- 572° F maximum temperature
- 9 sq. ft. baking area
- Individual controls for every shelf
- Even baking, without product rotation
- Robust build: 75% heavier than other ovens
- Fully welded oven chamber
- Tight steam-sealing for ideal crisp, chewy crusts
- Rigid, tight-sealing door with positive latch
- High efficiency saves energy & money
- Made in Great Britain
- Commercial warranty
- Buy Now, Pay Later option through PayPal
- Ships free to 48 contiguous states!
- RM2020 Electric Oven
- (3) 1-7/16" thick Chamotte stones
- (3) 18" x 23.6" uncoated aluminum peeled lip trays
- (3) 18" x 23.6" x 0.15" ply peels
- (3) 18" x 23.6" Teflon baking sheets
- (1) 6" Campbell’s bench scraper/dough knife
- (1) Spare door gasket
- Stainless steel cart, optional
RackMaster Bread Oven, RM2020
WOW! That was our reaction on first seeing RackMaster’s new commercial bread oven. We’ve only become more impressed as we’ve learned more about this new, British-made breadmaking masterpiece. It’s simply bread oven perfection. Now we’re super excited to offer the RackMaster to bakers in the U.S.!
The RackMaster oven offers both home and commercial baking enthusiasts a no-compromise brick oven with robust construction and performance-enhancing features that not only help you make fantastic bread, but also make the process easier and more fun, too.
RackMaster reexamined every aspect of the electric stone oven and produced a design that’s simple and strong, with important advancements in many areas. Two of our favorites are the RackMaster’s individual shelf heat controls, and very high 572° F maximum heating. This level of heat energy in the oven’s thick 1-7/16" stones is what produces outstanding oven spring, resulting in the ideal thin, crispy crust and delectably light and flavorful internal crumb. Its vertical design conserves floorspace, and electric operation is clean, fast and trouble-free.
Masonry ovens (also called retained-heat ovens, stone bread ovens, or brick ovens) store massive heat energy in their brick or stone construction before food is introduced. Energy is then released to the food by conductive, radiant, and convective transfer. A conventional kitchen oven uses only convection (air circulation), which is far less effective than the conductive (direct contact) and radiant (like the sun's rays) heat-transfer modes that a brick oven uses to produce superior baking results. Of all the techniques, tools and gadgets available to bakers, none is as effective as a brick bread oven at delivering professional-level results in your kitchen.
A WORLD OF DIFFERENCE
World renowned restaurants prefer masonry ovens for the superior texture and great depth of flavor they create in foods. Bread and pizza results are simply spectacular.
Once bread dough is slipped onto the baking surface of a brick oven, baking time is about half that of a conventional oven. Steam is retained by the RackMaster’s very tightly-sealed door, maintaining humidity that promotes a rapid dough-rising burst called oven spring, as heat transfers rapidly by direct contact (conduction) with the thick Chamotte stone the dough rests on.
Steam trays are unnecessary with the RackMaster because of its excellent door seal. For breads that you want to use extra steam with, it’s enough to just spray a little onto the stones with a water mister. To release steam, just slide open the oven’s steam damper. Its control knob is smartly positioned beside the opening, to prevent burns.
When dough rising is complete and steam is released, penetrating radiant heat combines with the stone oven’s ideal humidity to form a caramelized crust that’s delightfully crunchy with satisfying chew and deep, complex flavor. Meanwhile an open, tender crumb structure is developed throughout the interior of the loaf by the perfectly even heating that only a brick oven provides.
ELECTRIC ADVANTAGES
For thousands of years, building up the all-surrounding heat needed to perform such culinary magic meant starting a wood fire inside your masonry oven, letting the fire eventually die out, then scraping out the smoking ash and mopping the oven’s floor so you could put your dough in. Retaining enough heat to last through one or more baking cycles required a structure that could weigh a thousand pounds or more. Those aren't characteristics that incorporate well into a contemporary kitchen. The modern conventional oven solved the fire-building and massive bulk problems, but traded away food-heating qualities that mankind had enjoyed for millennia.
