Rofco - Rofco - B5 Oven

Applications & Use Cases

• Artisan bakeries for producing sourdough and other specialty breads.
• Small to medium-sized patisseries for baking cakes, pastries, and viennoiserie.
• Restaurants and cafes requiring in-house baking capabilities.
• Specialist food producers focusing on high-quality, small-batch baked goods.

Typical Specifications

Typical capacity

For this class of oven, it typically accommodates 2-3 standard baking trays (e.g., 40x60cm) per deck, with some models offering multiple decks.

Power supply

Units of this type are commonly single-phase, requiring a standard 230V connection, making them suitable for many commercial kitchens without requiring heavy industrial power.

Temperature range

Typically capable of reaching temperatures up to 300°C, suitable for a wide range of baking applications from delicate pastries to robust artisan breads.

Construction material

Commonly constructed with stainless steel for durability and ease of cleaning, with refractory stone baking decks for even heat distribution.

Footprint

For a B5 class oven, the footprint is typically compact, designed for countertop placement or integration into smaller kitchen spaces.

Steam injection

Many ovens in this category feature manual or automatic steam injection systems, crucial for achieving crust development in artisan breads.

Heat source

Electrically heated elements are standard for this type of compact, high-performance bakery oven.

Frequently Asked Questions

• What are the benefits of a stone-based oven for sourdough?

  Stone-based ovens provide excellent thermal mass, ensuring consistent and even heat transfer to the dough. This helps achieve a superior crust and crumb structure in sourdough and other artisan breads.

• Is this type of oven suitable for a home-based business?

• What maintenance is typically required for a used bakery oven?

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

• What should I check when buying a used oven of this type?