Description
Engineered to streamline production, the Doyon JAOP6SL combines a convection oven/proofer into one efficient, electric unit. The side-loading oven accommodates six 18″x26″ pans, while the integrated proofer holds nine pans to keep dough moving from proof to bake without delays. This space-conscious configuration helps busy kitchens stage, bake, and finish with fewer bottlenecks.
A reversing fan system promotes even airflow, and steam injection supports proper crust and crumb development for breads, pastries, and artisan items. Programmable controls with a timer let teams standardize results across shifts, while glass doors make it easy to monitor progress without opening the cabinet. Operators can execute consistent batches for breakfast rushes, catering prep, or all-day bakery service.
Built with a stainless steel interior and exterior, the JAOP6SL stands up to daily use and cleans quickly. The proofer’s auto water fill reduces manual refills, and casters provide
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