The LBC Bakery LCR-5 Rotisserie Oven
The LBC Bakery LCR-5 is a compact electric rotisserie that cooks and displays 15 to 20 chickens per cycle behind full-view glass, standing on 4" countertop legs so it merchandises at eye level. For a deli or grocery hot program, the difference between selling chicken and selling out of chicken is often just visibility, and this oven is built to be watched.
Sear, Roast, and Hold in One Program
The control runs a three-step cook, sear for skin, roast to finish, then warm/hold at serving temperature, so birds loaded mid-morning are crisp at noon and still right at 3 p.m. Twenty stored recipes sit behind six quick-set buttons, large displays track recipe number, set point, temperature, and time, and a buzzer announces both preheat and cook completion. The temperature range runs 145-480°F, displayed in °F or °C, with a timer that plans as far ahead as 99 hours 59 minutes.
Glass That Sells, Hardware That Works
The full-view double-pane loading door wears a low-E reflective coating, keeping heat in the cavity instead of radiating onto customers, and its inner pane hinges open for real cleaning. A jog button rotates the carousel safely for loading and unloading, top-mounted fans drive convection air for even browning on all sides, bright interior lighting keeps product looking like an ad, and the removable stainless drip pan empties through a drain valve rather than a risky two-person carry.
Configured to the Program
Power is 208V single-phase standard with a 240V single-phase option. Angle spits, fork spits, and baskets are optional and sold separately, with five positions for each, so the same machine runs whole birds one day and wings in baskets the next. Mounting options include 6" floor legs, low-profile swivel casters, or the LST5 stand, and loading doors on front and back are available for pass-through lines, plus 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 15 - 20 chickens per oven across 5 spit positions
-
Accepts 5 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
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Roasts 15 - 20 chickens per oven across 5 spit positions
Accepts 5 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-5 Rotisserie Oven
The LBC Bakery LCR-5 is a compact electric rotisserie that cooks and displays 15 to 20 chickens per cycle behind full-view glass, standing on 4" countertop legs so it merchandises at eye level. For a deli or grocery hot program, the difference between selling chicken and selling out of chicken is often just visibility, and this oven is built to be watched.
Sear, Roast, and Hold in One Program
The control runs a three-step cook, sear for skin, roast to finish, then warm/hold at serving temperature, so birds loaded mid-morning are crisp at noon and still right at 3 p.m. Twenty stored recipes sit behind six quick-set buttons, large displays track recipe number, set point, temperature, and time, and a buzzer announces both preheat and cook completion. The temperature range runs 145-480°F, displayed in °F or °C, with a timer that plans as far ahead as 99 hours 59 minutes.
Glass That Sells, Hardware That Works
The full-view double-pane loading door wears a low-E reflective coating, keeping heat in the cavity instead of radiating onto customers, and its inner pane hinges open for real cleaning. A jog button rotates the carousel safely for loading and unloading, top-mounted fans drive convection air for even browning on all sides, bright interior lighting keeps product looking like an ad, and the removable stainless drip pan empties through a drain valve rather than a risky two-person carry.
Configured to the Program
Power is 208V single-phase standard with a 240V single-phase option. Angle spits, fork spits, and baskets are optional and sold separately, with five positions for each, so the same machine runs whole birds one day and wings in baskets the next. Mounting options include 6" floor legs, low-profile swivel casters, or the LST5 stand, and loading doors on front and back are available for pass-through lines, plus 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 15 - 20 chickens per oven across 5 spit positions
-
Accepts 5 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 | 5 |
| Chicken Capacity | 15 - 20 per oven |
| Temperature Range | 145°F to 480°F |
| Recipe Storage | 20 recipes, 3-step cooking |
| Timer | 99 hr 59 min |
| Power | 4.0 kW |
| Standard Voltage | 208V single-phase |
| Minimum Circuit Ampacity | 40 A (1ph) |
| Height (without legs) | 32.5" |
| Width | 31.5" |
| Depth | 21.7" |
| Actual Weight | 320 lb |
| Shipping Weight | 450 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 15 - 20 chickens per oven across 5 spit positions