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Bake Off Italiana Rotorbake E2 Master Pro 10-Tray Electric Convection Oven, Touch Screen, Thermal Insulation

SKUROTORBAKE-E2 BrandBake-Off Italiana
Bake Off Italiana Rotorbake E2 Master Pro 10-Tray Electric Convection Oven, Touch Screen, Thermal Insulation

The Bake-Off Italiana ROTORBAKE-E2 Electric Convection Oven

The Bake Off Italiana Rotorbake E2 Master Pro 10-Tray Electric Convection Oven is engineered for high-volume baking operations that demand flexibility, precision, and efficiency. Ideal for artisan bread, pastries, and delicate baked goods, this unit is equipped with a “U”-shaped heat distributor to ensure even airflow and optimized energy use. The oven’s double low emissive glass and thermal insulation enhance safety and minimize heat loss, making it both user-friendly and energy-efficient.

Touchscreen Interface: The vibrant control panel allows for intuitive programming, enabling users to create, store, and run complex recipes with just a few taps. Pre-loaded programs, delayed start options, and an integrated cookbook make daily operation seamless.

BakeAIR Multi-Fan System: This intelligent airflow technology offers five adjustable fan speeds and semi-static cooking for superior baking results. Programmable Steam Injection and BakeSTEAM let you fine-tune moisture levels with precision, essential for perfecting crusts and textures. Whether you need vacuum, pasteurization, or Delta T cooking, the E2 Master Pro adapts to every culinary challenge. A stainless steel stand is included, offering added tray storage and the ideal working height right out of the box.

Features & Benefits

  1. 10-tray capacity for 18” x 26” pans (46x66 cm)
  2. Electric convection oven with 16 kW power
  3. Touch screen control with intuitive interface
  4. Double low emissive glass for thermal insulation and safety
  5. BakeAIR multi-fan system with five fan speeds and semi-static cooking
  6. Steam control in percentage with BakeSTEAM system
  7. Time-programmable and manual steam injection
  8. Preset, customized, and delayed cooking programs
  9. Pre-loaded and online cookbook
  10. Cooling and automatic chamber cooling program
  11. Automatic preheating and error detection system
  12. Openable inner glass for easy cleaning
  13. USB connection and password-protected program blocking

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$20,791.00
  • 10-tray capacity for 18” x 26” pans (46x66 cm)
  • Electric convection oven with 16 kW power
  • Touch screen control with intuitive interface
  • Double low emissive glass for thermal insulation and safety
  • BakeAIR multi-fan system with five fan speeds and semi-static cooking
    • See full feature list

    The Bake-Off Italiana ROTORBAKE-E2 Electric Convection Oven

    The Bake Off Italiana Rotorbake E2 Master Pro 10-Tray Electric Convection Oven is engineered for high-volume baking operations that demand flexibility, precision, and efficiency. Ideal for artisan bread, pastries, and delicate baked goods, this unit is equipped with a “U”-shaped heat distributor to ensure even airflow and optimized energy use. The oven’s double low emissive glass and thermal insulation enhance safety and minimize heat loss, making it both user-friendly and energy-efficient.

    Touchscreen Interface: The vibrant control panel allows for intuitive programming, enabling users to create, store, and run complex recipes with just a few taps. Pre-loaded programs, delayed start options, and an integrated cookbook make daily operation seamless.

    BakeAIR Multi-Fan System: This intelligent airflow technology offers five adjustable fan speeds and semi-static cooking for superior baking results. Programmable Steam Injection and BakeSTEAM let you fine-tune moisture levels with precision, essential for perfecting crusts and textures. Whether you need vacuum, pasteurization, or Delta T cooking, the E2 Master Pro adapts to every culinary challenge. A stainless steel stand is included, offering added tray storage and the ideal working height right out of the box.

    Features & Benefits

    1. 10-tray capacity for 18” x 26” pans (46x66 cm)
    2. Electric convection oven with 16 kW power
    3. Touch screen control with intuitive interface
    4. Double low emissive glass for thermal insulation and safety
    5. BakeAIR multi-fan system with five fan speeds and semi-static cooking
    6. Steam control in percentage with BakeSTEAM system
    7. Time-programmable and manual steam injection
    8. Preset, customized, and delayed cooking programs
    9. Pre-loaded and online cookbook
    10. Cooling and automatic chamber cooling program
    11. Automatic preheating and error detection system
    12. Openable inner glass for easy cleaning
    13. USB connection and password-protected program blocking

    Resources & Downloads

    Specifications

    Tray Capacity10 trays (18” x 26”) / 46 x 66 cm
    Tray Distance3.2" (82 mm)
    Power16 kW
    Weight584.2 lbs (265 kg)
    Maximum Temperature518°F (270°C)
    Amps80 Amps at 1ph / 47 Amps at 3ph
    Power Supply230 V – 3PH + PE / 230 V – 1PH + PE, 50–60 Hz
    Outside Dimensions45.3”W x 47.2”D x 51.6”H (1150 x 1200 x 1310 mm)
    Cooking ModesDelta T, pasteurization, convection, vacuum, in-vase, steam, mixed
    Steam ControlPercentage-based with BakeSTEAM
    Fan SpeedsFive-speed adjustable fan system
    DisplayTouch screen with programmable interface
    GlassDouble low emissive with internal reflective coating

    Manufacturer's Warranty

    • 1 Year

      Labor

    • 1 Year

      Parts

    Certifications & Approvals

    • NFS
      NSF Approved
    • CE
      CE Listed
    • CETLUS
      ETL US & Canada
    • ETLSAN
      ETL Sanitation
    • ITALY
      Made in Italy

    The Chef Store is your go-to online destination for commercial food service equipment. We are committed to making your shopping experience seamless and ensuring you have the resources needed to make informed purchasing decisions. We continuously invest in product information development so that you have the knowledge and tools to choose the right equipment for your business. Whether you need help understanding product specifications or recommendations for your specific use case, our experienced team is here to help. We receive ongoing product training from the manufacturers we represent to ensure you are always well-informed and up to date. We pride ourselves on our core expertise: providing answers to your questions, guiding you through the decision-making process, and ultimately helping you make the best equipment purchasing decisions for your business.

