Revent ONE39-G 47 In. Gas Mini Rotating Rack Oven, RTCC Convection Control, RHVS Steam System, GIAC Touch Control Panel

Fired at 85,000 BTU/hr on natural gas or liquid propane, the Revent ONE39-G rotates eight 18 in. x 26 in. pans through a round chamber in a cabinet 46.9 in. wide, sized for supermarket bake-off corners, cafes, and small retail bakeries. Because the burner does the heating, the oven draws only 9 A on a 208-220 V three phase supply, which is often the difference between adding an oven and adding a service upgrade. Bake anywhere from 95 to 572°F, with a steam burst for baguettes in the morning and a dry chamber for cookies in the afternoon. Eight pans per cycle sets the ceiling here, so a wholesale schedule of several racks an hour calls for a floor-height rack oven. Installation asks for a level non-combustible floor, a 1/2 in. gas connection off a 3/4 in. drop, a 4 in. flue outlet ducted to a 6 in. connection with the included draft diverter, and a 6 in. canopy connection at 353 CFM.

Round Baking Chamber with RTCC Convection Control

A round chamber wraps the rotating pans in the smallest possible envelope of heated air, so energy goes into product instead of empty corners. Round Total Convection Control steers that airflow so the top pan and the bottom pan finish with the same color, and rotation finishes the job by moving every pan through the same heat. Reduced weight loss during the bake means each batch keeps more of the weight you sell.

Patented Heat Exchanger with Modulating Burner

The patented Revent Heat Exchanger and its modulating 85,000 BTU/hr burner reach 89.5 percent efficiency per DIN 8766, so more of every therm lands in the bake instead of the flue. Modulation trims gas input to the load rather than cycling full-on and full-off, which holds chamber temperature steadier through back-to-back bakes and keeps the second load looking like the first. Venting is direct: a 4 in. flue outlet ducted to a 6 in. connection, 50 CFM of draft, and a draft diverter in the box.

RHVS High Volume Steam System

The Round High Volume Steam system delivers 0.26 gallons of steam in 20 seconds at 482°F, the burst that gives baguettes their oven spring and shine. Its non-corrosive circuit stands up to daily steaming without the rust streaks that shorten the life of a cheaper generator, and the whole system stays simple to strip down and clean.

GIAC Touch Control Panel with Four-Product Alarms

The GIAC touch panel sits at an angle you can read from the bench, and it is self-instructive, so a part-time baker can pull up a setting and start without the manual. Four separate product alarms track four bakes at once, which covers croissants on the upper pans and muffins on the lower ones. That matters on a mini oven, where one cycle often carries the whole morning case.

Sliding Door for Tight Aisles

The door slides instead of swinging, so no hot panel sweeps across the aisle during a pan change. Compare that with a hinged convection oven door, which needs a clear arc in front of it and turns a narrow aisle into a queue at the rush. Sliding action also keeps the loading opening clear while you work a peel or a pan rack in and out.

Stand, Proofer, and Retarder Base Options

Mount the oven on a stand base at 34, 22, or 13 in. height, or set it on a proofer base or proofer/retarder base that turns the same footprint into a complete bake-off station. Adding a proofer base raises the electrical load from 9 A to 15 A on a 208-220 V three phase supply, so size the circuit for the configuration you order. Water arrives through a 1/2 in. cold line at 35 to 45 PSI from the oven roof, a proofer base adds its own 1/2 in. NPT supply and a 1 1/2 in. NPT drain, and the cabinet sits flush against a wall with service from the front.