- 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.
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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:
This support cart is designed for, and fits, the RackMaster bread oven. The external dimensions of the cart measure 31.9" (W) x 23" (D) x 24.75" (H) and is made of heavy duty stainless steel. The surface measures 28.25" (W) x 21.75" (D). The cart features four slots for trays.
The RackMaster oven and trays are sold separately.
Out of stock ETA is 6/13/25. Preordering is advised. (more info)
We recommend the German-made Gloria Prima 3 pressure water sprayer for adding steam when baking sourdough bread in the RackMaster and Rofco brick ovens. The wand is brass, so unlike plastic wands on other pressure sprayers, there's no fear this one will melt from the oven heat. The Prima 3 is a compact, powerful pressure pump that holds three liters of water and has a maximum operating pressure of 3 bar for the best spraying results.
In addition to sourdough baking, the Gloria 3 is also a great tool for plant care, exterior car and window cleaning, and spraying outdoor furniture.
In stock Usually ships in 1-3 business days.
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.
In stock Usually ships in 1-3 business days.
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).
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.
Made from nonwoven fiberglass cloth that has been coated with PTFE, this fabric offers a very low coefficient of friction, high heat resistance, hydrophobic properties, and excellent dielectric properties. It is also chemically inert. Teflon sheets are extremely durable. Three of these Teflon sheets come standard with the RackMaster oven.
Campbell's nonstick trays and rings kits offer a convenient way to make English muffins in the RackMaster RM24, Rofco B40 or RackMaster RM2020 oven. The set includes two nesting nonstick trays and two tray clamps, as well as nonstick rings. The kit that fits the Rofco B40 oven comes with five sets of five connected 3.4-inch rings and and the kit for the RackMaster oven comes with six sets of five connected 3.4-inch nonstick rings. Choose the kit that fits your oven in the dropdown menu selector above.
The trays for the RM24 and Rofco B40 kit measure 18" x 18" and the trays for the RM2020 set measure 18" x 24". Depending on the size of your conventional oven, the kit for the Rofco B40, may also fit your conventional oven.
These nonstick focaccia trays fit the RackMaster RM24, Rofco B40, RackMaster RM2020 oven, and your conventional oven. The nonstick surface eliminates the need for using parchment paper under your dough.
Don't be mislead by "focaccia" in the name for these trays; they can be used for a lot more than focaccia bread! They're ideal for many breads like cinnamon rolls, sausage rolls, dinner rolls, English muffins, all kinds of pastries, and more!
The 18" x 23.6" x 2" tray fits the RackMaster RM2020 oven. The 18" x 18" x 2" tray fits the RackMaster RM24 and Rofco B40 ovens, and depending on the size of your conventional oven, it might also fit your conventional oven. The 13" x 15" x 1.5" tray fits all of these ovens including most conventional ovens.
Many customers like using Campbell's bun rings on the trays for making hamburger buns, crumpets, English muffins and other pastries. 20 small rings or 16 large rings fit the 18" x 18" tray. 30 small rings or 20 large rings fit the 18" x 23.6" tray. 12 small rings or 9 large rings fit the 13" x 15" tray.
Choose a size that corresponds to your oven in the dropdown menu selector above.
We also offer Campbell's divided focaccia tray here.
These 2" deep, nonstick, divided focaccia trays fit the RackMaster RM24, Rofco B40 oven and RackMaster RM2020 oven. The nonstick surface eliminates the need for using parchment paper under your dough. The trays can be used for other bread items like cinnamon rolls, sausage rolls, dinner rolls, and more!
The smaller tray fits the RackMaster RM24 and Rofco B40 ovens and measures 18" x 18". Depending on the size of your conventional oven, this tray may also fit your conventional oven. The larger tray fits the RackMaster RM2020 oven and measures 18" x 23.6".
Many customers like using Campbell's bun rings on the trays for making hamburger buns, crumpets, English muffins and other pastries. 16 rings of either size fit the tray for the Rofco B40; 30 of the smaller rings or 20 of the larger rings fit the tray for the RackMaster oven.
Choose a size that corresponds to your oven in the dropdown menu selector above.
