I am curious if anyone is selling a Rofco B40 Brick Oven or if anyone has a connection on where to buy. I really appreciate your help.
But you can get a 'Nero from brookbake.com. same thing with improvements
You keep commenting about the Nero but I find zero information about it. Once I saw a link but they don’t even have pictures of the oven. No info on price or availability. Can you enlighten us?
Did you see these pages?
I know, it's frustrating when they don't advertise their prices, making you call or email.
That such little information and 1.5 pictures. Do you have experience with the oven? I couldn’t find anything online like a review or even people discussing it. Sounds super fishy to me
If that is all the information there is, then it does sound fishy.
All I know is what kendalm posted.
With all the restaurants going out of business, used equipment restaurant suppliers should be full of used equipment. Them, or whoever else liquidates commercial equipment.
Home kitchen needs single phase. Not many deck ovens out there that are single phase. At least I haven’t seen any suitable ones. This one while interesting makes me nervous. With Rofco that back ordered how come nobody is going for/talking about the Nero? It would be one of two possible options in North America. (There is one more about to come out in the UK). That’s it.
Kendalm bought a Chinese pizza oven. Single phase, stone deck. Two elements: one upper element and one lower under the stone. Two thermostats, one upper and one under the stone, with separate controls.
See his posts of his modifications and the procedures be worked out. Can't use the upper element much, if at all.
If I remember, it was a good price, but you take your chances buying imports from that country of origin.
I suppose other pizza ovens could work for bread, but you have to figure out how to steam, and how to finesse the use of the upper element. kendalm just used 2 fl oz water in a metal device.
Breads are turning better each time and as I understand the Rofcos present similar challenges. The most interesting and recent discovery is that it works better with cold water. I would not have guessed that and I think it has something to do with the super-heated steam that I think you mentioned at one point. Btw I am now firing top element at the beginning of the final proof then shutting down 15 mins before the dough hits the deck. The internal will be around 500F at this point then loading and steam Im starting the bake at about 430. I found it rather tricky to get this timing right. Either it will be too hot and set the crust early or too cool and not fully rise the dough. If I wasnt so interested in long loaves I would have gone for the Nero or smaller Rofco. The main thing to take in is that a new fancy oven does not get sudden amazing results, instead you learn more about baking and have to be prepared for some trial and error.
I have purchased a steamer from these guys and they went well out of their way to accomodate finding one (they too are hard to find). In the process I spoke and shared emails from the reps and got the whole skinny on their oven. It brand new and just finished quality testing. I also have pics etc. True it seems 'fishy' but as I understand its just getting ready to release. If you are indeed interested call Andy Bray head of dev for this oven. I think he is a good guy so I just wanted to spread the news - thats all !
Thanks for you info, I thought the site looked fishy because it listed a Maryland address, but then listed "Enquiry" which is not the typical American word that would have been used, They also had listings for used Rofco ovens, but no pricing. Hopefully they will release more details, and an oven designed for the US market would be nice.
They are brits and hence the spelling. I am sure you may find different colours of products for the best flavour bread and you won't have queue up in line which is right bril init ;)