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JA5P COOKBOOK

Jet-Air ovens

JA6

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
Gas Model Gas Model



Features

  • Outstanding steam shot and pulse injection system
  • Ebake programmable control with USB
  • 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 or gas heating
    (baking temperature reached in 15 minutes)
  • Magnetic latches
  • Door switch cut-off for fan blower
  • Stainless steel inside and outside
  • 3/4 HP motor
  • Two year parts and One year
    labor limited warranty

Optional

  • Stand with locking casters (JA6B)
  • 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.

Shown with optional stand

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Specifications

OVERALL DIMENSIONS
Electric
36 1/2" W x 48 1/4" D X 34 3/4" H
(927 mm X 1225 mm X 883 mm)
Gas
36 1/2" W x 52 3/4" D X 34 3/4" H
(927 mm X 1340 mm X 883 mm)

OVEN INTERIOR DIMENSIONS
Electric
25 1/2" W x 30 1/2" D X 26 1/4" H
(648 mm X 775 mm X 667 mm)
Gas
25 1/2" W x 29 1/2" D X 26 1/4" H
(648 mm X 749 mm X 667 mm)

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

GAS SYSTEM (JA6G - Propane or Natural)
(ground wire not included)

BTU total: 65,000
1 Phase:
120V - 6.5A - 0.8 kW - 2 wires -
60 Hz NEMA 5-15P

Gas inlet:1/2" NPT
Draft Hood: 4" (102mm)

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

ELECTRICAL SYSTEM (JA6)
(ground wire not included)
3 phases:
208V - 33A - 10.8kW - 3 wires - 60 Hz
240V - 28A - 10.8kW - 3 wires - 60 Hz
1 phase:
208V - 52A - 10.8kW - 2 wires - 60 Hz
240V - 45A - 10.8kW - 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" (46 cm x 66 cm): 6 pans
Five-strapped bread pans: 30 loaves
Four-strapped bread pans: 24 loaves
9" (23 cm) pies: 36 pies

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

SHIPPING INFORMATION
700 lb (318 kg) approximately (electric)
760 lb (345 kg) approximately (gas)
170 lb (77 kg) approximately (stand)

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