{"title":"Revent","description":null,"products":[{"product_id":"revent-one26-e-52-in-round-single-rack-electric-oven-rtcc-convection-control-rhvs-steam-system-giac-touchscreen-controls","title":"Revent ONE26-E 52 In. Round Single Rack Electric Oven, RTCC Convection Control, RHVS Steam System, GIAC Touchscreen Controls","description":"\u003cp\u003eThe Revent ONE26-E puts full rack oven baking on a cabinet 51.9 in. across, so a supermarket bake-off corner or a cafe kitchen can run a rack of 18 in. x 26 in. pans without surrendering the back of house. Round chamber geometry, carried over from Revent's earlier 700 series, handles crusty hearth loaves and laminated pastry across a 95 to 572°F range with no recipe adjustment between them. Rated for 24\/7 duty, the oven holds its setpoint through a morning where the rack goes in and comes out every few minutes. One rack at a time is the working limit, so a wholesale line pushing several racks an hour belongs on a multi-rack oven. Installation calls for a level non-combustible floor, a 208-220 V three phase feed, a 1\/2 in. cold water line, a rear drain, and a 6 in. canopy connection pulling 589 CFM.\u003c\/p\u003e\u003ch3\u003eRound Baking Chamber with RTCC Convection Control\u003c\/h3\u003e\u003cp\u003eA round chamber wraps the rack in the smallest possible envelope of heated air, so the oven spends its energy on product instead of empty corners. Round Total Convection Control steers that airflow, and the tray on the top runner colors the same as the tray at the bottom, which kills the habit of rotating pans halfway through a bake. Less weight loss during the bake means each batch keeps more sellable weight, and you see that on the scale when a finished rack is weighed off.\u003c\/p\u003e\u003ch3\u003eRHVS High Volume Steam System\u003c\/h3\u003e\u003cp\u003eThe Round High Volume Steam system pushes 0.8 gallons of steam in 20 seconds at 482°F, which is the burst that sets oven spring and gloss on hearth breads. Lightweight and simple to strip down, it cleans in the same pass as the chamber rather than turning into a separate weekly job. Because the circuit is built from non-corrosive material, daily steaming does not leave the rust streaks that shorten the life of a cheaper generator.\u003c\/p\u003e\u003ch3\u003eGIAC Touchscreen Control with Four-Product Alarms\u003c\/h3\u003e\u003cp\u003eThe GIAC panel sits at an angle you can read from the bench without stepping around the door. It is self-instructive, so a closing baker who runs the oven twice a week can pull up a program and start without hunting for the manual. Four separate product alarms track four bakes at once, which covers a rack carrying croissants on the top runners and muffins below.\u003c\/p\u003e\u003ch3\u003eSliding Door in a Compact Footprint\u003c\/h3\u003e\u003cp\u003eThe door slides rather than swings, so nothing hot sweeps into the aisle while a loaded rack goes in. Compare that with a hinged rack oven door, which claims a clear arc of floor in front of the oven and pinches the aisle every time it opens. Round cabinet geometry plus a sliding door opens up placements a rectangular rack oven cannot take, and it cuts burn risk at the rack change.\u003c\/p\u003e\u003ch3\u003eSectional Installation and Utility Connections\u003c\/h3\u003e\u003cp\u003eRevent builds the oven in sections, so the heat section and bake chamber separate and pass through an opening as small as 45 in. x 52 in., while the assembled cabinet needs 52 in. x 57 in. Allow 100 in. of clear height to tilt a section upright during the set. Utilities land at the rear and roof: a 1 in. drain connection, a 1\/2 in. cold water line at 35 to 45 PSI, and a 6 in. canopy duct. High Tech Insulation and an energy save mode hold heat in the chamber between bakes instead of pushing it into the room.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67833827852573,"sku":"ONE26-E","price":47736.