Note: Today we're shipping orders for in-stock items placed February 4.
Häussler INO 2004-3 Oven

$15,390.00

Häussler INO 2004-3 Oven

With its baking area of 27.5" x 27.5", the INO 2004 stone oven by Häussler is ideal for a medium to larger household or small catering business. A single oven has capacity for 46 lbs. of dough... 21 loaves of 2.2 lbs., 6 large pizzas, or meat for up to 30 people! All Häussler ovens can be used continuously; after a heat recovery time of just 20 minutes, they're ready to reload. The Haussler INO 2004 ovens are available in single, double or triple oven configurations. 

HÄUSSLER INO 2004 ELECTRIC STONE ARTISAN BREAD OVENS

Model
INO 2004
INO 2004-2
INO 2004-3
Dough Capacity* 46 lbs 92 lbs 138 lbs
Baking area  (W x D x H)
27.5" x 27.5" x 9.05" (2x) 27.5" x 27.5" x 9.05" (3x) 27.5" x 27.5" x 9.05"
Temperature Range 122°–608° F 122°–608° F 122°–608° F
Timer Digital Digital Digital
Max. Preheat Time 1.25 hours 1.25 hours 1.25 hours
Outside Dimensions  (W x D x H)
37.6" x 39.8" x 39.6" 37.6" x 39.8" x 56.5" 37.6" x 39.8" x 73.4"
Install Options Free standing Free standing Free standing
Net Unit Weight 407 lbs. 774 lbs. 1141 lbs.
Electrical 3100W, 220V, 14.1A 2500W, 220V, 11.4A 1800W, 220V, 8.2A
Power Cord 8.2 feet
8.2 feet 8.2 feet
*Capacity is based on using 8.8" x 3.9" x 3.9" loaf pans, with 2.2 lbs of dough in each pan.


Each oven has its own power cord, which means the INO 2004-2 comes has two power cords, and the INO 2004-3 has three power cords.

For more details please see the specs tab. 

Special order item: Häussler INO 2004 ovens are special order items requiring a 20% deposit. Lead time runs about 8-12 weeks, depending on our inbound shipment schedule. During business hours you can call to discuss purchase, current lead time, ordering and transportation details.

Häussler stone ovens ship by truck and shipping cost to the 48 contiguous states is included. Delivery is to curbside, and buyer must be present and sign for delivery. Please note the weight and dimensions of the unit and make arrangements to move the oven into your home or business.

Click Haussler Brick Oven Preheat Settings to learn how to preheat the Haussler brick oven.

BUY NOW, PAY LATER WITH PAYPAL

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Payment plans of 12 to 24 months, with full details available in checkout.

Häussler's commercial electric stone bread ovens include the INO 2006-series ovens and Häussler INO 2004.

Häussler's home-use electric stone bread ovens include the Häussler Primus and Häussler Mono.

You may also be interested in Häussler's home-use Alpha spiral stand mixers, and SP-20 and SP-15 commercial stand mixers.

COMPARE ELECTRIC BRICK OVENS

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Click to see our  electric brick ovens comparison table

Click here to see all  brick ovens.

THIS PRODUCT IS MADE IN GERMANY!

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Specs

UPC/EAN Number
0783385852029
Brand
Häussler
Width
37.6"
Depth
39.8"
Base Dimensions (L x W)
37.6" x 39.8"
Height of Baking Spaces
9.05"
Temperature Range
122°–608° F
Housing Material
Stainless steel
Volts AC
220
Watts
6600
Hertz
60
Amps
30
Phase
1
Cord Length
8.2'
Cord-End Plug
None
Origin
Imported
Certifications
CE
Warranty Length
1 year
Freight Shipped
Yes
Country of Manufacture
Germany

Use Instructions

Installation of the Oven

Install the oven in a warm, dry room. The room must be heated because of the possible condensation created while heating the oven. It's best if the room has a window or other kind of ventilation. There should be 4 inches between the oven and the wall. If the oven is installed in a cabinet, an exhaust system is necessary for the vent in the back of the oven. The space between the oven and the back cabinet wall should be 4 inches, and the space between the side walls of the oven and the cabinet side walls should be 1.5 inches. The vents at the lower front of the oven must remain unobstructed. The upper section of the built-in cabinet must be open in order to prevent the accumulation of heat.

