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REVENT 725

Single Rack Oven

 

Max tray size:
1 single rack 600×800 mm
Gas/oil /electric models

 

Baking quality
  • Bakes everything without adjustments.
  • The TCC (Total Convection Control) system ensuring:
    – Even bake.
    – Perfectly even coloured products.
    – Minimized weight loss.
    – Maximized bread volume.
  • The HVS (High Volume Steam) system ensuring:
    – Excellent texture.
    – Excellent crust.
Total Cost of Ownership
  • Perfect bake without rejects.
  • Industry leading availability and output for 24/7 production.
  • Most flexible choice for a diversified bakery assortment.
  • Simple handling with self-instructive GIAC control panel.
  • Bakes up to four different products at once with our multiple-alarm system.
  • Renowned durability with the longest life expectancy on the market.
  • World leading energy efficiency verified by accredited institute.
  • World leading energy efficiency, verified by accredited institute, through:
    – Revent cross-line heat exchanger.
    – Energy save mode.
  • Fast assembly through Revent’s unique wedge system.
  • Quick and easy installation. Baking within a couple of hours.
Test

Specifications
Maximum Heating Capacity: see table
Temperature range: 50–300 ºC
Total shipping weight: 1265 kg*
Minimum intake opening: 870 x 1600 mm
(standard 3 oven section delivery in
4 pieces shipment)
Minimum intake opening: 1600 x 2510 mm
(optional – one piece shipment)
Minimum section tilt up height: 2700 mm
(with motor)
Swing diameter: 1060 mm
Max load for rackllift and platform 400 kg
Steam Generation 7 l/20 sec
World leading energy efficiency with LID™
technology and minimized heat bridges.
Stainless steel tubular electrical heaters.
Stainless steel design.
Automatic steam and damper control.
Double glass door.

 

 

Utility Requirements
Electrical
Available in 3-phase voltages

 

Water and Drain
Water Supply: G ½”ø 4,4 bar,
pH 7.5-8.5, dH 4˚-7˚
> Drain: 1” connection (optional connection to
rear)

 

Ventilation
Over Pressure Duct: Through door to
canopy.
Oven Damper Exhaust: Through door to
canopy
Oven Stack Exhaust: ø 170 mm,
draft (-3)–(-6) mm water pillar (oil and gas
versions only)
Required Stack Evacuation: 210 m3/h
Canopy Port: ø 252 mm
Required Canopy Evacuation: 2000 m3/h
If chimney is not straight, please
contact factory.

Installation requirements
The oven must be installed on a levelled
non-combustible floor. The oven may be
installed flush against a wall. Only the front
and top need to be left open for access.
The space on top of the oven must be well
ventilated and the temperature must not
exceed 50˚C. This is to avoid damage to
electrical components.

  • Rotation: A-lift, C-lift, D-lift, platform.
  • Canopy 600/700, 1 or 2 speed fan, available in 3-phase voltages
  • Manual damper.
  • Additional energy saving insulation.
  • GIAC extended.
  • No drain function. Eliminates the need for oven drain.
  • Guard on top (is included in CE version).
  • Steam trap (avoids steam from oven drain in heat section).
  • F-lift with core temperature sensor.
  • Non-CE version.
Options for gas ovens:
  • Oven wired for local stack fan.
  • Stack fan (flue gas evacuation).
  • Burner kit large.
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