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81174_ONE26-E.jpg?v=1792485802"},{"product_id":"revent-703u-e-117-in-multi-rack-electric-oven-tcc-convection-control-hvs-steam-system-4-single-rack-capacity","title":"Revent 703U-E 117 In. Multi Rack Electric Oven, TCC Convection Control, HVS Steam System, 4 Single Rack Capacity","description":"\u003cp\u003eThe Revent 703U-E is the multi rack platform in Revent's electric roll-in line, built for wholesale bakeries, commissaries, and supermarket programs that count output in racks per hour rather than pans per bake. Its rotating platform carries four single racks of 18 in. x 26 in. pans at once, or two double racks, so one loading cycle moves the volume a bank of smaller ovens would split across four doors. Bakes run anywhere in the 95 to 572°F working range, wide enough for gentle low-temperature drying at the bottom and dark hearth crusts at the top. Scale is the honest qualifier here: the standard service is two 5-wire three-phase feeds at 158 A and 177 A, assembly needs 137.8 in. of tilt-up height, and the body stands 116.5 in. across, so a shop with one modest morning bake belongs on a single rack machine. Installation is flush against a wall on a non-combustible floor, service access stays at the front and top, and the oven arrives in three sections plus a steam box that clear a 49.2 in. x 85.5 in. opening.\u003c\/p\u003e\u003ch3\u003eFour Single Racks on the Rotating Platform\u003c\/h3\u003e\u003cp\u003eThe platform accepts four single racks, two double racks, or three 31.5 in. x 23.6 in. racks on the optional platform, and its 1,764 lb load rating leaves headroom under fully loaded racks of dense pan bread. Rotation carries every rack through the same air path, which is the advantage a rotating rack oven holds over a row of separate convection cavities: the pan that started in the far corner bakes like the pan by the door. Because rack changes happen at floor level, one operator rolls the next round in as the last one comes out, and your loading time stops scaling with the size of the bake.\u003c\/p\u003e\u003ch3\u003eTCC Total Convection Control Air Distribution\u003c\/h3\u003e\u003cp\u003eRevent's TCC system manages how convection air meets the rotating racks, holding color steady from the top tray to the bottom one instead of banding the load into dark and pale zones. Consistency at this scale is a commercial question: when four racks of croissants come out matched, the batch cases up without sorting. The same airflow behavior holds at the low end of the range for meringue and at the top end for bagels, so a formula proven in a test bake behaves the same when the platform is full.\u003c\/p\u003e\u003ch3\u003eHVS High Volume Steam at 2.9 Gallons per Burst\u003c\/h3\u003e\u003cp\u003eThe HVS High Volume Steam system delivers 2.9 gallons of steam in 20 seconds at 482°F, a burst sized for the whole chamber rather than one rack's worth of loaves. That volume drives oven spring and sets a glossy, crackling crust on hearth breads even with all four racks loaded. Feeding it takes a 1\/2 in. cold water line at 35 to 45 PSI, and Revent publishes hardness, pH, and mineral limits that keep the steam generator inside its service window. Bakeries on hard municipal water should plan treatment into the install rather than after the first descaling call.\u003c\/p\u003e\u003ch3\u003e600-Series Canopy with Through-Door Venting\u003c\/h3\u003e\u003cp\u003eA 600-series canopy caps the oven and collects both exhaust streams: the over-pressure duct and the oven damper vent through the door into the canopy, which connects to a 12 in. duct moving at least 2,355 CFM. The separate 11.8 in. evacuation connection is specified at 1,900 CFM minimum. Duct runs and the ventilator fan are yours to provide to local code, while the capture side is engineered into the oven, which keeps heat and steam out of the room air through a long bake day. Space above the oven has to stay ventilated and below 120°F to protect the electrics.\u003c\/p\u003e\u003ch3\u003eLoading Options and Specialty Packages\u003c\/h3\u003e\u003cp\u003eA pass-through version lets racks roll in from the make-up side and leave toward packing, turning the oven into a straight-line station instead of a dead end. The options list also covers a platform for three 31.5 in. x 23.6 in. racks, GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304. One-piece delivery is available where a 93 in. x 102.4 in. intake opening exists, for sites that would rather bring the oven in assembled than build it up in place.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67833828049181,"sku":"703U-E","price":105777.