The LBC Bakery LCR-7 Electric Chicken Rotisserie Oven
The LBC Bakery LCR-7 turns 28 to 35 chickens per cycle across seven spit positions, the rotisserie for stores that sell birds by the case rather than by the piece. One machine keeps a full hot case stocked through a lunch window, and the show of three dozen chickens turning behind glass does its own advertising.
Three Cooking Steps, Twenty Recipes
Every program can sequence sear, roast, and warm/hold, so the oven crisps skin hard, finishes gently, and then parks the load at serving temperature until the case calls for it. Six quick-set buttons cover the standards among the 20 stored recipes, the displays report recipe number, set point, temperature, and time at a glance, a buzzer flags preheat and completion, and the 99-hour 59-minute timer stretches across any production plan. Cooking range is 145-480°F in °F or °C.
Built for Heavy Rotation
A momentary jog button walks the carousel around for safe loading and unloading, which matters more with seven positions of hot product overhead. The double-pane door's low-E coating keeps the glass storefront-cool while bright interior lighting and top-mounted convection fans handle the browning and the show. The inner door pane hinges open for cleaning, and the removable stainless drip pan drains through a valve.
Power, Mounting, and Add-Ons
Standard power is 208V three-phase, with single-phase and 240V options for sites that need them. Angle spits, fork spits, and baskets are sold separately, seven of each fit per cycle. The oven sits on standard 4" countertop legs or optional 6" floor legs, low-profile casters, or the LST7 stand, takes optional loading doors front and back for pass-through service, and accepts the LRC7 rethermalizing oven as a stacking accessory alongside a chain restraint kit.
About LBC Bakery
LBC Bakery Equipment designs and manufactures bakery equipment for supermarkets, independent bakeries, foodservice operations, and institutional kitchens across North America. Since beginning production in 2001, the company has focused on equipment engineered for the North American market with U.S. and Canadian safety and sanitation approvals. Its lineup includes rack ovens, proofers, retarders, mixers, pizza ovens, and rotisserie equipment, with an emphasis on energy-efficient oven technology and practical control system improvements. Its equipment is used in retail bakeries, supermarket bakeries, commissaries, and food production facilities where consistent performance and straightforward operation are priorities.
Features & Benefits
-
Roasts 28 - 35 chickens per oven across 7 spit positions
-
Accepts 7 angle spits, fork spits, or baskets (sold separately) on a rotating carousel
-
Top-mounted convection fans circulate air for even, all-around browning
-
Fast-acting heater elements bring the chamber to temperature quickly
-
Operating range of 145°F to 480°F for sear, roast, and warm-hold in one cycle
-
Digital control stores 20 recipes with 3-step cooking and large status displays
-
Timer runs up to 99 hours 59 minutes with audible alerts for temp and cook completion
-
Jog button safely indexes the carousel for loading and unloading product
-
Full-view double-pane door with low-E coating and hinged inner pane for easy cleaning
-
Removable stainless steel drip pan with drain valve for simple cleanup
-
Stainless steel interior and exterior with bright interior lighting
-
Ships with 4" countertop legs; optional floor legs, casters, or stand available
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Roasts 28 - 35 chickens per oven across 7 spit positions
Accepts 7 angle spits, fork spits, or baskets (sold separately) on a rotating carousel
Top-mounted convection fans circulate air for even, all-around browning
Fast-acting heater elements bring the chamber to temperature quickly
Operating range of 145°F to 480°F for sear, roast, and warm-hold in one cycle
The LBC Bakery LCR-7 Electric Chicken Rotisserie Oven
The LBC Bakery LCR-7 turns 28 to 35 chickens per cycle across seven spit positions, the rotisserie for stores that sell birds by the case rather than by the piece. One machine keeps a full hot case stocked through a lunch window, and the show of three dozen chickens turning behind glass does its own advertising.
Three Cooking Steps, Twenty Recipes
Every program can sequence sear, roast, and warm/hold, so the oven crisps skin hard, finishes gently, and then parks the load at serving temperature until the case calls for it. Six quick-set buttons cover the standards among the 20 stored recipes, the displays report recipe number, set point, temperature, and time at a glance, a buzzer flags preheat and completion, and the 99-hour 59-minute timer stretches across any production plan. Cooking range is 145-480°F in °F or °C.
Built for Heavy Rotation
A momentary jog button walks the carousel around for safe loading and unloading, which matters more with seven positions of hot product overhead. The double-pane door's low-E coating keeps the glass storefront-cool while bright interior lighting and top-mounted convection fans handle the browning and the show. The inner door pane hinges open for cleaning, and the removable stainless drip pan drains through a valve.
Power, Mounting, and Add-Ons
Standard power is 208V three-phase, with single-phase and 240V options for sites that need them. Angle spits, fork spits, and baskets are sold separately, seven of each fit per cycle. The oven sits on standard 4" countertop legs or optional 6" floor legs, low-profile casters, or the LST7 stand, takes optional loading doors front and back for pass-through service, and accepts the LRC7 rethermalizing oven as a stacking accessory alongside a chain restraint kit.
About LBC Bakery
LBC Bakery Equipment designs and manufactures bakery equipment for supermarkets, independent bakeries, foodservice operations, and institutional kitchens across North America. Since beginning production in 2001, the company has focused on equipment engineered for the North American market with U.S. and Canadian safety and sanitation approvals. Its lineup includes rack ovens, proofers, retarders, mixers, pizza ovens, and rotisserie equipment, with an emphasis on energy-efficient oven technology and practical control system improvements. Its equipment is used in retail bakeries, supermarket bakeries, commissaries, and food production facilities where consistent performance and straightforward operation are priorities.
Features & Benefits
-
Roasts 28 - 35 chickens per oven across 7 spit positions
-
Accepts 7 angle spits, fork spits, or baskets (sold separately) on a rotating carousel
-
Top-mounted convection fans circulate air for even, all-around browning
-
Fast-acting heater elements bring the chamber to temperature quickly
-
Operating range of 145°F to 480°F for sear, roast, and warm-hold in one cycle
-
Digital control stores 20 recipes with 3-step cooking and large status displays
-
Timer runs up to 99 hours 59 minutes with audible alerts for temp and cook completion
-
Jog button safely indexes the carousel for loading and unloading product
-
Full-view double-pane door with low-E coating and hinged inner pane for easy cleaning
-
Removable stainless steel drip pan with drain valve for simple cleanup
-
Stainless steel interior and exterior with bright interior lighting
-
Ships with 4" countertop legs; optional floor legs, casters, or stand available
Resources & Downloads
See all from LBC Bakery
Specifications
| Spit Positions | 7 |
| Chicken Capacity | 28 - 35 per oven |
| Temperature Range | 145°F to 480°F |
| Recipe Storage | 20 recipes, 3-step cooking |
| Timer | 99 hr 59 min |
| Power | 8.0 kW |
| Standard Voltage | 208V 3-phase |
| Minimum Circuit Ampacity | 40 A (3ph) |
| Height (without legs) | 38.4" |
| Width | 38.9" |
| Depth | 26.5" |
| Actual Weight | 460 lb |
| Shipping Weight | 610 lb |
| Construction | Stainless steel |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Roasts 28 - 35 chickens per oven across 7 spit positions