Convection Jet Air Ovens from Empire Bakery Equipment

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Ovens: Convection Ovens

Rack | Convection | Stone Hearth Deck Ovens | Revolving | Loaders

Jet Air Ovens: JA-28

The JA Series is known worldwide for its unique and patented JET AIR SYSTEM (the air moves in one direction for 2.5 minutes, stops for 20 seconds than moves the other way for 2.5 minutes resulting in a gentle velocity air flow for exceptional baking results. This system will help you bake faster and more evenly without having to turn your pans at half of the baking time. (Ex: Competitors units will bake only one side or unevenly (muffins blow over, bakes only the outside, etc). Our competitors ovens allows the air to move in one direction only. DOYON ovens will bake better and your employees will continue preparations without worrying about turning pans.

The outstanding uniform steam injection system includes a 60 second timer which will give you a precise mist every time for a better quality product (crusty breads, bagels, french baguettes, etc.). This superior steam system will allow inexperienced employees to produce quality products with a minimum of training.

28 PAN BAKING CAPACITY
OVEN FEATURING

4 separate ovens in one unit

Exclusive patented reversing fan system

Outstanding steam injection system including a 60 second timer

Compact space saving unit with sliding doors

High production oven

Full view heat reflective thermos glass doors

Brightly lit using 40 watt bulbs

Digital reminder timer

Fully insulated, completely sealed

Controls and thermostats (showing temperature)

Temperature range to maximum 550 degree

Energy efficient electric or gas heating
(baking temperature reached in 15 minutes)

Magnetic latches

Micro switched fan motor cut-off decreasing oven recovery time.

Locking casters

Stainless steel inside and outside

VERSATILITY
Bread, rolls, buns, crusty breads, pastries, muffins, cookies, cakes, pies, bagels, croissants, sours and ryes, pizza, hamburgers, bacon, game hens, chicken, turkey, multimeal prep, bulk vegetables/casseroles, slow cook/retherm.

Specifications

OVERALL DIMENSIONS
72" W X 73" H X 48" D (electric)
(182cm) (185cm) (122cm)
72" W X 73" H X 53" D (gas)
(182cm) (185cm) (134cm)

OVEN INTERIOR DIMENSIONS
26" W X 28" H X 30" D
(66 cm) (71 cm) (76 cm)
Shelf spacing 3" adjustable

GAS SYSTEM (Drawing of JA-28-G - Propane or natural)
BTU total: 260,000 65,000 per oven
1 phase:
120/240 - 18A - 4kW - 4 Wires - 60 cycles
3 phase:
120/208 - 12A - 4kW - 4 Wires - 60 cycles
Gas inlet:1/2" pipe

ELECTRICAL SYSTEM (JA-28)
3 phase: 120/208V - 118A - 43kW - 4 Wires - 60 cycles
220/380V - 61A - 40.0kW - 4 Wires - 50 cycles
1 phase: 120/240V - 105A - 43kW - 3 wires - 60 cycles
220V - 191A - 42.0kW - 2 wires 50 cycles
Water inlet: 1/4"

OVEN CAPACITY TOTAL
Standard sheet pans 18" x 26" (46 cm x 66 cm): 28 pans
Five-strapped bread pans: 120 loaves
Four-stropped bread pans: 96 loaves
9" (23 cm) pies: 168 pies

FINISH
Exterior:All stainless steel (18 gauge)
Interior:All stainless steel (16 gauge)

MINIMUM ENTRY CLEARANCE
Uncrated 48 1/2"
Crated 54"

SHIPPING INFORMATION
1500 lbs (683 kg) approximately (electric)
1800 lbs (791kg) approximately (gas)
Crate size: 78" x 74 1/2" X 53"
Freight class 85

Electrical service connection and water inlet are located at the back of the unit.

Specifications and design subject to change without notice.

1-800- 878-4070
1 C Enterprise Place · Hicksville, New York 11801-5356
(516) 681-1500 · Fax (516) 681-1510
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