The RackMaster oven combines modern technology with all the best qualities of the traditional retained-heat brick oven, for sublime baking results without the wood, fire, smoke, ash, soot, and massive surrounding structure. Your dough doesn't know (or care) how the wonderful heat that it receives from your brick oven was created, and the RackMaster creates its heat with the cleanliness and convenience of electricity. Separate thermostatically-controlled heating circuits for each shelf allow you produce all the heat you want, with equally perfect results on every shelf. And you can see just what’s happening on every corner of each stone, thanks to the full length window and ample lighting.
The RackMaster gives you a true professional brick oven in your kitchen, that isn't huge, doesn't require chopped trees, doesn't produce ash, doesn't smoke or require a vent through your roof, and makes absolutely ideal breads. It works wonderfully in the home, and with its commercial warranty, it’s the perfect answer for professional micro-bakeries as well. The RackMaster is also fast and easy to relocate at any time, something that’s difficult or impossible with an all-masonry structure.
The RackMaster is built of extra heavy gauge, 1.2mm, 18/8 grade stainless steel, with rock wool insulation. Made by spinning fibers from molten minerals, rock wool withstands temperatures of over 2000° F. This industrial-grade rock wool also has excellent insulating efficiency. Thick, high density rock wool insulation board fills the walls and door of the oven, keeping heat contained in the thick stone baking surfaces of the oven where it works its wonders on your bread and other baked goods.
Campbell Macfarlane
The RackMaster RM2020 oven was created by Campbell Macfarlane, a sourdough bread baker himself and a household name in the sourdough community. He’s been a go-to resource for new and aspiring microbakers for the past decade, so it stands to reason he’d be the one to create the ideal micro baking oven. Raised in Scotland, Campbell has been a commercial kitchen equipment fabricator for years and he designed his oven to be exactly what microbakers need. Many products, including ovens, are “built to sell”. The RackMaster oven is built to work, and built to last. Leading microbaking advocate and bestselling author Maurizio Leo of The Perfect Loaf calls the RackMaster oven “fantastic”, saying he “couldn’t ask for anything different”.
We interviewed Campbell recently about the creation of the RM2020, and found his comments about steam management particularly insightful. It’s an aspect of the oven’s design that really puts it in a class by itself. (For full authenticity, read Campbell’s words with a Scottish brogue!)
"You need steam in the baking environment to keep the crust from forming too soon, so the loaf can expand optimally, and to create the perfect crisp, chewy crust. There’s a lot of water in your dough that’s released during baking and that water will provide most of the steam you need, sometimes all of it, if your oven can keep it in. When you introduce outside water to make steam, either with a tank or by injecting it, turning that water into steam removes a lot of heat energy from your oven. A lot. So adding outside water might sound good, but it’s actually bad for performance, bad for productivity. You want to conserve all the heat energy you can, otherwise your preheat will take longer, and the recovery time before your oven’s ready for another batch will be drawn out. These are fundamentals that apply to everyone.
Our RackMaster is robustly built. It’s heavy, and you want it to be. And it’s very well sealed; there’s no flex in the door and the latch handle draws the door down tight to eliminate leakage. We can bake back-to-back loads without supplemental water. Depending on the batch sometimes we’ll add a little water with a sprayer. But not a lot.”
BAKES EVERYTHING BETTER
The magic of the RackMaster is by no means limited to bread and pizza! Roasted meats, steak, vegetables, casseroles, pies, croissants. You name it, the omni-directional, multimode heating of the brick oven bakes everything much, much better.
BRICK OR STONE, IT'S ALL ABOUT THE MASS
The high-mass masonry of a retained heat oven works equally well whether the construction is stone or fire brick. If you've heard about the baking characteristics of a brick or stone bread oven, the results are identical with either. As a retained-heat masonry oven, the RackMaster provides exactly the same superior culinary results as wood-fired ovens, but with the convenience of clean electric heat generation.
ELECTRICAL AND SITING
RackMaster brick ovens use common 230V single phase power. This is the same power used by conventional electric ovens and cooktops, and all kitchens (both home and commercial) have 230V power available. Depending on how your kitchen is wired now, and where you want to put your RackMaster oven, you may need to have an additional 230V receptacle installed. Unlike a wood or gas-fueled unit, the oven requires no outside venting, and relocates easily. Click here to see a photo of the cord end plug that comes installed on the oven and a photo of the receptacle that it requires.
