Rackmaster - Rackmaster - RM2020 Oven + Stand

Applications & Use Cases

• Baking a variety of bread products, including sourdough, artisan loaves, and rolls.
• Suitable for small to medium-sized bakeries, cafes, and restaurant kitchens.
• Capable of baking pastries, cakes, and other confectionery items.
• Used for proving and baking operations where consistent heat and steam are required.

Typical Specifications

Typical capacity

For this class of equipment, units commonly accommodate 12-18 standard loaves or multiple trays of smaller items.

Power supply

Units of this type are often available in single-phase or three-phase configurations; this particular unit is specified as single-phase.

Temperature range

Typically operates within a range of 50°C to 300°C, suitable for various baking requirements.

Steam generation

Commonly features an integrated steam system, essential for artisan bread production.

Footprint

For a single-deck oven with a stand, the footprint is typically compact, designed for efficient use of kitchen space.

Construction material

Ovens in this category are generally constructed from stainless steel for durability and hygiene.

Frequently Asked Questions

• What kind of maintenance does a used oven like this typically require?

  Regular cleaning of the baking chamber and steam system is essential. Periodic checks of heating elements, seals, and electrical connections are also recommended to ensure continued efficient operation.

• Can this oven be used for products other than bread?

• What are the benefits of an integrated stand?

• Is single-phase power sufficient for commercial baking?

• What should I check when buying a used oven with steam trays?