{"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_a99d8bee-f648-442f-932a-2b9a02e3f18c.jpg?v=1792662690"},{"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_95a1cfc1-80e8-46d6-ba52-10b37ac11747.jpg?v=1792662752"},{"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_8602704a-0ed2-4b88-9f13-4c8d0cc6c568.jpg?v=1792662761"},{"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_181a6ad7-73e8-4594-aa8f-8ac197050325.jpg?v=1792662770"},{"product_id":"revent-2-deck-2-pan-58-in-electric-bakery-deck-oven-4-pan-capacity-clay-hearth-stones-integrated-steam-generator","title":"Revent 2 DECK 2 PAN 58 In. Electric Bakery Deck Oven, 4-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator","description":"\u003cp\u003eThe Revent 2 DECK 2 PAN is the entry point to Revent's US deck line, a two deck electric hearth oven for retail bakeries, cafes, and pizzerias that want stone-baked bread without surrendering a production-sized footprint. Each 42 in. wide by 28 in. deep chamber takes two 18 in. x 26 in. sheet pans, so four pans bake at once on porous natural clay that will hold 752°F for flatbread and settle back for a gentle enriched dough the same afternoon. Because the decks are controlled separately, a morning bread bake and a lunch pizza service can overlap instead of queueing. A shop that loads rack carts rather than pans will run out of hearth here and belongs on a rack oven, but for display case baking and small hearth batches this footprint earns its floor space. It rolls on legs with casters, sets on a leveled floor, and needs a cold water line plus two 4 in. vent connections at the rough-in.\u003c\/p\u003e\u003ch3\u003eIndividually Controlled Decks with 3 Zone Heat Regulation\u003c\/h3\u003e\u003cp\u003eBoth decks run from their own controls, so one chamber can sit at hearth temperature for lean loaves while the other holds a softer setting for enriched dough. Inside each chamber, three separately adjustable heat zones let you bias color toward the front or the back of the stone until a full pan bakes evenly end to end. On a two deck oven that independence mostly buys overlap: the morning bread finishes on the lower hearth while the upper one is already climbing toward pizza temperature for lunch. Heating only the deck in use is where the energy saving lives, and door glazing that throws radiant heat back at the loaf keeps it there.\u003c\/p\u003e\u003ch3\u003ePorous Natural Clay Hearth Stones\u003c\/h3\u003e\u003cp\u003ePorous natural clay is the hearth material, and it is the reason deck baking reads differently from anything you get on steel or in a convection stream. Clay pulls surface moisture off the dough at the moment of contact and gives back stored heat at a steady rate, which is what builds a crackling bottom crust and an open crumb. A convection oven surrounds product with moving air and can set the crust before the loaf has finished rising; the stone bakes by contact and radiant heat, so oven spring finishes first. At 752°F the same stones that handle a sandwich loaf at moderate settings will blister flatbread the way a masonry oven does. Each chamber runs 42 in. wide and 28 in. deep with 9.6 in. of height above the stone, room for two sheet pans or for loaves set straight on the hearth.\u003c\/p\u003e\u003ch3\u003eCorrosion Resistant Integrated Steam System\u003c\/h3\u003e\u003cp\u003eSteam gives hearth bread its gloss and its spring, and this oven raises its own instead of tapping a house boiler; the generator sits inside the machine and is counted in its rated heating capacity. A burst at the head of the bake keeps the loaf skin flexible long enough to expand, then fixes it into the shine customers read as artisan quality. The circuit is built corrosion resistant, which matters because the steam side lives in the wettest, hottest corner of any deck oven and is usually the first thing to fail on a cheaper one. Revent publishes water windows for hardness, pH, calcium, chlorides, and conductivity, so treatment can be settled during the rough-in rather than after a service call.\u003c\/p\u003e\u003ch3\u003eProgrammable Touch Controls, Automatic Dampers, and Auto Start\u003c\/h3\u003e\u003cp\u003eOne programmable touch panel runs the oven, plain enough that a baker in their first week can recall a stored program and start loading without a walkthrough. Dampers open and close on their own to release chamber moisture at the right point in the bake, one fewer lever to remember during a rush. Auto start brings the stones up before anyone unlocks the door, so the hearth is heat-soaked at the first load rather than an hour into the shift. Glazed doors let you read crust color without breaking the seal, and the pull-out shelf gives a hot pan somewhere to land between deck and bench. Below it, the supplied bottom shelf keeps peels, couches, and empty pans within a step.\u003c\/p\u003e\u003ch3\u003eInstallation, Venting, and Power Planning\u003c\/h3\u003e\u003cp\u003ePlan the install around floor, vent, and power. The oven sets on a leveled floor and rolls on legs with casters, so cleaning underneath is a push rather than a rigging job. Venting runs either direct through the two 4 in. connections, one at the integrated front eyebrow hood and one at the rear damper vent, or under an exhaust hood sized to what you bake; check with local code officials first, because some jurisdictions will not permit direct venting on deck ovens. Either path needs 250 CFM of draft per deck. Electrically this model pulls 16.7 kW and 49 A on 208 V three phase four wire, taken as one common supply or as one feed per deck, with 480 V available on request. A cold 1\/4 in. water line at 35 to 45 PSI feeds the steam generator and a 1\/4 in. drain carries the condensate off, and the cabinet measures 58.3 in. wide by 35.6 in. deep by 69.1 in. high. Price a proofer base and a second pull-out shelf at the same time if the oven is anchoring a full bake station.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845331747101,"sku":"2 DECK 2 PAN","price":31234.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81162_2_DECK_2_PAN_fc914de0-29b8-4b89-9c8f-d4a28d56edbd.jpg?v=1792662699"},{"product_id":"revent-3-deck-2-pan-58-in-electric-bakery-deck-oven-6-pan-capacity-clay-hearth-stones-integrated-steam-generator","title":"Revent 3 DECK 2 PAN 58 In. Electric Bakery Deck Oven, 6-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator","description":"\u003cp\u003eThe Revent 3 DECK 2 PAN buys a third hearth without buying more floor, stacking three independently controlled chambers into the same 58.3 in. by 35.6 in. plan as the two deck model. Six 18 in. x 26 in. pans of clay hearth on three separate programs is what a bakery with a wide menu and a narrow kitchen actually needs: baguettes, ciabatta, and a sheet of cinnamon rolls in the oven together, each on the temperature it wants, anywhere up to 752°F. Three decks of two pans still bakes by the pan, so a wholesale account that measures output in rack carts should look at a rack oven instead. Power is the planning item, at 25.0 kW and 73 A on 208 V three phase, and the oven can take one common supply or one feed per deck. It sets on a leveled floor and vents through two 4 in. connections at 250 CFM per deck.\u003c\/p\u003e\u003ch3\u003eIndividually Controlled Decks with 3 Zone Heat Regulation\u003c\/h3\u003e\u003cp\u003eThree decks means three temperatures, and each chamber holds its own without reference to the others. Set the bottom for gentle enriched dough, the middle for lean bread, the top for flatbread, and the day's mix bakes at once instead of in sequence behind a single thermostat. Within a chamber, three separately adjustable heat zones let you correct color front to back, which is the difference between a pan that browns evenly and one you have to spin. Running one deck for a small afternoon bake and leaving the other two cold is the practical version of the oven's energy story, and heat-reflecting door glazing keeps what you paid for inside the chamber.\u003c\/p\u003e\u003ch3\u003ePorous Natural Clay Hearth Stones\u003c\/h3\u003e\u003cp\u003ePorous natural clay is the hearth material, and it is the reason deck baking reads differently from anything you get on steel or in a convection stream. Clay pulls surface moisture off the dough at the moment of contact and gives back stored heat at a steady rate, which is what builds a crackling bottom crust and an open crumb. A convection oven surrounds product with moving air and can set the crust before the loaf has finished rising; the stone bakes by contact and radiant heat, so oven spring finishes first. At 752°F the same stones that handle a sandwich loaf at moderate settings will blister flatbread the way a masonry oven does. Every chamber measures 42 in. wide and 28 in. deep with 9.6 in. above the stone, and all three hearths are identical, so a program that works on one deck transfers to the others.\u003c\/p\u003e\u003ch3\u003eCorrosion Resistant Integrated Steam System\u003c\/h3\u003e\u003cp\u003eEvery deck gets steam from a generator built into the oven and counted in its rated heating capacity, so there is no house boiler to size or share. A burst at the start of the bake keeps the loaf skin flexible while it expands, then sets it into the gloss that reads as artisan quality from across the shop. The circuit is corrosion resistant, and on a three deck oven that runs from open to close the steam side takes the hardest duty of any component in the machine. Revent publishes windows for hardness, pH, calcium, chlorides, and conductivity, so ask your plumber to test the supply during the rough-in instead of finding out through a service call.\u003c\/p\u003e\u003ch3\u003eProgrammable Touch Controls, Automatic Dampers, and Auto Start\u003c\/h3\u003e\u003cp\u003eThe programmable touch panel carries all three decks, and stored programs are what keeps a three temperature schedule from turning into three people's opinions. Dampers vent chamber moisture on their own at the right stage of the bake, so nobody has to track three of them during a rush. Auto start heats the stack before opening, which on three decks saves the better part of an hour of standing around. Glazed doors let you check color deck by deck without breaking a seal, and the pull-out shelf gives you a landing spot at the height you are working. One bottom shelf comes with the oven for peels and empty pans, and a second is available if the station needs it.\u003c\/p\u003e\u003ch3\u003eInstallation, Venting, and Power Planning\u003c\/h3\u003e\u003cp\u003ePlan the install around floor, vent, and power. The oven sets on a leveled floor and rolls on legs with casters, so cleaning underneath is a push rather than a rigging job. Venting runs either direct through the two 4 in. connections, one at the integrated front eyebrow hood and one at the rear damper vent, or under an exhaust hood sized to what you bake; check with local code officials first, because some jurisdictions will not permit direct venting on deck ovens. Either path needs 250 CFM of draft per deck. Electrically this model pulls 25.0 kW and 73 A on 208 V three phase four wire, taken as one common supply or as one feed per deck, with 480 V available on request. A cold 1\/4 in. water line at 35 to 45 PSI feeds the steam generator and a 1\/4 in. drain carries the condensate off, and the cabinet measures 58.3 in. wide by 35.6 in. deep by 75.8 in. high. Price a proofer base and a second pull-out shelf at the same time if the oven is anchoring a full bake station.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845332238621,"sku":"3 DECK 2 PAN","price":42826.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81164_3_DECK_2_PAN_07a2ee6a-df5e-495b-9112-d86dacce0c38.jpg?v=1792662708"},{"product_id":"revent-4-deck-2-pan-58-in-electric-bakery-deck-oven-8-pan-capacity-clay-hearth-stones-integrated-steam-generator","title":"Revent 4 DECK 2 PAN 58 In. Electric Bakery Deck Oven, 8-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator","description":"\u003cp\u003eThe Revent 4 DECK 2 PAN puts the tallest stack of hearths over the smallest plan in the line, four independently controlled chambers in a cabinet 58.3 in. wide and 35.6 in. deep. Eight 18 in. x 26 in. pans of clay hearth on four separate programs is a lot of menu for a narrow kitchen: lean baguettes on one deck, pan bread on the next, 752°F flatbread above, and something gentle held below, all live at once. Two things follow from the deck count. Power arrives as two separate feeds totaling 25 + 8.4 kW, so this oven belongs in a building whose service was planned for it, and loading runs from near the floor to a deck set high in a 78.6 in. cabinet, a reach a shorter stack does not ask of a solo baker. It installs on a leveled floor, rolls on casters, and vents through two 4 in. connections or under a code-appropriate hood.\u003c\/p\u003e\u003ch3\u003eIndividually Controlled Decks with 3 Zone Heat Regulation\u003c\/h3\u003e\u003cp\u003eFour chambers, four controllers, four temperatures live at the same time is the whole reason to buy this configuration. A bakery with a wide menu can park each product on the deck that suits it and stop rescheduling the bake around one thermostat, which is the constraint a single-chamber oven never escapes. Inside every chamber, three separately adjustable heat zones let you correct crust color from the front of the stone to the back. Deck independence also means the oven scales down: run the bottom two through a quiet afternoon and leave the top pair cold, and door glazing that reflects radiant heat back inward holds the rest of the heat where it belongs.\u003c\/p\u003e\u003ch3\u003ePorous Natural Clay Hearth Stones\u003c\/h3\u003e\u003cp\u003ePorous natural clay is the hearth material, and it is the reason deck baking reads differently from anything you get on steel or in a convection stream. Clay pulls surface moisture off the dough at the moment of contact and gives back stored heat at a steady rate, which is what builds a crackling bottom crust and an open crumb. A convection oven surrounds product with moving air and can set the crust before the loaf has finished rising; the stone bakes by contact and radiant heat, so oven spring finishes first. At 752°F the same stones that handle a sandwich loaf at moderate settings will blister flatbread the way a masonry oven does. All four chambers are the same 42 in. by 28 in. with 9.6 in. above the stone, which keeps two pan programs interchangeable no matter which deck has an opening.\u003c\/p\u003e\u003ch3\u003eCorrosion Resistant Integrated Steam System\u003c\/h3\u003e\u003cp\u003eAll four decks draw steam from a generator inside the oven, counted in the rated heating capacity, so there is no external boiler to size, permit, or share with other equipment. A burst at the start of a bake keeps the loaf skin flexible while it expands and then sets the gloss, which is why lean bread out of a deck oven looks nothing like lean bread out of a convection cabinet. Corrosion resistance in the circuit earns its keep on a four deck oven, because more decks running longer means more cycles through the wettest part of the machine. Test the water against Revent's hardness, pH, calcium, chlorides, and conductivity windows before installation day.\u003c\/p\u003e\u003ch3\u003eProgrammable Touch Controls, Automatic Dampers, and Auto Start\u003c\/h3\u003e\u003cp\u003eA single programmable touch panel carries stored profiles for all four decks, which is the only sane way to run four temperatures without four sets of notes taped to the cabinet. Dampers release chamber moisture on their own at the right point in each bake, so a rush does not turn into four manual adjustments. Auto start brings the whole stack up before opening, worth an hour on a four deck oven that would otherwise heat while the crew waits. Glazed doors let you check color at every level without breaking a seal, which matters more the higher a deck sits, and the pull-out shelf gives you a landing spot at working height when a high deck unloads. One bottom shelf comes with the oven and a second is optional.\u003c\/p\u003e\u003ch3\u003eInstallation, Venting, and Power Planning\u003c\/h3\u003e\u003cp\u003ePlan the install around floor, vent, and power. The oven sets on a leveled floor and rolls on legs with casters, so cleaning underneath is a push rather than a rigging job. Venting runs either direct through the two 4 in. connections, one at the integrated front eyebrow hood and one at the rear damper vent, or under an exhaust hood sized to what you bake; check with local code officials first, because some jurisdictions will not permit direct venting on deck ovens. Either path needs 250 CFM of draft per deck. Electrically this model needs two separate power feeds, 25 + 8.4 kW and 73 + 25 A on 208 V three phase four wire, which is a conversation to have with your electrician before the walls close; 480 V is available on request. A cold 1\/4 in. water line at 35 to 45 PSI feeds the steam generator and a 1\/4 in. drain carries the condensate off, and the cabinet measures 58.3 in. wide by 35.6 in. deep by 78.6 in. high. Price a proofer base and a second pull-out shelf at the same time if the oven is anchoring a full bake station.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845332467997,"sku":"4 DECK 2 PAN","price":58121.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81166_4_DECK_2_PAN_7107db87-3576-4686-b7c6-a687e0232a1a.jpg?v=1792662717"},{"product_id":"revent-2-deck-3-pan-72-in-electric-bakery-deck-oven-6-pan-capacity-clay-hearth-stones-integrated-steam-generator","title":"Revent 2 DECK 3 PAN 72 In. Electric Bakery Deck Oven, 6-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator","description":"\u003cp\u003eThe Revent 2 DECK 3 PAN widens the hearth to 56 in. so each of its two chambers swallows three 18 in. x 26 in. sheet pans, six in the oven at once. Width, not height, is the point: a whole batch of focaccia or a full set of boules goes in as one load and comes out matched, and every pan stays at bench height for a single baker working alone. Both chambers run their own programs on porous natural clay stones at settings up to 752°F, which covers lean bread, sheet pastry, and pizza in the same shift. Volume that arrives as rack carts for wholesale delivery will outpace six pans and is better matched to a rack oven. Installation wants a leveled floor, a cold water line for the steam generator, and venting either direct through the two 4 in. connections or under an exhaust hood chosen to suit local code.