Rofco - Rofco - B40 Oven

Applications & Use Cases

• Artisan bakeries for producing sourdough and other specialty breads.
• Small to medium-sized patisseries for baking pastries and cakes.
• Restaurants and cafes looking to bake fresh bread in-house.
• Food development kitchens for testing new recipes and products.

Typical Specifications

Typical capacity

For this class of oven, it typically accommodates 3-4 standard loaf tins per deck, with multiple decks possible.

Power supply

Commonly single-phase, suitable for many smaller commercial kitchens.

Temperature range

Typically capable of reaching temperatures up to 250-300°C for effective bread baking.

Construction material

Units of this type commonly feature stainless steel construction for hygiene and durability.

Steam injection

Often includes a steam function, crucial for crust development in artisan breads.

Footprint

Compact for its capacity, designed to fit into smaller commercial kitchen spaces.

Frequently Asked Questions

• What are the benefits of a single-phase oven for a bakery?

  Single-phase ovens are generally easier to install in existing premises as they require less complex electrical infrastructure compared to three-phase units. This makes them suitable for smaller operations or those with limited power availability.

• How important is steam injection for bread baking?

• What maintenance is typically required for a stainless steel oven?

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

• What should I consider regarding installation?