If you already roll dough into logs, an automatic cookie cutter replaces hand slicing with a repeatable cut. Every piece leaves the blade at the same thickness, with a flat face and no crushing at the edge, which is what keeps bake time and pack weight consistent across a shift.

What the Automatic Cookie Cutter Machine Does

An automatic cookie cutter does one job, and it does it at the point in the process where consistency is usually lost. A conveyor carries the log under a blade; the blade cuts through the section in one pass; the slices drop onto the outfeed side ready for the oven. There is no second operator measuring thickness, and no drift between the first tray of the shift and the last.

Bakeries buying a cookies cutting machine for slice-and-bake production are usually describing this setup: logs in, uniform slices out, trays to the oven.

Built for Chilled and Frozen Dough Logs

The blade works on dough that holds its shape when cold, so both chilled and frozen logs run on the same machine. Frozen dough straight from the freezer is common in slice-and-bake production; chilled dough is used where the log is cut shortly after forming. Very soft or warm dough will smear rather than cut cleanly, so it should be chilled or frozen first. If you cut at freezer temperature, tell us the dough temperature and the product so we can confirm the blade setting.

Cutting Thickness from 1 mm to 20 mm

One dial sets the slice thickness anywhere from 1 mm to 20 mm. Thin settings suit crisp wafer-style biscuits and sandwich bases; thicker settings suit chunkier cookies and checkerboard pieces. Cutting height reaches 86 mm, so taller logs can be sliced in one pass rather than split first.

How the Automatic Cookie Cutter Works

1. Load — chilled or frozen logs are placed on the infeed side of the conveyor, one behind another or side by side.
2. Convey — the belt carries each log forward to the blade at a steady rate, so timing does not depend on the operator.
3. Cut — the blade passes through the full log section in a single stroke. Thickness is set by the dial, not by hand pressure.
4. Discharge — slices leave the blade with a flat face and no crushing at the edge, ready for the tray or the oven belt.

The blade guard is a transparent cover, so an operator can watch the cut without removing anything. Dough contact points are arranged so the blade clears the log with minimal drag — this is what reduces the sticking and smearing that hand slicing leaves on warm dough. Cleaning is a wipe-down of the conveyor and blade area rather than a strip-down.

The frame is a low, stable tabletop unit at 80 kg, with a 0.3 kW drive. Power draw is light enough for a standard single-phase supply: 220V / 50Hz as standard, with 110V built to order for markets that use it.

A Biscuit Cutter Machine for Log and Frozen Dough Production

As a biscuit cutter machine, the RMCC400 covers the formats that are formed as a log rather than moulded or deposited. Cutting happens before baking, so the machine does not include an oven, cooler or packaging equipment. In equipment catalogues a unit of this type sometimes appears as a cookies cutting machine; on the bakery floor it is the station between the dough log and the oven.

What It Cuts

• Cookie and biscuit dough logs — round, square or rectangular, including two-colour checkerboard logs
• Frozen dough — slice-and-bake cookie formats cut straight from the freezer
• Egg tart sticks (frozen Portuguese tart dough)
• Walnut cake and fruit cake blocks
• Puff pastry and pastry blocks
• Kara stick and rice cake (nian gao) blocks

Multi-Row Cutting Across the 300 mm Width

The conveyor runs under the blade, so several logs are placed side by side across the 300 mm width and cut in the same pass. Three logs of 90 mm across, for example, are cut in a single cycle instead of three. This is where the volume gain comes from — not from blade speed alone.

Specifications

Output is rated in cuts per minute, not pieces per minute. A single cut across a 300 mm width can produce several pieces if two or three logs are loaded side by side, so daily volume depends on log count, log size and the thickness setting.

Where It Fits in a Cookie Line

In a typical slice-and-bake setup the automatic cookie cutter sits after mixing and dough forming:

Planetary mixer → dough log forming → RMCC400 slicing → baking (deck, convection or rack oven) → cooling racks → packing

The baking stage can be a deck oven, a convection oven or a rack oven.

It also works as a standalone unit where dough logs arrive from a separate rolling process, or where frozen logs are bought in.

Cookie Cutter Price — What Determines the Figure

The price of an automatic cookie cutter depends on the configuration rather than on the model alone: the thickness range you need, whether logs are fed chilled or frozen, the voltage for your market, spare blades and the packing method for export. Because log width and height change the infeed arrangement, a quotation built around your actual log dimensions is more useful than a list cookie cutter price. Send your log size and target output and we will set out the price item by item, so you can compare it against other suppliers on the same basis.

A Tabletop Cookie Cutter Machine for Small and Mid-Size Bakeries

Bakeries usually look at a machine like this for one of three reasons: hand slicing has become the bottleneck, piece thickness has started to drift between operators, or the shop has moved into slice-and-bake cookies and needs a repeatable cut. Because the RMCC400 is a cookie cutter machine by footprint — under 1.2 m long and light enough for a bench — it suits shops that are not ready for a full conveyor line but have outgrown a knife and a ruler.

For buyers comparing equipment, the practical questions are how wide your logs are, how thin you need to cut, and whether your dough goes in chilled or frozen. Send us those three answers with a photo of the log and we will confirm the machine suits your product before you order. You can also review the wider cookies and biscuit machine range for the rest of the line.

Frequently Asked Questions

Does the machine cut frozen dough or only chilled dough?

It is used for both, and it is commonly bought as a frozen cookie cutting machine for slice-and-bake production. What matters is that the log is firm enough to hold its shape. Very soft dough straight from mixing will smear; chill or freeze it first. If you are cutting at freezer temperature, tell us the dough temperature and the product so we can confirm the setup.

What is the thinnest slice it can make?

1 mm, with the thickness adjustable up to 20 mm on the same machine. Thin settings are used for crisp biscuits and sandwich bases; thicker settings for chunkier cookies.

How is this different from a wire cut cookie machine?

They work on opposite dough conditions. A wire cut cookie machine pushes soft dough through a die and cuts the extruded rope with a wire, so the dough has to be soft enough to flow — that route suits drop-style cookies, shortbread fingers and dough with inclusions. This machine works the other way round: the dough is already formed into a firm log, chilled or frozen, and a blade slices it to thickness, so the cut face is flat and the piece holds its section. Both are sometimes listed under the same name, which is why it is worth checking the dough condition before choosing — if your dough flows, you need a wire cut machine; if it holds its shape when cold, you need a slicer.