We also offer Campbell's full size focaccia tray here.
The Campbell's Batch Bread Frame is made from laser cut 18/8 stainless steel folded, welded, and nonstick-coated for superior product release. Each of the 15 sections can hold 550-700g of dough, depending on the flour used. The Batch Bread Frame is custom built to suit the RackMaster RM2020 brick oven. Each section is 5.5” x 4.25" and 3” deep, and open on the bottom. These are a great use of oven space and will increase your productivity and save on energy costs.
In Scotland and Ireland batch bread is the most common type of bread. Traditional batch bread frames were made from hardwood and didn't have dividers between each loaf. Without the dividers there was no crust on the sides, since the unbaked loaves would be stuck together before baking, then bake together, and then be torn into individual pieces afterwards. The term batch loaf is sometimes used instead of batch bread.
The dough for batch bread needs to be firm, around 60% hydration is ideal. The bread texture is a close crumb which helps keep the loaves formed perfectly with the soft baked edges.
The Batch Bread Frame fits inside Campbell's full size focaccia tray and can fit on the aluminum trays that come with the RackMaster oven.
In stock Usually ships in 1-3 business days.
These stainless steel bun rings are handmade by Campbell (of the RackMaster oven) in the UK. The rings can be used for hamburger buns, crumpets, English muffins, cookie scooters (see second video above) and various pastries.
The smaller rings measure 3.5" x 1.6" and the larger rings measure 4" x 1.2".
Many customers like to use their bun rings on Campbell's focaccia trays. 20 small rings or 16 large rings fit the 18" x 18" tray. 30 small rings or 20 large rings fit the 18" x 23.6" tray. 12 small rings or 9 large rings fit the 13" x 15" tray.
The rings are uncoated steel, and they're dishwasher and oven safe.
After many shape and size trials, Campbell (of the Rackmaster oven) finally found designs he loves, and we think you'll love them too! Campbell's bread tins are made of fully commercial grade aluminized steel and have no nonstick coating. You can develop a seasoning over time that will help your bread release. We recommend coating the inside of the tins with vegetable oil and then baking the empty tins in a hot oven. Repeat this process, then lightly oil the tins before each bake.
*Dough weight capacity varies by type of flour used and hydration of dough.
A lid for the straight sided tin is available to turn it into a Pullman style tin.
Select an option above between the pan with straight sides or tapered sides. Pans are available individually, or in sets of four at a discounted price.
We also offer Campbell's rye bread tin that's designed for 900g of whole grain rye dough, and measures 6.5" x 4.1" x 3.9".
The Campbell loaf tins are not dishwasher safe. Simply wipe out the tins after each bake.
Campbell's baguette peel is handmade out of brushed stainless steel. Besides using it to easily move ciabatta dough into the oven and back out, it's also handy for chopping the dough before shaping, and for scraping down your work surface. The smaller peel measures 4.62" wide by 15.75" long and the larger peel measures 4.62" x 23.25".
Made from commercial grade aluminized steel, this bread tin is designed for 900g of whole grain rye dough. The pan measures 6.5" x 4.1" x 3.9", and the sides of this pan slightly taper down to the bottom.
Available as a single pan, or in sets of four for a discounted price.
Click here to see more loaf tins made by Campbell.
This slide on lid fits Campbell's 8.5 x 3.9 inch straight sided bread tin. Tins are sold separately.
Out of stock ETA is 6/13/25. Preordering is advised. (more info)
Campbell's cube Pullman loaf tins (more affectionally known as "Campbell's cuties") are excellent for croissants and normal bread doughs. They're hand crafted in uncoated commercial grade aluminized steel. The smaller tin measures 3.1" and the larger tin measures 3.9".
Available as singles, or in sets of four at a discounted price.
Campbell's scoring lame is made of stainless steel and is super lightweight due to its unique handle that was designed to reduce weight and improve grip. This scoring lame has a unique lock-in system which ensures the blade won't dislodge during scoring, but it's also quick and easy to change. This handsome, stainless steel, ergonomic lame will last a lifetime!
