The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Doyon Jet Air Gas Convection Oven

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larinha's picture

Doyon Jet Air Gas Convection Oven

My husband and I are considering purchasing a used Doyon JA12SL gas oven for a small bakery we are planning to open.  We are both professional pastry chefs, but have limited bread baking experience.  We would really love to offer a limited selection of breads at our bakery, but don't think we'll be able to afford deck ovens.  

My main question is: can good quality, crusty bread (baguettes, ciabatta, sourdough loaves) be made in a Doyon convection oven?  Would we need to use stones?  The particular oven we are considering buying is gas, single phase.  Is electric more ideal?  

I would really love to hear anyone's experience with Doyon ovens (not deck).  I've only ever used Vulcans and Blodgetts.


Chuck's picture

Have you got either specific model numbers or pics you can post? There seem to be a bewildering variety of commercial ovens, and I wouldn't be surprised that not very many people are comfortable with "general" rules of thumb.

One way to classify deck ovens is by the method of distributing the heat (air, steam, or oil), one of which (specifically "air") sounds an awful lot like convection, so the lines can be rather blurry.

Even a websearch for "convection deck oven" --which from your post I figured was a completely nonsensical and contradictory combination-- in fact produced several legitimate hits.

Here's what seems to be the principal results with home kitchen ovens. Note well when you try to translate these to commercial ovens, the first thing you find is they do not apply all that easily. (Of course I expect plenty of others to tell me I'm full of baloney here; keep in mind this is just one opinion and YMMV.)

  • For home ovens, "steam" -using some kludge- pretty much means "turn the convection fan off temporarily" as it will clear the steam out of the oven much too quickly. But on a bigger oven where "steam" is built right into the oven, or where "convection" doesn't also imply "big vent", that's probably not an issue.

  • Baking directly on some semi-porous surface in theory sucks up a little moisture, thus making the bottom crust crustier. But even with a "baking stone", typical home kitchen ovens don't seem to retain heat well enough for it to make a whole lot of difference. Plenty of folks either bake right on parchment paper (which blocks the absorbence of the baking stone) and don't bother to remove it, or bake on sheet pans, and the breads are not noticeably deficient.

larinha's picture


Thanks for your insights--it's much appreciated.  Specifically, the oven I'm interested is the Doyon JA12SL, gas model.  It is a convection oven, not a deck oven.

I will be using this oven in a commercial kitchen--not at home.  If anyone has ever used this brand of oven and produced good bread, I'd love to hear about it.



MLB's picture

Yes!   Doyon ovens are great for bread making.  I owned and used one commercially for 7 years.  When I moved to a different state I sold the oven with the business.  I am in the process of starting another business, and I will buy another Doyon - no other brand.   I used the gas model with an electric starter.  I recommend the gas model if you have a gas line available.  It will be cheaper.  I did not use stone for baking.  This oven is also fabulous with puff pastry and baking.

I am sure you have great and unique bread recipes like I did, but if I may add my experience with small scale breadmaking here it is for you to consider.  As my business grew, very quickly, breadmaking was too time consuming and I switched quickly to a European line of par-baked bread which included ciabattas and all sort of wonderful breads, sandwich sizes to whole loaf sizes.  The selection is amazing!  They come frozen and you bake them for 12  minutes.  This way bread is always fresh , there is no waste or labor involved.

You will be very happy with your oven, good luck on your new business!

MLB, formerly from Puerto Rico now in Arizona