four-strapped 1.5 lb. bread pans and nine-inch pies.

The Blodgett 900 Series Baking and Roasting Deck Ovens come in four basic sections, the 951, 961, 966 and 981. Each section has the same overall footprint and can be stacked in any combination. From these four sections many different vertical ovens may be assembled. Separate heat controls for each section permit cooking and baking at different temperatures, at the same time, in one oven. Blodgett's Basic Four design gives you the ultimate in versatility, efficiency, and economy.  Features include a stainless steel front, top, sides and back, a 42" wide x 32" deep baking compartment, counter balanced doors, a heavy chrome plated tubular steel door handle, an angle iron frame, aluminized steel combustion chamber and baking compartment, a mechanical thermostat, steel oven deck and a large cooking area to accommodate large bread loaves and roasts.