Note: Today we're shipping orders for in-stock items placed February 4.
Rofco B5 Stone Oven

$1,995.00

Rofco B5 Stone Oven

Rye bread whole grain

Made in Belgium, Rofco electric brick ovens offer the home baking enthusiast a line of genuine brick ovens with space-friendly footprints, cleanly and conveniently powered by electricity. Available in models with one, two or three baking shelves made of 1-3/8" thick Chamotte firebrick stone, the Rofco oven's vertical design takes up very little space, so there's room for a Rofco electric brick oven in virtually any kitchen. 

Rofco ovens bring the major baking advantages of masonry baking to the modern age. Also known as retained-heat ovens or stone bread ovens, masonry ovens store a great amount of 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 such 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 incredible 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 sealed in by the Rofco’s silicone-gasketed 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. 

Available steam trays can be used in each baking chamber. Water is poured into these trays. Filled with sections of stainless steel rod, they instantly release large volumes of steam exactly as the steam injection system does in a commercial deck oven. When dough rising is complete, vents in the Rofco’s door can be opened to allowing steam to escape for the last phase of baking. Penetrating radiant heat combines with the Rofco 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. Optional steam trays can be purchased here.

OH THE PIZZA, THE PIZZZZZA! 

Do you like pizza at all? We love pizza. Deep dish, or with a thin, crispy crust, we love it all. What we didn't love was the chasm that used to exist between what came from the super-hot brick ovens of our favorite pizzerias, and the sad and soggy results from our conventional home ovens. Those disappointments are behind us now, because the Rofco is full-fledged pizzeria-class. Perfectly crisp thin crusts. Perfectly bubbly cheese. Perfectly roasted meats and veggies. Perfectly. Awesome. Pizza.

Whole Grain Sourdough

ROFCO = BEST OF OLD + NEW 

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. Also, 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 home 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.

Rofco ovens combine 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 Rofco creates its heat with the cleanliness and convenience of electricity. Two thermostatically-controlled heating circuits allow you to produce all the heat you want, with all the convenience you need. 

You've heard the expression that you can't have your cake and eat it too. No doubt you've also heard that there's an exception to every rule, and Rofco brick ovens are that exception. You actually can have a brick oven right in your home kitchen, that isn't huge, doesn't require chopped trees or make ash, doesn't smoke or require a vent through your roof, and makes the best bread and other baked goods on the planet. 

Structurally, the Rofco oven gets its form and strength from a robust stainless steel cabinet, and a half-ton of extra stone mass is now replaced by the marvel of rock wool insulation. Made by spinning fibers from molten minerals, rock wool resists temperatures of over 2000° F. (hotter than your Rofco will get!). This industrial-grade rock wool also has excellent insulating efficiency. Thick, high density rock wool insulation board fills the walls and door of the Rofco 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. And while those wonders are taking place, you can watch the show through your Rofco’s viewing window, illuminated by an interior lamp.

BAKES EVERYTHING BETTER 

The magic of a Rofco electric brick oven is by no means limited to bread and pizza! Roasted meats, steak, vegetables, casseroles, pies. You name it, the omni-directional, multimode heating of the Rofco brick oven bakes everything much, much better. 

Think about how the baking results from a microwave oven compare to those from a conventional oven. Atrocious, right? The whole reason for the dramatic difference is the unevenness of the microwave’s heating action. Now consider the fact that draftiness—which is a fair description of convection-only heating—is how conventional ovens are actually designed to work. Drafty is the opposite of even heating. A retained-heat electric brick oven, on the other hand, which bakes principally with direct-contact and penetrating radiant heat, provides the ultimate in evenness. So just imagine an oven that’s as much better than a conventional oven, as the the conventional oven is better than a microwave. That's what it's like to bake with a Rofco brick oven. In short, it's baking nirvana. 

A BRICK OVEN FOR EVERYONE 

Rofco's model B5, B10 and B20 brick ovens have the same dimensions in each of their baking spaces and have one, two, and three shelves respectively. Rofco's most popular model, the three-shelf B40, adds both more height and more width to each shelf space. All dimensions, and other specs, are listed in the table below. 

