Rack ovens are characterized by the fact that the products are placed on a trolley (rack) on trays. As a result of the mobility of the trolley, this can be rolled directly from the fermentation chamber into the oven.
One great advantage of the rack ovens is the baking surface, which is very large compared to the floor area. A very fast heating time as well as good energy efficiency are further features of the rack oven. Gas, oil and electricity are used for heating.
As a result of the intense circulation of the hot air and due to the rotation of the trolley in the oven, particularly uniform baking results are achieved. Over and above the rack ovens with rotating trolleys, models also exist with a static trolley.