Can I cut more than one log at a time?

Yes. The working width is 300 mm, so logs are placed side by side and cut in one pass. This is the main reason the machine outperforms hand slicing on volume — the saving comes from multi-row cutting, not from blade speed alone.

How many pieces per hour will I get?

The automatic cookie cutter is rated at 55 cuts per minute. Piece output depends on how many logs you load per cut and the thickness you set. As a rough guide, one log cut at 5 mm produces far more pieces per minute than the same log cut at 20 mm. Send your log dimensions and target daily output and we will work the number through with you.

Do I need a separate conveyor or table?

No. The cutting conveyor is built into the machine. You need a stable bench or stand, a single-phase power point and enough space to feed logs in and take trays out. Overall footprint is 1,100 × 620 × 550 mm.

What voltage does it need?

220V / 50Hz as standard. A 110V version is built to order — specify your destination voltage when you request the quotation.

How do I clean it?

The blade area has a transparent guard that lifts away; the conveyor and blade are wiped down after production. There is no need to dismantle the frame. We supply the cleaning and blade-change guidance with the machine.

Are the blades replaceable, and how long do they last?

The blade is a replaceable part. Life depends on the dough — frozen dough with inclusions such as nuts or dried fruit dulls a blade faster than plain short dough. We recommend keeping a spare blade for production continuity; ask for the blade part number with your order.

Can it cut shapes, or only straight slices?

It cuts straight sections. The shape of the finished cookie comes from the log’s cross-section — round logs give round cookies, square logs give square cookies, and a two-colour log gives a checkerboard pattern. If you need embossed or shaped cookies formed from a mould, the rotary moulder is the right machine instead. For shaped output, see our fully automatic biscuit making machine.

How does this compare with a rotary moulder or a depositor?

They do different jobs. A depositor portions soft dough through nozzles; a rotary moulder presses short dough into an engraved roller; this machine cuts dough that has already been formed into a log. Bakeries frequently run a moulder or depositor for shaped products and the RMCC400 for log-based and frozen formats. Soft-dough depositing is handled by our automatic cookie depositor machine.

What information do you need to quote?

Product type, log dimensions (width and height), chilled or frozen, thickness range required, target output per shift, destination voltage and delivery country. Photos of the dough or an existing log help us confirm the setting before shipment.

Request a Cookie Cutter Machine Quote

Send us your log size, target thickness and daily output. We will confirm the RMCC400 configuration, blade setup and voltage for your market, and return a quotation with packing and lead time.

Request a quote →

Bakeries move to this model for one reason: the shape sells. A gift-box butter cookie is judged on how the pattern reads in the box, and a flat deposit softens in the oven and loses its edges before it reaches the packer. The Z-series was developed around stiffer, butter-rich dough so that the ridges the nozzle cuts are still there after baking.

What a Jenny Cookies Machine Does Differently

Standard rotary depositing seats dough onto the tray from a rotating base. This machine adds a vertical stroke and a turning nozzle head: the head descends, turns through the pattern, then lifts clear of the piece. The dough is built up in layers rather than dropped in one go, which is what gives a Jenny cookie its stacked ridges and open top.

Two things follow from that motion. The first is pattern depth — the profile is formed by the nozzle, not by a mould, so it can be changed without changing any tooling. The second is rhythm: because the head has to complete its stroke before the tray moves, the machine is programmed around a cycle rather than run free.

Rotating Nozzles and the Reciprocating Stroke

The nozzles sit in a row across the belt and turn individually through the programmed pattern. Each nozzle doubles as a cookies shaper, cutting the ridges as it lifts away from the deposit. Working together, the head behaves as a cookie dough extruder that turns as it extrudes, laying the dough down in layers rather than in a single drop.

Because the motion is under program control, the same nozzle can produce a different profile for a different order — the shape lives in the program, not in a mould.

Trays sit on the belt between adjustable guide rails with locking knobs, so a change of tray width is a mechanical adjustment rather than a new fixture.

Dough Condition for High-Relief Patterns

Butter-rich dough at a consistent temperature is what makes the pattern hold. A mix that is too warm slumps after depositing and closes up in the oven; a mix that is too cold tears as the nozzle turns. Keep the dough at the temperature that produced your approved sample and the machine will repeat it — a cookies machine repeats what it is given, and it cannot rescue a batch that has gone soft.

Jenny Cookies Compared with Standard Deposited Cookies

Both machines share the same forming stage in a cookie line. The choice between them is decided by the product, not by the price bracket. For swirls, rosettes and everyday butter cookies, our standard cookie depositor covers that part of the range.

How the Pattern Is Drawn

On this cookies machine the controller runs a drawing program rather than a single timed deposit. In sequence:

1. Tray in position. The tray advances in steps along the belt and stops square to the nozzle row, held by the guide rails.
2. Deposit. The head drops, the nozzles turn through the programmed path, and the head lifts away from the finished piece.
3. Tray advance. The tray moves on by one position while the head is clear.
4. Repeat. The cycle runs until the tray is full; the operator removes it and loads the next.

What the program controls is the path the nozzle travels, the deposit time and the spacing between pieces. Because all three are stored, a repeat order is a recall rather than a re-setup: the cookie making machine produces the same tray on the second shift as it did on the first.

Two Models — GD-CO400Z and GD-CO600Z

Both models run the same head, the same controller and the same 1.2 kW drive. They differ in belt width and frame size, so the choice is decided by the tray you already use and the number of pieces you want across the belt.

A wider belt does not make the cookies machine run faster — it deposits more pieces in the same pass. If your trays are 400 mm class, the GD-CO400Z matches them; if you run 600 mm trays or want more nozzles active per cycle, the GD-CO600Z is the one to quote.

Products Beyond Standard Jenny Cookies

The same head that produces a Jenny cookie also covers the rest of a butter-cookie range, which is usually the argument that settles the purchase: one electric cookie maker machine for both the everyday line and the premium shapes.

• Jenny cookies and bear cookies — the classic gift-box formats
• 3D butter cookies with stacked ridges and an open top
• Two-tone and three-tone doughs — plain, matcha and chocolate in the same tray
• Rosettes, flowers and shell profiles for mixed assortments
• Standard butter cookies and spritz shapes for daily production

Two-tone work depends on the doughs being prepared separately and loaded in sequence; tell us the combination you want to run and we will confirm how it is handled on the machine. Biscuit and cracker forming is handled by our fully automatic biscuit making machine.

