CONTACT US ..NU-VU
home
products
where to buy?
specsheets
OWNERS MANUALS
parts and service
parts and service
JA5P COOKBOOK

Jet-Air ovens

JA4SC

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.

VIDEO Quicktime Download (2.8M) Media PLayer  Download (2.2M)
SPEC SHEET CAD Drawings Owners Manual
  Electric Model Electric Model

Features

  • Multispeed Fan
  • 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
  • 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
  • 3/4 HP motor
  • Stainless steel inside and outside
  • Two year parts and One year labor limited warranty

Optional

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

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.

NSFNAFEMISO 9001cETLus

 

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 445 mm)

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

ELECTRICAL SYSTEM (ground wire not included)
3 phases:
120/208V - 22A - 8kW - 4 wires - 60 Hz
120/240V - 20A - 8kW - 4 wires - 60 Hz

1 phase:
120/208V - 39A - 8kW - 3 wires - 60 Hz
120/240V - 34A - 8kW - 3 wires - 60 Hz
Water inlet: 1/4" NPT

OVEN CAPACITY TOTAL
Standard sheet pans 18" X 26"
(457 mm X 660 mm) 4 pans
Four-strapped bread pans: 16 loaves
9" (23cm) pies: 24 pies

CABINET CAPACITY (JA4SC) TOTAL
Standard sheet pans 18" x 26"
(457 mm X 660 mm): 9 pans

FINISH
Exterior: All stainless steel
Interior: All stainless steel

SHIPPING INFORMATION
650 lb (295 kg) approximately

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

Canadian patent : 1199229
American patent : 4,587,946