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. So just to clarify any confusion, if you've heard about the baking characteristics of a brick or stone bread oven, the results are identical with either. Rofco ovens are retained-heat masonry ovens that provide the same superior culinary results as wood-fired masonry ovens, but with the convenience of clean electric heat generation. 

ELECTRICAL AND SITING 

Rofco brick ovens use common 230V single phase power, and come with a 6-20P cord-end plug. 230V power is the same as conventional electric ovens and cooktops use, so all kitchens are wired for 230V power. Depending on how your kitchen is wired now, and where you want to site your Rofco brick oven, you may need to have an additional 230V 6-20R receptacle installed. You're also free to locate your clean-running Rofco oven anywhere else in your home, even including your garage if that works best for you. Rofco ovens do not need to be kept or operated in a heated space. The only siting requirement is that 1.2" of space needs to be maintained between the oven and other surfaces. Rofco ovens require no venting.

Gourmet Sandwich

ACCESSORIES

Steam trays are the ideal way to introduce steam in your baking process. Not merely empty vessels, Rofco steam trays are filled with heavy stainless rods that store a large amount of heat energy for rapid and complete steam release; order one for each shelf where you want to use supplemental steam. Depending on the kind of bread you're making, using steam at the right stage of baking can deliver the perfect crust qualities you want.

You can put any kind of dough directly onto the stones in the Rofco oven, but if you'd prefer to keep oils and sugars off your stones, blued-steel baking trays and woven glass mats (the same kind used in commercial bakeries) come standard.

ROFCO BRICK OVENS FOR MICRO-BAKERIES

Rofco brick ovens are often used in micro-bakeries, and Rofco recognizes that starting on a shoestring to avoid the higher cost of a commercial deck oven can be a smart startup move. Rofco ovens carry a domestic-use warranty, so please be aware that any breakdowns that occur under the heavier stresses of commercial use will be out-of-warranty. PHG carries repair parts as well as consumable items like light bulbs, and we're here to help with the needs of all Rofco users whether your oven is under warranty or not, and whether you're using it for commercial or personal use. Rofco ovens are well built and durable. Pleasant Hill Grain is the exclusive U.S. Rofco distributor, and we can attest that service issues are few and far-between.

ROFCO IS A QUANTUM BAKING LEAP

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. Our Rofco customers never tell us they regret purchasing a Rofco oven, only that they wish they'd done it sooner!

Questions? Please call 866-467-6123. We'd be happy to talk with you about a Rofco oven or any of your baking needs.

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, as well as the new British-made RackMaster RM2020 oven.

Rofco Brick Oven Specifications

Model B40
Model B20
Model B10
Model B5
Dough Capacity* 53 lbs 40 lbs 26.4 lbs 13.2 lbs
Max. Temperature 482° F 482° F 482° F 482° F
Number of Shelves 3 3 2 1
Size of Baking Surfaces 18.9 x 18.9 in. 11.8 x 18.9 in. 11.8 x 18.9 in. 11.8 x 18.9 in.
Height of Baking Spaces 8.6" 6.3" 6.3" 6.3"
External Dimensions
(W x D x H)
21.7 x 23.6 x 38.6 14.6 x 23.6 x 32.7 14.6 x 23.6 x 25.2 14.6 x 23.6 x 17.3
Electrical 3100W, 220V, 14.1A 2500W, 220V, 11.4A 1800W, 220V, 8.2A 1300W, 220V 6A
Oven Weight 292 lbs 123 lbs 77 lbs 49 lbs
*Capacity is based on using 8.8" x 3.9" x 3.9" loaf pans, with 2.2 lbs of dough in each pan.

For more details see the specs tab, above.

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THIS PRODUCT IS MADE IN BELGIUM!

