The LBC Bakery LRO-1E5 Roll-In Rotating Rack Oven
The LBC Bakery LRO-1E5 is a single-rack roll-in rotating rack oven, electrically heated, with the ventilation problem already solved: the hood is fully integrated into the oven with a single-point exhaust connection. One rotation bakes a 20-pan rack of full-size sheets, 26 hotel pans, or 100 one-pound loaves, and the rack rolls in at floor level with no ramp to climb.
Waterfall Steam and Rotating Heat
A high-volume waterfall steam system saturates the chamber for oven spring and shine, across a 100-525°F working range. The low watt-density tubular elements run at lower surface temperatures, which is a deliberate trade for extended element life, and three-point air circulation with adjustable shutters lets a baker tune where the heat works hardest. The rack drive lifts, rotates, and lowers automatically with door operation, and its self-adjusting clutch protects both the operator and the machine.
A Hood You Do Not Have to Build
The integrated hood meets NFPA 96 and UMC Type I and II construction requirements (fire system, if required, by others), with a fully welded 20-gauge stainless body and 12 square feet of capture area. Combined with 5" thick compartment insulation and a 0" combustible wall clearance rating at sides and back, the oven drops into spaces that could never absorb a separate hood project.
Digital Control With a Manual Safety Net
The standard control runs two modes, 40 single-step recipes behind quick-select buttons and 30 six-step programs sequencing steam, vent, blower delay, and pulse air, while the manual backup control keeps heat, blower, lights, rotation, and steam running even if the digital side fails. An optional Android touch screen adds an 8" full-color display, photo recipe lists, six-step recipe programming, a day planner, bi-directional email recipe access, and Wi-Fi. The heavy-duty door carries a 16" x 57.5" double-pane viewing window and an interior safety release. Racks are not included.
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
-
Bakes a full single rack of 20 18" x 26" sheet pans or 26 hotel pans per load
-
Low watt-density tubular elements run cooler for extended element life
-
Gear-driven rotation with automatic "B" style rack lift for even baking
-
High-volume waterfall steam system for strong crust development
-
Three-point air circulation with adjustable shutters to tune airflow
-
Self-adjusting clutch protects the operator and prevents drive damage
-
Rack drive automatically stops, lifts, and lowers with door operation
-
Floor-level rack loading with no ramp
-
Fully integrated welded stainless hood with single-point exhaust
-
Digital display control with 40 single-step and 30 six-step programmable recipes
-
Optional 8" Android touch-screen control with Wi-Fi and photo recipes
-
0" combustible clearance at sides and back for tight installations
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Bakes a full single rack of 20 18" x 26" sheet pans or 26 hotel pans per load
Low watt-density tubular elements run cooler for extended element life
Gear-driven rotation with automatic "B" style rack lift for even baking
High-volume waterfall steam system for strong crust development
Three-point air circulation with adjustable shutters to tune airflow
The LBC Bakery LRO-1E5 Roll-In Rotating Rack Oven
The LBC Bakery LRO-1E5 is a single-rack roll-in rotating rack oven, electrically heated, with the ventilation problem already solved: the hood is fully integrated into the oven with a single-point exhaust connection. One rotation bakes a 20-pan rack of full-size sheets, 26 hotel pans, or 100 one-pound loaves, and the rack rolls in at floor level with no ramp to climb.
Waterfall Steam and Rotating Heat
A high-volume waterfall steam system saturates the chamber for oven spring and shine, across a 100-525°F working range. The low watt-density tubular elements run at lower surface temperatures, which is a deliberate trade for extended element life, and three-point air circulation with adjustable shutters lets a baker tune where the heat works hardest. The rack drive lifts, rotates, and lowers automatically with door operation, and its self-adjusting clutch protects both the operator and the machine.
A Hood You Do Not Have to Build
The integrated hood meets NFPA 96 and UMC Type I and II construction requirements (fire system, if required, by others), with a fully welded 20-gauge stainless body and 12 square feet of capture area. Combined with 5" thick compartment insulation and a 0" combustible wall clearance rating at sides and back, the oven drops into spaces that could never absorb a separate hood project.
Digital Control With a Manual Safety Net
The standard control runs two modes, 40 single-step recipes behind quick-select buttons and 30 six-step programs sequencing steam, vent, blower delay, and pulse air, while the manual backup control keeps heat, blower, lights, rotation, and steam running even if the digital side fails. An optional Android touch screen adds an 8" full-color display, photo recipe lists, six-step recipe programming, a day planner, bi-directional email recipe access, and Wi-Fi. The heavy-duty door carries a 16" x 57.5" double-pane viewing window and an interior safety release. Racks are not included.
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
-
Bakes a full single rack of 20 18" x 26" sheet pans or 26 hotel pans per load
-
Low watt-density tubular elements run cooler for extended element life
-
Gear-driven rotation with automatic "B" style rack lift for even baking
-
High-volume waterfall steam system for strong crust development
-
Three-point air circulation with adjustable shutters to tune airflow
-
Self-adjusting clutch protects the operator and prevents drive damage
-
Rack drive automatically stops, lifts, and lowers with door operation
-
Floor-level rack loading with no ramp
-
Fully integrated welded stainless hood with single-point exhaust
-
Digital display control with 40 single-step and 30 six-step programmable recipes
-
Optional 8" Android touch-screen control with Wi-Fi and photo recipes
-
0" combustible clearance at sides and back for tight installations
Resources & Downloads
See all from LBC Bakery
Specifications
| Heat Source | Electric, low watt-density tubular elements |
| Rack Capacity | One single rack |
| Sheet Pan Capacity | 20 pans (18" x 26", 3" spacing) |
| Hotel Pan Capacity | 26 pans (12" x 20" x 4", 6" spacing) |
| Bread Capacity | 100 one-pound loaves |
| Temperature Range | 100°F to 525°F |
| Steam System | High-volume waterfall |
| Control | Digital display, 40 + 30 recipes |
| Insulation | 5" high-temperature |
| Hood | Integrated, 8" round collar, 12 sq ft |
| Electrical (standard) | 120V/208V, 3 ph, 60 Hz, 41.5 kW |
| MCA / MOP (standard) | 145 A / 175 A |
| Water | 1/2" NPT cold, 9 gpm at 40 psi |
| Combustible Clearance | 0" sides and back |
| Actual Weight | 2,500 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
Bakes a full single rack of 20 18" x 26" sheet pans or 26 hotel pans per load