\u003c\/p\u003e\u003ch3\u003eIndividually Controlled Decks with 3 Zone Heat Regulation\u003c\/h3\u003e\u003cp\u003eEach of the two decks carries its own controller, so the lower chamber can hold a gentle setting for enriched dough while the upper sits at hearth temperature for lean bread. Three separately adjustable heat zones run front to back in every chamber, and on a 56 in. hearth that matters more than it does on a narrow deck, because the pan by the door and the pan at the back of the stone have to come out the same color. Width also changes how you schedule: one load can be one product instead of three partial batches chased across the morning. Firing only the deck you need is where the energy saving comes from, helped by door glazing that reflects radiant heat back into the chamber.\u003c\/p\u003e\u003ch3\u003ePorous Natural Clay Hearth Stones\u003c\/h3\u003e\u003cp\u003ePorous natural clay is the hearth material, and it is the reason deck baking reads differently from anything you get on steel or in a convection stream. Clay pulls surface moisture off the dough at the moment of contact and gives back stored heat at a steady rate, which is what builds a crackling bottom crust and an open crumb. A convection oven surrounds product with moving air and can set the crust before the loaf has finished rising; the stone bakes by contact and radiant heat, so oven spring finishes first. At 752°F the same stones that handle a sandwich loaf at moderate settings will blister flatbread the way a masonry oven does. Each chamber runs 56 in. wide and 28 in. deep with 9.6 in. of height above the stone, room for three sheet pans side by side or a full row of hearth loaves.\u003c\/p\u003e\u003ch3\u003eCorrosion Resistant Integrated Steam System\u003c\/h3\u003e\u003cp\u003eSteam is what separates a hearth loaf from a pan loaf, and the generator that makes it is built into the oven and counted in its rated heating capacity rather than fed from a house boiler. Injected at the head of the bake, it keeps the loaf skin flexible long enough to expand fully, then sets it into gloss across a full 56 in. row at once. Corrosion resistance in the circuit is the durability story, since the steam side occupies the wettest, hottest part of the machine. Water chemistry is worth settling before the truck arrives: Revent specifies hardness, pH, calcium, chlorides, and conductivity windows, and meeting them at the rough-in costs a fraction of a scaled generator later.\u003c\/p\u003e\u003ch3\u003eProgrammable Touch Controls, Automatic Dampers, and Auto Start\u003c\/h3\u003e\u003cp\u003eA programmable touch panel drives both decks, direct enough that a weekend baker can recall a stored profile and get straight to loading. Dampers work themselves, venting chamber moisture at the point in the bake where it belongs, which keeps one more judgment call off the floor. Auto start soaks the stones before the first shift arrives, so a 56 in. hearth is at temperature for the opening load instead of chasing it through the morning. Glazed doors let you judge color on a six pan load without breaking the seal, and the pull-out shelf gives you a landing spot at deck height when three pans come out together. Underneath, the supplied bottom shelf holds peels and empty pans within a step of the door.\u003c\/p\u003e\u003ch3\u003eInstallation, Venting, and Power Planning\u003c\/h3\u003e\u003cp\u003ePlan the install around floor, vent, and power. The oven sets on a leveled floor and rolls on legs with casters, so cleaning underneath is a push rather than a rigging job. Venting runs either direct through the two 4 in. connections, one at the integrated front eyebrow hood and one at the rear damper vent, or under an exhaust hood sized to what you bake; check with local code officials first, because some jurisdictions will not permit direct venting on deck ovens. Either path needs 250 CFM of draft per deck. Electrically this model pulls 22.2 kW and 65 A on 208 V three phase four wire, taken as one common supply or as one feed per deck, with 480 V available on request. A cold 1\/4 in. water line at 35 to 45 PSI feeds the steam generator and a 1\/4 in. drain carries the condensate off, and the cabinet measures 72.3 in. wide by 35.6 in. deep by 69.1 in. high. Price a proofer base and a second pull-out shelf at the same time if the oven is anchoring a full bake station.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845332893981,"sku":"2 DECK 3 PAN","price":42826.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81163_2_DECK_3_PAN_a3dd3f4d-4f8b-46af-a4d0-59a198d4fa62.jpg?v=1792662726"},{"product_id":"revent-3-deck-3-pan-72-in-electric-bakery-deck-oven-9-pan-capacity-clay-hearth-stones-integrated-steam-generator","title":"Revent 3 DECK 3 PAN 72 In. Electric Bakery Deck Oven, 9-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator","description":"\u003cp\u003eThe Revent 3 DECK 3 PAN is the wide-body oven for bakeries that have stopped baking in batches and started baking to a schedule. Three individually controlled 56 in. chambers hold nine 18 in. x 26 in. sheet pans of clay hearth, enough that bread in the morning and pastry and pizza through the afternoon can run as overlapping cycles rather than a queue, with each deck holding its own profile up to 752°F. Nine pans is genuine production capacity and it asks for genuine electrical planning, 33.3 kW and 97 A on 208 V three phase. A shop baking a few pans a day would keep most of this hearth hot and empty, which is a poor trade in energy. The oven rides on legs with casters for cleaning, sets on a leveled floor, takes a cold water line for steam, and vents at 250 CFM per deck.\u003c\/p\u003e\u003ch3\u003eIndividually Controlled Decks with 3 Zone Heat Regulation\u003c\/h3\u003e\u003cp\u003eNine pans of hearth only pay off if the decks can disagree with each other, and here each of the three runs its own program end to end. Bread can hold the bottom chamber at one temperature while pastry works the middle and pizza takes the top, and nothing has to wait for a shared setpoint to move. Three separately adjustable heat zones inside every chamber let you even out color across a 56 in. stone, front to back, so the pan nearest the door matches the pan at the wall. On an oven this size the ability to fire two decks and leave the third cold through a slow hour is a real line on the power bill, and door glazing that reflects radiant heat back inward protects the rest.\u003c\/p\u003e\u003ch3\u003ePorous Natural Clay Hearth Stones\u003c\/h3\u003e\u003cp\u003ePorous natural clay is the hearth material, and it is the reason deck baking reads differently from anything you get on steel or in a convection stream. Clay pulls surface moisture off the dough at the moment of contact and gives back stored heat at a steady rate, which is what builds a crackling bottom crust and an open crumb. A convection oven surrounds product with moving air and can set the crust before the loaf has finished rising; the stone bakes by contact and radiant heat, so oven spring finishes first. At 752°F the same stones that handle a sandwich loaf at moderate settings will blister flatbread the way a masonry oven does. Every chamber measures 56 in. wide and 28 in. deep with 9.6 in. above the stone, three pans across, and all three hearths are identical, so a proven program moves deck to deck unchanged.\u003c\/p\u003e\u003ch3\u003eCorrosion Resistant Integrated Steam System\u003c\/h3\u003e\u003cp\u003eSteam service on a nine pan oven is a production question, not a garnish, and the generator is built in and counted inside the rated heating capacity rather than drawn from a house boiler. Injected at the head of the bake, steam keeps the loaf surface flexible long enough for full oven spring, then gelatinizes it into the shine customers associate with a real hearth. The circuit is corrosion resistant, which is the point of the whole story: on an oven working three decks all day, the steam side sees more thermal and chemical abuse than anything else in it. Meet Revent's water windows for hardness, pH, calcium, chlorides, and conductivity at the rough-in and the generator stays out of the service log.\u003c\/p\u003e\u003ch3\u003eProgrammable Touch Controls, Automatic Dampers, and Auto Start\u003c\/h3\u003e\u003cp\u003eOne programmable touch panel holds the profiles for all three chambers, which is how a nine pan schedule stays repeatable when the crew rotates. Dampers vent chamber moisture on their own at the stage of the bake that calls for it, and on three decks that is three fewer things to time by hand. Auto start puts the whole stack at temperature before the first baker arrives, so nine pans of stone are heat-soaked at the opening load instead of coming up through it. Glazed doors let you read color across a 56 in. row without cracking a seal, and the pull-out shelf catches three pans at working height as they come off the hearth. The supplied bottom shelf takes peels and empty pans, with a second shelf available.\u003c\/p\u003e\u003ch3\u003eInstallation, Venting, and Power Planning\u003c\/h3\u003e\u003cp\u003ePlan the install around floor, vent, and power. The oven sets on a leveled floor and rolls on legs with casters, so cleaning underneath is a push rather than a rigging job. Venting runs either direct through the two 4 in. connections, one at the integrated front eyebrow hood and one at the rear damper vent, or under an exhaust hood sized to what you bake; check with local code officials first, because some jurisdictions will not permit direct venting on deck ovens. Either path needs 250 CFM of draft per deck. Electrically this model pulls 33.3 kW and 97 A on 208 V three phase four wire, taken as one common supply or as one feed per deck, with 480 V available on request. A cold 1\/4 in. water line at 35 to 45 PSI feeds the steam generator and a 1\/4 in. drain carries the condensate off, and the cabinet measures 72.3 in. wide by 35.6 in. deep by 78.6 in. high. Price a proofer base and a second pull-out shelf at the same time if the oven is anchoring a full bake station.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845333188893,"sku":"3 DECK 3 PAN","price":44677.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81165_3_DECK_3_PAN_5e9ed230-f199-4ae8-b789-7eefbf6e992e.jpg?v=1792662735"},{"product_id":"revent-4-deck-3-pan-72-in-electric-bakery-deck-oven-12-pan-capacity-clay-hearth-stones-integrated-steam-generator","title":"Revent 4 DECK 3 PAN 72 In. Electric Bakery Deck Oven, 12-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator","description":"\u003cp\u003eThe Revent 4 DECK 3 PAN is the largest electric deck oven Revent sells in the US, four independently controlled 56 in. chambers carrying twelve 18 in. x 26 in. sheet pans of clay hearth. At this size the oven stops being a piece of equipment and becomes the shape of the production day: baguettes, boules, focaccia, and pizza can each hold a deck at its own setting up to 752°F while a fifth product waits for the first opening. Heating capacity totals 33.3 + 10 kW on two separate power feeds, which makes the electrical rough-in as much a scheduling decision as the bake itself. A cafe that bakes off two batches each morning will spend more keeping twelve pans of stone hot than the output is worth. Plan a leveled floor, a cold water line, and two 4 in. vent connections drawing 250 CFM per deck.\u003c\/p\u003e\u003ch3\u003eIndividually Controlled Decks with 3 Zone Heat Regulation\u003c\/h3\u003e\u003cp\u003eTwelve pans across four independently controlled chambers is less an oven than four ovens sharing a frame, and that is how a production schedule should use it. Each deck holds its own temperature and profile, so a lean bread cycle, a pastry cycle, and a pizza cycle can run concurrently with a fourth chamber open for whatever the day adds. Three separately adjustable heat zones per chamber even out color across a 56 in. stone, which matters most on the widest hearth in the line where a three pan load has to finish together. Fire only the decks the schedule needs and the rest stay cold, and heat-reflecting door glazing keeps the working chambers from paying for the idle ones.\u003c\/p\u003e\u003ch3\u003ePorous Natural Clay Hearth Stones\u003c\/h3\u003e\u003cp\u003ePorous natural clay is the hearth material, and it is the reason deck baking reads differently from anything you get on steel or in a convection stream. Clay pulls surface moisture off the dough at the moment of contact and gives back stored heat at a steady rate, which is what builds a crackling bottom crust and an open crumb. A convection oven surrounds product with moving air and can set the crust before the loaf has finished rising; the stone bakes by contact and radiant heat, so oven spring finishes first. At 752°F the same stones that handle a sandwich loaf at moderate settings will blister flatbread the way a masonry oven does. All four chambers are the same 56 in. by 28 in. with 9.6 in. above the stone, twelve pans of identical hearth, so scheduling never has to account for one deck baking differently than another.\u003c\/p\u003e\u003ch3\u003eCorrosion Resistant Integrated Steam System\u003c\/h3\u003e\u003cp\u003eTwelve pans of hearth need steam on demand at any deck, and the generator that supplies it is built into the oven and counted inside its rated heating capacity. Steam injected at the start of the bake holds the loaf surface flexible through oven spring, then sets it into the gloss that tells a customer the bread came off stone. On an oven this size the corrosion resistant circuit is the specification that decides how the machine ages, since four decks in daily production cycle the steam side harder than any other part of the oven. Settle water treatment against Revent's hardness, pH, calcium, chlorides, and conductivity windows while the room is still open.\u003c\/p\u003e\u003ch3\u003eProgrammable Touch Controls, Automatic Dampers, and Auto Start\u003c\/h3\u003e\u003cp\u003eEvery profile for all four chambers lives on one programmable touch panel, and on a twelve pan oven that single point of control is what makes the schedule survive a shift change. Dampers vent chamber moisture on their own at the correct stage of each bake, so four concurrent cycles do not become four manual chores. Auto start soaks twelve pans of stone before the first baker walks in, which on an oven this size is the difference between producing at open and producing at nine. Glazed doors let you read color across a 56 in. row at any level without cracking a seal, and the pull-out shelf catches a three pan unload at working height. The supplied bottom shelf holds peels and empty pans, with a second available.\u003c\/p\u003e\u003ch3\u003eInstallation, Venting, and Power Planning\u003c\/h3\u003e\u003cp\u003ePlan the install around floor, vent, and power. The oven sets on a leveled floor and rolls on legs with casters, so cleaning underneath is a push rather than a rigging job. Venting runs either direct through the two 4 in. connections, one at the integrated front eyebrow hood and one at the rear damper vent, or under an exhaust hood sized to what you bake; check with local code officials first, because some jurisdictions will not permit direct venting on deck ovens. Either path needs 250 CFM of draft per deck. Electrically this model needs two separate power feeds, 33.3 + 10 kW and 97 + 33 A on 208 V three phase four wire, which is a conversation to have with your electrician before the walls close; 480 V is available on request. A cold 1\/4 in. water line at 35 to 45 PSI feeds the steam generator and a 1\/4 in. drain carries the condensate off, and the cabinet measures 72.3 in. wide by 35.6 in. deep by 75.8 in. high. Price a proofer base and a second pull-out shelf at the same time if the oven is anchoring a full bake station.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845333451037,"sku":"4 DECK 3 PAN","price":59972.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81167_4_DECK_3_PAN_09413280-208e-47b8-a352-d6b3f951f0c0.jpg?v=1792662744"},{"product_id":"revent-one26-g-52-in-round-single-rack-gas-oven-rtcc-convection-control-rhvs-steam-system-giac-touchscreen-controls","title":"Revent ONE26-G 52 In. Round Single Rack Gas Oven, RTCC Convection Control, RHVS Steam System, GIAC Touchscreen Controls","description":"\u003cp\u003eGas fired at 170,000 BTU\/h, the Revent ONE26-G bakes a full rack of 18 in. x 26 in. pans in a round cabinet that gives up far less floor than a rectangular rack oven of the same capacity. The patented Revent Heat Exchanger and its modulating burner reach 89.5 percent efficiency per DIN 8766, so a bakery that keeps the oven lit from open to close buys fewer therms per rack than a fixed-fire burner would need. Anything from hearth loaves in the morning to laminated pastry after the lunch rush runs on the same 95 to 572°F chamber without adjustment. Capacity stops at one rack, which makes a multi-rack oven the better answer for wholesale volume. Plan the install around a level non-combustible floor, a 3\/4 in. gas drop, a flue with the included draft diverter, and a 6 in. canopy connection at 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 burner heats 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\u003ePatented Heat Exchanger with Modulating Burner\u003c\/h3\u003e\u003cp\u003eThe patented Revent Heat Exchanger moves burner heat into the round chamber at 89.5 percent efficiency per DIN 8766, so more of the 170,000 BTU input lands in the bake instead of the flue. Modulation trims the fire to the load rather than cycling full-on and full-off, which holds chamber temperature steady through back-to-back racks and keeps the second bake of the morning looking like the first. Piping is simple, with a 3\/4 in. drop reducing to 1\/2 in. NPT supplied at 7 to 14 in. w.c., and the same oven runs on natural gas or liquid propane.