INCLUDED ACCESSORIES
- (3) 18" x 23.6" uncoated aluminum peeled lip trays
- (3) 18" x 23.6" x 0.15" ply peels
- (3) 18" x 23.6" Teflon baking sheets
- (1) 6-inch Campbell’s bench scraper
- (1) Spare door gasket
- Stainless steel RackMaster cart, optional
RACKMASTER, THE PROFESSIONAL CHOICE
With its professional-grade construction and commercial warranty, RackMaster is the ultimate solution for perfect baking results, whether you operate a micro-bakery or baking school, or are a serious home baking artisan. And, importantly, your investment is backed by Pleasant Hill Grain and RackMaster, reliable and long-established leaders in the bread baking world. Both service and parts are available through PHG for RackMaster ovens in North America.
Click here to see a map of several bakeries that use a RackMaster oven.
Note about dough capacity: The oven's 66-lb dough capacity is based on using 8.8" x 3.9" x 3.9" loaf pans, with 2.2 lbs (990g) of dough in each pan.
Note about oven weight: The oven weighs a total of 330 lbs, but each shelf weighs 51 lbs, so if you remove the three shelves the oven weight is just 177 lbs, making it much more manageable to move.
For more details see the specs tab, above.
STEP UP TO RACKMASTER AND EXPERIENCE THE ULTIMATE NO-COMPROMISE BAKING!
Questions? Please call 866-467-6123. We'd be happy to talk with you about a RackMaster oven or any of your baking needs.
BUY NOW, PAY LATER WITH PAYPAL |
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Payment plans of 12 to 24 months, with full details available in checkout. |
Buyers praise the RackMaster for big boosts in their productivity and profits—get yours working for you today!
COMPARE ELECTRIC BRICK OVENS |
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Click to see our electric brick ovens comparison table. Click here to see all brick ovens. |
Do you need a commercial deck oven? We also offer German-made Häussler commercial electric stone bread ovens: Häussler INO 2004 oven and Häussler's INO 2006-series ovens.
Specs
Shipping
RackMaster brick ovens ship by truck and shipping cost to the 48 contiguous states is included. Buyer must be present and sign for delivery. Delivery is to curbside. Please note the dimensions and significant weight of the unit and make separate arrangements to get the oven into your home or place of business.
Accessories for this product:
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.
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.
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.
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.
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.
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.
In stock Usually ships in 3-5 business days.
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1 - 10 of 31 reviews
Only have baked once in it since receiving, but the quality of workmanship and ease of use are the best, bar none. I cannot wait to bake in this oven for years to come, and it doesn't have unnecessary IoT and electronics built into it. Some people have asked about the delivery process, and I documented it here:
I ordered the Rackmaster RM2020 with the optional cart.
Delivery Process:
The delivery process was super smooth. PHG was awesome to work with, and they sent me several emails with instructions around prerequisites (2" of room on each side of the oven, NEMA6-20 outlet that has 15A/230V, etc) and also instructions on how to determine if the shipper mishandled/tipped the package and how to look for damage.
PHG used FedEx Freight. I got a tracking number on a Monday, and FedEx called me on Thursday to set up a time for delivery (4 hour window). I was the last delivery of the day on Monday, but the delivery driver was super nice and helpful. We have a loading dock area in our condo building, so I had it dropped in the middle of the area and had reserved it for assembly. He was willing to cart it up to my condo itself, but luckily we turned that down because we needed a decent amount of space to unpack stuff.
Unpacking / assembly:
The cart was easy. It was packed in a cardboard box that was strapped to the top of the wooden crate that the oven was in. The wheels were packed separately, and you just need a wrench to screw the wheels into the bottom of the cart. Note - put the locking casters on the FRONT of the cart (the side without the vertical bar).
Now the hard part... I've never received anything in a wooden crate before, so it took some googling / youtube'ing of how to use a crowbar, embarrassingly enough. So just be prepared with a drill/power screw driver with a variety of bits and then a crowbar to pry off the sides. Ta-da! The oven was there in all its glory sitting on top of a crate. From there, we unwrapped the plastic that held the door shut (the handle and the latch are assembled at the end) and removed the top two shelves.