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81168_703U-E.jpg?v=1792485809"},{"product_id":"revent-724u-e-80-in-double-rack-electric-oven-tcc-convection-control-hvs-steam-system-700-series-canopy","title":"Revent 724U-E 80 In. Double Rack Electric Oven, TCC Convection Control, HVS Steam System, 700-Series Canopy","description":"\u003cp\u003eThe Revent 724U-E is the double rack electric oven in Revent's roll-in line, sized for operations in the middle of the growth curve: in-store supermarket bakeries running a full program, cafes that wholesale on the side, and production kitchens that fill two racks at a time but never four. It bakes two single racks of 18 in. x 26 in. pans or one double rack of 20 in. x 30 in. pans anywhere from 95 to 572°F, and the standard service is a 5-wire three-phase supply at 99 A plus 90 A, so the electrical rough-in deserves an early line in the budget. When the schedule rarely fills more than one rack, a single rack oven covers the same work in less floor space; the 724 earns its 80.2 in. of wall once racks start queuing behind the door. Installation is flush against a wall on a non-combustible floor with service access at the front and top only, working from three sections plus a steam box that pass a 34.5 in. x 69.3 in. opening, or from a one-piece delivery.\u003c\/p\u003e\u003ch3\u003eTwo Single Racks on the Rotating Platform\u003c\/h3\u003e\u003cp\u003eThe rotating platform takes two single racks side by side or one double rack of 20 in. x 30 in. pans, with the rack lift and platform assembly rated to 882 lb. Doubles change the labor math: one roll-in, one door close, and the whole bake is turning, where two racks in two ovens would mean two loads, two timers, and two chances to stagger the finish. A door opening 40.5 in. wide by 75.1 in. high clears a loaded double without threading, which matters most when your closer is moving fast at the end of a shift.\u003c\/p\u003e\u003ch3\u003eTCC Total Convection Control Air Distribution\u003c\/h3\u003e\u003cp\u003eTCC manages the convection path around the turning load so the bottom tray and the top tray finish at the same color, on paired singles and on the taller double alike. Even color is what lets a retail case look full of one product instead of three shades of it. The behavior holds across the whole 95 to 572°F range rather than at one sweet spot, so a morning of laminated dough and an afternoon of sheet cake use the same oven without relearning it.\u003c\/p\u003e\u003ch3\u003eHVS High Volume Steam at 2.25 Gallons per Burst\u003c\/h3\u003e\u003cp\u003eThe standard HVS High Volume Steam puts 2.25 gallons into the chamber in 20 seconds at 482°F, the burst that sets crust and drives oven spring on hearth loaves. Bakeries running steam-heavy schedules, back-to-back baguette bakes for instance, can order the Heavy Duty Steam system for repeated bursts without a recovery wait. Either build feeds from a 1\/2 in. cold line at 35 to 45 PSI, and the published hardness, pH, and mineral limits are what protect the generator over the years.\u003c\/p\u003e\u003ch3\u003e700-Series Canopy with Through-Door Venting\u003c\/h3\u003e\u003cp\u003eThe 700-series canopy collects the over-pressure duct and the oven damper, both of which vent through the door, and connects to a 10 in. vent moving at least 1,472 CFM off a 9.9 in. exhaust connection. A Type 1 canopy is available where the hood layout or the local inspector calls for one. Duct runs and the ventilator fan come from your contractor to code, and the space above the oven has to stay ventilated and under 120°F.\u003c\/p\u003e\u003ch3\u003eLoading Options and Specialty Packages\u003c\/h3\u003e\u003cp\u003eOverhead rack lifts are offered for most rack types in circulation, including A, B, Baxter, C, D, and Lucks styles, so the racks already on your floor roll straight in without adapter hardware. Because the lift is an ordered option rather than a fixed assembly, the oven arrives configured around your racks instead of asking you to re-rack the bakery. Shops that would rather rotate on the floor can take the platform instead. Left hinged doors mirror the swing for reversed layouts, and GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304 finish the list.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67833828507933,"sku":"724U-E","price":52325.