Rofco Community
Every Rofco oven is part of a unique story. That’s why we like to let our customers share their experiences, the way they work and the role Rofco plays in their business.
Discover what our customers have to say.
Photography: Friso Keuris
Baking Lab Amsterdam
We have been using multiple Rofco ovens since 2017.
The compact size of the ovens and the favorable electrical requirements fit perfectly with the concept of our educational micro-bakery, which has since become an integral part of the School for Circular Innovation. The school develops innovation programs focused on food waste prevention, tailored for a diverse range of groups—including home bakers, food professionals, and change and sustainability managers.
We use several Rofco ovens, primarily for baking bread and cakes, but also for various other dishes in our café. Baking on stone not only gives our breads a unique character, but also offers our circular bakery many opportunities to cleverly reuse the residual heat from the stones. Thanks to the flexibility of using multiple ovens, we can also easily work with different temperatures—something that is often difficult to achieve with larger production ovens.
The price-quality ratio of the ovens is excellent, and we have also experienced the support for maintenance as very pleasant. With a bit of skill and some remote assistance, the Rofco ovens are easy to maintain yourself—just as you’d expect in a craft-based environment.
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Atelier Desem
I started three years ago as a sourdough microbakery, baking one day per week. The tips from Micha during the sales conversation for my B40 gave me the confidence to take the leap.
I bake my loaves directly on the supplied baking sheet, without a baking tin, on the stone floors. The crispy crust I achieve this way is often mentioned by my customers as a major advantage.
Originally, I baked 36 loaves per baking day. The number of loaves steadily increased until I set my maximum capacity at 99 loaves two years ago. A baking cycle of 9 loaves takes approximately one hour: 20 minutes with steam, 20 minutes without steam and 15 minutes reheating. This means the oven runs continuously for 11 hours without any problems!
The B40 is a true workhorse at a fair price. Even if you do not bake every day, it remains a worthwhile investment. It does not have all the bells and whistles of some other ovens, but it is an excellent semi-professional appliance.
-05/08/2026-
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Website: https://www.atelierdesem.be/
Weekend Bakery
The Rofco bakes your bread with the principle of an old style wood burning brick oven. It stores a lot of heat inside the chamotte stone floors and releases it slowly but fiercely into your bread. In comparison with a normal household oven which is made from light sheet metal the Rofco is much heavier and simpler build. It is a rvs steel casing filled with rockwool isolation with good seals to keep the warmth and the water damp inside the oven. Each floor has a heat element underneath the stone and above the stone with a simple but perfectly working mechanic thermostat. The oven needs to warm up for at least 2 hours. In the first hour the heat elements do most of the work to heat up the stones. In the second hour all this heat stabilizes and equalizes throughout the oven. The key to good bread with an open crumb structure is a lot of heat from the start of the baking which the stone floors deliver through the bottom of the bread into the dough! A household oven fails to do this because when you open the oven door to put in your bread it loses a lot of warmth. Also with the help of spraying the insides of the oven with a plant water pressure sprayer you can produce a lot of water damp (for a good oven spring) without being afraid to damage the oven. At the final stage of baking you open the tiny steam vents to release the moist from the oven so your bread crust can crisp up.
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