\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. Combustion products leave through a 4 in. flue outlet ducted to a 6 in. connection with the draft diverter included, and the vent run needs 76 CFM of draft. 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.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845622923549,"sku":"ONE26-G","price":53854.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81175_ONE26-G.jpg?v=1792663364"},{"product_id":"revent-703u-g-117-in-multi-rack-gas-oven-tcc-convection-control-hvs-steam-system-4-single-rack-capacity","title":"Revent 703U-G 117 In. Multi Rack Gas Oven, TCC Convection Control, HVS Steam System, 4 Single Rack Capacity","description":"\u003cp\u003eRevent's 703U-G puts the same multi rack platform behind a 556,319 BTU\/h gas burner, and the difference shows up on the electrical panel: the oven runs on a 23 A three-phase service instead of the pair of heavy feeds an electric machine this size wants. Four single racks of 18 in. x 26 in. pans turn on one platform, or two double racks, at any setting from 95 to 572°F. Gas brings its own site work, since a 10 in. type B flue has to reach the roof and combustion draft has to hold between -0.12 and -0.24 in. w.c., so a tenant space with no roof path is a poor home for this oven no matter how good the burner economics look. Delivery is three sections plus a steam box that clear a 49.2 in. x 85.5 in. opening, after which the oven stands flush against a wall on a non-combustible floor with service access at the front and top.\u003c\/p\u003e\u003ch3\u003eFour Single Racks on the Rotating Platform\u003c\/h3\u003e\u003cp\u003eFour single racks, two double racks, or three racks on the optional platform ride the same turntable, rated to 1,764 lb, and rotation is what makes a load that size behave like one bake instead of four. Every rack passes through the same air path on every revolution, so the corner tray and the door tray finish together. Loading stays at floor level, which means your crew rolls racks in and out on a cadence rather than lifting pans, and a full change takes one person.\u003c\/p\u003e\u003ch3\u003e556,319 BTU Burner with Included Flue Hardware\u003c\/h3\u003e\u003cp\u003eThe burner takes natural gas or liquid propane at 7 to 14 in. w.c. through a 1 in. drop to a 1 in. NPT connection. Revent includes the flue parts that gas rack ovens often leave to the installer: a 10 in. barometric damper, a 10 in. tee, and a draft induction fan with an air proving switch. Combustion gases run up a 10 in. type B vent from the top of the draft inducer, and the same oven body is also built in an oil heated version for sites burning fuel oil.\u003c\/p\u003e\u003ch3\u003eTCC Total Convection Control Air Distribution\u003c\/h3\u003e\u003cp\u003eTCC shapes the convection path around the turning platform so that pale bottom trays and over-colored top trays stop being a sorting job at the packing table. On a gas oven the heat arrives through a cross-line heat exchanger rather than elements, and the air handling is what turns that into an even bake across four racks. You get the same behavior at the bottom of the temperature range and at the top, which keeps formulas portable between the overnight crew and the day shift.\u003c\/p\u003e\u003ch3\u003eHVS High Volume Steam at 2.9 Gallons per Burst\u003c\/h3\u003e\u003cp\u003eThe HVS High Volume Steam system releases 2.9 gallons of steam in 20 seconds at 482°F, sized for a chamber holding four racks rather than one. That burst is what lifts hearth loaves and leaves the glossy, crackling crust a bread program is judged on. Supply is a 1\/2 in. cold water line at 35 to 45 PSI, and Revent publishes hardness, pH, and mineral limits for the water feeding it. Sites on untreated well water should budget for conditioning at the same time as the gas and flue work.\u003c\/p\u003e\u003ch3\u003e600-Series Canopy with Through-Door Venting\u003c\/h3\u003e\u003cp\u003eThe 600-series canopy sits over the door and takes both the over-pressure duct and the oven damper, which vent through the door rather than out the back, then ties into a 12 in. duct moving at least 2,355 CFM. Gas adds two more connections to the plan: a 9.5 in. smoke exhaust and an 11.8 in. evacuation connection. Your contractor supplies the duct runs and ventilator fan to local code, and all duct work is sealed against the roof. Keep the space above the oven ventilated and under 120°F.\u003c\/p\u003e\u003ch3\u003eLoading Options and Specialty Packages\u003c\/h3\u003e\u003cp\u003eA pass-through version turns the oven into a straight-line station, with racks entering from make-up and leaving toward packing. Beyond that the list runs to an additional rack platform, GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304. Sites with a 93 in. x 102.4 in. intake opening can take the oven in one piece, which removes a day of sectional assembly from the install.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845624496413,"sku":"703U-G","price":105777.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81169_703U-G.jpg?v=1792663371"},{"product_id":"revent-724u-g-80-in-double-rack-gas-oven-tcc-convection-control-hvs-steam-system-700-series-canopy","title":"Revent 724U-G 80 In. Double Rack Gas Oven, TCC Convection Control, HVS Steam System, 700-Series Canopy","description":"\u003cp\u003eRevent's 724U-G is the gas build of the 724 double rack platform, and the difference lands on the panel schedule: a 343,000 BTU\/h burner runs the oven on a 16 A three-phase service where the electric version wants 99 A plus 90 A. Two single racks of 18 in. x 26 in. pans turn side by side, or one double rack in either the 18 in. x 26 in. or the 20 in. x 30 in. format, at any setting from 95 to 572°F. The trade is flue work: an 8 in. type B vent has to reach the roof with draft between -0.12 and -0.24 in. w.c., and the included inducer is not rated past two 45 degree elbows, so a room with no clean roof route is not a candidate for a gas rack oven at all. Installation is flush against a wall on a non-combustible floor with front and top service access, from three sections plus a steam box through 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\u003eTwo single racks ride side by side on the turntable, or one double rack in the 18 in. x 26 in. or 20 in. x 30 in. format, with the rack lift and platform rated to 882 lb. Rotation is what makes a double behave like a single bake: the tray at the back of the rack and the tray at the front see the same air on every turn. A door opening 40.5 in. wide by 75.1 in. high clears a loaded double, and because the whole rack rolls, your labor per bake is one roll-in rather than a stack of pan handling.\u003c\/p\u003e\u003ch3\u003e343,000 BTU Burner with Included Flue Hardware\u003c\/h3\u003e\u003cp\u003eThe burner takes natural gas or liquid propane at 7 to 14 in. w.c. through a 3\/4 in. drop to a 1\/2 in. NPT connection. Revent includes the hardware most gas oven quotes leave out: an 8 in. barometric damper, an 8 in. tee, an 8 in. to 7 in. reducer, and a draft induction fan with an air proving switch. Combustion gases leave through a 6.7 in. connection at 153 CFM into an 8 in. type B vent. An oil heated version of the same body is built for sites running on fuel oil.\u003c\/p\u003e\u003ch3\u003eTCC Total Convection Control Air Distribution\u003c\/h3\u003e\u003cp\u003eTCC steers convection air around the turning platform, which on a gas oven means the heat coming off the cross-line heat exchanger reaches the bottom tray at the same rate as the top. Uneven color is the failure a retail case shows first, and air distribution is the system that keeps it off the tray. You hold that behavior from 95°F up to 572°F, so a laminated dough run and a bread bake share one oven without a learning curve between them.\u003c\/p\u003e\u003ch3\u003eHVS High Volume Steam at 2.25 Gallons per Burst\u003c\/h3\u003e\u003cp\u003eThe standard HVS High Volume Steam delivers 2.25 gallons in 20 seconds at 482°F, the burst that sets crust and drives oven spring on hearth loaves. Shops on steam-heavy schedules, back-to-back baguette bakes for instance, can order the Heavy Duty Steam system for repeated bursts. Water comes from a 1\/2 in. cold line at 35 to 45 PSI, with published hardness, pH, and mineral limits that keep scale out of the generator.\u003c\/p\u003e\u003ch3\u003e700-Series Canopy with Through-Door Venting\u003c\/h3\u003e\u003cp\u003eThe 700-series canopy takes the over-pressure duct and the oven damper, both venting through the door, and ties into a 10 in. vent moving at least 1,472 CFM off a 9.9 in. exhaust connection. Where a hood layout or a local inspector calls for it, a Type 1 canopy is available. Your contractor supplies duct runs and the ventilator fan to code, all duct work is sealed against the roof, and the space above the oven stays ventilated and under 120°F.\u003c\/p\u003e\u003ch3\u003eLoading Options and Specialty Packages\u003c\/h3\u003e\u003cp\u003eA pass-through version suits a line layout where racks leave on the far side, which keeps loaded and empty rack traffic from crossing at the oven door. Rack lifts cover A, B, Baxter, C, D, and Lucks styles, with a platform as the alternative for shops that rotate on the floor. Left hinged doors, GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304 round out the list.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845625479453,"sku":"724U-G","price":52325.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81171_724U-G.jpg?v=1792663379"},{"product_id":"revent-726u-g-56-in-single-rack-gas-oven-tcc-convection-control-hvs-steam-system-700-series-canopy","title":"Revent 726U-G 56 In. Single Rack Gas Oven, TCC Convection Control, HVS Steam System, 700-Series Canopy","description":"\u003cp\u003eRevent's 726U-G is the single rack gas oven in the 700-series roll-in line, and its appeal is mostly electrical: a 170,000 BTU\/h burner carries the bake on a 13 A three-phase service, so the oven drops into a supermarket or cafe where the gas line is generous and the panel is already full. One rack of 18 in. x 26 in. or 20 in. x 30 in. pans turns at any setting from 95 to 572°F, loaded at floor level in a single roll rather than pan by pan. That one rack is also the ceiling, so a wholesale schedule that stacks racks at the door outgrows this oven quickly. What gas asks in return is a flue: an 8 in. type B vent to the roof, draft between -0.12 and -0.24 in. w.c., and no more than two 45 degree elbows on the inducer, which rules out interior rooms with no roof route. Your installer sets the oven flush against a wall on a non-combustible floor with front and top service access, working from two sections plus a steam box that clear a 39 in. x 56 in. opening without the skid.\u003c\/p\u003e\u003ch3\u003eOne Single Rack on the Rotating Platform\u003c\/h3\u003e\u003cp\u003eOne rack of 18 in. x 26 in. sheet pans or 20 in. x 30 in. double-width pans rides the turntable, with the rack lift rated to 441 lb. Running two pan formats through one chamber lets the same oven cover sheet work in the morning and larger-format production in the afternoon without a hardware change. A 27.6 in. wide door and a 37.4 in. swing diameter keep the footprint at 56.3 in. of wall, which is what lets the oven sit behind a sales floor instead of in a back building.\u003c\/p\u003e\u003ch3\u003e170,000 BTU Burner with Included Flue Hardware\u003c\/h3\u003e\u003cp\u003eThe burner takes natural gas or liquid propane at 7 to 14 in. w.c. through a 1\/2 in. drop to a 1\/2 in. NPT connection. Revent supplies the flue hardware with the oven: an 8 in. barometric damper, an 8 in. tee, an 8 in. to 5 in. reducer, and a draft induction fan with an air proving switch. Combustion gases leave through a 5.5 in. connection at 76 CFM into an 8 in. type B vent, and an oil heated version of the same body is built for sites running on fuel oil.\u003c\/p\u003e\u003ch3\u003eTCC Total Convection Control Air Distribution\u003c\/h3\u003e\u003cp\u003eTCC distributes convection air around the turning rack so the tray at the bottom keeps pace with the tray at eye level, and on this oven the heat comes off a cross-line heat exchanger rather than elements. Bake-off product sells on appearance, so an even tray is worth more at the case than a fast one. That evenness holds from 95°F to 572°F, which is the range you need when one oven runs cookies, bread, and par-baked product in a single 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 releases 1.19 gallons in 20 seconds at 482°F, enough to blanket one rack for oven spring and a glossy crust on hearth breads. Shops steaming nearly every bake can specify the Heavy Duty Steam system for repeated bursts. Supply is a 1\/2 in. cold line at 35 to 45 PSI, and the published hardness, pH, and mineral limits are what keep scale out of the generator on municipal water.\u003c\/p\u003e\u003ch3\u003e700-Series Canopy with Through-Door Venting\u003c\/h3\u003e\u003cp\u003eThe 700-series canopy takes the over-pressure duct and the oven damper, both venting through the door, into a 10 in. connection sized for at least 883 CFM off a 9.9 in. exhaust. A Type 1 canopy is available where a hood layout or an inspector calls for one. Duct runs and the ventilator fan are supplied to local code, all duct work is sealed against the roof, and the space above the oven stays ventilated and under 120°F.\u003c\/p\u003e\u003ch3\u003eLoading Options and Specialty Packages\u003c\/h3\u003e\u003cp\u003eRack lifts cover A, B, Baxter, C, D, and Lucks styles, so racks already in the bakery roll straight in, and a platform is available for shops that would rather rotate on the floor. Left hinged doors, GIAC extended PC software, a core temperature sensor kit, and a prison package fill out the list. Sites with a 55.2 in. x 57.1 in. intake can take the oven in one piece, 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":67845626102045,"sku":"726U-G","price":41135.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81173_726U-G.jpg?v=1792663386"},{"product_id":"revent-compact-racks-32-in-single-rack-roll-in-proofer-plug-and-play-installation-pid-temperature-and-humidity-electromagnetic-steam-generator","title":"Revent COMPACT RACKS 32 In. Single Rack Roll-In Proofer, Plug and Play Installation, PID Temperature and Humidity, Electromagnetic Steam Generator","description":"\u003cp\u003eThe Revent COMPACT RACKS proofer is the roll-in cabinet in Revent's Plug and Play line, sized for supermarket bake-off programs and retail bakeries that proof a full rack at a time. One US 18 in. x 26 in. rack up to 72.5 in. tall wheels straight into the stainless steel chamber, and PID regulation holds temperature and humidity from the top tray down to the bottom one. Oven-ready dough stays available through the day under the FSP Flexible Slow Proofing system instead of coming due all at once, which is what a staggered bake-off schedule actually needs. This is the proofer-only configuration, with no refrigeration section, so production plans built around overnight retarding or freezing fall outside its range. Installation asks for a level floor, 2 in. of clearance from any wall, and connections for a 208 to 220 V three phase supply, cold water, and a drain.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for One Full Rack\u003c\/h3\u003e\u003cp\u003eThe chamber runs 25.6 in. wide, 33.4 in. deep, and 72.6 in. high, with a free doorway 25.5 in. wide and 72.6 in. tall, so a loaded rack rolls in from the bench in a single push. Set that against a shelf-loading cabinet and the whole business of transferring pans one at a time disappears from the proof cycle, and the trays stay level the entire way. Maximum dough capacity is 110 lb per load. Plan the aisle in front of the cabinet against the 43.7 in. body depth and the 49.2 in. overall depth shown on the installation drawing.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eA programmable touch screen panel sets and displays both temperature and humidity, and optimized PID regulation holds the setting without the sawtooth swings a simple thermostat produces. Fan speed is computer controlled across 200 steps, so airflow can be dialed gentle for laminated dough or firm for a dense rack. Slow proving at low temperature is where the aroma and structure develop, and the recovery curves are built to handle a mixed load of large and small pieces on the same rack. Croissants near the door finish on the same clock as the pans deep in the chamber.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator and Automatic Drains\u003c\/h3\u003e\u003cp\u003eHumidity comes from an electromagnetic steam generator that carries no mechanical or electrical parts inside the steam container, which is what keeps its output stable over a long service life. An external steam tank puts the lime where you can reach it for cleaning rather than inside the proofing chamber, and an internal nozzle mounted after the fan and the heating elements releases moisture into moving air. Automatic drain valves empty the cabinet circuit and the steam generator, so descaling never becomes a morning chore.\u003c\/p\u003e\u003ch3\u003eStainless Steel Chamber and Sanitary Water Path\u003c\/h3\u003e\u003cp\u003eInterior and exterior are both stainless steel, and the chamber never receives cold water directly the way a cold water humidification system does, which removes the route bacteria would otherwise take into the proofing space. Water hardness and lime content do not impair the function or the life of the climate unit, so a site with ordinary municipal water is not fighting its own supply. Keep the water inside the published range and the generator stays out of the service log.