Revent 3 DECK 2 PAN 58 In. Electric Bakery Deck Oven, 6-Pan Capacity, Clay Hearth Stones, Integrated Steam Generator

The 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.

Individually Controlled Decks with 3 Zone Heat Regulation

Three 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.

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. 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.

Corrosion Resistant Integrated Steam System

Every 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.

Programmable Touch Controls, Automatic Dampers, and Auto Start

The 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.

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 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.