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Specs

Manufacturer Part Number
B5
UPC/EAN Number
0605546916916
Brand
Rofco Ovens
Depth
23.6"
Temperature Range
122° - 482° F
Housing Material
Stainless steel
Power Source
Electric (AC)
Volts AC
230
Phase
1
Cord Length
61.5"
Cord-End Plug
15 Amp (NEMA 6-20P)
Origin
Imported
Certifications
CE
Warranty Length
2 years, for home use only (non-commercial)
Freight Shipped
Yes
Country of Manufacture
Belgium

Shipping

We stock this product in our Nebraska warehouse. This item requires freight delivery and you should receive your order within 2-7 business days from ship-out. Click here for more information about freight delivery.

Rofco stone 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 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.

Brod and Taylor Bread Proofer

The Brod & Taylor Dough Proofer makes wholesome, made-from-scratch baking easier than ever with an optimum proofing environment plus easy storage. Set it lower for a longer “cool rise” or turn up the heat to give your yeast a boost on a cold winter day. A large window gives you a full view of the spacious interior where your largest bowl or full sized loaves fit easily. There’s no need to cover your dough as the included water tray keeps humidity at an optimum level.

The innovative Brod and Taylor folding bread proofer accurately maintains the temperature you set, in the range of 70–195°F (21–90C), in five degree increments. Its cabinet is built of super tough reinforced polypropylene with a clear viewing window. The stainless steel wire rack, power cord and all other parts fit inside the proofer when folded. Inside dimensions are 14.75” x 12.5” x 8.75” high. Outside dimensions are (open): 18” x 14.5” x 10.5” high and (closed): 18” x 14.5” x 2.75” high, so it stores very easily.

Included with the Brod and Taylor Bread Proofer & Slow Cooker is a 55-page booklet with recipes for yeast breads, sourdough, yogurt, butter, cheese, kefir, kombucha, tempeh, and slow-cooker recipes like chuck roast, pulled pork and caramelized "black" garlic.

Pizza dough... artisan sourdough... yogurt... the Brod and Taylor dough proofing box provides a warm, humid environment for more consistent results with rising yeast dough recipes. These include organic whole grain recipes, made-from-scratch bread loaves, pastries, gluten-free yeast bread recipes, soft pretzels, doughnuts, focaccia, cinnamon rolls, and croissants, to name a few. The Brød and Taylor bread proofer is also the ultimate yogurt maker, developing perfect yogurt in either one large, or several smaller containers. Nothing's easier than making delicious yogurt at home with this machine.

In addition to its outstanding core performance as a dough proofer, this versatile Brod and Taylor product is also a slow cooker, yogurt maker, hot plate and more!

Brod and Taylor's innovative bread proofing box is a multi-use kitchen tool ideal for home bread bakers—or anyone with an appreciation for scratch recipes, organic cooking and wholesome ingredients. Designed as the ultimate solution for rising yeast dough, the proofer’s consistent low-heat also works as a yogurt maker, chocolate tempering machine, bread crisper, plate warmer and more.

When your bread's been finished, your Brod and Taylor proofer is the ideal bread warmer, keeping it at perfect serving temperature. One elegant, easy-storing appliance does it all, conveniently and efficiently. It’s a great new tool for any kitchen where homemade baking is enjoyed, and it has really taken off among our customers at Pleasant Hill Grain.

The Brod and Taylor bread proofer now has a slow cooker mode! In slow cooker mode, temperatures may be set between 85–195°F (29–90C), in five degree increments. For slow cooking recipes that recommend a low setting in traditional slow cookers, set the temperature to the maximum setting of 195°F. Always use a lid on the pot when slow cooking. The rack and water tray are not used when slow cooking. For best results, use a heavy duty Dutch oven or stock pot with a tight fitting lid. Maximum dimensions for a slow cooker pot are 11.5" diameter and 8.75" high, including handles and lid.

One of the things we like most about the Brod and Taylor bread proofer is the toughness of its construction. Between the details of the design and the quality of its materials, our experience—after an extended period of offering this product—is that breakage is a non-issue. It assembles very quickly, feels solid, and truly is a rugged, reliable performer. We've used one in the PHG test kitchen for years and endorse it enthusiastically.

