Pandough
Rofco B40

Rofco B40

Plan a bake with this oven

The Rofco B40 is an electric bread oven with three 48 × 48 cm chamotte stone decks and a 12 kg dough capacity. It accommodates twelve 850 g loaves at once. Two thermostats let you heat the upper deck alone or the whole oven, while two manual steam vents release moisture. The maximum setting is 250°C.

Max temp
250°C
Placement
Indoor
Electric
Rating
-

Specifications

Temperature range
50°C – 250°C
Inner size
48 cm × 48 cm

Pros

  • Three 48 × 48 cm decks fit twelve 850 g loaves in one batch.
  • The upper deck can be heated on its own for smaller batches.
  • Stored heat in the chamotte decks supports repeated bread batches.

Cons

  • Steam has to be added manually; there is no automatic steam injection.
  • The 250°C ceiling limits high-temperature pizza styles.

How the calculator uses this oven

  • Temperature and bake time. It reaches 250°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 250°C for about 9 minutes, and Pizza Classica (65%) at 250°C for about 9 minutes.
  • Baking surface. The calculator assumes a bare rack unless you add a baking steel or stone. On a steel, Traditional Napoletana takes about 8.5 minutes instead of 9 minutes.
  • Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 66–70% hydration here, against the style's usual 58–65%.
  • Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Rofco B40 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 250°C air, 250°C on the baking surface, and about 8 min–11 min. These are model estimates for this oven, not manufacturer specifications.

The Rofco B40 is an electric bread oven with three 48 × 48 cm chamotte stone decks and a 12 kg dough capacity. It accommodates twelve 850 g loaves at once. Two thermostats let you heat the upper deck alone or the whole oven, while two manual steam vents release moisture. The maximum setting is 250°C.

  • Three 48 × 48 cm decks fit twelve 850 g loaves in one batch.
  • The upper deck can be heated on its own for smaller batches.
  • Stored heat in the chamotte decks supports repeated bread batches.
  • Steam has to be added manually; there is no automatic steam injection.
  • The 250°C ceiling limits high-temperature pizza styles.

Can Rofco B40 bake Traditional Napoletana?

Rofco B40 reaches at most 250°C, below the roughly 419°C needed for a traditional 60–90 second Napoletana bake. Raising hydration within your flour's capacity can still produce a crisp pizza with Neapolitan character.

Calculate ingredients for Napoletana dough

rofco, b40, bread, stone-deck

Bakes from this oven

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