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RackMaster RM24 Brick Oven

SKU: 8Z8XK Shop more RackMaster items
$5,950.00 - $6,450.00
Out of Stock
ETA is 09/13/2024
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  • 572° F maximum temperature
  • Three baking shelves, each 18.5" x 18.1”
  • 6.9 sq. ft. baking area
  • Even baking, without product rotation
  • Robust build
  • Fully welded oven chamber
  • Tight steam-sealing for ideal crisp, chewy crusts
  • Rigid, tight-sealing door with positive latch
  • Window view and light for every shelf
  • Compact footprint
  • High efficiency saves energy & money
  • Made in Great Britain
  • Commercial warranty
  • Buy Now, Pay Later option through PayPal
  • Ships free to 48 contiguous states!


RackMaster Bread Oven, RM24

Artisan loavesAt Pleasant Hill Grain we were amazed by the RackMaster RM2020 oven when it was introduced. And now we're delighted by Campbell Macfarlane's latest creation. The RM24 oven puts all the greatness of his full-size oven in a package with a smaller footprint, and an even more affordable price!

The RackMaster RM24 oven provides both home and commercial baking enthusiasts with 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 heat control system that provides superbly even heating, 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.

Two temperature dials control the heat; the left dial controls the top two elements and the right dial controls the bottom two elements. To heat just the top shelf for baking a partial-load, simply set the left dial to your desired temperature, and leave the right dial off, to conserve energy.

  • “Above all, we’re very pleased with your courteous and honest service to us. I’m such a critic that when I praise something, it merits high praise indeed. I wouldn't bother to write this if I was not so favorably impressed.”

    – Ed Casey, CA

Masonry ovens (also called stone bread ovens, retained-heat 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 heat-transfer modes that a brick oven uses to produce superior baking results. Of all the tools, techniques and gadgets available to bakers, none can rival a quality brick bread oven at delivering professional-level results in your kitchen.


World renowned restaurants prefer masonry ovens for the superior texture and great depth of flavor they create in foods. Bread and pizza results are spectacular.

Once bread dough is slid 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.

Croissant pastrySteam trays are unnecessary with the RackMaster because of its exceptional 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 you get only with a brick oven.


For thousands of years, building up the heating environment necessary 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 today's kitchens. 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 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 height window and excellent lighting.

  • “Your company is the best out there. Your service is so fast it makes my head spin! Your products are great and the prices are really good... I've looked everywhere! Thanks again for providing great service and products, you’re all incredible!”

    – Janet Moore, TX

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

Artisan sandwich breadThe RackMaster RM24 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 his larger oven, 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.”


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. 


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.


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.



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.

RackMaster Brick Oven Specifications

Dough capacity 53 lbs.
Max. temperature 572° F
Number of shelves 3 shelves
Size of baking surfaces 18.5 x 18.1 in.
External dimensions
(W x D x H)
23 x 23.6 x 39.4 in.
Electrical 2700W, 230V, 13A

For more details see the specs tab, above.


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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Compare Electric Brick Ovens

Brick Oven comparison

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.

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

Depth23.6" (26" w/handle)
Product Weight (lbs.)300 lb.
Number of Shelves3
Height of Baking Spaces7.4"
Size of Baking Surfaces18.5" x 18.1"
Housing MaterialStainless steel
Dough Capacity53 lbs
Temperature RangeUp to 572° F
PowerElectric (AC)
Volts AC230
Cord Length78"
Cord-End Plug20 Amp (NEMA 6-20P)
Commercial WarrantyYes
Warranty Length1 year parts
Country of ManufactureGreat Britain


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


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