Revent 724U-E 80 In. Double Rack Electric Oven, TCC Convection Control, HVS Steam System, 700-Series Canopy

The Revent 724U-E is the double rack electric oven in Revent's roll-in line, sized for operations in the middle of the growth curve: in-store supermarket bakeries running a full program, cafes that wholesale on the side, and production kitchens that fill two racks at a time but never four. It bakes two single racks of 18 in. x 26 in. pans or one double rack of 20 in. x 30 in. pans anywhere from 95 to 572°F, and the standard service is a 5-wire three-phase supply at 99 A plus 90 A, so the electrical rough-in deserves an early line in the budget. When the schedule rarely fills more than one rack, a single rack oven covers the same work in less floor space; the 724 earns its 80.2 in. of wall once racks start queuing behind the door. Installation is flush against a wall on a non-combustible floor with service access at the front and top only, working from three sections plus a steam box that pass a 34.5 in. x 69.3 in. opening, or from a one-piece delivery.

Two Single Racks on the Rotating Platform

The rotating platform takes two single racks side by side or one double rack of 20 in. x 30 in. pans, with the rack lift and platform assembly rated to 882 lb. Doubles change the labor math: one roll-in, one door close, and the whole bake is turning, where two racks in two ovens would mean two loads, two timers, and two chances to stagger the finish. A door opening 40.5 in. wide by 75.1 in. high clears a loaded double without threading, which matters most when your closer is moving fast at the end of a shift.

TCC Total Convection Control Air Distribution

TCC manages the convection path around the turning load so the bottom tray and the top tray finish at the same color, on paired singles and on the taller double alike. Even color is what lets a retail case look full of one product instead of three shades of it. The behavior holds across the whole 95 to 572°F range rather than at one sweet spot, so a morning of laminated dough and an afternoon of sheet cake use the same oven without relearning it.

HVS High Volume Steam at 2.25 Gallons per Burst

The standard HVS High Volume Steam puts 2.25 gallons into the chamber in 20 seconds at 482°F, the burst that sets crust and drives oven spring on hearth loaves. Bakeries running steam-heavy schedules, back-to-back baguette bakes for instance, can order the Heavy Duty Steam system for repeated bursts without a recovery wait. Either build feeds from a 1/2 in. cold line at 35 to 45 PSI, and the published hardness, pH, and mineral limits are what protect the generator over the years.

700-Series Canopy with Through-Door Venting

The 700-series canopy collects the over-pressure duct and the oven damper, both of which vent through the door, and connects to a 10 in. vent moving at least 1,472 CFM off a 9.9 in. exhaust connection. A Type 1 canopy is available where the hood layout or the local inspector calls for one. Duct runs and the ventilator fan come from your contractor to code, and the space above the oven has to stay ventilated and under 120°F.

Loading Options and Specialty Packages

Overhead rack lifts are offered for most rack types in circulation, including A, B, Baxter, C, D, and Lucks styles, so the racks already on your floor roll straight in without adapter hardware. Because the lift is an ordered option rather than a fixed assembly, the oven arrives configured around your racks instead of asking you to re-rack the bakery. Shops that would rather rotate on the floor can take the platform instead. Left hinged doors mirror the swing for reversed layouts, and GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304 finish the list.