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Today we're shipping orders for in-stock items placed November 13. Our Hampton showroom is temporarily closed. Despite high order volume, our amazing shipping team is rapidly reducing processing times—we’ve recently added 20 new team members! We greatly appreciate your business and we’re doing our very best to serve you, as Jim C. of California tells. A word to the wise: Because resupply of many product lines remains daunting, and processing times may grow again in coming weeks, there’s never been a year like this to do your Christmas shopping and other year-end buying very early!

Häussler INO 2006 Stone Oven

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Why Buy from PHG?

  • Quality, curated product selection
  • Prompt, personal customer service
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Accepted credit cards
Canadian orders by phone! Canadian orders by phone
SKU: QG357, Shop more Häussler items
  • $6,985.00 - $17,500.00
  • In Stock Special-order item shipped from Hampton by freight, usually ships in 8-12 wks.


  • Space to bake bread for catering & commercial sale
  • Heavy fire brick fully lines baking chamber
  • Convenience of electric energy
  • 122°–608° F temperature range
  • Option to stack two or three ovens
  • Handsome design
  • Made in Germany


Häussler INO 2006 Stone Oven

For large households, catering or commercial sale of bread and bakery products. The INO 2006 single oven accommodates approximately 33 lbs of bread. All Häussler ovens can be used continuously; after a heat recovery time of just 20 minutes, they're ready to reload. The Haussler INO 2006 ovens are available in single, double or triple oven configurations.

Häussler INO 2006 Electric Stone Artisan Bread Oven

 Model INO 2006 INO 2006-2 INO 2006-3
Dough capacity 33 lbs 66 lbs 99 lbs
Baking area
(W x D x H)
27.5" x 41.33" x 9.05" (2x) 27.5" x 41.33" x 9.05" (3x) 27.5" x 41.33" 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 53.5" x 39.4" 37.6" x 53.5" x 56.5" 37.6" x 53.5" x 73.4" 
Install options Free standing Free standing Free standing
Net unit weight 559 lbs 1073 lbs 1588 lbs
Electric (Volts/Watts/Amps) 220V/9900W/45A 220V/9900W/45A 220V/9900W/45A
Power cord 8.2 feet 8.2 feet 8.2 feet


For more details please see the specs tab, above.

Special order item: Häussler INO 2006 ovens are special order items requiring 20% deposit. Normal lead time is 8-12 weeks. During business hours you can call to discuss purchase, current lead time, ordering and transportation details. Prices for INO 2006 ovens are subject to occasional adjustment for euro-dollar exchange rate fluctuation.

Haussler stone ovens ship by truck and shipping cost to the 48 contiguous states is included. Buyer needs to be present and sign for delivery. Delivery is to curbside. Please note the weight and dimensions of the unit and make separate arrangements for conveyance into your home or place of business.

  • “Your outstanding orientation to customer satisfaction has set the standard for me for how a company should work with a customer.”

    – Jim B., World Cup Coffee Shop, NC

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 dough mixers, and SP-20 and SP-15 commercial stand mixers.

Compare Brick Ovens

Click to see our brick ovens comparison table.

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Select product option(s) from the drop-down menu at top of page to see item-specific specifications here.

Brand Häussler
Width 37.6"
Depth 53.5"
Housing Material Stainless steel
Temperature Range 122°–608° F
Volts AC 220
Phase 1
Certifications CE
Cord Length 8.2'
UPC Does not apply.
Origin Imported
Warranty Length 1 year
Freight Shipped Yes

Use & Care

Select product option(s) from the drop-down menu at top of page to see item-specific specifications here.

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.


Select product option(s) from the drop-down menu at top of page to see item-specific specifications here.



See product description below.

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