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

Revent's 724U-G is the gas build of the 724 double rack platform, and the difference lands on the panel schedule: a 343,000 BTU/h burner runs the oven on a 16 A three-phase service where the electric version wants 99 A plus 90 A. Two single racks of 18 in. x 26 in. pans turn side by side, or one double rack in either the 18 in. x 26 in. or the 20 in. x 30 in. format, at any setting from 95 to 572°F. The trade is flue work: an 8 in. type B vent has to reach the roof with draft between -0.12 and -0.24 in. w.c., and the included inducer is not rated past two 45 degree elbows, so a room with no clean roof route is not a candidate for a gas rack oven at all. Installation is flush against a wall on a non-combustible floor with front and top service access, from three sections plus a steam box through a 34.5 in. x 69.3 in. opening or from a one-piece delivery.

Two Single Racks on the Rotating Platform

Two single racks ride side by side on the turntable, or one double rack in the 18 in. x 26 in. or 20 in. x 30 in. format, with the rack lift and platform rated to 882 lb. Rotation is what makes a double behave like a single bake: the tray at the back of the rack and the tray at the front see the same air on every turn. A door opening 40.5 in. wide by 75.1 in. high clears a loaded double, and because the whole rack rolls, your labor per bake is one roll-in rather than a stack of pan handling.

343,000 BTU Burner with Included Flue Hardware

The burner takes natural gas or liquid propane at 7 to 14 in. w.c. through a 3/4 in. drop to a 1/2 in. NPT connection. Revent includes the hardware most gas oven quotes leave out: an 8 in. barometric damper, an 8 in. tee, an 8 in. to 7 in. reducer, and a draft induction fan with an air proving switch. Combustion gases leave through a 6.7 in. connection at 153 CFM into an 8 in. type B vent. An oil heated version of the same body is built for sites running on fuel oil.

TCC Total Convection Control Air Distribution

TCC steers convection air around the turning platform, which on a gas oven means the heat coming off the cross-line heat exchanger reaches the bottom tray at the same rate as the top. Uneven color is the failure a retail case shows first, and air distribution is the system that keeps it off the tray. You hold that behavior from 95°F up to 572°F, so a laminated dough run and a bread bake share one oven without a learning curve between them.

HVS High Volume Steam at 2.25 Gallons per Burst

The standard HVS High Volume Steam delivers 2.25 gallons in 20 seconds at 482°F, the burst that sets crust and drives oven spring on hearth loaves. Shops on steam-heavy schedules, back-to-back baguette bakes for instance, can order the Heavy Duty Steam system for repeated bursts. Water comes from a 1/2 in. cold line at 35 to 45 PSI, with published hardness, pH, and mineral limits that keep scale out of the generator.

700-Series Canopy with Through-Door Venting

The 700-series canopy takes the over-pressure duct and the oven damper, both venting through the door, and ties into a 10 in. vent moving at least 1,472 CFM off a 9.9 in. exhaust connection. Where a hood layout or a local inspector calls for it, a Type 1 canopy is available. Your contractor supplies duct runs and the ventilator fan to code, all duct work is sealed against the roof, and the space above the oven stays ventilated and under 120°F.

Loading Options and Specialty Packages

A pass-through version suits a line layout where racks leave on the far side, which keeps loaded and empty rack traffic from crossing at the oven door. Rack lifts cover A, B, Baxter, C, D, and Lucks styles, with a platform as the alternative for shops that rotate on the floor. Left hinged doors, GIAC extended PC software, a core temperature sensor kit, a prison package, and a USDA package that upgrades the steel to A304 round out the list.