Dukers DCCOG2 Gas Convection Oven, Double Deck, 108,000 BTU, Digital Controllers

The Dukers DCCOG2 is a double-deck full-size gas convection oven with digital controllers, 50/50 dependent doors with double-pane thermal tempered glass, and 108,000 BTU total output. Two fully independent cavities stacked in one footprint: 10 sheet pans per cycle, two-speed fans with adjustable cool-down mode, automatic pilot with safety shut-off, and door interlock switches. Built for high-volume restaurants, bakeries, banquet lines, and ghost kitchens that want digital-control gas convection at the value tier.

What You Get

• Two independent oven cavities, 54,000 BTU each, 108,000 BTU total
• Digital controller per cavity with programmable bake settings
• 175F to 500F temperature range, both cavities
• 5 wire racks per cavity (10 total) with 11 removable rack position guides per cavity
• Standard depth (pans load side-to-side, 18 by 26 inch full sheets)
• 50/50 dependent doors per cavity with double-pane thermal tempered glass (4 doors total)
• Two-speed fan with adjustable cool-down mode, per cavity
• Automatic pilot system with safety shut-off, per cavity
• Door interlock switches (fan and burners cut when doors open)
• Interior lighting, per cavity
• Stainless steel exterior
• Leg kit included: (4) stainless steel legs with locking casters
• cCSAus design certified and CSA-Sanitation certified

Specs at a Glance

Who the DCCOG2 Is For

Pick the DCCOG2 if you need 10 full sheet pans per cycle in the same floor footprint as a single oven, you want digital controls and dependent doors for batch loading, and you want two cavities that can run different programs at once. Best fit:

• Full-service restaurants doing 300 to 800 covers a night
• Bakeries running parallel bread and pastry programs (different temp on each side)
• Banquet kitchens prepping 250+ plated meals per seating
• Catering operations needing simultaneous roast-and-bake throughput
• Ghost kitchens running two brands off one piece of equipment
• Schools and institutional foodservice with high-volume meal prep windows

Need a single deck instead? See the DCCOG1 (5 sheets, 54,000 BTU, same width). Or browse our full convection oven collection.

Two Independent Cavities, Two Independent Programs

Each cavity on the DCCOG2 is fully independent: separate digital controller, separate fan, separate pilot and safety shut-off, separate cool-down mode. Run sourdough at 425F on the top deck while you roast prime rib at 325F on the bottom. When the bread comes out you don't have to wait for the cavity to recover or fight the other team for oven space. Two ovens, one footprint.

Dependent (50/50) Doors: When They Make Sense

The DCCOG2 ships with 50/50 dependent doors on each cavity: pull one handle and both doors swing open together. Best for batch production where you load and unload the full cavity at once (sheet pan trays of cookies, full bake racks of bread). You give up the heat-retention advantage of independent doors when pulling a single pan, but you gain one-handed loading when both arms are full.

Digital Controllers and Cool-Down Mode

Each cavity uses a digital controller for setpoint accuracy and programmable bake cycles, paired with a two-speed fan that has an adjustable cool-down mode. Cool-down pulls cavity temp down quickly between recipe changes: the fan runs at speed with the burners off until you hit your next setpoint, saving 10 to 20 minutes per temperature change vs natural cool-cycle.

Safety: Door Interlocks and Pilot Shut-Off

Two safety features that aren't standard on entry-tier gas convections:

• Door interlock switches: Open a door mid-bake and the fan and burners on that cavity cut automatically. Prevents flame disruption and accidental burns.
• Automatic pilot with safety shut-off: If a pilot drops out, the gas valve closes on that cavity. No accidental gas accumulation.

Installation Requirements

• Gas: Verify gas connection size and pressure spec on the manufacturer spec sheet for your fuel type (NG or LP). Pressure regulator on the gas line.
• Electrical: 120V outlet on a dedicated circuit for the controllers and fans. Don't share with a fryer or refrigerator.
• Ventilation: Gas convection requires a Type 1 grease hood under NFPA 96. Plan roughly 300 CFM per linear foot of medium-duty wall canopy hood. See our commercial oven hood guide.
• Clearance: 6 inches rear, 1 inch sides, 6 inches above for service access.
• Floor: Level. Locking casters allow rolling for cleaning behind.
• Ceiling: Plan for 68.5 inches overall height plus 6 inches service clearance above (75 inches minimum).
• Delivery: Confirm liftgate and clear path to install location.