    We're here to help. To us, that means no job is too big or too small. Whether you’re a national food chain or a small mom-and-pop shop, our commitment remains the same: ensuring every project is completed to your satisfaction. From the moment you place your order to delivery, we are dedicated to ensuring a seamless, hassle-free process. We continually evaluate and refine our operations, incorporating innovative technology to enhance efficiency and streamline communication with both customers and vendors. Our goal is to minimize delays and ensure your order reaches you as quickly and smoothly as possible.

    We carry a wide range of trusted restaurant equipment brands, and our catalog is always growing. If there's a particular item or brand you don't see on our website, please reach out to us; we’d be happy to help you find it. Not to mention, we leverage manufacturer and buying group relationships to offer our customers great prices and savings. Through these partnerships, freight programs, rebate programs, and more, we are able to purchase equipment at significant discounts and pass along the savings to our customers.

     

     

     

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    The Bake-Off Italiana ROTORBAKE-E2 Electric Convection Oven

    About Convection Ovens

    Commercial convection ovens are a standard in professional kitchens for a reason. They circulate hot air evenly throughout the oven cavity, which means faster cook times, more consistent results, and better use of every rack. Whether you're running a restaurant, a bakery, or a high-volume foodservice operation, a commercial convection oven handles everything from roasting and baking to reheating and finishing dishes.

    Common Types and Configurations

    • Gas convection ovens: Lower gas costs and quick heat recovery. Standard in high-volume kitchens.
    • Electric convection ovens: Precise temperature control and simple installation. Best for kitchens without a gas line.
    • Countertop convection ovens: Compact units for prep counters. Good for small operations or tight spaces.
    • Half size convection ovens: Built for half size sheet pans. Fit well in bakeries, cafes, and smaller kitchens.
    • Full size convection ovens: Take full size sheet pans and handle higher volume. Standard in full service kitchens.

    What to Look at Before You Buy

    • Gas or electric: Gas ovens cost less to run but require a gas line and licensed installation. Electric ovens are easier to install and offer more precise control.
    • Size: Match the oven size to your pan size and volume. Half size ovens work for lower output. Full size ovens are better for high-volume kitchens.
    • Number of racks: More racks mean more capacity. Check the rack spacing to make sure it fits your pans and menu items.
    • Temperature range: Most commercial convection ovens run between 150°F and 500°F. Make sure the range fits your menu.
    • Controls: Manual controls are simple and reliable. Digital controls allow programmable settings for consistency across staff.
    • Steam injection: Some models include humidity or steam injection, useful for bakery items that need moisture during the bake.
    • Installation: Gas units need a licensed installer and proper ventilation. Electric units require the correct voltage and amperage. Confirm your kitchen's power capacity before ordering.

    Frequently Asked Questions

    What is a commercial convection oven?

    A commercial convection oven uses a fan to circulate hot air throughout the oven cavity. This produces faster, more even cooking than a standard oven. The moving air eliminates hot spots and reduces cook times, which makes convection ovens a standard choice in restaurant, bakery, and foodservice kitchens where consistency and speed both matter.

    What type of oven do professional chefs use?

    Most professional kitchens use convection ovens as their primary workhorse oven. They're faster than conventional ovens, produce more consistent results, and work well across a wide range of menu items. Bakeries often pair convection ovens with deck ovens for items that need direct heat from a stone surface. High-volume operations sometimes use combi ovens that combine convection heat with steam.

    What is the difference between a commercial convection oven and a commercial air fryer?

    Both use circulated hot air to cook food, but they are designed for different purposes. A commercial convection oven is a full size cooking unit built for baking, roasting, and high-volume output across multiple racks. A commercial air fryer is a smaller, countertop unit designed to crisp food quickly with high heat and rapid air circulation. For most restaurant kitchens, a convection oven offers more versatility and capacity.

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    Product Features

    1. 10-tray capacity for 18” x 26” pans (46x66 cm)
    2. Electric convection oven with 16 kW power
    3. Touch screen control with intuitive interface
    4. Double low emissive glass for thermal insulation and safety
    5. BakeAIR multi-fan system with five fan speeds and semi-static cooking
    6. Steam control in percentage with BakeSTEAM system
    7. Time-programmable and manual steam injection
    8. Preset, customized, and delayed cooking programs
    9. Pre-loaded and online cookbook
    10. Cooling and automatic chamber cooling program
    11. Automatic preheating and error detection system
    12. Openable inner glass for easy cleaning
    13. USB connection and password-protected program blocking

    Specifications

    Tray Capacity10 trays (18” x 26”) / 46 x 66 cm
    Tray Distance3.2" (82 mm)
    Power16 kW
    Weight584.2 lbs (265 kg)
    Maximum Temperature518°F (270°C)
    Amps80 Amps at 1ph / 47 Amps at 3ph
    Power Supply230 V – 3PH + PE / 230 V – 1PH + PE, 50–60 Hz
    Outside Dimensions45.3”W x 47.2”D x 51.6”H (1150 x 1200 x 1310 mm)
    Cooking ModesDelta T, pasteurization, convection, vacuum, in-vase, steam, mixed
    Steam ControlPercentage-based with BakeSTEAM
    Fan SpeedsFive-speed adjustable fan system
    DisplayTouch screen with programmable interface
    GlassDouble low emissive with internal reflective coating

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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