Michael Taylor, an engineer and longtime bread baker, is well acquainted with the homespun solutions bakers have tried in search of a more controlled dough rise. An inventor at heart, Taylor saw a real problem that needed a remedy. Home bakers needed a tool that offered the confidence and convenience of a professional proofer in an affordable, versatile, space-saving design. After years of careful research and testing he created the world’s first folding home proofer, and it's truly an outstanding product.


Cook's Illustrated recommends the Brod and Taylor folding proofer, finding that it performs well and is easy to use and clean.

(More info) See product

$219.00

In stock Usually ships in 1-3 business days.

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.

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$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)

Artisan Breads Every Day Recipe Book

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries—and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits.

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Hardcover, 8-1/4" x 10-1/4", 224 pages, color illustrations.

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$30.00

In stock Usually ships in 1-3 business days.

The Bread Baker's Apprentice Book, 15th Edition

We have a Bread Baker's Apprentice Book, 15th Edition available on clearance by phone order only. Please call for details.

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

(More info) See product

$39.95

In stock Usually ships in 1-3 business days.

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:

44 reviews
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1 - 10 of 44 reviews

Rufus the Mighty Rofco
By Jan D., FL on 3/09/2017 Verified Buyer

This little oven hits the bull-eye in all categories for a home baker. Our Rofco’s name is Rufus and he's been in our family for almost a year and a half. Rufus is fired up several times a week for artisan breads and small pizzas. The more I use him the more I enjoy baking.

Easy to use? I turn the thermostat dial clockwise to 200c for pre-heat and a little while later I stuff my dough in him, drop the temp to 180c and about 25min later I extract the bread. How easy is that??

Since 1997 I’ve used several gas fired residential ranges. The first one was an original Wolf Gourmet. The oven was so vented that the only way to achieve any type of crust/crumb was to bake on a 1/4” steel plate and cover the baguettes with a large inverted steam table pan. I got very tired of all the hassle so I fabricated a gas fired brick oven with steam injection and controllable vent. Using both methods I was able to achieve somewhat satisfactory results. Due to our relocation from Baja Sur to Florida I left the stove and brick oven behind and ordered the Rofco from you guys. So since 1997 I've been able to bake with other ovens, but not with nearly the ease or consistent results that I get with mighty Rufus.

The oven works perfectly. Not a bunch of bells and whistles, just the needed basics, and it has a small footprint. Considering all the alternatives, Rofco is the most bang for the small family baker. It exceeds what my expectations were and are. Only a steam injected deck oven will outperform the Rofco’s, but hey, do you have the space, power/gas service, zoning, or the $$??

Beyond this, I need to praise my experience with PHG: What a fine ride. Buying a Rofco, sight unseen, was a leap for my wife and I. We worked with Sarah Phifer and Cindy Mingus for the order and follow-up questions. Wow, what a wonderful pair. All questions were answered and great follow-up for all my whining. What a fine operation.

Jan D., FL

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Very happy, great value.
By My N., CA on 3/14/2017 Verified Buyer

I've had my Rofco well over a year now. I bake with it every weekend, and it performs beautifully. Mainly I bake bread and pizza, but also some pastries and cookies. The Rofco oven has made baking easier and a whole lot of fun—and it's brought my baked goods to a much higher level. Everything actually comes out perfect now. It makes the best baguettes and pizzas, thanks to the thick stones and the steamers. It's beautiful and functional and I'm just very happy with the value I've received. My advice to anyone shopping is to buy the biggest Rofco you can swing! Thank you PHG for the best oven and service!

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Rofco 20
By Patrick N. in CA on 9/10/2019 Verified Buyer

Build quality- This is a simple, solid oven. The door gasket does seem a little flimsy, and I can see how it could easily become damaged and require replacing. I will probably buy a spare to have just in case. So far, no issues with a little care on closing the door

Exterior heat- perhaps sightly more heat put off than home builtin oven but not nearly as dramatic as I was led to believe. The door does get a little too hot for a long touch, but sides and top are not a concern.