\u003c\/p\u003e\u003ch3\u003ePlug and Play Installation and Utility Connections\u003c\/h3\u003e\u003cp\u003eThe cabinet is factory-assembled in one piece and passes through a minimum intake opening of 32 in. x 44 in., so getting it running is a matter of rolling it onto a level floor rather than staging a build. Leave 2 in. of clearance from any wall and keep the front and the top open for access and ventilation. Utilities are a 208 to 220 V three phase supply at 12 A, a 1\/2 in. cold water line at 35 to 45 PSI, and a 1 1\/2 in. drain, with a 4 kW cabinet load. Options include a large touch screen control panel, interior lights, a door with a glass window, and the Flexbaker system.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845637144861,"sku":"COMPACT RACKS","price":14490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81213_COMPACT_RACKS_f3a99f4f-1455-4b7e-a5a0-4ddc18f5f810.jpg?v=1793004958"},{"product_id":"revent-compact-reach-in-32-in-15-pan-reach-in-proofer-plug-and-play-installation-pid-temperature-and-humidity-electromagnetic-steam-generator","title":"Revent COMPACT REACH IN 32 In. 15 Pan Reach-In Proofer, Plug and Play Installation, PID Temperature and Humidity, Electromagnetic Steam Generator","description":"\u003cp\u003eFifteen pans at 1.6 in. spacing is the working unit of the Revent COMPACT REACH IN, the pan-loading cabinet in Revent's Plug and Play line. It stands on 5.7 in. legs and takes 18 in. x 26 in. sheet pans one at a time through a 26 in. doorway, which suits retail bakeries, cafes, and bake-off counters that stage product by the pan instead of by the rack. PID regulation holds temperature and humidity at every slide level, and the FSP Flexible Slow Proofing system keeps oven-ready dough coming through the day rather than all at once. Because this is the proofer-only configuration with no refrigeration section, overnight retarding and freezing sit outside what it does. Installation asks for a level floor, 2 in. of clearance from any wall, and connections for a 208 to 220 V three phase supply, cold water, and a drain.\u003c\/p\u003e\u003ch3\u003eReach-In Loading for Fifteen Pans\u003c\/h3\u003e\u003cp\u003eThe chamber runs 26 in. wide, 33.4 in. deep, and 61.3 in. high, and holds fifteen 18 in. x 26 in. pans on slides spaced 1.6 in. apart, enough for a morning of croissants, rolls, and sheet product in one cabinet. Each pan enters at working height through a 26 in. by 61.3 in. doorway, so one baker stages the whole proof without a rack or a second pair of hands. Where a roll-in cabinet asks for rack logistics, this one works pan by pan. Maximum dough capacity is 110 lb per load.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eA programmable touch screen panel sets and displays both temperature and humidity, and optimized PID regulation holds the setting without the overshoot a basic thermostat delivers. Fan speed runs on a computer-controlled 200 step range, turned down for laminated dough or up for dense pans. Slow proving at low temperature builds aroma and structure, and the recovery curves handle large and small pieces sharing the cabinet. Top slides and bottom slides finish together, so you pull the whole load at once.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator and Automatic Drains\u003c\/h3\u003e\u003cp\u003eAn electromagnetic steam generator supplies the humidity and carries no mechanical or electrical parts inside the steam container, which is what keeps its output steady year after year. Cleaning happens at an external steam tank instead of inside the chamber, keeping lime out of the proofing space, and an internal nozzle mounted after the fan and the heating elements feeds moisture into moving air so it reaches every slide level. Automatic drain valves empty both the cabinet circuit and the generator.\u003c\/p\u003e\u003ch3\u003eStainless Steel Chamber and Sanitary Water Path\u003c\/h3\u003e\u003cp\u003eInterior and exterior are stainless steel, and no cold water enters the chamber directly the way it does in a cold water humidification system, which closes off the usual path for bacteria into the proofing space. Hardness and lime content in the supply do not impair the function or the life of the climate unit. Hold the water inside the published range and the steam generator stays off the maintenance list.\u003c\/p\u003e\u003ch3\u003ePlug and Play Installation and Utility Connections\u003c\/h3\u003e\u003cp\u003eThe cabinet is factory-assembled in one piece and passes through a minimum intake opening of 32 in. x 44 in., so it goes into service on a level floor without assembly work. Give it 2 in. of clearance from any wall and leave the front and the top open for access and ventilation. Utilities are a 208 to 220 V three phase supply at 12 A, a 1\/2 in. cold water line at 35 to 45 PSI, and a 1 1\/2 in. drain, with a 3.5 kW cabinet load. Options include a door with a glass window, interior lights, a large touch screen control panel, and the Flexbaker system.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845637701917,"sku":"COMPACT REACH IN","price":14651.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81214_COMPACT_REACH_IN.jpg?v=1792663525"},{"product_id":"revent-p108-144-57-in-two-rack-roll-in-proofer-two-door-cabinet-electromagnetic-steam-generator-pid-touchscreen-climate-controls","title":"Revent P108-144 57 In. Two Rack Roll-In Proofer, Two Door Cabinet, Electromagnetic Steam Generator, PID Touchscreen Climate Controls","description":"\u003cp\u003eThe Revent P108-144 is a two door roll-in proofer for two single racks or one double rack, sized for supermarket in-store bakeries and retail shops that proof on the same racks their oven bakes from. Two doors on a 57 in. cabinet mean one rack can leave for the oven while its neighbor keeps proving behind a closed door, which is the difference between a staggered bake-off and a stalled one. Climate is held by PID regulation working with a 200 step fan, so dough surfaces stay supple instead of skinning over while a rack waits its turn. This cabinet proofs only and has no refrigeration stage, so an overnight retard schedule calls for a retarding cabinet instead. Plan on a level floor, 2 in. of wall clearance, a cold water line, a drain, and a three phase electrical supply.\u003c\/p\u003e\u003ch3\u003eTwo Single Racks or One Double Rack Behind Two Doors\u003c\/h3\u003e\u003cp\u003eBehind two full-height doors the chamber takes two side load single racks at 28.5 in. x 18 in., two end load single racks at 26 in. x 20.5 in., or one 36 in. x 28.5 in. double rack. Loaded racks roll through a 48 in. wide by 76.7 in. high opening without lifting a wheel or tipping a pan. Cabinet dimensions are 57 in. across and 42.5 in. deep, with the climate unit adding 10 in. behind that and carrying the assembly to 100 in. tall. Ceiling height is the figure worth checking first, since the 76.7 in. door opening clears most bakeries while the 100 in. overall does not.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator with Automatic Drain\u003c\/h3\u003e\u003cp\u003eHumidity comes from an electromagnetic steam generator built without mechanical or electrical parts inside the steam container, a different arrangement from element style generators that sit their heaters in the same water that scales them. The tank mounts externally with open access for cleaning, and minerals stay out of the proofing chamber instead of settling on rack wheels and pan edges. An automatic drain empties the generator at the end of a session, so nothing stands in it overnight. Steam enters through a nozzle placed after the fan and the heating elements, which blends moisture into moving air rather than laying it down as wet spots on the closest tray of rolls.\u003c\/p\u003e\u003ch3\u003eTouchscreen Panel with PID Climate Regulation\u003c\/h3\u003e\u003cp\u003eSetting and display for temperature and humidity live on one programmable touch screen, so the opening baker keys a program rather than nursing two dials toward a target. PID regulation then trims heat and moisture continuously, and Revent ties it to a computer controlled fan that steps across 200 speeds. Slow air is what laminated dough wants while its butter layers are still soft, and the same control curve keeps small pieces and large pieces proofing together in one load. The result Revent engineers for is smooth proving with minimal dehydration and none of the skinned over dough that turns up hours later as dull crust.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Double Pane Windows\u003c\/h3\u003e\u003cp\u003eStainless steel covers the interior and the exterior, so the cabinet washes down on the same schedule as the rest of your bakery without special treatment. Double pane glass and an LED interior light let a baker read proof height from the aisle instead of cracking a door and dropping the chamber's humidity onto the floor. Cold water systems that admit water straight into the chamber carry a bacteria risk this design avoids by generating steam outside the box. A stainless floor is available as a factory option when the base needs to match the rest of the cabinet.\u003c\/p\u003e\u003ch3\u003eSectional Assembly and Utility Connections\u003c\/h3\u003e\u003cp\u003eThe cabinet is assembled on site in sections, so it can come through an opening as narrow as 35 in. rather than needing a doorway as wide as the finished box. Installation asks for a level floor, at least 2 in. of clearance from any wall, and the front and top left open for access and ventilation. Water arrives cold through a 1\/2 in. NPT connection held at 35 to 45 PSI. Drainage is a 1 1\/2 in. NPT line, and the circuit is 208-220 V three phase at 16 A. Chemistry matters to the steam system, so Revent asks for pH of 7 to 8.5, hardness of 4 to 7 grains per gallon, chloride no higher than 50 ppm, and conductivity of 200 to 800 µS\/cm at 59°F.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845638390045,"sku":"P108-144 PROOFER","price":16824.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81204_P108-144_PROOFER_3892a34a-cae7-45d3-8e11-5889b5ca013c.jpg?v=1793004966"},{"product_id":"revent-p132-96-38-in-two-rack-roll-in-proofer-single-door-cabinet-electromagnetic-steam-generator-pid-touchscreen-climate-controls","title":"Revent P132-96 38 In. Two Rack Roll-In Proofer, Single Door Cabinet, Electromagnetic Steam Generator, PID Touchscreen Climate Controls","description":"\u003cp\u003eThe Revent P132-96 is a single door roll-in proofer that holds two single racks or one double rack in a cabinet only 38 in. wide. Depth does the work here, because racks park nose to tail rather than side by side, which puts a two rack proofing stage in an alcove or against a short wall where a wider box would never fit. Loaded racks still roll in and out on their own wheels, and PID regulation keeps the chamber steady so the rack at the back proofs at the same pace as the one at the door. No refrigeration stage is included, so an operation that retards dough overnight needs a retarding cabinet for that part of the schedule. Installation calls for a level floor, 2 in. of wall clearance, a cold water line, a drain, and a three phase electrical supply.\u003c\/p\u003e\u003ch3\u003eTwo Single Racks or One Double Rack Behind One Door\u003c\/h3\u003e\u003cp\u003eOne full-height door opens onto a chamber 52 in. deep that takes two end load single racks at 26 in. x 20.5 in., two side load single racks at 28.5 in. x 18 in., or one 36 in. x 28.5 in. double rack. The doorway measures 29 in. wide by 76.7 in. high, cut to a standard bakery rack with room to steer rather than to squeeze. Width stays at 38 in., the narrowest in the P series, and the climate unit adds 10 in. behind the cabinet. Overall height reaches 100 in., so check the ceiling and any duct run over the intended spot before the cabinet arrives.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator with Automatic Drain\u003c\/h3\u003e\u003cp\u003eSteam is made outside the chamber by an electromagnetic generator that carries no mechanical or electrical parts inside its container, which is why hardness and lime in the supply do not shorten the life of the climate unit. The tank sits externally where a technician can reach it for cleaning, and minerals stay out of the proofing chamber rather than plating onto racks and pans. At the end of a session an automatic drain empties the generator so nothing sits in it overnight. Inside the box a nozzle placed after the fan and the heating elements releases moisture into air that is already moving, which spreads humidity instead of dropping it on the nearest tray.\u003c\/p\u003e\u003ch3\u003eTouchscreen Panel with PID Climate Regulation\u003c\/h3\u003e\u003cp\u003eTemperature and humidity are set and displayed on one programmable touch screen, which shortens the morning routine to keying a program. PID regulation trims both continuously against the setpoints, and an automatic computer controlled fan works through 200 speed steps to move air without pushing it. Gentle circulation keeps a laminated dough from drying at the surface while it waits, and it also lets small pieces and large pieces prove in the same load. What Revent aims at with this pairing is smooth proving, minimal dehydration, and no skinned over dough.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Double Pane Windows\u003c\/h3\u003e\u003cp\u003eInterior and exterior surfaces are stainless steel, so the cabinet cleans down with the rest of your bakery and needs nothing special to keep it presentable. A double pane glass window and an LED interior light show proof height from the aisle, which saves opening a door and letting humidity spill into the room. Steam generated outside the chamber also avoids the bacteria risk that comes with cold water systems piping water straight into the proofing space. For a base finished to match, a stainless floor is available as a factory option.\u003c\/p\u003e\u003ch3\u003eSectional Assembly and Utility Connections\u003c\/h3\u003e\u003cp\u003eAssembly happens on site from sections, which lets the cabinet reach a back room through an opening as narrow as 36 in. Installation asks for a level floor, at least 2 in. of clearance from any wall, and the front and top left open for access and ventilation. Water arrives cold through a 1\/2 in. NPT connection at 35 to 45 PSI. Drainage is a 1 1\/2 in. NPT line, and power is 208-220 V three phase at 16 A. Chemistry counts for the steam system, so Revent specifies pH of 7 to 8.5, hardness of 4 to 7 grains per gallon, chloride no higher than 50 ppm, and conductivity of 200 to 800 µS\/cm at 59°F.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845638783261,"sku":"P132-96 PROOFER","price":14892.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81198_P132-96_PROOFER_c58fe0ad-eea8-4406-9c88-502a370cf30b.jpg?v=1793004975"},{"product_id":"revent-p132-168-66-in-four-rack-roll-in-proofer-two-door-cabinet-electromagnetic-steam-generator-pid-touchscreen-climate-controls","title":"Revent P132-168 66 In. Four Rack Roll-In Proofer, Two Door Cabinet, Electromagnetic Steam Generator, PID Touchscreen Climate Controls","description":"\u003cp\u003eThe Revent P132-168 is a two door roll-in proofer holding four single racks or two double racks, matched to production bakeries that keep a rack oven loaded from open to close. Four racks in one cabinet means a proofing stage can run one batch while the next is still being panned, and the 58.8 in. doorway takes two racks abreast so a changeover is one trip rather than two. PID regulation holds the chamber at its programmed setpoints through every door opening, which is what keeps the last rack out as even as the first. Refrigeration is not part of this cabinet, so overnight retarding belongs to a retarding unit. Installation needs a level floor, 2 in. of wall clearance, a cold water line, a drain, and a three phase supply.\u003c\/p\u003e\u003ch3\u003eFour Single Racks or Two Double Racks Behind Two Doors\u003c\/h3\u003e\u003cp\u003eTwo full-height doors open on a chamber that parks four side load single racks at 28.5 in. x 18 in., four end load single racks at 26 in. x 20.5 in., or two 36 in. x 28.5 in. double racks. The 58.8 in. wide by 76.7 in. high doorway lets a pair of racks pass together, so staging for the oven takes one pull instead of a shuffle. Exterior width is 66.1 in. and the cabinet is 52 in. deep, with 2 in. of projection at the front and 7.3 in. at the rear. Overall height is 99 in. for the proofer, and the drain outlet sits 63 in. above the floor at the back, which is worth marking on the plumbing plan before rough-in.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator with Automatic Drain\u003c\/h3\u003e\u003cp\u003eHumidity in this cabinet comes from an electromagnetic steam generator with no mechanical or electrical parts inside the steam container, a design that holds output stable through a long production day. Because the tank mounts on the outside with open access, cleaning is a scheduled task rather than a teardown, and lime stays where it can be wiped away. An automatic drain empties the generator between sessions. The steam nozzle sits after the fan and the temperature elements, so four racks share evenly blended moisture rather than the first rack taking the brunt of it.\u003c\/p\u003e\u003ch3\u003eTouchscreen Panel with PID Climate Regulation\u003c\/h3\u003e\u003cp\u003eA programmable touch screen carries setting and display for temperature and humidity, so a shift lead can hand off a program instead of a set of instructions. PID regulation holds those setpoints continuously, cutting energy use as it corrects rather than swinging past the target. The fan is computer controlled across 200 steps, which lets air stay slow enough for laminated dough and steady enough to reach four racks. Small and large dough pieces can therefore prove in the same load, with smooth proving, minimal dehydration, and no skinned over dough as the outcome Revent tunes toward.