Revent ONE26-G 52 In. Round Single Rack Gas Oven, RTCC Convection Control, RHVS Steam System, GIAC Touchscreen Controls

Gas fired at 170,000 BTU/h, the Revent ONE26-G bakes a full rack of 18 in. x 26 in. pans in a round cabinet that gives up far less floor than a rectangular rack oven of the same capacity. The patented Revent Heat Exchanger and its modulating burner reach 89.5 percent efficiency per DIN 8766, so a bakery that keeps the oven lit from open to close buys fewer therms per rack than a fixed-fire burner would need. Anything from hearth loaves in the morning to laminated pastry after the lunch rush runs on the same 95 to 572°F chamber without adjustment. Capacity stops at one rack, which makes a multi-rack oven the better answer for wholesale volume. Plan the install around a level non-combustible floor, a 3/4 in. gas drop, a flue with the included draft diverter, and a 6 in. canopy connection at 589 CFM.

Round Baking Chamber with RTCC Convection Control

A round chamber wraps the rack in the smallest possible envelope of heated air, so the burner heats product instead of empty corners. Round Total Convection Control steers that airflow, and the tray on the top runner colors the same as the tray at the bottom, which kills the habit of rotating pans halfway through a bake. Less weight loss during the bake means each batch keeps more sellable weight, and you see that on the scale when a finished rack is weighed off.

Patented Heat Exchanger with Modulating Burner

The patented Revent Heat Exchanger moves burner heat into the round chamber at 89.5 percent efficiency per DIN 8766, so more of the 170,000 BTU input lands in the bake instead of the flue. Modulation trims the fire to the load rather than cycling full-on and full-off, which holds chamber temperature steady through back-to-back racks and keeps the second bake of the morning looking like the first. Piping is simple, with a 3/4 in. drop reducing to 1/2 in. NPT supplied at 7 to 14 in. w.c., and the same oven runs on natural gas or liquid propane.

RHVS High Volume Steam System

The Round High Volume Steam system pushes 0.8 gallons of steam in 20 seconds at 482°F, which is the burst that sets oven spring and gloss on hearth breads. Lightweight and simple to strip down, it cleans in the same pass as the chamber rather than turning into a separate weekly job. Because the circuit is built from non-corrosive material, daily steaming does not leave the rust streaks that shorten the life of a cheaper generator.

GIAC Touchscreen Control with Four-Product Alarms

The GIAC panel sits at an angle you can read from the bench without stepping around the door. It is self-instructive, so a closing baker who runs the oven twice a week can pull up a program and start without hunting for the manual. Four separate product alarms track four bakes at once, which covers a rack carrying croissants on the top runners and muffins below.

Sliding Door in a Compact Footprint

The door slides rather than swings, so nothing hot sweeps into the aisle while a loaded rack goes in. Compare that with a hinged rack oven door, which claims a clear arc of floor in front of the oven and pinches the aisle every time it opens. Round cabinet geometry plus a sliding door opens up placements a rectangular rack oven cannot take, and it cuts burn risk at the rack change.

Sectional Installation and Utility Connections

Revent builds the oven in sections, so the heat section and bake chamber separate and pass through an opening as small as 45 in. x 52 in., while the assembled cabinet needs 52 in. x 57 in. Allow 100 in. of clear height to tilt a section upright during the set. Combustion products leave through a 4 in. flue outlet ducted to a 6 in. connection with the draft diverter included, and the vent run needs 76 CFM of draft. Utilities land at the rear and roof: a 1 in. drain connection, a 1/2 in. cold water line at 35 to 45 PSI, and a 6 in. canopy duct.