Memory, Changeover and Day-to-Day Operation

• LCD touch panel with stored programs. The panel keeps 15 memory groups and stores up to 40 sets of production data, so an approved pattern can be called back rather than rebuilt.
• Automatic pattern control. The screen runs the drawing sequence; the operator confirms the tray size and starts the cycle.
• Adjustable tray guide rails. Locking knobs set the rails to the tray width, which is the main mechanical change between products.
• Stainless steel body and hopper. The hopper and dough-contact parts are stainless, so the machine can be cleaned down between products without corrosion.
• Mobile base. Heavy-duty casters with brakes let the machine be repositioned for cleaning or line changes, then locked for production.
• Physical start and stop. Motor start and stop are on the panel alongside the touchscreen, so the machine can be halted without working through the screen.

Cookie Maker Machine Specifications

Nozzle count, nozzle set supplied and rated output are confirmed with the quotation, because they change with the product and the belt width you select.

Where It Fits in a Cookie Line

The machine forms the cookie and nothing else. A typical layout runs:

Planetary mixer → Jenny cookies machine → rotary rack oven or tunnel oven → cooling racks → packing

As a bakery cookies machine it covers the forming stage only: mixing, baking, cooling and packing are separate equipment and are not included unless quoted as part of a project. The machine can be placed directly before a rack oven or a tunnel oven — send us the tray size and the discharge height you are working to and we will confirm the transfer arrangements.

R&M supplies cookie equipment as single units or as a configured line from mixer to packing. Where a bakery is buying the downstream cookie making equipment at the same time, the forming stage and the oven capacity are sized together rather than in sequence.

For a bakery running a mixed range, the usual pattern is to keep a standard depositor on everyday butter cookies and use the Z-series for the shapes that carry the brand. Where the premium range is the whole business, one machine covers it.

Buying a Cookies Machine for Gift-Box and Premium Output

Three questions decide the configuration:

• Which tray do you run? Belt width follows the tray: 420 mm or 620 mm class.
• How many pieces per tray, and how many trays per shift? This sets the nozzle count and the cycle time.
• What pattern, at what finished weight? The pattern and the deposit weight are program parameters; both should come from an approved sample.

This is commercial cookie machine equipment rather than a bench unit — allow production space for tray loading and unloading on both sides, cleaning access around the head, and a level floor. The machine is mobile on casters, but it is not a tabletop appliance.

Send a photo or sample of the cookie you want to produce, the tray dimensions you use, and your shift target. We will confirm the model, the nozzle set and the program settings, and quote it as one package. You can also review the wider cookies and biscuit machine range before confirming the configuration.

Frequently Asked Questions

How is this different from your standard cookie depositor?

The standard machine deposits from a rotating base and produces shallow swirls and rosettes. This machine adds a reciprocating head with turning nozzles, so the dough is laid down in layers and the finished cookie has a deeper, three-dimensional profile. Both are forming machines designed to sit before the oven; the difference is the pattern they can hold.

Can this Jenny cookie press machine also make ordinary butter cookies and spritz shapes?

Yes. The everyday butter cookie and spritz profiles run on the same machine, so a bakery does not need separate equipment for the standard range and the gift-box range.

Can I change the pattern without buying new tooling?

Yes — the pattern is held in the program and in the nozzle motion, so a different design is a different program rather than a new mould. That is what separates this cookies maker from machines that need a new die for every shape. Custom nozzles are available where a design needs a specific opening; those are confirmed against your sample.

What dough does it need?

Butter-rich dough, firm enough to hold the ridges the nozzle cuts. The practical limit is temperature consistency: dough that is too warm slumps after depositing and closes up in the oven, and dough that is too cold tears as the nozzle turns. We recommend a trial on your own formula before the nozzle set is finalised.

Does it bake the cookies?

No. The cookies machine deposits the shaped dough onto trays and stops there. Baking is done in a rack oven or a tunnel oven, and cooling and packing are separate stages.

How many nozzles are supplied, and can I run more than one row?

The nozzle set is configured to your tray and your product, so the count is confirmed with the quotation rather than fixed. Send the finished cookie diameter, the spacing you want and the tray size, and we will propose the layout.

Can it produce two different doughs in one tray?

Two-tone and three-tone work is done by preparing the doughs separately and loading them in sequence — plain, matcha and chocolate in one assortment is a common requirement. Tell us the combination and we will confirm the handling on the machine.

How is the machine shipped, and what space does it need?

The frame is mobile on braked casters but weighs 350 kg on the GD-CO400Z and 450 kg on the GD-CO600Z, so allow a level floor and access for a pallet truck or forklift on delivery. Packing details and container loading are confirmed with the quotation — send your destination port and quantity.

What information do you need for a quotation?

A photo or sample of the finished cookie, the tray dimensions you use, the finished weight and diameter, the patterns you want to run, your target trays per shift, and the destination country. The sample decides the nozzle set and the program, so it gets you the firmest figure.

About Price

A cookies machine price depends on the configuration rather than on the model number: the belt width, the number of nozzles in the set, any custom nozzle openings, the memory configuration and the packing method for export. Quoting a Jenny cookie machine without knowing your tray and your pattern would produce a figure that has to be revised later, so send the product details first and we will quote the machine, the nozzle set and the spares as separate items. If you are comparing suppliers, compare the nozzle set and the belt width before comparing headline prices.

Request a Quotation

Send a photo or sample of the cookie, your tray dimensions and your shift target. We will confirm whether the GD-CO400Z or the GD-CO600Z suits your layout, specify the nozzle set and return a quotation with packing and lead time.

Request a quote →

More Related Cookie Tools And Equipment For Sale

The R&M YCD Classical Series is the most Hot sale electric deck oven in our catalog — the model that 10,000+ bakeries across 100+ countries chose to start, scale, or replace with. Honest pricing, proven engineering, CE-certified — this is the best electric oven when you want results, not gimmicks.

Stainless steel front frame · CE certified ·  Digital OR Microcomputer panel ·  1/2/3/4-deck options ·  Factory-direct price

Bread Baguette Cake Pastry Pizza Cookie

YCD Electric Deck Oven Specification

 Why YCD Classical Deck Ovens Is Our #1 Seller?

