Doyon JA5P1813 User Manual

By Doyon Baking equipment specialists

SIN CE 195 0

SIN CE 195 0

OVEN FEATURING

.

Manual mode and user friendly programmable control up to 99 recipes

.

Up to 10 steps per recipe

.

Temperature range from 150 ˚F to 500 ˚F (66 ˚C to 260 ˚C)

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Digital temperature display adjustable in ˚C or ˚F

.

Economy mode

.

Patented reversing fan system

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Fan delay

.

Unique shot and pulse steam injection

.

Cool touch door with dual thermal wide view glass windows, swings open for cleaning

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3/4’’ NPT drain supplied with webbed cap and plug

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Door locking position at 120˚

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Door handle for one-handed operation

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Door with “swing close” function

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Side loading pans

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Halogen lights

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All-around insulation

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Zero clearance side and back, 4’’ bottom and 12’’ top

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Press-fit removable door gasket for easy replacement

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Lift up removable side racks

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Soft cold water connection facility located at the back of the unit

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Height adjustable legs for tabletop units

.

Stainless steel inside and outside

.

Low-noise high-performance ½ HP motor

.

Cord and plug connection

.

One year parts and labour limited warranty

OPTIONAL

.

Computer interface communication kit for storage of recipe programs

on PC and laptop

.

Meat probe

.

Stainless steel stand on swivel casters (2 locking)

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Stainless steel legs with adjustable feet:

.

Swivel casters (2 locking) . Stainless steel shelf

Jet Air Plus Oven Series

SINGLE HALF-SIZE

JA5P1813 + LEGS

(CASTERS AND SHELF)

DOUBLE HALF-SIZE

JA5P1813-2 + LEGS

(CASTERS AND SHELF)

SINGLE FULL-SIZE

JA5P2618 + STAND

DOUBLE FULL-SIZE

JA5P2618-2 + LEGS

(CASTERS AND SHELF)

In order to guarantee the highest level of performance for all oven users, Doyon is proud to
introduce the Jet Air Plus ovens series.

The Jet Air reversible ventilation system permits faster and more even cooking and baking,
allowing you to work without having to turn pans during baking or cooking. It translates in time
and energy savings.

The manual one shot steam injection is mainly used for all the bake goods giving the golden and
crispy crusts, where as the constant pulse steam injection is used for vegetables, seafood, fish and
meat products. The combination of ventilation and constant pulse steam injection results in less
weight lost. The steam replaces the natural juice evaporation by the ventilation and heat. Therefore,
you will yield more of your products, which means more profits.

You will obtain products of all kind with a better presentation, with more flavor, and ready

in less time. How is it possible? Steam permits a faster heat transfer without making
them dry. Our boilerless steam injection system assures a minimum maintenance cost.

The all new Jet Air Plus all-in-one gives flexibility at an affordable price. Your recipe
programmation and/or your meat probe will result in superior and constant results no matter
who is operating it.

Easy and efficient; a baking chamber cavity completely sealed, reversible fan, one shot or
constant pulse steam injection, manual or recipe mode, optional meat probe. This is your best buy for

efficiency and profitability.

5 pans cooking

capacity