Rofco B5

The Rofco B5 is a compact electric bread oven with one 30 × 48 cm chamotte stone deck and a 2 kg dough capacity. It bakes up to two 850 g loaves at once. A manual steam vent releases moisture during baking. Its 250°C ceiling suits bread and longer pizza bakes.

Max temp: 250°C
Placement: Indoor
Electric
Rating: -

Specifications

Temperature range: 50°C – 250°C
Inner size: 30 cm × 48 cm

Pros

One stone deck fits two 850 g loaves for a small household.
The 37 cm wide cabinet takes less space than the larger B40.
Bread bakes directly on the chamotte stone without handling a hot Dutch oven.

Cons

Steam must 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 B5 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.

One stone deck fits two 850 g loaves for a small household.
The 37 cm wide cabinet takes less space than the larger B40.
Bread bakes directly on the chamotte stone without handling a hot Dutch oven.

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

Can Rofco B5 bake Traditional Napoletana?

Rofco B5 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

Can Rofco B5 bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 250°C air, 250°C on the baking surface, and about 10 min–14 min.

Calculate ingredients for New York-style dough

rofco, b5, bread, stone-deck

Bakes from this oven

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