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Double Pane Windows\u003c\/h3\u003e\u003cp\u003eStainless steel runs across the interior and the exterior, which keeps sanitation on the same routine as every other surface in the room. Double pane glass with LED lighting inside lets a baker judge proof height through the door, so the chamber holds its humidity while you check. Generating steam outside the chamber sidesteps the bacteria risk of systems that admit cold water directly into the proofing space. A stainless floor can be ordered as a factory option when the base should match the cabinet.\u003c\/p\u003e\u003ch3\u003eSectional Assembly and Utility Connections\u003c\/h3\u003e\u003cp\u003eThe cabinet arrives in sections and is assembled where it stands, so it can pass through an opening as narrow as 35 in. Installation calls for a level floor, at least 2 in. of clearance from any wall, and an open front and top for access and ventilation. Water comes in cold at a 1\/2 in. NPT connection held to 35 to 45 PSI. Drainage runs 1 1\/2 in. NPT, and the circuit is 208-220 V three phase at 16 A. Feed chemistry has a say in steam generator life, so Revent specifies pH of 7 to 8.5, hardness of 4 to 7 grains per gallon, chloride within 0 to 50 ppm, and conductivity of 200 to 800 µS\/cm at 59°F.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845639504157,"sku":"P132-168 PROOFER","price":20608.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81205_P132-168_PROOFER_e80f7694-3c1c-4ee4-af73-cf733910698a.jpg?v=1793004983"},{"product_id":"revent-p180-144-57-in-five-rack-roll-in-proofer-two-door-cabinet-electromagnetic-steam-generator-pid-touchscreen-climate-controls","title":"Revent P180-144 57 In. Five Rack Roll-In Proofer, Two Door Cabinet, Electromagnetic Steam Generator, PID Touchscreen Climate Controls","description":"\u003cp\u003eThe Revent P180-144 is a two door roll-in proofer built deep rather than wide, holding five end load single racks behind a face only 56.6 in. across. Five racks is an awkward number for most cabinets and a useful one on a bake-off line, since it lets a bakery hold a full oven load plus the rack that follows it without buying a six rack box. Racks roll in on their own wheels through a 48 in. by 76.6 in. opening, and PID regulation with a 200 step fan holds the chamber steady while doors swing. There is no refrigeration stage in this cabinet, so overnight retarding calls for a retarding unit. Site work covers a level floor, 2 in. of clearance from any wall, a cold water line, a drain, and a three phase supply.\u003c\/p\u003e\u003ch3\u003eFive Single Racks Behind Two Doors\u003c\/h3\u003e\u003cp\u003eThe chamber holds five end load single racks at 26 in. x 20.5 in., set three deep on one side and two on the other so the cabinet trades width for depth. Exterior width is 56.6 in. while depth runs 70.8 in., with the climate unit adding 10 in. behind that. Two full-height doors feed a 48 in. wide by 76.6 in. high opening, wide enough that racks roll straight through without tilting. Overall height is 99.9 in., so a bakery with a 100 in. ceiling grid should confirm the drop before the cabinet lands.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator with Automatic Drain\u003c\/h3\u003e\u003cp\u003eAn electromagnetic steam generator supplies humidity, and it keeps every mechanical and electrical part outside the steam container, unlike element style units that immerse their heaters in the water that scales them. External mounting puts the tank within reach for cleaning and keeps minerals from riding into the chamber. Between sessions an automatic drain empties the generator. Because the nozzle is placed downstream of the fan and the heating elements, moisture joins air that is already circulating, which matters in a deep cabinet where the far rack is a long way from the door.\u003c\/p\u003e\u003ch3\u003eTouchscreen Panel with PID Climate Regulation\u003c\/h3\u003e\u003cp\u003eOne programmable touch screen handles setting and display for temperature and humidity, so the program travels with the recipe instead of living in someone's head. PID regulation corrects heat and moisture continuously and pulls energy consumption down in the process. A computer controlled fan works through 200 speed steps, which is how a cabinet this deep keeps the fifth rack in the same climate as the first. Together the two systems aim at smooth proving, minimal dehydration, and no skinned over dough, with small and large pieces proving side by side.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Double Pane Windows\u003c\/h3\u003e\u003cp\u003eBoth the interior and the exterior are stainless steel, so wash down follows the same routine used on benches and racks. Double pane glass and an LED interior light let you read the back of a deep chamber without opening a door and losing the climate you have been holding. Because steam is generated outside the box, the design avoids the bacteria risk of cold water systems that feed water straight into the chamber. When the base should match, a stainless floor is available as a factory option.\u003c\/p\u003e\u003ch3\u003eSectional Assembly and Utility Connections\u003c\/h3\u003e\u003cp\u003eSections are assembled on site, so the cabinet can be brought in through an opening as narrow as 35 in. Installation needs a level floor, at least 2 in. of clearance from any wall, and the front and top left open for access and ventilation. Cold water connects at 1\/2 in. NPT with pressure between 35 and 45 PSI. Drainage is 1 1\/2 in. NPT, and the supply is 208-220 V three phase at 16 A. Feed chemistry should sit at pH 7 to 8.5, hardness of 4 to 7 grains per gallon, chloride of 0 to 50 ppm, and conductivity of 200 to 800 µS\/cm at 59°F.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845640192285,"sku":"P180-144 PROOFER","price":21332.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81206_P180-144_PROOFER_0914103d-9e69-4111-8195-642639297289.jpg?v=1793004992"},{"product_id":"revent-p192-168-66-in-six-rack-roll-in-proofer-two-door-cabinet-electromagnetic-steam-generator-pid-touchscreen-climate-controls","title":"Revent P192-168 66 In. Six Rack Roll-In Proofer, Two Door Cabinet, Electromagnetic Steam Generator, PID Touchscreen Climate Controls","description":"\u003cp\u003eThe Revent P192-168 is a two door roll-in proofer holding six single racks or three double racks, sized for wholesale bakeries whose ovens swallow more than one rack at a time. Six racks give a shift enough proofing stage to hold one oven load ready while another finishes, and three double racks cover the same volume with half the rack changes. Chamber climate rides on PID regulation and a computer controlled fan, and the pairing keeps the rack nearest the doors on the same clock as the one at the back. Proofing is all this cabinet does, with no refrigeration stage, so overnight retarding calls for a retarding unit. Groundwork means a level floor, 2 in. of clearance from any wall, a cold water line, a drain, and a three phase supply.\u003c\/p\u003e\u003ch3\u003eSix Single Racks or Three Double Racks Behind Two Doors\u003c\/h3\u003e\u003cp\u003eBehind two full-height doors the chamber parks six side load single racks at 28.5 in. x 18 in., six end load single racks at 26 in. x 20.5 in., or three 36 in. x 28.5 in. double racks. A 57.5 in. wide by 76.7 in. high doorway keeps rack changes moving when two go in and one comes out. Exterior width is 66.1 in. and depth is 75.6 in., with 2 in. of projection at the front and 7.3 in. at the rear, and the cabinet stands 100 in. tall. Drain height is 63 in. at the back, a number the plumber wants before rough-in rather than after.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator with Automatic Drain\u003c\/h3\u003e\u003cp\u003eMoisture comes from an electromagnetic steam generator whose container holds no mechanical or electrical parts, so the water that scales an ordinary immersion element has nothing to attack here. The tank is external and easy to open for cleaning, keeping lime out of the proofing chamber and off the racks. An automatic drain empties the generator at the end of a run. Placement of the nozzle after the fan and the temperature elements lets six racks pick up the same blended humidity rather than the front pair catching a wet edge.\u003c\/p\u003e\u003ch3\u003eTouchscreen Panel with PID Climate Regulation\u003c\/h3\u003e\u003cp\u003eSetting and display for temperature and humidity share one programmable touch screen, which keeps a busy wholesale schedule from turning into a guessing game at the panel. PID regulation corrects continuously against the setpoints and trims energy use while it does. Fan speed is computer controlled through 200 steps, slow enough for laminated dough and strong enough to carry climate to six racks. The target Revent tunes for is smooth proving with minimal dehydration and no skinned over dough, whatever mix of small and large pieces goes in.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Double Pane Windows\u003c\/h3\u003e\u003cp\u003eStainless steel covers interior and exterior surfaces, keeping a cabinet this size inside normal bakery sanitation practice. A double pane window and LED interior lighting let your crew check proof height without breaking the seal on a chamber that has been running all morning. Steam made outside the proofing space avoids the bacteria risk carried by cold water systems that pipe water into the chamber itself. Ordering the optional stainless floor finishes the base in the same material.\u003c\/p\u003e\u003ch3\u003eSectional Assembly and Utility Connections\u003c\/h3\u003e\u003cp\u003eOn-site assembly from sections lets a cabinet this large reach a production room through an opening as narrow as 35 in. Installation requires a level floor, at least 2 in. of clearance from any wall, and the front and top left open for access and ventilation. Cold water ties in at 1\/2 in. NPT and 35 to 45 PSI. Drainage is 1 1\/2 in. NPT, with power at 208-220 V three phase and 16 A. Supply water should test at pH 7 to 8.5, hardness of 4 to 7 grains per gallon, chloride of 0 to 50 ppm, and conductivity of 200 to 800 µS\/cm at 59°F.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845640749341,"sku":"P192-168 PROOFER","price":23345.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81207_P192-168_PROOFER_50460cc3-b06d-494d-bcdd-b448808556fe.jpg?v=1793005000"},{"product_id":"revent-p204-180-71-in-eight-rack-roll-in-proofer-two-door-cabinet-electromagnetic-steam-generator-pid-touchscreen-climate-controls","title":"Revent P204-180 71 In. Eight Rack Roll-In Proofer, Two Door Cabinet, Electromagnetic Steam Generator, PID Touchscreen Climate Controls","description":"\u003cp\u003eThe Revent P204-180 is the largest roll-in proofer in the P series, a two door cabinet holding eight side load single racks or four double racks for high volume wholesale work. Eight racks is a proofing stage rather than a holding box, enough to keep a multi-rack oven running back to back while the next dough finishes. Racks roll in loaded and roll out to the oven on their own wheels, and PID regulation with a 200 step fan holds every position in the chamber on the same schedule. Refrigeration is not part of the design, so a bakery retarding dough overnight needs a retarding cabinet for that stage. This unit draws 20 A on a 208-220 V three phase circuit and installs over a level floor with 2 in. of clearance from any wall.\u003c\/p\u003e\u003ch3\u003eEight Single Racks or Four Double Racks Behind Two Doors\u003c\/h3\u003e\u003cp\u003eTwo full-height doors open onto the deepest chamber in the series, parking eight side load single racks at 28.5 in. x 18 in. or four 36 in. x 28.5 in. double racks in two columns. The doorway is 62.1 in. wide by 76.7 in. high, the widest of the P proofers, so a loaded rack turns in with room on both sides. Exterior dimensions are 70.8 in. wide by 80.2 in. deep, with the climate unit adding 10 in. at the rear and overall height at 100 in. Floor space is the trade here, and the payoff is proofing a full oven load in one cycle instead of two.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator with Automatic Drain\u003c\/h3\u003e\u003cp\u003eHumidity for a chamber this size comes from an electromagnetic steam generator built with no mechanical or electrical parts inside the steam container, which keeps output steady when eight racks are pulling moisture at once. The tank mounts externally with easy access for cleaning, and minerals stay out of the proofing space instead of collecting on rack frames. When a run ends, an automatic drain empties the generator. Steam enters after the fan and the temperature elements, so it is folded into moving air before it ever reaches a pan.\u003c\/p\u003e\u003ch3\u003eTouchscreen Panel with PID Climate Regulation\u003c\/h3\u003e\u003cp\u003eTemperature and humidity settings live on one programmable touch screen with the readouts beside them, so a program can be dialed in once and repeated by whoever opens the bakery. PID regulation corrects both continuously, holding the setpoints as doors swing and racks come and go. An automatic computer controlled fan spans 200 speed steps, which is what keeps air gentle at the back of an eight rack chamber instead of drying the outer pans. Smooth proving, minimal dehydration, and no skinned over dough are what the control package is built to deliver.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Double Pane Windows\u003c\/h3\u003e\u003cp\u003eInterior and exterior surfaces come in stainless steel, which keeps the largest cabinet in the line on the same cleaning schedule as the smallest. Double pane glass and an LED interior light give you a read on proof height from the aisle, useful when eight racks are staged and only one is ready. Because the steam is made outside the chamber, water never enters the proofing space directly and the bacteria risk of cold water systems does not apply. A stainless floor is offered as a factory option for installations that want the base finished to match.\u003c\/p\u003e\u003ch3\u003eSectional Assembly and Utility Connections\u003c\/h3\u003e\u003cp\u003eEven at this size the cabinet is assembled on site from sections, so it can come through an opening as narrow as 35 in. Installation wants a level floor, at least 2 in. of clearance from any wall, and the front and top left open for access and ventilation. Cold water lands on a 1\/2 in. NPT connection at 35 to 45 PSI. Drainage is 1 1\/2 in. NPT, and the electrical supply is 208-220 V three phase at 20 A. Water quality should hold at pH 7 to 8.5, hardness of 4 to 7 grains per gallon, chloride of 0 to 50 ppm, and conductivity of 200 to 800 µS\/cm at 59°F.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67845642060061,"sku":"P204-180 PROOFER","price":24391.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81208_P204-180_PROOFER_7fe074c7-d166-4f24-a275-81c39dabe926.jpg?v=1793005009"},{"product_id":"revent-one39-g-47-in-gas-mini-rotating-rack-oven-rtcc-convection-control-rhvs-steam-system-giac-touch-control-panel","title":"Revent ONE39-G 47 In. Gas Mini Rotating Rack Oven, RTCC Convection Control, RHVS Steam System, GIAC Touch Control Panel","description":"\u003cp\u003eFired at 85,000 BTU\/hr on natural gas or liquid propane, the Revent ONE39-G rotates eight 18 in. x 26 in. pans through a round chamber in a cabinet 46.9 in. wide, sized for supermarket bake-off corners, cafes, and small retail bakeries. Because the burner does the heating, the oven draws only 9 A on a 208-220 V three phase supply, which is often the difference between adding an oven and adding a service upgrade. Bake anywhere from 95 to 572°F, with a steam burst for baguettes in the morning and a dry chamber for cookies in the afternoon. Eight pans per cycle sets the ceiling here, so a wholesale schedule of several racks an hour calls for a floor-height rack oven. Installation asks for a level non-combustible floor, a 1\/2 in. gas connection off a 3\/4 in. drop, a 4 in. flue outlet ducted to a 6 in. connection with the included draft diverter, and a 6 in. canopy connection at 353 CFM.\u003c\/p\u003e\u003ch3\u003eRound Baking Chamber with RTCC Convection Control\u003c\/h3\u003e\u003cp\u003eA round chamber wraps the rotating pans in the smallest possible envelope of heated air, so energy goes into product instead of empty corners. Round Total Convection Control steers that airflow so the top pan and the bottom pan finish with the same color, and rotation finishes the job by moving every pan through the same heat. Reduced weight loss during the bake means each batch keeps more of the weight you sell.\u003c\/p\u003e\u003ch3\u003ePatented Heat Exchanger with Modulating Burner\u003c\/h3\u003e\u003cp\u003eThe patented Revent Heat Exchanger and its modulating 85,000 BTU\/hr burner reach 89.5 percent efficiency per DIN 8766, so more of every therm lands in the bake instead of the flue. Modulation trims gas input to the load rather than cycling full-on and full-off, which holds chamber temperature steadier through back-to-back bakes and keeps the second load looking like the first. Venting is direct: a 4 in. flue outlet ducted to a 6 in. connection, 50 CFM of draft, and a draft diverter in the box.\u003c\/p\u003e\u003ch3\u003eRHVS High Volume Steam System\u003c\/h3\u003e\u003cp\u003eThe Round High Volume Steam system delivers 0.26 gallons of steam in 20 seconds at 482°F, the burst that gives baguettes their oven spring and shine. Its non-corrosive circuit stands up to daily steaming without the rust streaks that shorten the life of a cheaper generator, and the whole system stays simple to strip down and clean.\u003c\/p\u003e\u003ch3\u003eGIAC Touch Control Panel with Four-Product Alarms\u003c\/h3\u003e\u003cp\u003eThe GIAC touch panel sits at an angle you can read from the bench, and it is self-instructive, so a part-time baker can pull up a setting and start without the manual. Four separate product alarms track four bakes at once, which covers croissants on the upper pans and muffins on the lower ones. That matters on a mini oven, where one cycle often carries the whole morning case.