1. The Honest Price-to-Performance Champion We engineered the YCD Classical to deliver everything a working bakery actually needs — and nothing it doesn’t. That focus is why our electric oven price on this series stays the most competitive in the R&M lineup, year after year.

2. CE-Certified, Globally Trusted Full CE certification means hassle-free customs clearance into the EU, UK, Middle East, and most regulated markets — a critical advantage when competitors quote you a cheaper but non-certified electric oven.

3. Two Panel Choices — Match Your Budget.Digital Panel (standard) — Real-time temperature display, timer with auto-stop and buzzer alarm. Simple, fast, foolproof.Microcomputer Panel (upgrade) — Precise multi-stage control for bakeries refining premium recipes.Same chassis, same heating system — choose only the control level you need.

4. Commercial Grade Stainless Steel Front Frame Resists daily heat, steam, and cleaning chemicals. The visible part of your oven stays presentable for years, not months.

5. Even-Heat Far-Infrared oven heating Tubes Reasonable top / bottom tube arrangement = balanced radiant heat across the full tray surface. Fast warm-up, energy-saving operation, replaceable tubes available worldwide.

6. The Reliability Premium — At No Extra Cost Tens of thousands of units in the field means we’ve already debugged what other suppliers are still discovering. The YCD Classical is the closest thing to a “buy-and-forget” commercial deck oven in this price range.

Why Bakeries Keep Coming Back

Why Buyers Choose R&M Machinery Direct?

Most electric ovens for sale online come from traders who add 20-40% markup. We’re the original Guangzhou-based manufacturer with 20+ years of bakery equipment exports — meaning the electric oven price you see is the factory price, and the engineer answering your questions is the one who built your machine.

Request Your Quote Today!

Tell us your Bakeries shop daily output, ovens deck preference (1 / 2 / 3), panel choice (Digital / Microcomputer), country & port — we’ll reply within 12 hours with our most competitive quote and shipping plan.

[Get Your Free Quote Now]

The R&M YCQ Classical Series is the gas twin of our #1-selling YCD Classical — the deck oven for bakery operators who count every kilowatt-hour and every gas cylinder. Shipped to bakeries from the Sahara to the Andes, engineered to hold temperature at any altitude, and priced at honest factory rates that resellers can’t match.If you’re comparing gas deck oven price across suppliers, this is the benchmark to measure against.

LPG / LNG factory pre-configured · Altitude-Adjustable Fan · Digital OR Microcomputer panel · 1/2/3/4-deck modular · 20+ years manufacturer warranty

YCQ Deck Oven Gas Model Specification

What Makes YCQ Classical Our Bestselling Deck Gas Oven?

1. Altitude-Adjustable Combustion Fan (exclusive to this series) Standard gas ovens burn poorly above 1,500m — thin air starves the flame, wastes gas, undercooks the crumb. The YCQ Classical’s adjustable fan lets you tune air-to-gas ratio for your exact elevation — from coastal Lagos to highland Bogotá, the flame burns clean and hot. A detail most competitors skip, and one that pays for itself in the first month of gas bills.

2. Extra-Thick Multi-Layer Insulation Heavy-density fiber insulation wrapped in reflective foil — locks heat inside, keeps outer casing safe to touch, cuts gas consumption meaningfully vs standard-wall competitors. The reason bakeries running 12-hour shifts pick this model.

3. Seamless Steel Fire Tubes — Not Welded The fire tube is the heart of any gas deck oven — welded tubes leak heat and eventually crack. Ours are high-grade seamless steel, delivering higher thermal transfer and years of extra service life.

4. Independent Top & Bottom Flame Control Two burners per deck, controlled separately. Bake deck oven with steam on one shelf while roasting on another — different profiles, same oven, same hour.

5. Digital Panel Standard · Microcomputer Optional Timer with auto-shutoff and alarm comes standard on every YCQ bakery oven. Upgrade to microcomputer panel when your bakers start refining multi-stage recipes — your call, your budget.

6. Optional Steam Injection & Lava Stone Base Add crackling European crusts or authentic Napoli-style pizza floors — both available on 1 deck or all decks. Specify at order.

7. Automatic Temperature Control System Set it, walk away. Real-time monitoring keeps the chamber locked at the target temperature — no manual babysitting, no scorched trays, no wasted flour.

8. 20+ Years, One Manufacturer, No Middlemen The YCQ Classical baking ovens has been in continuous production for over two decades. Every part is standardized, every replacement in stock, every technical answer comes straight from the engineer who built your machine.

Why Bakeries Keep Choosing YCQ Classical

Why Buy R&M Commercial Gas Ovens Direct

Most gas deck oven for sale listings online come from trading companies that add 20-40% on top of factory cost. R&M is the original Guangzhou-based commercial deck oven manufacturer — 20+ years, exports to 100+ countries. When you request a gas deck oven price from us, you get the factory number, not a reseller’s markup.

Request Your Free Quote

Tell us:

Daily output & main product (bread / cake / pizza/ cookies / pastry/ flatbread/ )

Deck preference (1 / 2 / 3 / 4 layer oven) and panel choice (Digital / Microcomputer)

Fuel: LPG gas or LNG gas

Country, port, and installation altitude.We’ll reply within 12 hours with our best factory quote.

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 4 Deck professional baking oven Specification

Why This Big Oven for baking

1. Four oven Chambers, Not Four Shelves.Every deck has its own burner, thermostat, and display. Pita at 300°C on top, loaf at 220°C middle, cake at 180°C bottom — same cycle, no compromise. Most listings selling “4 deck” share one heat source across all decks. Check the spec sheet before you compare price.good industrial baking oven for sale!

2. Optional Steam Injection Built Into the Wall Not a clip-on nozzle. Optional factory-installed steam manifold routes through the chamber wall — the crackle-crust finish that separates a professional baking oven from a hot box.

3.Priced Against Reality, Not Against Europe A European 4 deck pizza oven at this capacity runs 18K–18K–35K with 12-week lead time. Ours ships from Guangzhou at factory pricing, 30-day lead time. Same output, you can get this now within 2k USD.

This Big Oven Best Fit For Bakery.html Business

Request Quote Of good baking oven!

Fuel (Electric or Gas LPG/LNG), options, port, daily output target. Reply within 12 hours.

