{"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","url":"https:\/\/thechefstore.com\/products\/revent-3-deck-3-pan-72-in-electric-bakery-deck-oven-9-pan-capacity-clay-hearth-stones-integrated-steam-generator","provider":"TheChefStore.Com","version":"1.0","type":"link"}