The LBC Bakery LMO-MAX-E Roll-In Rotating Rack Oven
The LBC Bakery LMO-MAX-E is a roll-in rotating rack oven engineered around one hard kitchen constraint: it fits under a standard 6'6" hood. Wheel in a roll-in rack of 8, 12, or 16 pans, and gear-driven rotation carries it through 24 kW of electric heat, giving a kitchen-sized footprint the even bake of a full rack oven.
Real Roll-In Racks, Constrained Rotation
Racks load directly and are constrained at top and bottom, so rotation stays smooth at full load: 16 sheet pans at 3" spacing, 12 at 4", or 8 at 6", which translates to 32 half-size pans or 40 three-strap bread pans on the right rack. The rotation system pairs a gear drive with a self-adjusting clutch, and a 3/4 hp top-mounted convection motor moves the heat. Racks are sold separately, so the oven joins the rack fleet you already run.
Steam Without a Pressure Vessel
The self-contained steam system is air-heated rather than a pressure vessel, delivering 1 to 20 seconds of steam at the start of the bake cycle, enough for shine and spring on bread without the code implications of pressurized steam. Bright xenon lighting behind full-view double-pane windows shows the whole rack turning, and the double doors open simultaneously and latch to prevent accidental opening while it does.
Controls and Power
The digital display control runs two modes: single-step with 40 programmable recipes behind 6 quick-select buttons, and six-step with 30 programs sequencing steam, vent, blower delay, and pulse air, plus selectable automatic temperature setback. The control circuit runs on 120V single-phase; the heater circuit is 208V three-phase standard with 240V and 480V options. The cabinet measures 44.8"L x 43"W x 77"H, with solid full-length door hinge shafts and stainless steel inside and out.
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
-
Fits under a standard 6'6" hood for kitchens with limited ceiling height
-
Electric tubular heater elements deliver 24 kW of even heat
-
Accepts 8-, 12-, or 16-pan LBC racks for flexible batch sizes
-
Self-contained air-heated steam system needs no pressure vessel
-
Gear-drive rotation with heavy-duty self-adjusting clutch
-
Rack constrained at top and bottom for smooth, stable rotation
-
Double doors open simultaneously and latch during operation
-
Full-view double-pane windows with bright xenon interior lighting
-
3/4 hp top-mounted convection motor for even airflow
-
Digital control with 40 single-step and 30 six-step programmable recipes
-
Programmable steam, vent, blower delay, pulse air, and temperature setback
-
Separate control and heater circuits, with several heater power options
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Fits under a standard 6'6" hood for kitchens with limited ceiling height
Electric tubular heater elements deliver 24 kW of even heat
Accepts 8-, 12-, or 16-pan LBC racks for flexible batch sizes
Self-contained air-heated steam system needs no pressure vessel
Gear-drive rotation with heavy-duty self-adjusting clutch
The LBC Bakery LMO-MAX-E Roll-In Rotating Rack Oven
The LBC Bakery LMO-MAX-E is a roll-in rotating rack oven engineered around one hard kitchen constraint: it fits under a standard 6'6" hood. Wheel in a roll-in rack of 8, 12, or 16 pans, and gear-driven rotation carries it through 24 kW of electric heat, giving a kitchen-sized footprint the even bake of a full rack oven.
Real Roll-In Racks, Constrained Rotation
Racks load directly and are constrained at top and bottom, so rotation stays smooth at full load: 16 sheet pans at 3" spacing, 12 at 4", or 8 at 6", which translates to 32 half-size pans or 40 three-strap bread pans on the right rack. The rotation system pairs a gear drive with a self-adjusting clutch, and a 3/4 hp top-mounted convection motor moves the heat. Racks are sold separately, so the oven joins the rack fleet you already run.
Steam Without a Pressure Vessel
The self-contained steam system is air-heated rather than a pressure vessel, delivering 1 to 20 seconds of steam at the start of the bake cycle, enough for shine and spring on bread without the code implications of pressurized steam. Bright xenon lighting behind full-view double-pane windows shows the whole rack turning, and the double doors open simultaneously and latch to prevent accidental opening while it does.
Controls and Power
The digital display control runs two modes: single-step with 40 programmable recipes behind 6 quick-select buttons, and six-step with 30 programs sequencing steam, vent, blower delay, and pulse air, plus selectable automatic temperature setback. The control circuit runs on 120V single-phase; the heater circuit is 208V three-phase standard with 240V and 480V options. The cabinet measures 44.8"L x 43"W x 77"H, with solid full-length door hinge shafts and stainless steel inside and out.
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
-
Fits under a standard 6'6" hood for kitchens with limited ceiling height
-
Electric tubular heater elements deliver 24 kW of even heat
-
Accepts 8-, 12-, or 16-pan LBC racks for flexible batch sizes
-
Self-contained air-heated steam system needs no pressure vessel
-
Gear-drive rotation with heavy-duty self-adjusting clutch
-
Rack constrained at top and bottom for smooth, stable rotation
-
Double doors open simultaneously and latch during operation
-
Full-view double-pane windows with bright xenon interior lighting
-
3/4 hp top-mounted convection motor for even airflow
-
Digital control with 40 single-step and 30 six-step programmable recipes
-
Programmable steam, vent, blower delay, pulse air, and temperature setback
-
Separate control and heater circuits, with several heater power options
Resources & Downloads
See all from LBC Bakery
Specifications
| Heat Source | Electric tubular elements, 24 kW |
| Rack Options | 8-, 12-, or 16-pan LBC racks |
| Sheet Pan Capacity | Up to 16 (18" x 26", 3" spacing) |
| Half-Size Pan Capacity | Up to 32 (18" x 13") |
| Steam System | Self-contained, air-heated |
| Steam Cycle | 1 to 20 seconds at bake start |
| Convection Motor | 3/4 hp, top-mounted |
| Control | Digital display, 40 + 30 recipes |
| Dimensions | 44.8"L x 43"W x 77"H |
| Heater Circuit (standard) | 208V, 3 ph, 60 Hz |
| Control Circuit | 120V, 1 ph, 60 Hz, dedicated |
| MCA / MOP (208V) | 85 A / 100 A |
| Water | 1/2" NPT cold, 3 gph at 45 psi |
| Clearance To Combustibles | 1" sides/back, 18" top |
| Actual Weight | 1,350 lbs |
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
Fits under a standard 6'6" hood for kitchens with limited ceiling height