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

Revent's 726U-G is the single rack gas oven in the 700-series roll-in line, and its appeal is mostly electrical: a 170,000 BTU/h burner carries the bake on a 13 A three-phase service, so the oven drops into a supermarket or cafe where the gas line is generous and the panel is already full. One rack of 18 in. x 26 in. or 20 in. x 30 in. pans turns at any setting from 95 to 572°F, loaded at floor level in a single roll rather than pan by pan. That one rack is also the ceiling, so a wholesale schedule that stacks racks at the door outgrows this oven quickly. What gas asks in return is a flue: an 8 in. type B vent to the roof, draft between -0.12 and -0.24 in. w.c., and no more than two 45 degree elbows on the inducer, which rules out interior rooms with no roof route. Your installer sets the oven flush against a wall on a non-combustible floor with front and top service access, working from two sections plus a steam box that clear a 39 in. x 56 in. opening without the skid.

One Single Rack on the Rotating Platform

One rack of 18 in. x 26 in. sheet pans or 20 in. x 30 in. double-width pans rides the turntable, with the rack lift rated to 441 lb. Running two pan formats through one chamber lets the same oven cover sheet work in the morning and larger-format production in the afternoon without a hardware change. A 27.6 in. wide door and a 37.4 in. swing diameter keep the footprint at 56.3 in. of wall, which is what lets the oven sit behind a sales floor instead of in a back building.

170,000 BTU Burner with Included Flue Hardware

The burner takes natural gas or liquid propane at 7 to 14 in. w.c. through a 1/2 in. drop to a 1/2 in. NPT connection. Revent supplies the flue hardware with the oven: an 8 in. barometric damper, an 8 in. tee, an 8 in. to 5 in. reducer, and a draft induction fan with an air proving switch. Combustion gases leave through a 5.5 in. connection at 76 CFM into an 8 in. type B vent, and an oil heated version of the same body is built for sites running on fuel oil.

TCC Total Convection Control Air Distribution

TCC distributes convection air around the turning rack so the tray at the bottom keeps pace with the tray at eye level, and on this oven the heat comes off a cross-line heat exchanger rather than elements. Bake-off product sells on appearance, so an even tray is worth more at the case than a fast one. That evenness holds from 95°F to 572°F, which is the range you need when one oven runs cookies, bread, and par-baked product in a single day.

HVS High Volume Steam at 1.19 Gallons per Burst

The HVS High Volume Steam system releases 1.19 gallons in 20 seconds at 482°F, enough to blanket one rack for oven spring and a glossy crust on hearth breads. Shops steaming nearly every bake can specify the Heavy Duty Steam system for repeated bursts. Supply is a 1/2 in. cold line at 35 to 45 PSI, and the published hardness, pH, and mineral limits are what keep scale out of the generator on municipal water.

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, into a 10 in. connection sized for at least 883 CFM off a 9.9 in. exhaust. A Type 1 canopy is available where a hood layout or an inspector calls for one. Duct runs and the ventilator fan are supplied to local 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

Rack lifts cover A, B, Baxter, C, D, and Lucks styles, so racks already in the bakery roll straight in, and a platform is available for shops that would rather rotate on the floor. Left hinged doors, GIAC extended PC software, a core temperature sensor kit, and a prison package fill out the list. Sites with a 55.2 in. x 57.1 in. intake can take the oven in one piece, while the two-section route needs 41.5 in. x 62 in. with the skid under it.