Shipping

This is a special-order item that ships out by freight within 8-12 weeks. You should receive your order within 2-8 business days of its shipment.

Accessories for this product:

Rofco Oven Steam Tray

Steam trays are the ideal way to introduce steam in your baking process. Much more than just empty vessels, Rofco steam trays contain heavy stainless rods that store a great deal of heat energy for rapid and complete steam release—order one for each space (shelf) where you want to use steam. Steam potential is a function of the mass of the rod-filled trays, and the heavy 10.5 pound weight of each of these trays attests to their heat-capturing and steam-producing ability!

(More info) See product

$89.00

In stock Usually ships in 1-3 business days.

Häussler Bench Scraper/Dough Divider

Super handy for dividing dough and general scraping tasks. It measures 4.7" x 3.3" and has a flexible stainless blade.

(More info) See product

$7.75

Out of stock ETA is 3/21/25. We aren't accepting preorders at this time. (more info)

Rofco Commercial Bread Proofer

Rofco bread proofers heat up to 140°F and includes a removable water tank. The glass door makes it easy to see the progress of your proofing dough. Available in two sizes, with space for six proofing trays each. Proofing trays are not included. Click here for durable blued steel trays that fit the Rofco bread proofers and stone ovens. The width and depth dimensions match the Rofco baking tray dimensions (the small oven trays fit the RK30 and the large trays fit the RK48), and these trays are ideal for proofing your dough on.

The height between proofing trays is 3.75".

See the table below for a comparison of specs.

For more details see the specs tab, above.

See proofing baskets and liners here and click here for stone bread ovens.

(More info) See product
$1,724.00 - $2,161.00
KoMo Bread Proofing Baskets

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

(More info) See product

$29.00
Häussler Bread Dough Stencil

Use the Häussler bread stencils to create attractive designs in your bread rolls and buns. Dough stencils are made of tinned steel and have a sturdy handle. Enjoy the unique look the Haussler dough stencils give your bread!

To use, form dough into smooth 2.5-4 ounce balls. Dip dough stencil in flour or melted butter, then press firmly into dough and remove. Cover dough and let rise in warm, draft-free place for 15-20 minutes. Bake until internal bread temperature reaches 200° F, about 20 minutes.

To give your bread a stenciled look, brush dough with an egg wash, milk or melted butter, then sprinkle on poppy seeds, sesame seeds, or other seed before pressing the dough stencil in, removing it, and then proofing the rolls.

If you want to achieve a fairly flat design on top, proof the dough upside down after you press the stencil in. Just before baking, turn the dough right side up again. If you'd like to use your stencil more like a lame, leave the dough right side up to proof and the dough will expand around the pressed design.

The Star stencil is great for making Austrian Kaiser rolls, and the Swirl stencil makes beautiful Mexican Conchas.

Made in Germany.

(More info) See product

$18.95
Mure & Peyrot Boulange Bread Dough Scoring Lame

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Boulange lame is lightweight and ergonomically designed for both right and left-handed users.

The Mure & Peyrot 436.1 blade comes standard in the Boulange lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Boulange as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade in four positions, before you need to replace the blade. A removable protection cover for the blade is included.

Cook's Illustrated recommends the Mure & Peyrot Buolange lame. They commented on the unique handle saying it was the most secure and comfortable of all the lames they tested.

(More info) See product

$17.95

Out of stock ETA is unknown. We aren't accepting preorders at this time. (more info)

Mure & Peyrot Adour Bread Dough Scoring Lame

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Adour lame is lightweight and features a curved blade.