\u003c\/p\u003e\u003ch3\u003eSliding Door for Tight Aisles\u003c\/h3\u003e\u003cp\u003eThe door slides instead of swinging, so no hot panel sweeps across the aisle during a pan change. Compare that with a hinged convection oven door, which needs a clear arc in front of it and turns a narrow aisle into a queue at the rush. Sliding action also keeps the loading opening clear while you work a peel or a pan rack in and out.\u003c\/p\u003e\u003ch3\u003eStand, Proofer, and Retarder Base Options\u003c\/h3\u003e\u003cp\u003eMount the oven on a stand base at 34, 22, or 13 in. height, or set it on a proofer base or proofer\/retarder base that turns the same footprint into a complete bake-off station. Adding a proofer base raises the electrical load from 9 A to 15 A on a 208-220 V three phase supply, so size the circuit for the configuration you order. Water arrives through a 1\/2 in. cold line at 35 to 45 PSI from the oven roof, a proofer base adds its own 1\/2 in. NPT supply and a 1 1\/2 in. NPT drain, and the cabinet sits flush against a wall with service from the front.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871324602653,"sku":"ONE39-G","price":27933.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81177_ONE39-G_1337c557-9d0e-4647-aa72-4639a43e80eb.jpg?v=1793003129"},{"product_id":"revent-one39-e-47-in-electric-mini-rotating-rack-oven-rtcc-convection-control-rhvs-steam-system-giac-touch-control-panel","title":"Revent ONE39-E 47 In. Electric Mini Rotating Rack Oven, RTCC Convection Control, RHVS Steam System, GIAC Touch Control Panel","description":"\u003cp\u003eThe Revent ONE39-E brings rack oven crust and color to a cabinet 46.9 in. wide, which is why it lands in supermarket bake-off corners, cafes, and small retail bakeries that cannot give up the floor a roll-in model needs. Eight 18 in. x 26 in. pans rotate through the round chamber at 4 in. spacing across a 95 to 572°F range, enough to keep a pastry case filled through the morning and hearth loaves cycling after it. Rotation plus a steam burst separates this oven from a standard convection oven, which matches neither the even color nor the shine. Eight pans per cycle is the working limit, so a shop baking several full racks an hour is better served by a floor-height rack oven. It sits flush to a wall on a level non-combustible surface with service handled from the front, under an exhaust hood interlocked with the oven.\u003c\/p\u003e\u003ch3\u003eRound Baking Chamber with RTCC Convection Control\u003c\/h3\u003e\u003cp\u003eA round chamber wraps the rotating pans in the smallest possible envelope of heated air, so energy goes into product instead of empty corners. Round Total Convection Control steers that airflow so the top pan and the bottom pan finish with the same color, and rotation finishes the job by moving every pan through the same heat. Reduced weight loss during the bake means each batch keeps more of the weight you sell.\u003c\/p\u003e\u003ch3\u003eRHVS High Volume Steam System\u003c\/h3\u003e\u003cp\u003eThe Round High Volume Steam system delivers 0.26 gallons of steam in 20 seconds at 482°F, the burst that gives baguettes their oven spring and shine. Its non-corrosive circuit stands up to daily steaming without the rust streaks that shorten the life of a cheaper generator, and the whole system stays simple to strip down and clean.\u003c\/p\u003e\u003ch3\u003eGIAC Touch Control Panel with Four-Product Alarms\u003c\/h3\u003e\u003cp\u003eThe GIAC touch panel sits at an angle you can read from the bench, and it is self-instructive, so a part-time baker can pull up a setting and start without the manual. Four separate product alarms track four bakes at once, which covers croissants on the upper pans and muffins on the lower ones. That matters on a mini oven, where one cycle often carries the whole morning case.\u003c\/p\u003e\u003ch3\u003eSliding Door for Tight Aisles\u003c\/h3\u003e\u003cp\u003eThe door slides instead of swinging, so no hot panel sweeps across the aisle during a pan change. Compare that with a hinged convection oven door, which needs a clear arc in front of it and turns a narrow aisle into a queue at the rush. Sliding action also keeps the loading opening clear while you work a peel or a pan rack in and out.\u003c\/p\u003e\u003ch3\u003eStand, Proofer, and Retarder Base Options\u003c\/h3\u003e\u003cp\u003eMount the oven on a stand base at 34, 22, or 13 in. height, or set it on a proofer base or proofer\/retarder base that turns the same footprint into a complete bake-off station. Choosing a proofer base changes the electrical load, from 43 A on the oven alone to 49 A for the pair on a 208-220 V three phase supply, so size the circuit for the configuration you order. Water arrives through a 1\/2 in. cold line at 35 to 45 PSI from the oven roof, and a proofer base adds its own 1\/2 in. NPT supply and a 1 1\/2 in. NPT drain.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871339544861,"sku":"ONE39-E","price":25196.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81176_ONE39-E.jpg?v=1793003120"},{"product_id":"revent-fp204-180-71-in-eight-rack-roll-in-freezer-proofer-remote-condensing-unit-pid-temperature-and-humidity-control-heated-floor","title":"Revent FP204-180 71 In. Eight Rack Roll-In Freezer\/Proofer, Remote Condensing Unit, PID Temperature and Humidity Control, Heated Floor","description":"\u003cp\u003eThe FP204-180 is the largest Artisan freezer\/proofer Revent builds, an eight rack chamber for commissary and wholesale work where a whole night of shaping has to be parked somewhere climate controlled. Eight single racks or four doubles roll in through a 62.1 in. x 76.6 in. opening, and one chamber holds anywhere from 10 to 113°F, so freezing, frozen holding, thawing, and proofing become scheduling decisions rather than equipment decisions. Refrigeration is remote and rated at 3,425 W with a 5°F evaporator, sized to pull a full load of warm dough down instead of merely maintaining an already cold box. Three days is the rated frozen holding window, which keeps this in the production bay and out of the role of a storage freezer. Plan the install around a level floor, cold water, a 1 1\/2 in. drain, a 208 to 220 V three phase circuit, and a refrigeration contractor to set the condensing unit, run linesets, and charge the system, with the cabinet itself arriving knocked down through a 36 in. intake opening.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for Eight Single or Four Double Racks\u003c\/h3\u003e\u003cp\u003eEight end load single racks at 28.5 in. x 18 in. or four 36 in. x 28.5 in. doubles fit behind two full height doors, and each door reaches its own half of the chamber, so half the load can be pulled while the rest stays sealed. Loading whole racks is what makes a cabinet this size practical, because at eight racks individual pan handling would cost more labor than the equipment saves. Check the 70.8 in. width and 80.2 in. depth against your aisle before the floor plan is fixed.\u003c\/p\u003e\u003ch3\u003e10 to 113°F from Frozen Storage to Full Proof\u003c\/h3\u003e\u003cp\u003eOne box freezes shaped dough, holds it frozen for up to three days, retards it overnight, proofs it slowly at low temperature, or finishes it warm, and the program decides which. Because dough can be proofed before it is frozen, a commissary can shape and proof on one shift and bake off on another without a second handling. Pre-programmed thaw curves bring a full load back up gradually, which is the difference between even volume and a rack that ran ahead. A retarder would cover only the cold end of that list.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eTemperature and humidity are set from the programmable touch screen and held by PID regulation, so a set point stays a set point across a load this size. Fan speed runs on 200 computer controlled steps, which is how air reaches the eighth rack without over-drying the first. Humidity can be added at low proofing temperatures or during storage, keeping skins from forming on dough that waits for oven space. Your bakers get the same proof on the last rack out as on the first, which is what makes a large chamber worth the floor space.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eSteam is generated electromagnetically, with no mechanical or electrical parts inside the steam container, so the wettest assembly in the cabinet is also the simplest. An internal nozzle after the fan and the temperature elements feeds moisture into moving air, which is what carries humidity to the far end of an eight rack chamber. The generator drains automatically. Keep feed water within the printed pH 7 to 8.5, 4 to 7 gr\/gal hardness, and 200 to 800 microS\/cm conductivity at 59°F, and scale stays off the elements.\u003c\/p\u003e\u003ch3\u003eHeated Floor with Remote R449 Refrigeration\u003c\/h3\u003e\u003cp\u003eThe insulated and heated floor is standard on the freezer\/proofer version, which keeps the roll-in surface clear when the chamber holds below freezing under eight loaded racks. Refrigeration comes from a remote condensing unit charged with R449, so compressor heat and noise sit outside the production space and your contractor handles linesets and charging as part of the install. Stainless steel inside and out, double pane glass, and an LED light let you check a proof without opening a door on a full chamber. Leave 2 in. to any wall, keep the front and top open for access and ventilation, and allow 10 in. behind the 80.2 in. body for the rear housing.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871348850973,"sku":"FP204-180 FREEZER PROOFER","price":44033.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81203_FP204-180_FREEZER_PROOFER.jpg?v=1793003292"},{"product_id":"revent-fp108-144-57-in-two-rack-roll-in-freezer-proofer-pid-temperature-and-humidity-control-electromagnetic-steam-generator-heated-floor","title":"Revent FP108-144 57 In. Two Rack Roll-In Freezer\/Proofer, PID Temperature and Humidity Control, Electromagnetic Steam Generator, Heated Floor","description":"\u003cp\u003eRevent's FP108-144 is the two rack member of the Artisan freezer\/proofer family, a single cabinet that freezes shaped dough, holds it frozen, and proofs it without a pan ever leaving its rack. Because the chamber works anywhere from 10 to 113°F, a croissant sheet frozen after Friday's shift can be thawed on a pre-programmed curve and proofed for Monday's bake in the same box. Refrigeration is rated at 2,368 W with a 5°F evaporator and a 90°F ambient, so a July afternoon in a warm back room does not stall the pull-down. Frozen holding is rated to three days, which makes this a production buffer rather than a substitute for a dedicated storage freezer. Assembly happens on site: the cabinet arrives knocked down to clear a 36 in. intake opening, then wants a level floor, a cold water line, a 1 1\/2 in. drain, and a 208 to 220 V three phase circuit.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for Two Single Racks\u003c\/h3\u003e\u003cp\u003eTwo full height doors each open on their own 26 in. x 20.5 in. rack position, so the closing baker can pull one rack for the oven while the second keeps proofing behind a shut door. That is the practical difference from a shelf loading cabinet, where every tray gets handled twice and shaped dough takes a knock on the way. A 48 in. x 76.6 in. clear opening gives a loaded rack room to steer, and the 57 in. cabinet fits a wall run that would not take a wider box.\u003c\/p\u003e\u003ch3\u003e10 to 113°F from Frozen Storage to Full Proof\u003c\/h3\u003e\u003cp\u003eOne chamber covers the whole span: freezing shaped dough, holding it frozen for up to three days, overnight retarding, slow proofing at low temperature, and a full warm proof. A retarder only holds dough cold, so a shop with one still needs freezer capacity somewhere in the plan. Dough can also be proofed before it is frozen, which turns a Sunday shaping session into racks that go from freezer to oven. Pre-programmed thaw curves bring frozen pieces up gently instead of shocking the surface.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eSet points for both temperature and humidity go in on the touch screen, and PID control trims to them continuously instead of overshooting the way a simple thermostat does. Fan speed is computer controlled across 200 steps, so you can drop airflow for laminated dough that skins easily or raise it to move air through a fully loaded rack. Humidity can be added while proofing at low temperature or while product is only being stored, which is what keeps an overnight load from drying at the edges. Smooth proofing with minimal dehydration is the result on the bench.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eSteam comes from an electromagnetic generator that carries no mechanical or electrical parts inside the steam container, removing the components most likely to fail in the wettest part of the cabinet. Moisture enters through an internal nozzle mounted after the fan and the temperature elements, so it travels with the airflow rather than condensing at the inlet. The generator drains itself automatically, and with feed water in the printed range of pH 7 to 8.5 and 4 to 7 gr\/gal hardness, lime stays off the works. Nobody has to open a wet compartment before the morning bake.\u003c\/p\u003e\u003ch3\u003eHeated Floor with Integrated R449 Refrigeration\u003c\/h3\u003e\u003cp\u003eAn insulated, heated floor is standard on the freezer\/proofer version, keeping frost and condensate off the surface your racks roll across at 10°F. Refrigeration is built onto the cabinet and runs R449, so there is no remote unit to site, pipe, or charge, and the install ends at the water, drain, and electrical connections. Stainless steel inside and out, double pane glass in each door, and an LED light let you read a proof without breaking the seal. Leave 2 in. to any wall, keep the front and top clear for service air, and allow for the 10 in. the rear housing adds behind the 42.5 in. body depth.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871349309725,"sku":"FP108-144 FREEZER\/PROOFER","price":32280.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81200_FP108-144_FREEZER-PROOFER.jpg?v=1793003298"},{"product_id":"revent-fp132-96-38-in-two-rack-roll-in-freezer-proofer-pid-temperature-and-humidity-control-electromagnetic-steam-generator-heated-floor","title":"Revent FP132-96 38 In. Two Rack Roll-In Freezer\/Proofer, PID Temperature and Humidity Control, Electromagnetic Steam Generator, Heated Floor","description":"\u003cp\u003eAt 38 in. wide, the FP132-96 is the narrow member of Revent's Artisan freezer\/proofer family, sized for the bakery whose limiting factor is wall length rather than output. One door takes two single racks or a single double rack, and the chamber runs the full 10 to 113°F span, so the same box freezes shaped dough, holds it, thaws it on a curve, and finishes the proof. Refrigeration is rated at 1,643 W with a 5°F evaporator and a 90°F ambient, a pull-down sized to this cabinet rather than borrowed from a larger one. Because frozen holding is rated to three days, treat it as a working buffer between shaping and bake-off and keep bulk frozen inventory in a storage freezer. The cabinet arrives knocked down through a 36 in. intake opening, and the finished install wants a level floor, a cold water line, a 1 1\/2 in. drain, and a 208 to 220 V three phase feed.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for Two Single or One Double Rack\u003c\/h3\u003e\u003cp\u003eA 29 in. x 76 in. doorway takes two end load singles at 26 in. x 20.5 in., two side load singles at 28.5 in. x 18 in., or one 36 in. x 28.5 in. double rack, so the cabinet follows whatever rack standard your bench already uses. Rolling a rack in whole is what saves the labor, because no tray gets lifted twice and shaped dough is not jostled on the way. Set against a shelf loading retarder of similar width, you gain the ability to move a full rack at once and give up only the flexibility of odd shelf spacing.\u003c\/p\u003e\u003ch3\u003e10 to 113°F from Frozen Storage to Full Proof\u003c\/h3\u003e\u003cp\u003eThe chamber runs from 10°F up to 113°F, the whole working span from freezing shaped pieces to a warm final proof, with overnight retarding and low temperature slow proofing in between. Frozen product holds for up to three days, and pre-programmed curves thaw it back gently rather than driving heat at a cold surface. Proofing before freezing is supported too, so a rack shaped on Friday can be parked ready to bake. What a plain retarder cannot do is take dough below freezing at all, and that is the line this cabinet crosses.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eTemperature and humidity are both set and displayed on the programmable touch screen, and PID control keeps them at the number instead of hunting above and below it. The fan runs across 200 computer controlled steps, which matters in a narrow chamber where a rack sits close to the air path: back the speed off for laminated dough, raise it for a dense load of pan bread. Humidity can be added at low proofing temperatures or during storage, so product does not skin over while it waits. You get smooth proofing with minimal dehydration, which is the point of the control system.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eHumidity is produced by an electromagnetic steam generator built without mechanical or electrical parts inside the steam container, so the wettest part of the machine has the fewest things to fail. An internal nozzle sits after the fan and the temperature elements and releases moisture into moving air, which distributes it instead of dumping it near the inlet. Draining between cycles is automatic. Keep feed water inside the printed window of pH 7 to 8.5, 4 to 7 gr\/gal hardness, and 0 to 50 ppm chloride, and mineral build-up stays off the components.