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Doyon fast conveyor ovens are
your best buy to increase production in less space, bake
30% to 50% faster than traditional ovens, improve product
consistency, reduce labor costs and minimize energy costs
by 35% to 65%. Predetermine belt speed (cooking time) and
temperature, place the food on the moving conveyor belt
and remove for perfect results everytime. Available in
single, stacked or in-line tunnel with a 37 1/2" (953
mm) opening and an increased production per square foot.
Doyon conveyor ovens are not only the strongest of the
industry, they are the most attractively priced of their
category.
Features
High production multi-purpose "Jet
Air" Conveyor Oven.
- Compact and stackable or in-line tunnel
- Jets of high velocity air “impingment” delivered to food
- Faster consistent cooking than traditional ovens,
infrared and convection ovens
- Guaranteed even baking (fully adjustable air flow channels)
- First in, first out
- Allow inexperienced employees to produce quality products with a minimum of training
- Bake pizzas in 5 to 6 minutes
- Save on labor costs
- Save on energy bills
- 37 1/2” (953 mm) wide opening
- Adjustable speed and temperature
- Better moisture retention
- Low maintenance and easy cleaning
- 1/2” NPT gas inlet
- On the field belt reversible
- Temperature up to 600° F (300° C)
- Shipped fully assembled
- Legs included ( 5”, 10”, 12”, 15”, 19”, 24”)
- 5 “ (127 mm) locking casters
- Available gas or electric
- Exhaust hood required above unit (gas models only)
- One year parts and labor
limited warranty
Optional
- CE listed available on request
- Warming
shelves on each side of the opening of baking chamber
(FC2W)
- Lock for control panel (FC2C)
- In-line tunnel (double,
triple or quadruple)
- Front access glass door
(FC2D, 18 1/4” x 5 3/8” (464 x 137 mm))
- Split belt (FC2B)
Versatility
Pizzas, sandwiches, italian, wings, seafood, poultry,
pastries, cajun, deserts and all types of bakery items. 
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CE listed models available on request.
The Australian Gas Association
listed models available on
request
Specifications
OVERALL DIMENSIONS
(gas and electric models)
FC2
82”W X 50”D X 53 3/4”H
(2085 mm X 1270 mm X 1365 mm)
FC2-2
82”W X 50”D X 74”H
(2085 mm X 1270 mm X 1880 mm)
FC2-II
129”W X 50”D X 53 3/4”H
(3275 mm X 1270 mm X 1365 mm)
FC2-III
173”W X 50”D X 53 3/4”H
(4395 mm X 1270 mm X 1365 mm)
FC2-IV
217”W X 50”D X 53 3/4”H
(5510 mm X 1270 mm X 1365 mm)
BAKING CHAMBER
42 1/4”W X 37 1/2”D X 3 1/2”H
(1075 mm X 953 mm X 89 mm)
GAS SYSTEM (FC2G - Natural
or propane)
115 000 BTU per unit
1 phase:
120V - 8 A - 1 kW - 2 wires - 60 Hz NEMA 5-15P
220V - 5 A - 1.1 kW - 2 wires - 60 Hz
220V - 5 A - 1.1 kW - 2 wires - 50 Hz
Gas inlet : 1/2” NPT
Recommended gas pressure:
Propane gas : 11” W.C.
Natural gas : 7” W.C.
ELECTRICAL SYSTEM
3 phases:
208V - 78 A-28 kW - 3 wires - 60 Hz
240V - 68 A-28 kW - 3 wires - 60 Hz
480V - 35 A-28 kW - 3 wires - 60 Hz
220/380V-48 A-31 kW-4 wires-50 Hz
1 phase:
240V - 117 A - 28 kW - 2 wires - 60 Hz
208V - 135 A - 28 kW - 2 wires - 60 Hz
CONVEYOR
Stainless steel wire belt, 36"
(914 mm) wide,
variable speed and 37 1/2"
(953 cm) opening
PRODUCTION
PER HOUR PER UNIT
FC2 / FC2G
60 - 18" pizzas/hour
150 - 12" pizzas/hour
225 - 9" pizzas/hour
500 - 6" pizzas/hour
TEMPERATURE RANGE
Up to 600°F (300°C)
CONSTRUCTION
Stainless steel
SHIPPING WEIGHT PER UNIT
1300 lb (590 kg) approximately
Specifications and design
subject
to change without notice.
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