Rotary Rack Ovens are the definitive baking solution for high-output bakeries, supermarkets, and food production facilities. Designed for seamless “roll-in, roll-out” operation, these ovens allow you to load a full trolley of products directly into the chamber, eliminating manual tray handling and streamlining your entire production workflow.
Built with a robust stainless steel chassis and advanced thermal insulation, this machine is engineered for heavy-duty, continuous use. Whether you are baking crusty artisan breads, delicate pastries, or sponge cakes, the rotary rack system ensures every product is exposed to identical airflow and heat.
The unit combines powerful convection heating with a precision steam injection system, delivering the perfect rise and golden crust essential for premium bakery products. With its compact footprint and integrated extraction canopy, it provides industrial-grade capacity without dominating your floor space.
Rack Ovens are the ultimate investment for scaling up production, offering a level of consistency and efficiency that deck ovens cannot match.
Unrivalled Baking Uniformity The rotating trolley system is the secret to a perfect bake. By constantly rotating the product within the convective airflow, the oven eliminates “hot spots.” Whether it’s the top tray or the bottom, the centre or the edge, every item receives the exact same heat exposure for a uniform colour and texture.
Streamlined “Roll-In” Workflow Efficiency is built into the design. Bakers can load trays onto a cold rack in the prep area, proof them, and roll the entire unit directly into the oven via the low-profile ramp. This significantly reduces manual handling, speeds up batch changeovers, and lowers the risk of burns or accidents.
Superior Crust Development These ovens are equipped with powerful steam generators. The ability to inject a precise amount of steam at the start of the cycle is crucial for gelatinising the starch on the dough surface, creating the glossy, crispy crust and “oven spring” required for baguettes and artisan loaves.
Maximum Output, Minimum Footprint By utilising vertical height with 15 to 18-shelf trolleys, a single Rack Oven can bake hundreds of units in one cycle. This vertical efficiency allows you to achieve industrial output levels using a fraction of the floor space required for equivalent deck oven capacity.
Hygiene and Maintenance With the motor mounted above (as shown in the image), the interior floor is free of mechanical gears or turntables. This “clean floor” design prevents the accumulation of burnt crumbs or flour debris, making the oven incredibly easy to sweep out and sanitise at the end of a shift.
Record Packaging Systems preventative maintenance contracts offer a comprehensive solution covering all types of packaging machinery and accessories. This ensures the operational integrity of your equipment.
Our extensive stock covers various machine models and generations, allowing us to cater to a diverse range of customer needs. By supplying high-quality, genuine parts, we guarantee the optimal performance and longevity of our packaging equipment.
The rack rotation motor is mounted on top of the oven rather than the floor, eliminating the need for a bottom turntable. This ensures smooth rotation for heavy loads and leaves the oven floor completely flush for easy cleaning.
Features a user-friendly, colour digital panel (as seen on the front facade) that allows bakers to program and save complex multi-phase recipes, controlling temperature, steam injection, and fan speed with a single touch.
The prominent hood structure above the door captures steam and hot air immediately upon opening, improving operator safety and maintaining a comfortable, condensation-free working environment in the bakery.
A tall, double-glazed inspection window combined with high-intensity internal lighting provides a clear, top-to-bottom view of the rack, allowing the baker to monitor the rise and colour of every shelf without disrupting the heat cycle.
Engineered to maximise thermal transfer, the heat exchanger ensures the oven reaches baking temperature rapidly and recovers heat instantly between batches, reducing energy consumption and fuel costs.
An oven where you roll in a full trolley of 15–20 trays at once, rather than loading tray-by-tray.
The trolley spins inside the oven to ensure every product receives identical airflow and even browning.
Yes, they include powerful steam generators essential for crust development on bread.
For high volumes of similar products, yes; it saves massive amounts of time on loading and unloading.
No; because the entire chamber is one temperature, everything must have the same bake profile.
