The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Doyon Oven Electrical Considerations

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bdamike's picture
bdamike

Doyon Oven Electrical Considerations

Regarding the electrical consumption of the 2 Doyon ovens ( 1 T 2).....with both ovens on for 2 1/2 hrs, set at 450 F, 19 KWhrs were consumed.  It should be noted that if these ovens were being used commercially and on for an extended period of time, the average electrical consumtion per hour would be less.  At the moment, the ovens reach their set temperatures in approx. 45 mins., then exceed  the set temperatures by 100 F, and finally settle back dowm to the temperature selected - the entire process taking 2 hours. Each oven is rated for 40 Amps at 240 Volts - Single Phase.

 This may be a function of the ovens having been converted from 3 Phase to Single Phase but at the moment we are still communicating with Doyon in Canada.......  they are a great company to deal with.

 By the way, even though I still have my 2 GE ovens with the Pizza Stones on the bottom shelf, the product presentation with the new ovens is incredible, even at this early stage.

Mike

staff of life's picture
staff of life

What made you want this oven?  Are you looking to go commercial?

SOL

bdamike's picture
bdamike

No interest in commercial baking at this point.

 I simply love baking  Artisan bread, have been doing so for approx. 5 years in two GE ovens with pizza stones and iron frying pans for steam. I finally decided that since this "baking disease" which I have will not go away, I might as well treat myself to ovens which will bake the bread with greater uniformity and larger quantities...there is no shortage of friends and family to eat the bread.

As my daughter in law is French, the " Perfect Baguette"  is the ultimate goal (It is a bit like waking up every morning and attempting to improve on a painting.)

 Mike