The process for that:
Lay down the foam pieces that come in the oven.
Remove the shelf by pushing underneath it (careful not to damage the heating element) and slide it so it just rests on the lip. Then slowly push it forward, lifting from underneath, then sliding, then resting on lip until you can reach your arm to the back and lift it up and out. Place it on the foam piece and put a towel on top of it or something so it doesn't get dirty. This was a two person job as to not smush any fingers.
Repeat with the 2nd shelf.
I couldn't figure out how to get the 3rd shelf out without damaging it so I left it in. I later found out that other people have fashioned together a wire hook to poke it out, but that seemed like a pain (vs just having the people lift an extra 25 lbs each). Close up the oven door again with the plastic wrap.
Then we used these furniture movers to get the oven up high enough to get the cart underneath it (but I was too short to even make that work... we kindly asked the building engineer who works in our condo to do this with my husband). In the end it was better to have 3 people involved in getting it on the cart.
Here's what we did:
Put the furniture mover strap underneath the oven. Recruit 2 people who are taller like 5'10" who can lift 110 lbs each to come and lift.
Lift up and get it off the crate. Go back down.
Readjust the furniture strap to make sure it'll clear the upper lip of the cart.
Go up and have someone else roll the cart underneath the oven while the two tall/strong people hold it up.
Lower the oven onto the cart and lock the wheels.
From there, put the shelves back in (opposite process as removing them as to not smash fingers) and then install the handle and latch (requires a larger hex wrench though I forget the actual size).
After that, there's a burn-in process to evaporate moisture from the stones (effectively going from 50C-100C over 6 hours). And then it's ready to go!!!
The item came in perfect condition. The instructions for preheating are easy to follow. It also comes with a beautiful bench scraper which I didn't know was coming so that was a plus. I look forward to using our oven for our business.
Holy cheese sticks! I got my oven today and I'm in awe! I've been a fabricator for years and I look at this beast and think yep that weld is good, yep that weld is good lol! This thing is awesome! Thank you! From the bottom of our hearts here in the USA, RackMaster! We're small but we are on the real bread campaign forever!
Satisfied with the purchase, the oven is very versatile and what’s most important, amazing bread!
I had no idea how improved my sourdough loaves would end up simply by using the RM2020. No oven will make up for shortcomings with your breadmaking process, but the instant improvement to rise and crust formation was absolutely marvelous. The RM2020 was worth the wait and investment!
Excellent oven. Excellent results. Heavy. Sturdy. Well built. Excellent door and latch. Oven stones are 18x24. I only wish it came 2 inches wider so as to fit industry standard full baking sheets (18x26). Not a deal breaker, but you can't buy pans to fit this oven in USA, but the 2/3 standard household oven sheet works fine (16x22). It does come with 3 pans that fit.
Total game changer for me!!! Thank you an amazing product! Just thrilled with how well made it is!
I can’t believe how much more I can bake now! I’m so crazy grateful. My baking income has more than quadrupled since I got this thing.
This oven is actually my second Rackmaster RM2020 purchase. No...not replacing my first, adding a second one to my microbakery. My first oven has seen thousands of loaves go through it. I bought the second one to increase my baking capacity. When I decided I needed more oven space to keep up with the baking demand I didn't even think twice about what to buy. The RM2020 is an absolute workhouse of an oven. Like I said I've put thousands of loaves through my first oven.
The sound when you seal that door. Oh boy...you know it's well sealed and allowing the steam to do its job. The ability to see your loaves through the large window is a big plus. No more waiting until you take the lid off of a dutch oven to see if your bread rose or not. This oven was an absolute game changer for me and the additional second oven is keeping pace right along with my old faithful. This oven is the bomb! You won't regret it!
Croissants, sourdough, rye, yeasted, crackers, baguettes, granola you name it the RM2020 can bake it to perfection. I even use it to throw in some left over dough at the end of the day and bake the most delectable pizzas.
This is a micro bakery "must" and give you time back in your life or elevate you to another level where you want another one!
Excellent customer support about baking questions. I use in a licensed bakery in my basement, easy setup and so easy to work with. Could not be more pleased to use with or without steam. I bought the cart as well which is a must, especially with shelves underneath and easy to move rollers for cleaning.
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