REVENT DECK FOLDER

Product catalog summary

Overview

The document provides detailed technical specifications, features, installation requirements, and options for the Revent Deck Oven, a commercial baking oven designed for artisan quality baking with efficient energy use and flexible configurations.

1. Product Description and Features

Baking Quality: Ensures superb artisan quality with even baking throughout the chamber, achieved by porous natural clay hearth stones and a 3-zone heat regulation system.
Temperature Range: Up to 400°C, suitable for flatbread baking.
Energy Efficiency: Individually controlled decks, heat-reflecting glass windows, and automatic damper optimize energy use.
Ergonomics and Usability: Oven chamber doors with glass windows pivot upwards and inwards to save space, ergonomic handles, pull-out shelves to support loading, and an automatic start feature.
Sanitary Features: Non-corrosive steam system.
Certification: Revent is ISO 9001 certified.

2. Technical Specifications

Dimensions: Multiple sizes available with varying widths, depths, and heights depending on the number of decks (1 to 5 decks) and oven size category (Small, Medium, Large).
Heating Capacity: Ranges from 4.7 kW to 49.6 kW depending on model and deck configuration.
Temperature Range: 0–400°C standard; optional high temperature version up to 450°C without steam system.
Steam Generation: 0.25 liters per 20 seconds at 250°C.
Electrical Requirements: Available in 3-phase voltages with current ratings varying by model (e.g., 8 to 78 amps).
Water and Drain: Water supply 1/2” diameter, 35-45 PSI cold water; drain R1/4”. Water quality requirements include specific ranges for magnesium, calcium, hardness, pH, alkalinity, chlorides, and conductivity.
Ventilation: Oven chamber and damper exhaust connections are 100 mm diameter; recommended canopy evacuation capacity is 200 m³/h per oven deck.

3. Installation Requirements

Install on a leveled, non-combustible floor.
Maintain at least 50 mm (2 inches) clearance from walls on rear and sides.
Right-hand side access required for service panel removal and ventilation.
Top space must be well ventilated with temperature not exceeding 50°C to protect electrical components.
Minimum intake opening dimensions vary by oven size and deck configuration.

4. Dimensions and Configurations

The oven is available in various sizes categorized as Small, Medium, and Large, with compact, regular, and extended versions. The number of decks ranges from 1 to 5, affecting overall height and baking surface area. Internal heights are offered in two options: standard High Crown (245 mm) and optional Low Crown (210 mm).

5. Options and Accessories

Low Crown internal height option.
Prover base with steam generator.
Extra pull-out bottom shelf (only one shelf included standard; second shelf optional).
Grid for oven chamber sole.
Movable shelf support case for flexible shelf size combinations.
Standard 16 shelf supports.
Automatic humidity control.
High temperature version (450°C) without steam system.

6. Shipping and Weight

Shipping weights vary by model and size, ranging approximately from 288 kg to 1452 kg depending on oven size and number of decks.

7. Summary of Critical Parameters

Max Temperature: 400°C standard, 450°C optional.
Max Heating Capacity: Up to 49.6 kW depending on configuration.
Water Quality: Strict chemical parameters required for optimal steam system operation.
Ventilation: 100 mm exhaust connections; 200 m³/h canopy evacuation per deck recommended.
Installation Clearance: Minimum 50 mm from walls; 50 mm free space on right side for electrical access.

8. Additional Notes

Continuous product development may lead to specification changes without prior notice. Installation should follow the official installation drawing and manual for best results.

Catalog excerpts

Height canopy Height decHs Height legs and castors Specifications Maximum Heat Capacity Temperature range Total shipping weight Minimum intake opening Minimum installation height: Steam Generation Tubular electrical heaters Steam and damper control Door See table. 0-400°C See table See table in reverse page Oven section as one piece. Legs, castors and canopy separately. See table above 0,25 l/20 sec at 250°C Stainless steel Automatic With glass window Revent sales representive: Utility requirements Electrical Standard Water and Drain Water Supply Drain Water quality/ Chemical analysis Magnesium, Mg Calcium, Ca Hardness pH at 20°C Alkalinity Chlorides Conductivity, mS/m Ventilation Oven chamber exhaust Oven damper exhaust Canopy evacuation capacity 200 m3/h per oven deck Installation requirements • The oven must be installed on a levelled, non-combustible floor. • The oven may not be installed closer than 50 mm / 2” against any wall by rear or side. • Position the oven so that its right hand side can be accessed easily in order to remove the right-hand panel giving easy access to the back of the control panel and facillitating service. • The space on top of the oven must be well ventilated and the temperature must not exceed 50°C in order to avoid damage to electrical components. Options • Low Crown: internal height 210 mm. Standard is High Crown: internal height 245 mm. • Prover base with steam generator. • Extra pull-out bottom shelf. • Grid for oven chamber sole. • Case with movable shelf support allows for different case size combinations. • Standard option: 16 shelf supports. • Automatic humidity control. • A second shelf. • High temperature version 450°C, steam system removed Revent is 9001 certified. Revent International AB PO Box 714, SE 194 27 Upplands Vasby, Sweden Phone +46 8 590 006 00, fax +46 8 590 942 10 E-mail [email protected],www.revent.com REVENT DECK OVEN FEATURES Baking quality • Superb artisan quality of the baked product. • Even bake throughout the chamber secured through: - Porous natural clay hearth stones - 3 zone heat regulation • Temperature range up to 400° C for flatbread Total Cost of Ownership • Wide variety of sizes rendering a more efficient use of floor space. • Oven chamber door with glass windows. • Automatic damper. • Programmable easy to use touch control panel. • Ergonomic and safe handles. • Pull-out shelf supporting loading process just when you need it. • Automatic start feature. • Optimized energy efficiency through: - Individually controlled decks - Heat reflecting glass windows • Low service costs. • Quick and easy installation. • Flexible power supply. • Oven chamber door with glass windows pivoting upwards and inwards frees space in front of the oven. • Convenient bottom shelf for easy reach of supplies.* • Pull-out shelf supporting loading process just when you need it.* • Oven legs with castors enabling easy cleaning. *) Only one shelf delivered with oven. Second shelf is optional. Sanitary • Non-corrosive steam system.

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Tray size configuration Technical data REVENT DECK OVENS Baking surface REVENT DECK OVENS of measures oven measures decks overall dimemsions Current Approx 400 volt shipping Minimum intake opening Compact Regular Extended SMALL Compact Compact Regular Extended SMALL Regular Compact LARGE Regular Extended SMALL Extended Baking surface top view | Baking surface I Oven | Canopy MEDIUM Regular MEDIUM Extended LARGE Compact LARGE Regular LARGE Extended * Max heating capacity incl. control voltage & steam generator * Note internal height: Standard internal height, High Crown 245 mm. Low Crown 210 mm...

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