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Why a 4 Deck Oven Changes the Math on Large Bakery.html Output

Moving from a 2 or 3 deck configuration to a 4 deck oven is not just a capacity upgrade — it changes how you run shifts. With 16 trays running four independently controlled chambers, a single operator can manage baking, loading, and dispatch for a volume that would require two operators and two separate large commercial ovens on a smaller configuration.

The critical specification that separates this from competitor listings for a 4 deck oven: each chamber has its own burner, thermostat, and control display. In cheaper “4 deck” configurations, all chambers share a single heat source — temperature is consistent only if you run identical products at identical times. The R&M YCQ/YCD-4 design allows simultaneous, independent baking at different temperatures. That is what makes it usable as a professional baking oven for a mixed-product bakery rather than a single-product bread plant.

At capacity — 16 trays, 4 independent chambers — this is among the largest baking outputs available from a factory-priced deck oven bakery unit. European equivalents at this scale run at significantly higher cost with 10–14 week lead times. Our 4 deck configuration ships from Guangzhou with a 30-day standard lead time.

Who Buys This Oven — Real Use Cases

Industrial bread and bun producers. Central bakeries supplying supermarkets and restaurant chains need large commercial ovens that run reliably on two or three shifts daily. The 4 deck configuration with optional steam injection covers everything from standard sandwich loaves to hard-crust sourdough without changing equipment.

Hotel groups and institutional kitchens. Producing breakfast bread, pastry, and dinner rolls for a 300-seat hotel requires the kind of output this big oven for baking delivers. The independent deck control allows bread and pastry to run simultaneously — a practical requirement in a kitchen with a single trained baker managing multiple product lines.

Wholesale bakeries replacing European equipment. Bakeries that previously ran European deck ovens at this scale look for a commercial deck oven for sale that can replace aging equipment without a 6-month wait and a five-figure import bill. The R&M 4 deck fits this requirement — same output class, factory-direct pricing, standard parts.

For reference: a 3 deck 9 tray oven in the same series handles mid-scale production (9 trays per cycle). The 4 deck is the right step for operations that have genuinely outgrown that configuration and need 16 trays running continuously.

Frequently Asked Questions

Is the 4 deck oven available in gas, electric, or both?

Yes — both configurations are available. The YCQ-4-16D is the gas version (0.4kW electrical draw for controls, gas burners for each deck). The YCD-4-16D is the all-electric version (40kW, 380V). Choice depends on your energy infrastructure, local energy cost, and whether gas lines are accessible at your production site.

Can steam injection be added to the 4 deck configuration?

Yes. Steam injection is a factory-installed option on both gas and electric 4 deck models. Specify at order. The steam manifold is routed through the chamber wall and is separate from the heating system — you can use steam on individual decks or all four simultaneously.

What is the minimum order quantity for this professional baking oven?

Single units are available. Container shipments (shared or full) are available for buyers ordering multiple units or combining this with other equipment. Contact us with your destination and quantity for a freight estimate and lead time confirmation.

Learn more about commercial baking equipment standards on Wikipedia’s commercial oven page.

Why a 4 Deck Oven Changes the Math on Large Bakery.html Output

Moving from a 2 or 3 deck configuration to a 4 deck oven is not just a capacity upgrade — it changes how you run shifts. With 16 trays running four independently controlled chambers, a single operator can manage baking, loading, and dispatch for a volume that would require two operators and two separate large commercial ovens on a smaller configuration.

The critical specification that separates this from competitor listings for a 4 deck oven: each chamber has its own burner, thermostat, and control display. In cheaper “4 deck” configurations, all chambers share a single heat source — temperature is consistent only if you run identical products at identical times. The R&M YCQ/YCD-4 design allows simultaneous, independent baking at different temperatures. That is what makes it usable as a professional baking oven for a mixed-product bakery rather than a single-product bread plant.

At capacity — 16 trays, 4 independent chambers — this is among the largest baking outputs available from a factory-priced deck oven bakery unit. European equivalents at this scale run at significantly higher cost with 10–14 week lead times. Our 4 deck configuration ships from Guangzhou with a 30-day standard lead time.

Who Buys This Oven — Real Use Cases

Industrial bread and bun producers. Central bakeries supplying supermarkets and restaurant chains need large commercial ovens that run reliably on two or three shifts daily. The 4 deck configuration with optional steam injection covers everything from standard sandwich loaves to hard-crust sourdough without changing equipment.

Hotel groups and institutional kitchens. Producing breakfast bread, pastry, and dinner rolls for a 300-seat hotel requires the kind of output this big oven for baking delivers. The independent deck control allows bread and pastry to run simultaneously — a practical requirement in a kitchen with a single trained baker managing multiple product lines.

Wholesale bakeries replacing European equipment. Bakeries that previously ran European deck ovens at this scale look for a commercial deck oven for sale that can replace aging equipment without a 6-month wait and a five-figure import bill. The R&M 4 deck fits this requirement — same output class, factory-direct pricing, standard parts.

For reference: a 3 deck 9 tray oven in the same series handles mid-scale production (9 trays per cycle). The 4 deck is the right step for operations that have genuinely outgrown that configuration and need 16 trays running continuously.

Frequently Asked Questions

Is the 4 deck oven available in gas, electric, or both?

Yes — both configurations are available. The YCQ-4-16D is the gas version (0.4kW electrical draw for controls, gas burners for each deck). The YCD-4-16D is the all-electric version (40kW, 380V). Choice depends on your energy infrastructure, local energy cost, and whether gas lines are accessible at your production site.

Can steam injection be added to the 4 deck configuration?

Yes. Steam injection is a factory-installed option on both gas and electric 4 deck models. Specify at order. The steam manifold is routed through the chamber wall and is separate from the heating system — you can use steam on individual decks or all four simultaneously.

What is the minimum order quantity for this professional baking oven?

Single units are available. Container shipments (shared or full) are available for buyers ordering multiple units or combining this with other equipment. Contact us with your destination and quantity for a freight estimate and lead time confirmation.

Learn more about commercial baking equipment standards on Wikipedia’s commercial oven page.

For context on commercial bakery oven standards, see Wikipedia’s bakery equipment overview.

Plan industrial output around a large 64 tray rotating chamber and a site-specific utility package. The RMX-64 platform is available with electric, gas, diesel, electric + gas or electric + diesel heating and reaches 300°C. With a 3200 × 2000 × 2400 mm body and 2500 kg net weight, it should be sold as an engineered bakery-plant project — not a plug-and-play appliance.