\u003c\/p\u003e\u003ch3\u003eHeated Floor with Integrated R449 Refrigeration\u003c\/h3\u003e\u003cp\u003eAn insulated, heated floor is standard equipment on the freezer\/proofer, which is what keeps a 10°F chamber from icing the surface a loaded rack has to roll over. The condensing unit is mounted on the cabinet and charged with R449, so your contractor connects water, drain, and power and nothing more. Stainless steel interior and exterior, a double pane window, and an LED light let you check color and volume through a closed door. Allow 2 in. of wall clearance, leave the front and top open for access and ventilation, and count the 10 in. the rear housing adds behind the 52 in. body depth.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871351144733,"sku":"FP132-96 FREEZER\/PROOFER","price":29865.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81197_FP132-96_FREEZER-PROOFER.jpg?v=1793003306"},{"product_id":"revent-fp132-168-66-in-four-rack-roll-in-freezer-proofer-pid-temperature-and-humidity-control-electromagnetic-steam-generator-heated-floor","title":"Revent FP132-168 66 In. Four Rack Roll-In Freezer\/Proofer, PID Temperature and Humidity Control, Electromagnetic Steam Generator, Heated Floor","description":"\u003cp\u003eFour racks is where most production bakeries land, and the FP132-168 is the Artisan freezer\/proofer built to that number: two full height doors, four single racks or two doubles, and one chamber that runs 10 to 113°F. Freezing, frozen holding, thawing, and proofing all happen where the dough already sits, which keeps a night crew out of a second box entirely. Refrigeration is rated at 2,368 W with a 5°F evaporator and a 90°F ambient, so the pull-down still performs when the bakeshop itself is warm. Frozen holding is specified at three days, suited to a weekend buffer rather than long term inventory. Site work is ordinary: a level floor, cold water, a 1 1\/2 in. drain at 63 in., and a 208 to 220 V three phase circuit, with the cabinet arriving knocked down through a 36 in. intake opening.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for Four Single or Two Double Racks\u003c\/h3\u003e\u003cp\u003eA 58.8 in. x 76.7 in. clear opening accepts four end load singles at 26 in. x 20.5 in., four side load singles at 28.5 in. x 18 in., or two 36 in. x 28.5 in. doubles, and mixed loading is normal: croissant racks on one side, shaped loaves on a double beside them. Each door covers its own half, so pulling the first racks for the oven leaves the rest of the load behind a closed door. Against a shelf loading cabinet of the same footprint you trade a little raw shelf area for the ability to stage whole racks at the bench.\u003c\/p\u003e\u003ch3\u003e10 to 113°F from Frozen Storage to Full Proof\u003c\/h3\u003e\u003cp\u003ePrograms move the chamber through freezing, frozen holding of up to three days, overnight retarding, low temperature slow proofing, and a full warm proof without anyone moving a pan. Because dough can be proofed before it is frozen, a Friday shaping session can be parked as bake ready racks. Thawing runs on pre-programmed curves that raise product temperature gradually so a cold surface does not condense and slacken. A retarder on its own would leave you buying freezer capacity separately.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eTemperature and humidity set points live on the touch screen and are held by PID regulation, which trims continuously and avoids the overshoot that leaves a top rack ahead of the bottom one. Fan speed spans 200 computer controlled steps, so a four rack load of dense dough gets the airflow it needs while laminated product runs gentler on another cycle. Adding humidity during low temperature proofing or storage keeps skins from forming overnight. You will notice the difference most on the racks nearest the air return, which is where an uneven cabinet gives itself away.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eThe steam generator is electromagnetic, with no mechanical or electrical parts inside the steam container, which takes the usual service items out of the wettest assembly in the cabinet. Its nozzle is mounted internally after the fan and temperature elements, so moisture joins air that is already moving and reaches all four rack positions rather than the two nearest the inlet. Draining is automatic between cycles. Feed water inside the printed range of pH 7 to 8.5 and 4 to 7 gr\/gal hardness keeps lime off the works, with conductivity of 200 to 800 microS\/cm at 59°F as the specified window.\u003c\/p\u003e\u003ch3\u003eHeated Floor with Integrated R449 Refrigeration\u003c\/h3\u003e\u003cp\u003eStandard on the freezer\/proofer version, the insulated and heated floor keeps the roll-in surface clear of frost when the chamber is holding below freezing. Refrigeration is integrated on the cabinet with R449 refrigerant, so there is no remote unit to place in a machine room and no field piping to schedule. Stainless steel surfaces inside and out wipe down quickly between a frozen load and a warm proof, and double pane glass with an LED light lets you check progress without breaking temperature. Plan 2 in. of wall clearance, keep the front and top open, and allow 7.3 in. behind the 52 in. body for the rear housing.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871351636253,"sku":"FP132-168 FREEZER\/PROOFER","price":36708.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81201_FP132-168_FREEZER-PROOFER.jpg?v=1793003313"},{"product_id":"revent-fp180-144-57-in-five-rack-roll-in-freezer-proofer-remote-condensing-unit-pid-temperature-and-humidity-control-heated-floor","title":"Revent FP180-144 57 In. Five Rack Roll-In Freezer\/Proofer, Remote Condensing Unit, PID Temperature and Humidity Control, Heated Floor","description":"\u003cp\u003eFive racks inside a 57 in. wide footprint is what separates the FP180-144 from the rest of Revent's Artisan freezer\/proofer line, because this cabinet takes its volume in depth, 70.9 in. of it, rather than along the wall. Dough is frozen, held, thawed on a curve, and proofed in one chamber anywhere between 10 and 113°F, so a night crew never opens a second box. Refrigeration on this model is remote and rated at 2,354 W with a 5°F evaporator, which puts compressor heat and noise outside the production room. Three days is the rated frozen holding window, so long term inventory still belongs in a storage freezer. Your refrigeration contractor sets the condensing unit and is responsible for linesets and charging, while the cabinet itself arrives knocked down through a 36 in. intake opening and wants a level floor, cold water, a 1 1\/2 in. drain at 63 in., and a 208 to 220 V three phase circuit.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for Five Single or Two Double Racks\u003c\/h3\u003e\u003cp\u003eBehind two full height doors, a 49.4 in. x 76.7 in. opening leads to positions for five side load singles at 28.5 in. x 18 in., five end load singles at 26 in. x 20.5 in., or two 36 in. x 28.5 in. doubles. Depth rather than width buys that fifth position, so the cabinet still fits a 57 in. wall run while the extra rack lives behind the door line. Compared with a shelf loading cabinet, whole racks move at once and shaped dough is never handled twice on its way to the oven.\u003c\/p\u003e\u003ch3\u003e10 to 113°F from Frozen Storage to Full Proof\u003c\/h3\u003e\u003cp\u003eThe same chamber freezes dough, stores it frozen for up to three days, retards overnight, proofs slowly at low temperature, and finishes warm, all on a program rather than a transfer. Because product can be proofed before freezing, a shaped rack goes in finished and comes out ready for the oven with no second proof. Pre-programmed thaw curves handle the climb back, which matters most on a five rack load where the last rack in should not be an hour behind the first. A retarder alone stops at cold storage.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eBoth temperature and humidity are set and displayed on the programmable touch screen, and PID regulation holds them steady instead of cycling around the set point. The fan covers 200 computer controlled steps, so airflow can reach the back of a deep chamber without blasting delicate laminated dough at the front. Humidity can be added while proofing at low temperature or while product is stored, which is what stops skinning on a load that sits through the night. You end up tuning one program per product instead of babysitting a thermostat.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eMoisture comes from an electromagnetic steam generator with no mechanical or electrical parts inside the steam container, so the component that sees the most water has the least to break. The nozzle is internal and mounted after the fan and temperature elements, which distributes steam with the airflow instead of pooling it near the inlet. Automatic draining takes the generator off the closing checklist. Hold feed water to the printed pH 7 to 8.5, 4 to 7 gr\/gal hardness, and 0 to 50 ppm chloride, and corrosion and mineral build-up stay away from the climate unit.\u003c\/p\u003e\u003ch3\u003eHeated Floor with Remote R449 Refrigeration\u003c\/h3\u003e\u003cp\u003eAn insulated and heated floor is standard on the freezer\/proofer version and keeps frost off the surface racks roll across while the chamber sits at 10°F. Refrigeration runs from a remote condensing unit charged with R449, which moves compressor heat, noise, and its service calls out of the production space; the trade is a refrigeration contractor in the install schedule for linesets and charging. Stainless steel inside and out, double pane door glass, and an LED light let you judge a proof through the window. Leave 2 in. to any wall, keep the front and top clear for access and ventilation, and allow 7.3 in. behind the 70.9 in. body for the rear housing.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871352062237,"sku":"FP180-144 FREEZER\/PROOFER","price":37674.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81202_FP180-144_FREEZER-PROOFER.jpg?v=1793003320"},{"product_id":"revent-pr108-144-57-in-two-single-rack-roll-in-proofer-retarder-pid-temperature-and-humidity-control-electromagnetic-steam-generator","title":"Revent PR108-144 57 In. Two Single Rack Roll-In Proofer\/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator","description":"\u003cp\u003eThe Revent PR108-144 is a two rack roll-in proofer\/retarder from the Artisan line, built for craft bakeries and patisseries that shape in the afternoon and bake at dawn. Two racks measuring 26 by 20.5 in. roll straight onto the chamber floor through a 48 in. wide opening, and PID regulation holds the set point from the glass to the back wall rather than swinging around it. Any point in the printed 27 to 113 °F band is a working set point, so shaped baguettes can hold cold all night and reach proofing temperature on a programmed curve before the first oven load. Frozen dough thaws on those same curves, though the cabinet is not a freezer and will not hold product frozen for days. Site work stays modest: a leveled floor, a 208 to 220 V three phase circuit at 20 A, a cold water line, and a 1 1\/2 in. NPT drain.\u003c\/p\u003e\u003ch3\u003eRetarding, Slow Proofing, and Thawing in One Chamber\u003c\/h3\u003e\u003cp\u003eThree jobs share this cabinet: overnight storage of shaped dough, slow proofing at low temperature, and thawing frozen product on pre-programmed curves. Load croissants on Friday evening near the bottom of the range, and the controller walks them up to proof temperature in time for Saturday service without anyone touching the racks. Compare that with running a separate retarder and a separate proof box, where a loaded rack has to cross the bakery at 4 a.m. and lose surface moisture on the way.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eA programmable touch screen sets and displays both temperature and humidity, and optimized PID regulation trims the wide cycling that wastes energy on a cabinet running twelve hours at a stretch. Airflow is metered by a computer controlled fan with 200 speed steps, so the chamber can breathe gently over laminated dough at retarding temperature and then move enough air to bring two full racks up evenly. Humidity can be added while the chamber is still cold, which keeps a skin from forming on dough that sits overnight.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eMoisture comes from an electromagnetic steam generator that carries no mechanical or electrical parts inside the steam container, so the usual wear points of a humidity system are simply absent. The nozzle sits in the chamber after the fan and the temperature elements, which means steam meets air that is already moving and already tempered. Cold water never enters the proofing space directly, and the generator drains itself, so your weekly cleaning is a wipe down rather than a descaling project.\u003c\/p\u003e\u003ch3\u003eRoll-In Capacity for Two Singles\u003c\/h3\u003e\u003cp\u003eThe chamber takes two single racks at 26 by 20.5 in. through a 48 by 76.6 in. door opening, wide enough that neither rack has to be threaded past the other. Exterior width is 57 in. across a 42.5 in. deep cabinet, with 10 in. of rear projection for the refrigeration package and a 6 in. base clearance. Overall height is 100 in. above a cabinet body of 76.6 in. No double rack layout is printed for the 108-144, so this is a single rack machine by design.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Integrated Refrigeration\u003c\/h3\u003e\u003cp\u003eInterior and exterior are stainless steel, a double pane glass window shows the load without opening the door, and an LED light makes the back of the chamber readable. Cooling is self contained: an integrated condensing unit running R449 refrigerant, chosen for compliance with current air quality rules, so there is no remote rack to mount and no line set to run. Installation calls for a leveled floor, at least 2 in. from any wall, and open access at the front and top for service and ventilation. An insulated and heated floor is available as an option.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871352717597,"sku":"PR108-144 PROOFER\/RETARDER","price":27209.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81209_PR108-144_PROOFER-RETARDER.jpg?v=1793003326"},{"product_id":"revent-pr132-96-38-in-two-single-or-one-double-rack-roll-in-proofer-retarder-single-door-cabinet-pid-temperature-and-humidity-control","title":"Revent PR132-96 38 In. Two Single or One Double Rack Roll-In Proofer\/Retarder, Single Door Cabinet, PID Temperature and Humidity Control","description":"\u003cp\u003eThe Revent PR132-96 puts a full roll-in proofer\/retarder into 38 in. of wall, which is about the width a retail or in-store bakery can spare between a mixer bench and a walk-in door. One door opens onto a chamber that takes two single racks or one double, so a night of shaped product can be retarded without giving up a rack aisle to the equipment. Every set point between 27 and 113 °F is available, meaning the same box holds dough cold until 3 a.m. and then climbs a programmed curve to finish the proof before the first tray goes in the oven. It thaws frozen dough on those curves as well, although long term frozen storage sits outside the printed range. Utilities are a 208 to 220 V three phase feed at 20 A, a cold water connection, and a 1 1\/2 in. NPT drain on a leveled floor.\u003c\/p\u003e\u003ch3\u003eRetarding, Slow Proofing, and Thawing in One Chamber\u003c\/h3\u003e\u003cp\u003eOvernight retarding, slow proofing, and thawing all happen in one chamber, which matters most when floor space is the constraint. Set a rack of shaped rolls to hold near the cold end of the range at close, and the controller brings it up on schedule so the opening baker walks in to dough that is ready instead of dough that needs another hour. A shop running a reach-in retarder alongside a separate proof box has to move product between them; here the product stays put and the cabinet changes around it.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eTemperature and humidity are both set and displayed on a programmable touch screen, and optimized PID regulation keeps each one close to target instead of hunting, which shows up on the power bill of a cabinet that runs most of the night. The fan is computer controlled through 200 speed steps, soft enough for delicate laminated pieces and firm enough to even out a full double rack. You can add humidity while the chamber is still holding cold, so dough scheduled for a long retard does not skin over.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eHumidity is generated electromagnetically, with no mechanical or electrical parts inside the steam container to scale, stick, or fail. Steam enters through an internal nozzle placed after the fan and the temperature elements, so it mixes with tempered air rather than hitting cold dough as a wet blast. Because no cold water is piped into the chamber the way it is on direct cold water humidification, there is no route for waterborne bacteria into the proofing space, and the generator drains automatically.\u003c\/p\u003e\u003ch3\u003eRoll-In Capacity for Two Singles or One Double\u003c\/h3\u003e\u003cp\u003eBehind a single 29 by 76 in. door, the chamber holds two end load single racks at 26 by 20.5 in., two side load singles at 28.5 by 18 in., or one double rack at 36 by 28.5 in. Width is 38 in. and depth is 52 in., with 10 in. of rear projection for the condensing unit and a 6 in. base clearance, standing 100 in. overall above a 76 in. cabinet body. That footprint is close to a single section reach-in refrigerator, so the cabinet fits a slot where a full width proofer never would.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Integrated Refrigeration\u003c\/h3\u003e\u003cp\u003eThe chamber and the cabinet skin are stainless steel, a double pane glass window keeps the load visible with the door shut, and an LED light shows what is happening at the back of the rack. Refrigeration is integrated and runs R449 refrigerant for compliance with current air quality rules, so no remote condensing unit or line set enters the plan. Keep the floor level, hold at least 2 in. off any wall, and leave the front and the top open for service and ventilation. An insulated and heated floor is an option.