Hobart - Unused HOBART Rack Oven

Applications & Use Cases

• Baking a variety of bread products, including loaves, rolls, and pastries.
• Roasting meats and vegetables in high-volume catering or food production settings.
• Proofing dough before baking, often utilising a controlled temperature and humidity environment.
• Reheating pre-cooked meals in large-scale institutional kitchens.
• Drying certain food products at controlled temperatures.

Typical Specifications

Typical capacity

This class of rack oven commonly accommodates 10 to 12 trays, with tray sizes typically around 330mm x 530mm.

Power supply

Rack ovens of this type are typically gas-fired (as indicated by 'G' in the model number), requiring a suitable gas connection and a standard electrical supply for controls and fan operation (e.g., 230V, single phase).

Temperature range

Units commonly offer a temperature range from approximately 50°C to 300°C, suitable for various baking and roasting applications.

Footprint

For this class of equipment, the footprint typically ranges from 1200mm to 1500mm in width and depth, with heights up to 2000mm.

Construction material

Ovens are commonly constructed from stainless steel for durability and hygiene, particularly for internal surfaces and external panels.

Heating method

As a 'G' model, this unit typically uses indirect gas heating, where a burner heats a heat exchanger, and a fan circulates hot air.

Frequently Asked Questions

• What is a rack oven?

  A rack oven is a type of industrial oven designed to bake products on a wheeled rack that is rolled directly into the baking chamber. This allows for efficient loading and unloading of large quantities of products.

• What are the benefits of a rack oven compared to a deck oven?

• Does this oven require a ventilation system?

• What kind of maintenance is typically required for a rack oven?

• Can this oven be used for both baking and roasting?