For plants that need a large industrial oven with proven rack-oven baking results, the RMX-64D is a large-capacity baking oven built for continuous high-volume production — factory-direct industrial baking oven for sale with custom site specifications.

64 trays · 90 kW electric · 5.5 kW auxiliary fuel versions · 2500 kg · Five heating configurations

Large-Capacity Rotary Baking for Plant Output

Sixty-four tray positions support high-output bakery plants and central production facilities. To estimate throughput: multiply your pieces per tray × trays per batch × batches per hour × shift hours. Do not publish a universal output figure — actual results depend on product type, loading weight, bake time and shift design.

At 3200 × 2000 × 2400 mm and 2500 kg, this industrial rotating oven is a project-category piece of equipment. Doorway access, floor loading, service space, exhaust route and rigging must be verified before order — not during installation.

Rack Flow, Staging and Building Layout

With 64 tray capacity, the production flow from proofing → loading → baking → cooling becomes a structured logistics challenge. Plan dedicated rack staging lanes, separation between proofed and baked rack routes, and adequate cooling conveyor or table space downstream.

Note: the 64-tray capacity suggests a two-rack arrangement, but the current specification does not confirm trolley count. Do not publish “double rack” until engineering confirms the number of simultaneous rack trolleys.

Utility Selection for a 64 Tray Oven

At 90 kW electrical input, the RMX-64D requires careful electrical infrastructure planning — confirm distribution board capacity, cable sizing and local grid constraints with your electrical contractor before ordering.

The 5.5 kW listed for gas and diesel versions is auxiliary electrical input only. Burner thermal input and fuel consumption must be confirmed for the actual project.

Structure, Insulation and Combustion System

Site-Readiness Checklist Before Quotation

Before requesting a 64 tray industrial oven quotation, confirm:

• Floor load capacity (2500 kg + rack weight + dynamic load)
• Doorway and corridor dimensions for rigging and installation
• Electrical distribution: 90 kW supply or fuel-fired utility capacity
• Exhaust connection diameter, route and local ventilation code
• Water connection for steam option
• Fuel storage compliance (gas or diesel)
• Local equipment standards and certifications required
• Commissioning scope: factory, site, or joint

64 Tray Rotary Oven — Technical Specifications

The following specifications apply to the standard 64 tray rotary oven electric model (RMX-64D).

Compare 32 and 64 Tray Industrial Ovens

→ View all rotary oven sizes

64 Tray Industrial Rotary Oven — FAQ

Is the 64 tray model a double rack oven?

The 64 tray rotary oven is designed for bakery plant environments. The 64-tray capacity suggests a two-rack arrangement, but current specifications do not confirm trolley count. Do not publish “double rack” claims until engineering confirms the number of simultaneous rack trolleys.

What power does the electric 64 tray oven require?

The RMX-64D is rated at 90 kW, 380 V / 50 Hz. Confirm local voltage, phase and distribution requirements with your electrical contractor.

How should we estimate production output?

Use your actual pieces per tray, bake time, loading time and shifts. A product test is the safest basis for an output claim.

What must be checked before installation?

Floor capacity, doorway and rigging route, service clearance, electrical or fuel supply, exhaust, ventilation, water, drainage and local approvals.

Do dual-energy versions switch automatically?

Do not assume automatic changeover. Confirm the control logic, allowed operating modes and both energy ratings in the project specification.

How do we request a 64 tray industrial oven quotation?

Provide products, rack/tray data, target output, operating hours, utilities, building drawings, destination standards and installation/commissioning scope.

Is this the largest rotary oven R&M makes?

The 64 tray model is our largest rotary oven and the largest big oven for baking in the R&M rack oven range. It is a large industrial oven designed for bakery plant and food factory environments. If your volume exceeds this capacity, contact us — we can discuss custom configurations or multiple-unit installations.

Designing a high-output bakery plant?
Send your target output, products, rack layout, utilities and building-access drawings. Contact R&M to configure your 64 tray rotary oven and we will prepare a site-ready technical proposal.

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Meet high-volume production targets with a 32 tray rotary oven built on heavy-gauge construction. This industrial bakery rack oven combines roll-in rack loading, five energy configurations and adjustable airflow in a machine designed for continuous wholesale and plant-level baking.

As an established rotary rack oven manufacturer, R&M supplies this industrial baking oven for sale factory-direct to buyers in 100+ countries — contact us for current rotary rack oven price and lead time.

32-tray roll-in rack · 50 kW electric · Five heating configurations · Adjustable airflow · 1600 kg

Industrial Output with Roll-In Rack Efficiency

Thirty-two tray positions move a bakery firmly into industrial production territory. The roll-in rack workflow remains unchanged from smaller models — what scales is the chamber volume, the batch size and the throughput per shift.

This 32 tray rotary oven is aimed at wholesale bakeries, food plants and high-volume central production facilities where daily output, repeatability and machine uptime drive equipment decisions.

The heavy-gauge structure is designed for continuous operation: 6.0 mm base plate, dense rock-wool insulation and a chamber built around consistent heat delivery across the full rack.

Adjustable Airflow Across a Large Chamber

Three rows of adjustable hot-air outlets allow the circulation pattern to be tuned to the primary product during commissioning. For industrial bakeries running long shifts, a correctly tuned airflow pattern reduces batch-to-batch variation.

The reversing circulation fan alternates direction during the bake cycle, distributing hot air across the full rack height and reducing color variation between top and bottom positions.

Do not claim that one airflow setting produces identical results for every product — dough type, loading weight and tray spacing also affect bake evenness.

Heavy-Gauge Construction for Continuous Duty

• Base plate: 6.0 mm A3/Q235 steel — structural rigidity under heavy loaded racks
• Insulation: 120 kg/m³ rock wool, 135 mm wall assembly
• Combustion chamber (gas/diesel): 3.0 mm SUS 304 steel
• Electric heating: 0.72 mm SUS 304 heating tubes
• Exterior: 201 stainless steel, 1.0–1.2 mm
• Chamber: 1350 × 1350 × 1885 mm

Construction details apply per configuration — combustion chamber on fuel versions, electric heating on the electric build.

Energy Configurations

The auxiliary input listed for gas and diesel versions is for fans, controls and drive — not burner thermal output. Burner input and fuel consumption must be confirmed in the quotation.

