Doyon FC2E Pizza Oven

Applications & Use Cases

• Pizzerias and fast-food establishments requiring high-volume pizza production.
• Restaurants and catering services needing efficient baking of various flatbreads and oven-ready items.
• Cafeterias and institutional kitchens looking for consistent cooking results for baked goods.

Typical Specifications

Oven Type

Conveyor oven, commonly featuring forced air (jet air) technology for even baking.

Typical Throughput

For this class of equipment, throughput can range from dozens to hundreds of pizzas per hour, depending on size and cooking time.

Conveyor Dimensions

Units of this type commonly feature conveyor belts with widths typically between 600mm and 1000mm, and lengths varying to suit capacity.

Temperature Range

Adjustable temperature controls are standard, typically offering a range suitable for pizza baking, often up to 300°C or higher.

Power Supply

Industrial conveyor ovens commonly require a 3-phase electrical supply for efficient operation and heating.

Mobility

Many commercial conveyor ovens are designed with castors for easier repositioning within a kitchen environment.

Footprint

The overall footprint for a Doyon FC2E, including the conveyor, would typically require significant floor space, often exceeding 1.5m in width and depth.

Frequently Asked Questions

• What are the benefits of a conveyor pizza oven?

  Conveyor ovens offer consistent cooking results, high throughput, and reduced labour compared to traditional deck ovens, making them ideal for high-volume operations.

• Can this oven cook more than just pizza?

• What kind of maintenance does a conveyor oven require?

• Is a 3-phase power supply always necessary?

• How does the 'jet air bake' system work?