Revent 2 DECK 2 PAN 58 In. Electric Bakery Deck Oven, 4-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator

The 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.

Individually Controlled Decks with 3 Zone Heat Regulation

Both 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.

Porous Natural Clay Hearth Stones

Porous 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.

Corrosion Resistant Integrated Steam System

Steam 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.

Programmable Touch Controls, Automatic Dampers, and Auto Start

One 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.

Installation, Venting, and Power Planning

Plan 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.