How to Use a DCCOG2 (25/25 Rule)

The fans move heat about 25 percent more efficiently than still-air radiant ovens. Convert any conventional recipe by dropping the temperature 25F and cutting the time 25 percent. A 350F / 60 minute conventional roast becomes a 325F / 45 minute DCCOG2 roast. Full recipe protocols for bread, roasting, and pastry are in our commercial convection oven guide.

Maintenance

• Daily: Wipe both stainless interiors with a damp cloth (cold). Empty crumb trays. Vacuum visible debris near both fan intakes.
• Weekly: Pull racks, clean rack supports and rack guides, deep wipe both cavities, clean all four glass doors inside and out.
• Monthly: Vacuum both fan housings. Inspect door gaskets and interlock switches. Calibrate each digital controller against an external thermocouple.
• Quarterly: Pull fan baffles on both cavities, clean blades, inspect burner ports for soot or carbon buildup.
• Annually: Replace gaskets at first sign of compression set. Technician inspection of pilot systems, safety shut-off valves, fan motor bearings, and digital controllers on both cavities.

Frequently Asked Questions

Is the DCCOG2 natural gas or propane?

Verify the configuration on the manufacturer spec sheet for your specific order. Most Dukers gas convections ship configured for natural gas with conversion options available; have a qualified gas technician handle any conversion on both cavities.

How many sheet pans does the DCCOG2 hold?

Ten 18" x 26" full sheet pans total, 5 per cavity. Each cavity has 11 removable rack position guides for adjustable rack spacing.

Can I run two different temperatures on the DCCOG2?

Yes. Each cavity is fully independent with its own digital controller, fan, pilot system, and cool-down mode. Run different programs on the top and bottom simultaneously.

What are 50/50 dependent doors?

Both doors on each cavity are linked: pull one handle and both swing open together. Best for batch production where you load and unload the full cavity at once. Independent doors (each opens separately) cut heat loss when pulling a single pan but cost more.

Does the DCCOG2 need a hood?

Yes. NFPA 96 requires a Type 1 grease hood over gas commercial cooking equipment. Plan roughly 300 CFM per linear foot of medium-duty wall canopy hood.

What is the temperature range?

175F to 500F on each cavity. The 175F low end works for holding and gentle proofing; the 500F high end covers crusty bread, roasted vegetables, and high-heat blast bakes.

What does the cool-down mode do?

The two-speed fan runs with the burners off to pull cavity temperature down quickly between recipe changes. Saves 10 to 20 minutes per temperature change vs natural cool-cycle. Speed is adjustable.

How do the door interlock switches work?

Door interlock switches cut the fan and burners on the affected cavity automatically when a door is opened mid-bake. Prevents flame disruption from airflow and reduces the risk of burns. Reclosing the doors restores normal operation.

How tall is the DCCOG2?

68.5 inches overall height with included legs and locking casters. Plan ceiling clearance of at least 75 inches to allow 6 inches of service access above the unit.

What is the difference between the DCCOG1 and DCCOG2?

Same width (38 inches) and depth (39.75 inches). The DCCOG2 stacks two cavities for 10 sheet pans and 108,000 total BTU vs the DCCOG1 single cavity at 5 sheet pans and 54,000 BTU. The DCCOG2 is 68.5 inches tall; the DCCOG1 is 61.75 inches tall. Each cavity on the DCCOG2 runs identically to a single DCCOG1.

How long does a gas convection oven last?

12 to 20 years with proper maintenance. Door gaskets typically need replacement every 2 to 5 years; fan motors run 7 to 12 years; pilot and safety shut-off components 3 to 7 years; digital controllers 8 to 15 years.