Bake pizzas fast, just about anywhere! Doyon’s new TRIO oven is ventless, so you don’t need to place it under a hood. It’s great for pizza restaurants, kiosks, convenience stores, bars, pubs and more.
The flexibility of the TRIO oven gives you a wider range of installation locations where ventilation is not available. Perhaps you have limited back-of-the-house floorplan or maybe you need the ability to move the operation of the oven to another location or possibly a non-traditional space. No worries! The TRIO can be installed without the aid of a type I or type II hood. It has a built-in catalyst and converts grease and VOC’s into harmless carbon dioxide and water. And because it’s all electric, you don’t need to be concerned with any gas connections.
Because it’s ventless, this oven is a versatile, cost-effective addition to any kitchen. Commercial hood systems can more than double your capital expenditure and have an ongoing impact on daily operating costs, cleaning and maintenance. Or maybe you have a hood, but no more space under it for another oven. This limits the cooking capacity of your kitchen. With the TRIO, you can expand your capacity, with a lower investment.
With a temperature range up to 600°F, it heats up and recovers in no time, so you can bake evenly and fast! It can bake up to 18” diameter pizzas, three at a time, in as little as five minutes. Our exclusive JetAir reversing fan system is a bidirectional and gentle velocity air flow. Air moves in one direction, stops, and then moves the other direction, resulting en exceptional baking results. This system helps you bake faster and more evenly without having to turn pans during the baking time. It saves on energy and labor costs.
It has three rotating perforated nickel coated decks to produce a nice crispy crust. Each deck is 19” in diameter, so it can bake 18” pizzas or accommodate three half sized sheet pans for other items. Upon opening the door, the rack will continue to rotate until it reaches a point where you can easily insert and remove products. It has interior lighting and a large viewing window for monitoring.
The TRIO is constructed of stainless steel for easy cleaning. You can set it on a counter, purchase the optional stand, or even stack two ovens to double your baking capacity in the same sized-footprint.
The space-saving design, fast preheat, fast bake and fast recovery make the TRIO a most versatile pizza oven. It has digital touchscreen controls that are programmable for many menu items and can bake more than pizza. In addition to fresh and par-baked dough, it can do cookies, pastries, flatbread, rolls, pies… even wings and other proteins!
In one hour with TRIO, you can produce:
| Product | State | Bake Time | Quantity |
| 6” Traditional Pizza | Fresh | 5 minutes | 90 |
| 9” Traditional Pizza | Fresh | 5 minutes | 60 |
| 12” Traditional Pizza | Par-baked | 4 minutes | 36 |
| 18” Traditional Pizza | Fresh | 5 minutes | 30 |
| 14” Deep Dish Pizza | Fresh | 7 minutes | 24 |
| Italian Sub Rolls | Pre-Baked Bread | 3 minutes | 150 |
| Mexican Platter | Heated | 2 minutes | 81 |
| Nachos, 3 oz. of chips | Fresh | 2 minutes | 81 |
| Biscuits | Refrigerated (6/pan) | 6.5 minutes | 168 |
| Chicken Breast, 6 oz. | Boneless, refrigerated | 6.5 minutes | 144 |
| Chicken Quarters, pre-cooked | Refrigerated | 9 minutes | 54 |
| Chicken Wings | Fresh | 15 minutes | 216 |
It’s perfect for the chef who needs to bake a little bit of everything in a small space!
For more information contact Doyon at 906.863.4401 or visit their website