Uneven heating- Using IR thermometer, the variance between decks is +/- 5 degrees C. I thought this was pretty good. Rotary dial for heat setting is as accurate as any other oven I have used (not particularly accurate, but not crazily inaccurate)

Decks too narrow- They are a bit narrow. That said, I am getting 2x 900 gram boules, or 3x 600 g batards per deck. Baguette I put in lengthwise and do 3x 250g per deck. All in all this is plenty for me and I am quite happy with it.

Using a garden sprayer/insufficient steam retention- The oven seals very nicely, the steam vents work perfectly, the garden sprayer works very well (haven't blown the light yet....), and I am VERY satisfied with the crusts on the bread. I had spoken with one person who warned me that I would still be needing to use a dutch oven to obtain proper crust. No way!

All in all I am extremely pleased with the Rofco 20. It is the right size for what I am doing and turns out great product!

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Revolutionized my baking
By Caleb N. in NE on 1/15/2019 Verified Buyer

The Rofco oven is a must-have for those in the artisan baking world, especially for those between the "dutch oven in the home oven" and the "I need an Italian deck oven" phase. The machine does have its quirks, but once you get to know it and understand how to adapt it to your needs, it will provide wonderful, beautiful bread. Highly recommended for the home or professional artisan bread baker.

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ROFCO for the WIN!
By JP in CA on 2/04/2019 Verified Buyer

So glad I purchased the Rofco oven. After one bake session I already had an even crumb and color to all my loaves. Easy to use, easy to set up and happy with the outcome of my bread.

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Rofco and PHG exceeded my expectations
By Mike D. in FL on 4/11/2016 Verified Buyer

It's rare to find such a customer-focused group of folks as Pleasant Hill Grain. My new Rofco stone oven has exceeded my expectations, and the even bigger stars are the folks at Pleasant Hill Grain. I truly thank Sarah, Cindy, and Barb for your assistance during and after the purchase of the Rofco.

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Rofco ovens: Wonderful
By Cynthia K., NY on 3/01/2017 Verified Buyer

Rofco ovens are a wonderful solution for us bakers who aren't really baking in a commercial setup yet. I recommend them.

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So good, I bought another one.
By George F. in NV on 11/16/2018 Verified Buyer

The first Rofco B40 I ordered worked so well, I bought another one for a relative. The B40 sustains a consistent heat throughout and is large enough for 12 loaves at a time.

Pleasant Hill Grain (PHG) is an exceptional US supplier for Rofco. They provide the best, most personalized customer service I have ever experienced, and they test each oven before it's impeccably packed and shipped.

Given both the product and the exceptional PHG service, it's no wonder the B40 is back-ordered.

Don't delay... get on the list--it's worth the wait.

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It's a powerhouse!
By Elena T. in WY on 10/29/2019 Verified Buyer

The Rofco maintains heat incredibly well. You can leave the door open to load and unload numerous loaves and it does not effect the time to get a nicely baked loaf. However, you must become one with the Rofco. In time you will understand (like any good baker) how to adjust the temperature throughout the bakes in order to get the color that you like. Additionally, the bottom shelf is a major hot spot. In fact, part of my routine is to shift every loaf to the next shelf after 20 mins to avoid burning the bottoms. I also turn the temp down after it preheats. Like I said, you must be one to get the results you want. But for a home bakery, the Rofco is indispensable.

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Rofco B40 Bread Oven
By Coe M. in ID on 8/16/2019 Verified Buyer

While I had the Rofco B40 for only a short time it has been great to bake in.. The only issue I am having is getting the right amount of moisture in so that my scoring opens and the crust develops properly. So far I have not figured this out! I look forward to continued baking and will. Update this post in a few months. IN ADDITION, I WANT TO GIVE A PLUG FOR THE FOLKS AT PLEASANT HILL GRAIN. THEY HAVE BEEN GREAT AT THE TIME OF MY ORIGINAL PURCHASE AND IN FOLLOW-UP CONVERSATIONS I HAVE HAD.

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