32 Tray Specifications

32 Tray Rotary Oven — FAQ

What production scale suits a 32 tray rotary oven?

Wholesale bakeries, food plants and central production facilities running continuous or high-volume batch schedules.

What is the electric power rating?

The RMX-32D is rated at 50 kW, 380 V / 50 Hz. Confirm site electrical capacity before ordering.

Why is only 3.5 kW listed for gas and diesel versions?

That is the auxiliary electrical input for fans, controls and drive. Burner thermal output and fuel consumption are separate figures confirmed in the quotation.

Can dual-energy configurations be ordered?

Yes. Electric + gas and electric + diesel builds are available. Confirm the switching method and ratings for the selected configuration.

What does the chamber size mean for my rack?

The 1350 × 1350 × 1885 mm chamber sets the envelope for rack and tray dimensions. Confirm your rack/tray package in the quotation.

How is the 32 tray rotary oven price determined?

Energy package, burner, control system, steam, rack/tray package, electrical standard, freight and installation scope all affect the quotation.

Where can I find a rotary rack oven machine with factory-direct pricing?

R&M is a direct rotary rack oven manufacturer based in China. We supply the 32 tray rotary rack oven machine and full industrial range factory-direct. Request a rotary rack oven price and availability by sharing your destination, voltage and fuel type.

Planning an industrial bakery line?
Send your tray and rack size, daily output, product range, fuel availability, voltage and destination. We will confirm the correct 32 tray configuration and provide a factory quotation.

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Scale daily output with a 26 tray rotary oven that keeps the roll-in rack workflow your team already uses. This high-capacity commercial rack oven reaches 300°C, offers five energy configurations and is built on a heavy-gauge insulated structure for continuous production schedules.

26-tray roll-in rack · 40 kW electric · Five heating configurations · Adjustable airflow · 1350 kg

High Capacity with a Familiar Workflow

The jump from 16 to 26 tray positions increases batch size without introducing a new loading system. The roll-in rack workflow stays the same — what changes is the volume per rack and the size of the chamber.

This 26 tray rotary oven suits bakeries and central kitchens that have outgrown a 16-tray production pattern but want to stay within a single-rack operation. A 2300 × 1660 × 2100 mm footprint holds the higher tray count in a production-planning-friendly format.

Typical users: expanding commercial bakeries with rising daily order volume, central kitchens producing for multiple outlets, hotel and resort production bakeries, wholesale bakeries preparing for a second shift or larger rack format.

Adjustable Airflow for a Broad Product Mix

Three rows of adjustable hot-air outlets allow the circulation pattern to be tuned for the primary product during commissioning. This supports mixed production across bread, rolls, pastry and other bakery goods without changing hardware between products.

The reversing circulation fan alternates direction during the bake cycle, distributing hot air across the full rack height and reducing color variation between top and bottom tray positions.

Do not claim that one airflow setting produces identical results for every product — dough type, loading weight and tray spacing also affect bake evenness.

Construction for Continuous Production

• Insulation: 120 kg/m³ rock wool, 135 mm wall assembly — heat retention for long bake days
• Base: 6.0 mm A3/Q235 base plate — structural rigidity under loaded rack movement
• Combustion chamber (gas/diesel): 3.0 mm SUS 304 steel
• Electric heating: 0.72 mm SUS 304 heating tubes
• Exterior: 201 stainless steel, 1.0–1.2 mm

Construction details apply per configuration — combustion chamber on fuel versions, electric heating on the electric build.

Energy Configurations

The 2.5 kW figure is auxiliary electrical input — not burner thermal output. Burner input and fuel consumption must be confirmed in the quotation.

26 Tray Specifications

26 Tray Rotary Oven — FAQ

What scale of production suits a 26 tray rotary oven?

It fits expanding commercial bakeries and central kitchens that need larger batches than a 16-tray model while keeping a single-rack workflow.

Is the electric model powerful enough for full rack loads?

The RMX-26D is rated at 40 kW, 380 V / 50 Hz. Confirm your site’s electrical capacity before ordering.

Can the oven run on gas or diesel instead?

Yes. Gas (RMX-26M) and diesel (RMX-26C) versions are available, plus electric + gas and electric + diesel dual configurations.

What does the 2.5 kW rating on fuel versions mean?

It is the auxiliary electrical input for fans, controls and drive. Burner thermal input and fuel use are separate figures confirmed in the quotation.

How is the 26 tray rotary oven price determined?

Energy package, burner, control system, steam, racks/trays, electrical standard, freight and installation scope all affect pricing.

Looking for a commercial rotating rack oven for sale with factory-direct pricing? R&M supplies the 26 tray rotary oven as a roll in rack oven direct from our manufacturing facility — no middlemen, no markups. Share your destination, voltage and fuel type to receive current rack oven for sale pricing and lead time.

Where can I buy a commercial roll in rack oven for sale at factory price?

R&M sells the 26 tray rotary oven as a roll in rack oven direct from our factory in China. As a rotating rack oven for sale supplier with 20+ years of experience, we ship to 100+ countries. Contact us with your voltage, fuel type and destination for a trolley oven price and delivery schedule.

Ready to scale beyond 16 trays?
Send your tray and rack size, daily batch count, product range, fuel availability, voltage and destination. We will confirm the correct 26 tray configuration and quote.

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Build a dependable daily bake schedule around a balanced 16 tray format. This commercial rotary oven uses roll-in rack loading, reaches 300°C and offers electric, gas, diesel or two dual-energy configurations. Its insulated heavy-gauge structure is designed for bakeries that need repeatable output without the footprint of a double-rack industrial oven.

16-tray roll-in rack · 30 kW electric · 2.5 kW auxiliary on fuel versions · Five heating configurations · 910 kg

A Balanced Rack Oven for Everyday Bakery.html Work

Sixteen tray positions serve commercial bakeries that run several products each day and want the efficiency of roll-in rack loading without moving to a high-output double-rack machine.

This rotary oven for bakery production occupies a practical middle position: larger than a small artisan setup, smaller than an industrial plant. A single baker can manage loading, baking and unloading across a production shift.

Suitable for: independent commercial bakeries with daily multi-product schedules, hotel and catering central kitchens, supermarket production rooms, café chains with centralized baking.

