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JA5P COOKBOOK

Jet-Air ovens

JA28

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   Owners Manual
    Electric Model
  Gas Model



Features

  • 4 separate ovens in one unit
  • Ebake programmable control
  • Outstanding steam shot and pulse injection system
  • 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)
  • Locking casters (2)
  • Magnetic latches
  • Door switch cut-off for fan motor
  • Stainless steel inside and outside
  • 3/4 HP motor
  • One year parts and labor limited warranty

Optional

  • 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.

 

Specifications

OVERALL DIMENSIONS
Electric
72" W X 49 1/4" D X 73" H
(1829 mm X 1251 mm X 1854 mm)
Gas
72" W X 53 5/8" D X 73" H
(1829 mm X 1362 mm X 1854 mm)


OVEN INTERIOR DIMENSIONS
Electric
25 1/2" W X 30 1/2" D X 28" H
(648 mm X 775 mm X 711 mm)
Gas
25 1/2" W X 29 1/2" D X 28" H
(648 mm X 749 mm X 711 mm)

Shelf spacing: 3 1/4" (83 mm)

GAS SYSTEM (JA28G - Propane or natural)
BTU total: 260 000 (65 000 per oven)
1 phase:
120/208 - 18A - 4kW - 3 wires - 60 Hz
120/240 - 18A - 4kW - 3 wires - 60 Hz

Gas inlet:1/2" NPT

Recommended gas pressure:
Propane Gas : 11" WC
Natural Gas : 7" WC

ELECTRICAL SYSTEM (JA28)
3 phases:
120/208V - 119A - 43kW - 4 wires - 60 Hz
120/240V - 105A - 43kW - 4 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
Standard sheet pans 18" x 26" (457 mm x 660 mm): 28 pans
Five-strapped bread pans: 140 loaves
Four-strapped bread pans: 112 loaves
9" (23 cm) pies: 168 pies

FINISH
Exterior: All stainless steel (18 gauge )
Interior: All stainless steel (16 gauge )

SHIPPING INFORMATION
1975 lb (897 kg) approximately (electric)
2335 lb (1060kg) approximately (gas)

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