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JA5P COOKBOOK

Jet-Air ovens

JA12SL

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.

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SPEC SHEET CAD Drawings Owners Manual
  Electric Model Electric Model
   

Features

  • Ebake Programmable Control with USB
  • Two separate ovens with separate controls
  • Outstanding steam shot and pulse injection system
  • Exclusive patented reversing fan system
  • Multispeed fan
  • Fan delay switch
  • Compact space saving unit
  • High production oven
  • Full view heat reflective thermos glass doors
  • Brightly lit
  • Fully insulated, completely sealed
  • Temperature to a maximum of 500° F (260°C)
  • Energy efficient electric heating (baking temperature reached in 15 minutes)
  • Magnetic latches
  • Door switch cut-off for fan motor
  • Locking casters
  • Stainless steel inside and outside
  • 3/4 HP motor
  • Two year parts and One year labor limited warranty

Optional

  • Water softener system
  • Perforated Nickel Plated Pizza decks
  • High temperature gasket for baking above 400F (205C)

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
38 3/8" W X 37 5/8" D X 73" H
(975 mm X 956 mm X 1854 mm)

OVEN INTERIOR DIMENSIONS
Electric
26 3/4" W X 19 1/2" D X 26 1/4" H
(679 mm X 495 mm X 667 mm)

Shelf spacing: 3 1/2" (89 mm)

ELECTRICAL SYSTEM (ground wire not included)
3 phases:
208V - 66A - 21.5kw - 3 wires - 60 Hz
240V - 52A - 21.5kw - 3 wires - 60 Hz
1 phase:
208V - 103A - 21.5kw - 2 wires - 60 Hz
240V - 90A - 21.5kw - 2 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" (457 mm x 660 mm): 12 pans

SHIPPING INFORMATION
1060 lb (481 kg) approximately (electric)

Electrical service connection and water inlet are located at the back of the unit.
Specifications and design subject to
change without notice.