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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