{"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.jpg?v=1792485809","url":"https:\/\/thechefstore.com\/products\/revent-703u-e-117-in-multi-rack-electric-oven-tcc-convection-control-hvs-steam-system-4-single-rack-capacity","provider":"TheChefStore.Com","version":"1.0","type":"link"}