Revent 2 DECK 3 PAN 72 In. Electric Bakery Deck Oven, 6-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator

The 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.

Individually Controlled Decks with 3 Zone Heat Regulation

Each 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.

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 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.

Corrosion Resistant Integrated Steam System

Steam 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.

Programmable Touch Controls, Automatic Dampers, and Auto Start

A 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.

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 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.