Commercial kitchens that need an oven that can hold an entire full-size rack’s worth of food at once should consider a rack oven. This type of oven, built for use by large-scale commercial bakeries, is an absolute essential addition to your bakery. These large units are essentially a walk-in oven.
When considering a unit to suit your needs, power type, overall dimensions, and pan capacity are some important specifications to look at. The overall dimensions of the rack oven will indicate how much space your kitchen needs in order to accommodate the unit’s size. Be sure to leave sufficient space in front of the unit to allow the door to open fully and so employees can easily maneuver racks into and out of the cooking chamber. Each unit also requires a minimum of nine feet of overhead clearance and a floor drain behind the cabinet.
Rack ovens can be powered by either gas or electricity. For electrical models, several voltage configurations are available to suit your specific hookup needs. Kitchens that use gas-powered equipment will need to check the inlet size of gas units to make sure it is compatible with the current supply line.
Smaller units feature built-in racks that are large enough to accommodate full size 18”x24” pans. These smaller rotating rack ovens are a great choice for professional bakeries; the steam heat feature is great for a wide variety of baked goods as well as other foods. Add a rotating rack oven to increase productivity.