Adjustable Airflow for Bread, Rolls and Pastry

Three rows of adjustable hot-air outlets allow commissioning staff to tune the circulation pattern to the product and rack layout. This is not a fixed-flow system — the outlet positions can be set during installation to match the airflow requirements of the primary products.

For a bakery rack oven running mixed products across shifts, adjustable outlets reduce the need to compromise one product’s bake quality for another. Set for the primary product, then confirm secondary product performance during initial commissioning.

Do not claim that one setting produces identical results for all products — dough type, loading weight and tray spacing also affect bake evenness.

Construction Designed to Hold Heat

The 16 tray rotary oven uses a layered wall assembly:

• Insulation: 120 kg/m³ rock wool in a 135 mm wall — supports heat retention through repeated bake cycles
• Base structure: 6.0 mm A3/Q235 base plate for structural rigidity under roll-in rack movement
• Combustion chamber (gas/diesel versions): 3.0 mm SUS 304 steel for heat and corrosion resistance
• Electric heating (electric version): 0.72 mm SUS 304 heating tubes
• Exterior panels: 201 stainless steel at 1.0–1.2 mm

These specifications apply to the relevant configuration. The combustion chamber detail applies to gas and diesel builds only.

Select Electric, Gas, Diesel or Dual Energy

The 2.5 kW listed for gas and diesel versions is auxiliary electrical input — not burner thermal output. Burner input and fuel consumption must be confirmed in the quotation.

16 Tray Technical Specifications

16 Tray Rotary Oven — FAQ

Who should choose a 16 tray rotary oven?

Commercial bakeries that need roll-in rack handling and moderate daily capacity without the footprint of 26-, 32- or 64-tray models.

What is the power requirement for the electric model?

The RMX-16D is rated at 30 kW, 380 V / 50 Hz. Confirm local voltage and phase before order.

Why do gas and diesel versions list only 2.5 kW?

That figure is auxiliary electrical input for fans, controls and drive. Burner thermal input and fuel use are separate data points confirmed in the quotation.

Can the oven be configured with two energy sources?

Yes. Electric + gas and electric + diesel configurations are available. The switching method and exact ratings must be confirmed for the selected build.

What construction details matter for long production days?

Insulation density, wall assembly, base rigidity, chamber material, airflow design and door sealing all affect heat stability and service life.

How is the 16 tray rotary oven price calculated?

Price depends on energy package, burner, control system, steam, rack/trays, electrical standard, freight and installation scope.

Need a reliable general-purpose bakery rack oven?
Send your product list, tray and rack size, batches per shift, energy options and site utilities. We will prepare the correct 16 tray specification and quotation.

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Move a prepared rack directly into the baking chamber and reduce pan-by-pan loading. This compact 12 tray rotary rack oven is designed for roll-in trolley production and can be configured for electric, gas, diesel, electric + gas or electric + diesel heating. It gives smaller bakeries a practical path to rack-oven workflow without jumping to a large industrial footprint.

Roll-in trolley loading · 12 trays · Five heating configurations · Up to 300°C · 1200 × 1980 × 1860 mm

Your First Step into Roll-In Rack Baking

The transition from insert-tray to roll-in trolley loading changes how a bakery organizes its production floor. With a trolley oven, the rack is prepared and proved outside the oven, then rolled in as a complete unit — reducing individual tray handling and supporting cleaner batch changeovers.

The workflow in four steps: Stage the rack outside the oven during proofing → Roll in the prepared rack when ready → Bake with the door closed → Roll out and replace with the next rack.

This compact 12 tray rotary rack oven targets bakeries that need trolley loading but must control floor-space growth. At 1200 × 1980 × 1860 mm, it is the most compact roll-in format in the R&M range.

Five Heating Options for Different Utility Conditions

Hybrid systems provide fuel flexibility. Describe changeover as a manual or switchable option — do not claim uninterrupted automatic changeover without confirmed control logic.

Note: The 2.2 kW listed input is the auxiliary electrical input for fans, controls and drive — not the burner thermal output. Burner input and fuel consumption must be confirmed separately in the quotation.

Compact Dimensions for Space-Conscious Bakeries

Overall dimensions: 1200 × 1980 × 1860 mm · Net weight: 665 kg

This body size targets bakeries that need roll-in trolley loading but must keep floor-space growth controlled. At 665 kg, the unit requires a solid floor with adequate load capacity — confirm this in your installation planning.

Service clearance, exhaust connection and door swing must be included in the site plan. Request an installation drawing when inquiring.

Heat Retention and Fuel-Fired Chamber Construction

For gas and diesel configurations, the combustion chamber uses 3.0 mm SUS 304 steel for heat and corrosion resistance. This applies to fuel-fired builds only — the electric version uses a different heating system.

Wall insulation is specified at 120 kg/m³ rock wool in a 135 mm wall assembly, supporting heat retention through repeated bake cycles. This insulation reduces surface temperature variation during long production runs.

Do not interpret insulation specifications as a guaranteed energy-saving percentage — actual consumption depends on product load, ambient conditions and usage pattern.

Specifications — 12 Tray Rotary Rack Oven

Chamber dimensions: not published — confirm with engineering before installation planning.

12 Tray Rotary Rack Oven — FAQ

Is the 12 tray model a true roll-in oven?

Yes. It is a trolley-style rotary rack oven. Confirm the final rack and tray dimensions in the quotation before ordering.

Which five heating configurations are available?

Electric, gas, diesel, electric + gas and electric + diesel are available across the 12–64 tray range.

When is a diesel rotary oven practical?

Diesel suits sites where gas is unavailable or electrical heating capacity is limited. The site still needs compliant fuel storage, exhaust and ventilation regardless of fuel choice.

Is 2.2 kW the heating output of the gas or diesel model?

No. The 2.2 kW is the auxiliary electrical input for fans, controls and drive. Burner thermal input and fuel consumption are separate and must be confirmed in the quotation.

What rack and tray size does the 12 tray oven use?

The current specification confirms 12 trays. Tray and rack dimensions must be confirmed with engineering before ordering.

What changes the 12 tray rotary oven price?

Heating configuration, burner, controls, steam system, rack/tray package, voltage, shipping and installation scope all affect the quotation.

Planning your first trolley-based baking line?
Send your tray size, rack dimensions, products, daily batches, fuel availability, voltage and destination. We will confirm the 12 tray layout and the best energy package.

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