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81170_724U-E.jpg?v=1792485816"},{"product_id":"revent-726u-e-56-in-single-rack-electric-oven-tcc-convection-control-hvs-steam-system-700-series-canopy","title":"Revent 726U-E 56 In. Single Rack Electric Oven, TCC Convection Control, HVS Steam System, 700-Series Canopy","description":"\u003cp\u003eThe Revent 726U-E is the single rack electric oven in Revent's 700-series roll-in line, built for supermarket bake-off programs, cafes, and retail bakeries that keep one rack turning from open to close. It bakes a single rack of 18 in. x 26 in. or 20 in. x 30 in. pans across a 95 to 572°F range, and because the whole load rolls in at floor level, your morning bake starts in seconds where a deck oven would be fed peel by peel. One rack at a time is the working limit, so a program that queues racks through the morning belongs on a double or multi rack platform. Electrically this is the heavier half of the 726 pair: 112 A on a 5-wire three-phase supply, plus an 8 A control circuit. Installation is flush against a wall on a non-combustible floor with front and top service access, from two sections plus a steam box that clear a 39 in. x 56 in. opening without the skid, or from a one-piece delivery.\u003c\/p\u003e\u003ch3\u003eOne Single Rack on the Rotating Platform\u003c\/h3\u003e\u003cp\u003eThe turntable takes one rack of 18 in. x 26 in. sheet pans or 20 in. x 30 in. double-width pans, with the rack lift and platform rated to 441 lb. Two pan formats in one chamber means the same oven covers standard sheet work in the morning and larger-format production later without new hardware. A 27.6 in. wide door and a 37.4 in. swing diameter hold the whole footprint to 56.3 in. of wall, which is often the difference between fitting behind the sales floor and not fitting at all.\u003c\/p\u003e\u003ch3\u003eTCC Total Convection Control Air Distribution\u003c\/h3\u003e\u003cp\u003eTCC steers convection air around the rotating rack so the bottom tray colors at the same pace as the one at eye level. For a bake-off case that sells on appearance, evenness is the feature your customers actually see: every croissant in the tray matches the one beside it. The behavior holds across the full 95 to 572°F range rather than at a single setpoint, which matters when one oven has to run cookies, bread, and par-baked product on the same day.\u003c\/p\u003e\u003ch3\u003eHVS High Volume Steam at 1.19 Gallons per Burst\u003c\/h3\u003e\u003cp\u003eThe HVS High Volume Steam system delivers 1.19 gallons in 20 seconds at 482°F, enough to blanket a single rack for oven spring and a glossy crust on hearth breads. Shops that steam nearly every bake can specify the Heavy Duty Steam system for repeated bursts. Water comes from a 1\/2 in. cold line at 35 to 45 PSI, and the published hardness, pH, and mineral limits are the difference between a generator that lasts and one that scales up inside a year.\u003c\/p\u003e\u003ch3\u003e700-Series Canopy with Through-Door Venting\u003c\/h3\u003e\u003cp\u003eThe 700-series canopy collects the over-pressure duct and the oven damper, both venting through the door, into a 10 in. connection that needs at least 883 CFM off a 9.9 in. exhaust. Where a hood layout calls for it, a Type 1 canopy is available. Duct work and the ventilator fan come from your contractor to local code, and the space above the oven has to stay ventilated and under 120°F.\u003c\/p\u003e\u003ch3\u003eLoading Options and Specialty Packages\u003c\/h3\u003e\u003cp\u003eOverhead rack lifts are offered for most rack styles in circulation, including A, B, Baxter, C, D, and Lucks types, so existing racks roll in without adapters. Shops that prefer floor rotation can take the platform instead, and the core temperature sensor kit requires either the F-lift or the platform. Left hinged doors, GIAC extended PC software, a prison package, and a USDA package that upgrades the steel to A304 complete the list. One-piece delivery covers sites with a 55.2 in. x 57.1 in. intake, while the two-section route needs 41.5 in. x 62 in. with the skid under it.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67833828770077,"sku":"726U-E","price":41135.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81172_726U-E.jpg?v=1792485823"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/collections\/revent_logo.png?v=1792493792","url":"https:\/\/thechefstore.com\/collections\/revent.oembed","provider":"TheChefStore.Com","version":"1.0","type":"link"}