The Mure & Peyrot 436.1 blade comes standard in the Adour lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Adour as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade four times as long before you need to replace the blade. A removable protection cover for the blade is included.

(More info) See product

$17.95

Out of stock ETA is unknown. We aren't accepting preorders at this time. (more info)

Ooni Infrared Thermometer

Know exactly when your oven stone is ready using an infrared thermometer. The Ooni Infrared Thermometer with laser pointer will allow you to accurately measure the surface temperature of your pizza oven or bread oven, instantly. For the most accurate reading, simply aim the laser guide to the middle of your stone and the reading will appear on the display screen. Aim for around 752°F (400°C) for the perfect pizza that cooks in 60 seconds.

Numerical and color-coded temperature displays allow you to select your preferred interface and switch effortlessly between laser-guided spot measurements and wider area scans.

The high resolution LCD full-color digital display delivers temperature information in less than 300 milliseconds, while the Temperature Scan Mode allows you to easily determine minimum, maximum, and average surface temperatures for ultimate accuracy to within 4 °F. The Ooni infrared thermometer measures from -22°F and 999°F (-30°C and 550°C).

The thermometer comes calibrated specifically for the cordierite baking stones used inside Ooni ovens, but an adjustable emissivity setting lets you easily read the temperature of steel and other materials.

Batteries are included, and the thermometer has a removable hang loop attachment for convenient storage.

(More info) See product

$50.00

In stock Usually ships in 1-3 business days.

Peter Reinhart's Whole Grain Breads Book

We all know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

Hardback, 9-1/4 " x 10-1/4", 320 pages, loaded with beautiful color illustrations.

(More info) See product

$37.50

In stock Usually ships in 1-3 business days.

Häussler Apron
The Haussler apron is 31.25" long, and comes in an attractive dark Espresso color.
(More info) See product

$49.00

In stock Usually ships in 1-3 business days.

Lanon Heat & Cold Resistant Liquid Silicone Gloves, 15 inch

These 15" long silicone gloves from Lanon are safe, non-toxic, odorless, food contact grade, and suitable for high or low temperature food processing. They're ideal when baking with brick ovens, to protect your hands and arms from burns.

The Lanon Heat & Cold Resistant Liquid Silicone gloves maintain stable physical and chemical properties in the temperature range of -100° F to 480° F. They can even be used at temperatures up to 570° F, momentarily. The high strength, high temperature resistant, nylon woven inner lining significantly improves the mechanical strength of the gloves, making them easy to wear, moisture wicking, and comfortable.

The CoralAir air insulation lining offers structure that provides multiple layers of air insulation in the gloves, effectively blocking heat transfer to the hand.

The gloves offer excellent anti-slip grip when they're dry.

Size 9 fits a palm width of 3.55-3.75 inches and a hand circumference of 8.2-8.8 inches.

Size 10 fits a palm width of 3.95-4.15 inches and a hand circumference of 9.2-9.6 inches.

Measure your palm width at the widest point below the knuckle. Measure the circumference of your hand around the widest part of your palm (not including your thumb).

(More info) See product

$40.00

Customer reviews

PHG provides product-giveaway sweepstakes entries to all submitters of reviews, a program which also accepts entries without purchase. Take advantage of this program for repeated opportunities to win great PHG products! Nature of review does not influence odds of winning. Full contest rules are available here. All reviews are by verified buyers.

Overall Rating:

1 reviews
per page

1 review

Good but not Perfect
By Jolly Brown on 11/23/2022 Verified Buyer

Overall I have been happy with the results of the oven. However, I have noticed when I am on my 3rd or 4th batch of biscuits that the temperature seems to have gone down even though the settings are the same. I have also noticed that the tops don't brown as well when I use the steam funnel. Still overall great baked items but just not perfection!

Moderator : If you can just allow a few minutes of recovery time after the second batch or so, you should have great results. Thanks for your review, Jolly!
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