Doyon FC2 User Manual
INC.
BAKING EQUIPMENT SPECIALISTS
FC2FC2
FC2
FC2FC2
FC2-2FC2-2
FC2-2
FC2-2FC2-2
FC2
“Superior quality product
at an affordable price !”
Conveyor ovensConveyor ovens
Conveyor ovens
Conveyor ovensConveyor ovens
FEATURING
FC2DFC2D
FC2D
FC2DFC2D
FC2-IVFC2-IV
FC2-IV
FC2-IVFC2-IV
FC2 Series conveyor ovens
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.
• Stackable (up to 3 high) or in-line tunnel construction
• Jets of high velocity hot air delivered to food
• Faster consistent cooking than traditional, infrared and
convection ovens
• Guaranteed even baking
• 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
• 36" (914 mm)wide stainless steel belt with a 37 1/2"
(953 mm) opening
• Adjustable speed and temperature
• Better moisture retention
• Low maintenance and easy cleaning
• Legs included
• 5" (127 mm) locking casters
• Temperature up to 600°F (300°C)
• Exhaust hood required above the unit(gas models)
• Available in gas or electric
• ETL & ETL sanitation listed
• One year parts and labor limited warranty
OPTIONAL
• CE approved (gas model only)
• Front access glass door with a 18 1/4" X 5 3/8"
(464 mm X 137 mm) opening(FC2D)
• Warming shelves on each side of the opening of the
baking chamber (FC2W)
• Lock for control panel (FC2C)
• In-line tunnel (double, triple or quadruple production)
www.doyon.qc.ca
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 DIMENSIONS
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)
FC2G : 115 000 BTU per unit
Gas inlet : 1/2” NPT
Recommended gas pressure:
Propane gas : 11” W.C.
Natural gas : 7” W.C.
ELECTRICAL SYSTEM (per unit)
FC2 :
208V - 1 PH - 135 A - 28 kW - 2 wires - 60 Hz
240V - 1 PH - 117 A - 28 kW - 2 wires - 60 Hz
208V - 3 PH - 78 A - 28 kW - 3 wires - 60 Hz
240V - 3 PH - 68 A - 28 kW - 3 wires - 60 Hz
FC2G :
120V - 1 PH - 8 A - 1 kW - 2 wires - 60 Hz NEMA 5-15P
PRODUCTION PER HOUR PER UNIT (500°F/260°C - 5 min)
60 18” Pizzas
150 12” Pizzas
225 9” Pizzas
500 6” Pizzas
20 1/4"
GAS INLET
ENTRÉE DE GAZ
52 1/4"
50"
20 1/4"
FC2
82"
42 1/4"
TOP VIEW
VUE DU DESSUS
(gas model only)
(modèle au gaz)
ELECTRICAL INLET
ENTRÉE ÉLECTRIQUE
FC2-2
82"
42 1/4"
19 1/2"
31 1/4"
19 1/2"
15 1/2"
6 1/4"
6 1/4"
32"
22 1/2"
53 3/4"
37 1/4"
74"
54 1/2"
SHIPPING WEIGHT
FC2 : 1175 lbs per unit (533 kg) approximately
FC2G : 1300 lbs per unit (590 kg) approximately
Specifications and design subject to change without notice.
FC2-IV
218 1/2"
21 1/2" 19 1/2"
BAKING EQUIPMENT SPECIALISTS
177 1/2"
INC.
31 1/4"
24 1/2"
21 1/2"
53 3/4"
Your local distributor: / Votre distributeur:
21 1/2"
88"
FC2-III
132 1/2"
FC2-II
172 3/4"
18 3/4"
31 1/4"
24 1/2"
53 3/4"
18 3/4"
24 1/2"
53 3/4"
31 1/4"
1255, rue Principale
Linière, Beauce, Québec, Canada G0M 1J0
Telephone.: 418-685-3431 Fax: 418-685-3948
Canada: 1-800-463-1636 U.S.: 1-800-463-4273
E-mail : doyon@doyon.qc.ca Internet : http://www.doyon.qc.ca
www.doyon.qc.ca
Printed in Canada Rev: 072003a
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