Doyon FPR-3 Specifications

FPR3

FPR3

FPR3
Speed-Cook Oven

Doyon’s revolutionary FPR3 oven is designed for today’s foodservice operators who
need a very small (26 1/2” wide), compact design with maximum product through­put, versatility, cooking speed and flexibility.

The Doyon FPR3 oven will brown, toast, broil, bake, poach, boil and air-fry foods in
35% to 40% less time than conventional or convection ovens, but with traditional
cook technology. The FPR3 oven achieves impressive results without the use of food
damaging microwaves or elaborate engineering that drives up costs and makes servic­ing and parts expensive. A FPR3 gives a 100% uniform cook without any need to
turn pans. Due to the “Jet-Air” cook technology coupled with rotating shelves: no
cold spots, perfect even browning. Cooking directly on energy transferring nickel­plated steel shelves drives down cooking times 35% or more. You can easily cook dif­ferent products together at the same time! A full-view, drop-down glass door provides
superior visibility of product cooking and adds to customer impulse sales. You can
stack FPR3 units up to 3 high for increased production in just 26 1/2” width. FPR3
outperforms other “Speed-Cook” ovens on the market that cost thousands of dollars
more.

You can cook a wide variety of products: toasted sandwiches, appetizers, pizza, chick­en wings, quiche, baked potatoes, casseroles, fish, seafood, meats, chicken, ethnic
foods, mexican platters/nachos and all types of bakery products such as bread, rolls,
croissants, muffins, cinnamon rolls, brownies, cookies, cakes, scones, bagels,biscuits
and much more!

The Doyon FPR3 will give foodservice operators greater efficiencies, energy savings,
lower costs to produce, a flexible menu of food items and increased profits. Hot, high
quality food translates into happy, satisfied customers and more sales!

“Speed Cook” Oven

Standard Features

• “Jet-Air” air flow with patented fan design - Hot recycled

air system results in cook times: up to 40% less than any
conventional or convection oven

• Stainless steel inside and outside - Superior rust and

corrosion resistance. # 6 mirror finish provides superior
cleaning and oven compartment light reflectivity and
illumination

• Three levels of 3/16” thick, perforated rotating nickel-

plated shelves - Shelves accept up to 18” (457 mm)
diameter products (17 1/4” (438 mm) on bottom and
middle shelves, 18” (457 mm) on top shelf). Superior heat
transfer material

• Fast baking : most products cook in 5-6 minutes

• High temperature range - Cook/broil up to 600°F (315 °C)

• Full view glass door - Visibility of product cooking and

better impulse sales from customers

• Drop-down door - Fast load and unload, better worker

ergonomics, less heat loss, landing ledge

• High impact incandescent lighting - Superior illumination

• Fully insulated and sealed oven compartment - Cooler

exterior and longer compartment life

• Digital count-down timer and thermostat - Simple manual

control of time and temperature

• Stackable design - Oven expands when you do

• Circuit breakers - No unreliable fuses

• Overheat protection - Protects equipment

• ETL & ETL sanitation listed - All necessary electrical and

sanitation code compliance

• One year parts and labor limited warranty - Your assurance

Doyon Equipment stands behind the product

•

• ETL & ETL sanitation listed

• One year parts and labor limited warranty

OPTIONAL

• Stainless steel table with casters (FPR2T) - 304 stainless

steel flat top and bottom shelf, all welded construction,
four polyurethane swivel casters - two casters locking

• Square rotating tray in lieu of shelves (FPR2-15) capable of

accepting two (2) 12” X 14” (305 mm X 356) trays

• CE listed model

“Superior quality product

at an affordable price !”

INC.

BAKING EQUIPMENT SPECIALISTS

www.doyon.qc.ca

www.doyon.qc.ca

NEMA 6-30P

EXTERIOR DIMENSIONS
26 1/2”W X 26 1/4”H X 36 3/8”D
(673 mm X 667 mm X 924 mm)

Clearance to wall:
Back: 4” (101 mm)
Sides: 4” (101 mm)
Legs must remain on

BAKING CHAMBER DIMENSIONS
19 1/2”W X 19 1/2”D X 9 1/2”H
(495 mm X 495 mm X 241 mm)

SPACING BETWEEN DECKS
Between the first (bottom) and second deck : 2 7/8” (73 mm)
Between the second and third deck : 2 3/8” (60 mm)
Between the third deck and the top of the door opening : 2 3/8” (60 mm)

DOOR OPENING
19 1/2”W X 9”H
(4955 mm X 229 mm)

ELECTRICAL SYSTEM

208V - 1 PH -26 A - 5.4 kW - 2 wires - 50/60 Hz NEMA 6-30P
240V - 1 PH -23 A - 5.4 kW - 2 wires - 50/60 Hz NEMA 6-30P
220V - 1 PH -27 A - 6 kW - 2 wires - 50/60 Hz

Other voltages available

PRODUCTION PER HOUR (460°F/238°C - 5 min)
60 6” (152 mm) Pizzas
40 9” (228 mm) Pizzas
30 17” (432 mm) Pizzas
102 toasted italian subs
54 mexican platters
50 nacho platters
112 biscuits
96 chicken breasts
12 18” (457 mm) pizzas

FINISH
Stainless steel inside and outside

SHIPPING WEIGHT
FPR3 :385 lb (152 kg) approximately
FPR2T : 75 lb (34 kg) approximately

Doyon Equipment Inc reserves the right to make any substitutions of
components, engineering changes and any changes to specifications with­out any prior notice for purpose of offering product improvements.

Multiple patents submitted, approved and/or pending.

1255, rue Principale
Linière, Beauce, Québec, Canada G0M 1J0

Telephone : [phone] Fax: [phone]
Canada : [phone] U.S.: [phone]
E-Mail : [e-mail] Internet: http://www.doyon.qc.ca

Your local distributor:

Printed in Canada Rev: 062009b

INC.

BAKING EQUIPMENT SPECIALISTS

34 3/8"

30 3/4"

26 1/2"

26 1/4"

FPR2T

5 1/4"
131mm

28"
711mm

30 1/2"
773mm

32"
814mm