Piper Products DO-2H-CT Electric Deck-Type Oven

Piper Products DO-2H-CT Electric Deck-Type Oven


Piper Products DO-2H-CT Electric Deck-Type Oven

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Super systems Hearth Type Oven, single section, (2) decks with individual controls, (2) half-size bun pan capacity, large full view glass door, stainless steel construction, 4" high legs, 2.85kW, UL


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Piper Products DO-2H-CT Specs

Brand Piper Products
Model Number DO-2H-CT
Weight 200 lbs
Width 26.5"
Depth 28"
Height 31.25"
Certifications UL
Power Type electric
Oven Type standard
Number Of Stack (1) stack
Exterior Finish stainless steel & glass
Interior Finish aluminized interior
Number Of Decks 2 decks
Interior Width (side - side) 12" - 23"
Base legs
Height Of Legs 4"
Deck Depth (front - back) 21"
Interior Width (side - side) 20"

Piper Products DO-2H-CT Countertop Oven

Why use Piper Products Countertop Oven?

This may be Piper's smallest deck oven, but it boasts the same precision Natural Convection technology as Piper's largest units. It also serves as an effective merchandiser - lure them in with the sights and smells of quality baked goods produced in the DO-2H-CT!

Piper Products DO-2H-CT Standart Features

  • Natural convection & radiant heat design does not dry out product
  • Each deck individually thermostaticly controlled - provides more control over your baking environment
  • No moving parts in oven reduces maintenance problems and increases reliability
  • Bake pizzas right on deck
  • Stainless steel construction easily cleaned and maintained
  • Positive magnetic door closure
  • 60 Minute reminder timer
  • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking
  • Field reversible doors, left or right hinged
  • Each deck brightly lighted provides sight merchandising
  • Maximum Oven Temp 450°

Piper Products DO-2H-CT Construction

The oven corner posts shall be 18 gauge stainless steel type 304 with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks. The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks. The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door.

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