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871353209117,"sku":"PR132-96 PROOFER\/RETARDER","price":25196.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81199_PR132-96_PROOFER-RETARDER.jpg?v=1793003333"},{"product_id":"revent-pr132-168-66-in-four-single-or-two-double-rack-roll-in-proofer-retarder-pid-temperature-and-humidity-control-electromagnetic-steam-generator","title":"Revent PR132-168 66 In. Four Single or Two Double Rack Roll-In Proofer\/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator","description":"\u003cp\u003eBakeries rarely run one rack size, and the Revent PR132-168 is built for that reality: four single racks in either printed size, or two doubles, load into the same 66.1 in. wide chamber. Three loading layouts are drawn on the specification sheet, so rack traffic can be confirmed before the cabinet is set. PID regulation keeps temperature and humidity even across all four rack positions, and any value from 27 to 113 °F is a legitimate set point, which is what lets one box retard shaped dough overnight and then proof it on a programmed curve for a 5 a.m. bake. Frozen dough thaws on the same curves, though holding product frozen for days is outside what this version does. At 52 in. deep the cabinet needs a leveled floor, a 208 to 220 V three phase supply at 20 A, cold water, and a 1 1\/2 in. NPT drain.\u003c\/p\u003e\u003ch3\u003eRetarding, Slow Proofing, and Thawing in One Chamber\u003c\/h3\u003e\u003cp\u003eOne chamber covers overnight storage, slow proofing at low temperature, and thawing on pre-programmed curves, and four racks is usually where a bakery starts scheduling those stages against each other. Shaped sourdough can go in at the cold end after the last mix, then step up on a curve timed to the oven. Splitting the stages across a retarder and a proof box costs you a rack move and a temperature shock in the middle of the night, while running them in place costs neither.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eA programmable touch screen carries both the temperature and the humidity setting, and optimized PID regulation holds them without the wide cycling that drives energy use up over a twelve hour retard. Fan speed is computer controlled in 200 steps and coordinated with the PID system, which is what keeps a four rack load from proofing faster at the front than at the back. Humidity can be injected while the chamber is cold, so dough held overnight does not develop a skin before it ever sees proofing temperature.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eSteam is raised electromagnetically, and the steam container holds no mechanical or electrical parts, which removes the components that normally scale up and fail in a humidity system. An internal nozzle discharges after the fan and the temperature elements, so moisture arrives already blended into tempered air. Cold water is never sent into the chamber, closing the path that waterborne bacteria take in direct cold water systems, and the generator drains itself.\u003c\/p\u003e\u003ch3\u003eRoll-In Capacity for Four Singles or Two Doubles\u003c\/h3\u003e\u003cp\u003eThe chamber takes four single racks at 18 by 28.5 in. or 20.5 by 26 in., or two double racks at 36 by 28.5 in., through a 58.8 by 76.7 in. two door opening. Exterior width is 66.1 in. on a 52 in. deep cabinet, with 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware, so an alcove has to be measured against more than the cabinet body. Overall height is 100 in. above a 76.7 in. cabinet, the base clears the floor by 6.1 in., and the drain leaves at a 63 in. height.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Integrated Refrigeration\u003c\/h3\u003e\u003cp\u003eStainless steel inside and out, a double pane glass window, and an LED light that reaches the back of the chamber make load checks quick without breaking the set point. Cooling comes from an integrated condensing unit running R449 refrigerant for compliance with current air quality rules, which keeps the refrigeration package on the cabinet instead of on a remote rack. Set the unit on a leveled floor, keep 2 in. between it and any wall, and leave the front and top clear for service and ventilation. An insulated and heated floor is offered as an option.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871353733405,"sku":"PR132-168 PROOFER\/RETARDER","price":29704.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81210_PR132-168_PROOFER-RETARDER.jpg?v=1793003339"},{"product_id":"revent-pr180-144-57-in-five-single-or-two-double-rack-roll-in-proofer-retarder-pid-temperature-and-humidity-control-electromagnetic-steam-generator","title":"Revent PR180-144 57 In. Five Single or Two Double Rack Roll-In Proofer\/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator","description":"\u003cp\u003eThe Revent PR180-144 holds five single racks or two doubles in a cabinet that is deeper than it is wide, 56.7 in. across and 70.9 in. front to back, which is the shape that fits when wall length is the scarce dimension in a bake shop. Five positions also suit a staggered bake-off, since one rack can leave for the oven while the remaining four keep proofing at the same set point. The printed operating band runs 27 to 113 °F under PID control of both temperature and humidity, so shaped rye can sit cold from the close of production until a programmed curve brings it to proof temperature for the morning. Thawing frozen dough belongs to that same repertoire, while extended frozen storage does not. Installation needs a leveled floor, a 208 to 220 V three phase circuit at 19 A, cold water, and a 1 1\/2 in. NPT drain.\u003c\/p\u003e\u003ch3\u003eRetarding, Slow Proofing, and Thawing in One Chamber\u003c\/h3\u003e\u003cp\u003eRetarding overnight, proofing slowly at low temperature, and thawing frozen product on pre-programmed curves are three separate rooms in some bakeries and one cabinet here. Program the curve once and the chamber does the rest, holding shaped dough cold through the small hours and lifting it to proof temperature on a clock set at the end of the previous shift. Nobody has to wheel a loaded rack from a cold room to a proof box, which is where dough usually picks up a draft and a skin.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eThe touch screen control panel is programmable, shows temperature and humidity together, and hands both to optimized PID regulation that holds the target rather than cycling around it, a real energy line item on a cabinet that runs all night. Working with it is a computer controlled fan of 200 speed steps, gentle enough for delicate pieces at retarding temperature and strong enough to even out five racks at proof. Adding humidity during cold storage is allowed, so dough that waits does not skin.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eThe steam generator is electromagnetic, meaning nothing mechanical or electrical sits inside the steam container where scale and corrosion normally end the life of a humidity system. Its nozzle is mounted in the chamber after the fan and the temperature elements, so steam is picked up by tempered moving air instead of landing on the nearest tray. Cold water never enters the chamber directly, which is the sanitary difference between this arrangement and a direct cold water system, and the generator drains on its own.\u003c\/p\u003e\u003ch3\u003eRoll-In Capacity for Five Singles or Two Doubles\u003c\/h3\u003e\u003cp\u003eFive single racks at 18 by 28.5 in. or 20.5 by 26 in., or two double racks at 36 by 28.5 in., roll through a 49.4 by 76.7 in. two door opening. Three loading layouts are printed on the sheet, and all of them fit the same 56.7 by 70.9 in. footprint, plus 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware. Overall height is 100 in. above a 76.7 in. cabinet, the base sits 6.1 in. off the floor, and the drain exits at a 63 in. height, which usually decides where the floor sink goes.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Integrated Refrigeration\u003c\/h3\u003e\u003cp\u003eBoth the interior and the exterior are stainless steel, the doors carry double pane glass, and an LED light lets you read the color of a proofing load without opening anything. An integrated condensing unit running R449 refrigerant sits on the cabinet, so the refrigeration work is done before the unit arrives and no line set has to reach a remote rack. The floor must be level, at least 2 in. of clearance is needed from any wall, and the front and top stay open for service and ventilation. An insulated and heated floor can be specified as an option.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871354093853,"sku":"PR180-144 PROOFER\/RETARDER","price":30429.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81211_PR180-144_PROOFER-RETARDER.jpg?v=1793003346"},{"product_id":"revent-pr192-168-66-in-six-single-or-three-double-rack-roll-in-proofer-retarder-pid-temperature-and-humidity-control-electromagnetic-steam-generator","title":"Revent PR192-168 66 In. Six Single or Three Double Rack Roll-In Proofer\/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator","description":"\u003cp\u003eSix single racks park three across and two deep in the Revent PR192-168, which is what a bakery needs when a full night of shaped product has to sit in one place instead of two cabinets. Three double racks fit the same chamber. Racks measure 28.5 by 18 in. and roll through a 57.5 in. wide two door opening, while PID regulation keeps the front row and the back row on the same temperature and humidity, which is the whole argument for one six rack chamber over a pair of small boxes. Any set point from 27 to 113 °F is available, so the cabinet retards shaped dough overnight, thaws frozen product on programmed curves, and finishes the proof before the first bake, although it is not built to hold product frozen for days. Utilities are a 208 to 220 V three phase circuit at 24 A, cold water, a 1 1\/2 in. NPT drain, and a leveled floor.\u003c\/p\u003e\u003ch3\u003eRetarding, Slow Proofing, and Thawing in One Chamber\u003c\/h3\u003e\u003cp\u003eOvernight storage, slow proofing, and thawing on pre-programmed curves are the three things this chamber does, and at six racks they usually run as one continuous schedule rather than three separate tasks. Dough shaped at the end of the day goes in cold, sits through the night, and climbs a curve that lands it at full proof when the oven is up to temperature. Bakeries that split the work between a cold room and a proof box spend the early morning moving racks, while this one keeps the dough still and moves the air instead.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eSetting and reading both temperature and humidity happens on a programmable touch screen, and optimized PID regulation holds each of them steady instead of overshooting, which keeps energy use down on a cabinet this size. The controller pairs that with a computer controlled fan offering 200 speed steps, low enough not to disturb delicate pieces during a long retard and high enough to even out six racks when the curve calls for proof. Humidity is available even at storage temperature, so the top rack does not skin while the bottom rack is still coming down.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eAn electromagnetic steam generator supplies the moisture, and because the steam container holds no mechanical or electrical parts, there is nothing inside it to seize or corrode. The nozzle discharges into the chamber after the fan and the temperature elements, so steam is already mixed with tempered air by the time it reaches a rack. No cold water enters the proofing space directly, unlike direct cold water humidification, and the generator drains itself between cycles.\u003c\/p\u003e\u003ch3\u003eRoll-In Capacity for Six Singles or Three Doubles\u003c\/h3\u003e\u003cp\u003eThe printed layout puts six single racks of 28.5 by 18 in. three across and two deep behind a 57.5 by 76.7 in. two door opening, and three double racks occupy the same space. Exterior width is 66.1 in. and depth is 75.6 in., with 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware. Overall height is 100 in. above a 76.7 in. cabinet, the base clears the floor by 6 in., and the drain leaves at a 63 in. height, which is the number your plumber needs before the slab work starts.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Integrated Refrigeration\u003c\/h3\u003e\u003cp\u003eStainless steel forms both the interior and the exterior, a double pane glass window keeps the load in view, and LED lighting makes the back row as readable as the front. Cooling is handled by an integrated condensing unit running R449 refrigerant for compliance with current air quality rules, which keeps the mechanical package on board. Give the cabinet a level floor, 2 in. of clearance from any wall, and open front and top access for service and ventilation. An insulated and heated floor is listed as an option.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871354487069,"sku":"PR192-168 PROOFER\/RETARDER","price":32361.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81212_PR192-168_PROOFER-RETARDER.jpg?v=1793003353"},{"product_id":"revent-pr204-180-71-in-eight-single-or-four-double-rack-roll-in-proofer-retarder-pid-temperature-and-humidity-control-electromagnetic-steam-generator","title":"Revent PR204-180 71 In. Eight Single or Four Double Rack Roll-In Proofer\/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator","description":"\u003cp\u003eThe Revent PR204-180 is the largest roll-in proofer\/retarder in the Artisan range, holding eight end load single racks or four doubles behind a 62.1 in. wide opening. Central bakeries and commissaries use a cabinet this size to keep a whole night of production under one set point, which removes the guesswork that comes with running two chambers on slightly different curves. Every temperature from 27 to 113 °F is available under PID control of temperature and humidity, so eight racks of shaped dough can retard until the small hours and then follow a programmed curve to full proof. Thawing frozen dough is part of the same repertoire, but frozen holding for days sits outside the printed range. Because the cabinet arrives knocked down and passes a 36 in. minimum intake opening, it can be walked into a room a finished unit would never enter, then set on a leveled floor with three phase power at 24 A, cold water, and a 1 1\/2 in. NPT drain.\u003c\/p\u003e\u003ch3\u003eRetarding, Slow Proofing, and Thawing in One Chamber\u003c\/h3\u003e\u003cp\u003eRetarding, slow proofing, and thawing run in the same chamber, which at eight racks means an entire production schedule lives behind one set of doors. Shaped product loaded at the end of a second shift holds cold until the curve starts, then arrives at proof temperature as the ovens come up. Handling that volume with a cold room plus a proof box means eight rack moves in the early morning, each one a chance for your crew to catch a tray or dry out a surface.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eBoth temperature and humidity are programmed and displayed on a touch screen panel, and optimized PID regulation keeps them from cycling, which matters more as chamber volume grows and every overshoot costs energy to correct. A computer controlled fan with 200 speed steps moves the air, slow and quiet for a long retard, faster when eight racks have to reach proof together. Humidity can be added during cold storage, so the last rack loaded does not skin while the first is still coming down to temperature.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eMoisture comes from an electromagnetic steam generator whose steam container has no mechanical or electrical parts, so nothing inside it wears out on a duty cycle this heavy. Steam enters the chamber through an internal nozzle placed after the fan and the temperature elements, arriving as part of the airstream rather than as a wet plume. Direct cold water systems send incoming water into the chamber and this one does not, which closes off a common route for waterborne bacteria, and the generator drains automatically.\u003c\/p\u003e\u003ch3\u003eRoll-In Capacity for Eight Singles or Four Doubles\u003c\/h3\u003e\u003cp\u003eEight end load single racks at 18 by 28.5 in. fill the chamber in two columns of four, or four double racks at 36 by 28.5 in. take the same space, all through a 62.1 by 76.6 in. door opening. Exterior width is 70.8 in. and depth is 80.2 in., with 10 in. of rear projection for the refrigeration package and a 6 in. base clearance. Overall height is 100 in. while the cabinet body itself stands 76.6 in., so the clearance worth checking is the ceiling in the finished location.\u003c\/p\u003e\u003ch3\u003eStainless Steel Cabinet with Integrated Refrigeration\u003c\/h3\u003e\u003cp\u003eInterior and exterior surfaces are stainless steel, the doors carry double pane glass, and LED lighting keeps the far end of an eight rack load visible from the aisle. Refrigeration is integrated on the cabinet and runs R449 refrigerant for compliance with current air quality rules, so your installer has no remote condensing unit to place and no line set to run. Level the floor, allow at least 2 in. to any wall, and leave the front and the top open for service and ventilation. An insulated and heated floor is available as an option.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871354913053,"sku":"PR204-180 PROOFER\/RETARDER","price":34212.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81196_PR204-180_PROOFER-RETARDER.jpg?v=1793003359"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/collections\/revent_logo.png?v=1792493792","url":"https:\/\/thechefstore.com\/collections\/revent.oembed?page=2","provider":"TheChefStore.Com","version":"1.0","type":"link"}