Razor blade is not included. Campbell recommends a double edge razor blade. We offer the 536.1 and the 436.1 Mure & Peyrot blades that fit Campbell's lame.
Made from nonwoven fiberglass cloth that has been coated with PTFE, this fabric offers a very low coefficient of friction, high heat resistance, hydrophobic properties, and excellent dielectric properties. It is also chemically inert. Teflon sheets are extremely durable.
Click here to order the Teflon sheet made by Campbell of RackMaster that fit the RackMaster RM2020 oven.
An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.
Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust and Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In stock Usually ships in 1-3 business days.
The Perfect Loaf is the first baking book by Maurizio Leo and it's a dynamic, authoritative sourdough bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts.
Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.
Maurizio has spent 10+ years discovering how to bake delicious and healthy sourdough bread in the home kitchen, and now it's all in his book. This book will help you become a better baker!
60 recipes cover flavorful, crowd-pleasing favorites, including...
Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you’re new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.” —Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest
“There is no book written specifically for home bakers that surpasses this one.”—Jeffrey Hamelman, baker and author of Bread: A Baker’s Book of Techniques and Recipes
“It’s like a textbook you use at a late-night study session, then realize you’re enjoying it so much that it becomes bedtime reading.” —WIRED
Maurizio Leo is a home baker and the creator of the award-winning sourdough website, The Perfect Loaf. He's currently the Resident Bread Baker at Food52 and a regular contributor to the King Arthur Baking blog. His articles and recipes on bread baking have appeared in Edible New Mexico, the Bread Baker's Guild of America, and Bread Magazine. He holds a master's degree in computer science, is a co-creator of the award-winning stargazing app SkyView, and has spent the past decade baking sourdough bread in Albuquerque, New Mexico.
In stock Usually ships in 1-3 business days.
These 18" x 24" uncoated aluminum peeled lip trays are included with the RackMaster RM2020, and are sold separately on this page.
These trays will have light scratches due to the manufacturing process, this will not damage usability of the trays.
Out of stock ETA is 9/19/25. Preordering is advised. (more info)
Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain a l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.
You'll put newfound knowledge into practice with 53 master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain a l'ancienne. En-route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun
Here's what Peter says about this 15th anniversary edition:
"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tips, the tricks, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." —Culinary Author Beth Hensperger
In stock Usually ships in 1-3 business days.
The Epicurean Pizza Peels are great for making personal and family pizzas. Easily assemble and slide the pizza in and out of the oven. Once baked to perfection, just slice and serve! Choose a size and color option from the drop down selector above.
Sizes available are 17.5 x 10 inches, or 21.6 x 14 inches.
- Straight dough
- Yeasted pre-ferments
- Sourdough
- Simple sourdoughs
- Complex sourdoughs
- Sprouted breads
- Leftover starter recipes
In stock Usually ships in 1-3 business days.
Designed for safely and easily transporting pizza to and from your Ooni Pro pizza oven, the perforated pizza peel is high quality and lightweight and is available in either 12" or 14" width. It slides, turns, and retrieves pizza with ease. Use the tapered peel edge to slide straight under pizzas, while the perforation allows steam to escape and excess flour falls away from the pizza crust.
The sleek, hard anodized coating provides increased corrosion resistance and its smooth surface guarantees a seamless experience when launching and retrieving pizzas.
The Omcan aluminum pizza peel safely and efficiently transports pizza from hot ovens to the table. The peel is made of durable 1080-gauge aluminum. Peel surface measures 12" x 14" which provides enough space for a 9.5" pizza. The wood handle is 12" long.
In stock Usually ships in 1-3 business days.
The Stainless Steel Peel set is composed of all the tools necessary to manipulate the cook fire in your Alfa Oven and make perfect pizza. The peel set includes a perforated 12" x 14" pizza peel, round pizza turner peel, ember rake, and brass bristled oven brush. All the tools in the kit are handmade in Italy and are food grade certified.
Available in three lengths: 24", 36" or 48". The 36" handles can be reduced to 24", and the 48" handles can be reduced to either 24" or 36".
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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!!!
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.
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!
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!
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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