Which Rack Oven Do I Need?

According to Cindy Chananie, an experienced sales consultant specializing in oven sales, rack ovens are ideal for bakeries making multiple trays (15+) of confectionery products in a single batch.

Retail Bakeries & In-Store (Retail Production)

Retail bakeries and in-store operations are well suited with a traditional rack oven. The ovens are available in both single and double rack configurations and are typically used for 1 or 2 shifts per day.

Industrial Bakeries (Wholesale Production)

Wholesale bakeries are typically well served by an industrial rack oven. Like their traditional counterparts, industrial rack ovens are available in both single and double rack configurations. “However, these ovens are designed for 24/7 baking operations,” said Chananie. These ovens feature reinforced construction, robust motors, and revolutionary heat distribution designed to minimize recovery time,” continued Chananie.

Recovery Time

“Rack ovens are great because they enable you to easily load and unload a large amount of product in a matter of seconds,” said Chananie. “However, during this loading and unloading process, a massive amount of heat is capable of leaving the oven when the door is open. It is critical that your oven is able to come back up to temperature quickly and efficiently; otherwise, the operator is forced to wait for the set baking temp to recover – sometimes 10 – 15 minutes between batches,” continued Chananie.

Both the Tagliavini Rotovent and Rotor feature durable, high-quality construction. This includes an insulated chamber and revolutionary heat distribution. This combination minimizes the time between bakes and helps to reduce operating costs associated with higher energy bills.

If you would like an individual consultation regarding your bakery’s rack oven or other bakery equipment needs, please click here or call our office: 800-682-8203.