Revent 726U-E 56 In. Single Rack Electric Oven, TCC Convection Control, HVS Steam System, 700-Series Canopy

The Revent 726U-E is the single rack electric oven in Revent's 700-series roll-in line, built for supermarket bake-off programs, cafes, and retail bakeries that keep one rack turning from open to close. It bakes a single rack of 18 in. x 26 in. or 20 in. x 30 in. pans across a 95 to 572°F range, and because the whole load rolls in at floor level, your morning bake starts in seconds where a deck oven would be fed peel by peel. One rack at a time is the working limit, so a program that queues racks through the morning belongs on a double or multi rack platform. Electrically this is the heavier half of the 726 pair: 112 A on a 5-wire three-phase supply, plus an 8 A control circuit. Installation is flush against a wall on a non-combustible floor with front and top service access, from two sections plus a steam box that clear a 39 in. x 56 in. opening without the skid, or from a one-piece delivery.

One Single Rack on the Rotating Platform

The turntable takes one rack of 18 in. x 26 in. sheet pans or 20 in. x 30 in. double-width pans, with the rack lift and platform rated to 441 lb. Two pan formats in one chamber means the same oven covers standard sheet work in the morning and larger-format production later without new hardware. A 27.6 in. wide door and a 37.4 in. swing diameter hold the whole footprint to 56.3 in. of wall, which is often the difference between fitting behind the sales floor and not fitting at all.

TCC Total Convection Control Air Distribution

TCC steers convection air around the rotating rack so the bottom tray colors at the same pace as the one at eye level. For a bake-off case that sells on appearance, evenness is the feature your customers actually see: every croissant in the tray matches the one beside it. The behavior holds across the full 95 to 572°F range rather than at a single setpoint, which matters when one oven has to run cookies, bread, and par-baked product on the same day.

HVS High Volume Steam at 1.19 Gallons per Burst

The HVS High Volume Steam system delivers 1.19 gallons in 20 seconds at 482°F, enough to blanket a single rack for oven spring and a glossy crust on hearth breads. Shops that steam nearly every bake can specify the Heavy Duty Steam system for repeated bursts. Water comes from a 1/2 in. cold line at 35 to 45 PSI, and the published hardness, pH, and mineral limits are the difference between a generator that lasts and one that scales up inside a year.

700-Series Canopy with Through-Door Venting

The 700-series canopy collects the over-pressure duct and the oven damper, both venting through the door, into a 10 in. connection that needs at least 883 CFM off a 9.9 in. exhaust. Where a hood layout calls for it, a Type 1 canopy is available. Duct work and the ventilator fan come from your contractor to local 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 styles in circulation, including A, B, Baxter, C, D, and Lucks types, so existing racks roll in without adapters. Shops that prefer floor rotation can take the platform instead, and the core temperature sensor kit requires either the F-lift or the platform. Left hinged doors, GIAC extended PC software, a prison package, and a USDA package that upgrades the steel to A304 complete the list. One-piece delivery covers sites with a 55.2 in. x 57.1 in. intake, while the two-section route needs 41.5 in. x 62 in. with the skid under it.