Revent 703U-G 117 In. Multi Rack Gas Oven, TCC Convection Control, HVS Steam System, 4 Single Rack Capacity

Revent's 703U-G puts the same multi rack platform behind a 556,319 BTU/h gas burner, and the difference shows up on the electrical panel: the oven runs on a 23 A three-phase service instead of the pair of heavy feeds an electric machine this size wants. Four single racks of 18 in. x 26 in. pans turn on one platform, or two double racks, at any setting from 95 to 572°F. Gas brings its own site work, since a 10 in. type B flue has to reach the roof and combustion draft has to hold between -0.12 and -0.24 in. w.c., so a tenant space with no roof path is a poor home for this oven no matter how good the burner economics look. Delivery is three sections plus a steam box that clear a 49.2 in. x 85.5 in. opening, after which the oven stands flush against a wall on a non-combustible floor with service access at the front and top.

Four Single Racks on the Rotating Platform

Four single racks, two double racks, or three racks on the optional platform ride the same turntable, rated to 1,764 lb, and rotation is what makes a load that size behave like one bake instead of four. Every rack passes through the same air path on every revolution, so the corner tray and the door tray finish together. Loading stays at floor level, which means your crew rolls racks in and out on a cadence rather than lifting pans, and a full change takes one person.

556,319 BTU Burner with Included Flue Hardware

The burner takes natural gas or liquid propane at 7 to 14 in. w.c. through a 1 in. drop to a 1 in. NPT connection. Revent includes the flue parts that gas rack ovens often leave to the installer: a 10 in. barometric damper, a 10 in. tee, and a draft induction fan with an air proving switch. Combustion gases run up a 10 in. type B vent from the top of the draft inducer, and the same oven body is also built in an oil heated version for sites burning fuel oil.

TCC Total Convection Control Air Distribution

TCC shapes the convection path around the turning platform so that pale bottom trays and over-colored top trays stop being a sorting job at the packing table. On a gas oven the heat arrives through a cross-line heat exchanger rather than elements, and the air handling is what turns that into an even bake across four racks. You get the same behavior at the bottom of the temperature range and at the top, which keeps formulas portable between the overnight crew and the day shift.

HVS High Volume Steam at 2.9 Gallons per Burst

The HVS High Volume Steam system releases 2.9 gallons of steam in 20 seconds at 482°F, sized for a chamber holding four racks rather than one. That burst is what lifts hearth loaves and leaves the glossy, crackling crust a bread program is judged on. Supply is a 1/2 in. cold water line at 35 to 45 PSI, and Revent publishes hardness, pH, and mineral limits for the water feeding it. Sites on untreated well water should budget for conditioning at the same time as the gas and flue work.

600-Series Canopy with Through-Door Venting

The 600-series canopy sits over the door and takes both the over-pressure duct and the oven damper, which vent through the door rather than out the back, then ties into a 12 in. duct moving at least 2,355 CFM. Gas adds two more connections to the plan: a 9.5 in. smoke exhaust and an 11.8 in. evacuation connection. Your contractor supplies the duct runs and ventilator fan to local code, and all duct work is sealed against the roof. Keep the space above the oven ventilated and under 120°F.

Loading Options and Specialty Packages

A pass-through version turns the oven into a straight-line station, with racks entering from make-up and leaving toward packing. Beyond that the list runs to an additional rack platform, GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304. Sites with a 93 in. x 102.4 in. intake opening can take the oven in one piece, which removes a day of sectional assembly from the install.