Revent Rotosole

 

A flexible system giving a rack oven the qualities of a rotating deck oven, combining artisan touch with high capacity output.

Baking quality
  • Quality advantages of the Revent rack oven apply.
  • The TCC (Total Convection Control) system ensuring:
    – Even bake
    – Perfectly even colored products
    – Minimized weight loss
    – Maximized bread volume
    – Excellent texture
Total Cost of Ownership
  • Rotating system of hot soles compatible with Revent 724 or 726 reducing floor space needed. No need to buy a new oven.
  • Artisan quality with the output capacity of a rack oven increases production efficiency.
  • Optimizing bakery production offering savings in time or reduction of
    floor space.
  • Less handling in loading process in comparison with a deck oven reduces labor costs.
  • Half the footprint of a deck oven of equivalent capacity reduces cost /m2 and opens possibilities for small spaces.
  • Double the capacity of a deck oven of same footprint. Possibility to bake the same amount in 50% of the time, reducing staff costs.
  • Optimal for warm bread all through the day instead of deck oven alternative baking only in the morning.
  • No need for professional baker to work all day reduces staff costs. Bake-off can be handled by un-educated staff at point of sale.
  • Ideal for small point-of-sale bakeries in city-centres with a central
    bakery supplying the dough.

 

 

The Rotosole System
The Rotosole system consists of the Rotosole Sole Unit, Rotosole Rack and special trays with cloth channels. An electric engine mounted on
the roof of the oven operates the elevation of the Rotosole System.

Rotosole Rack Slightly modified system rack
Rotosole tray size
For 724 oven:
750×1000 (width x depth mm)
Baking channels across tray in 724 oven
Baking channels on each level: 10, 7 or 3
For 726 oven:
457×762, 457×660 (width x depth mm)
Baking channels along tray in 726 oven
Baking channels on each level: 5 or 3

 

Rotosole Sole Unit
The Sole Unit is mounted inside the oven. It has a number of soles
equaling the number of baking levels of the Rotosole rack.
The Sole Unit is mountable in the Revent 724 and 726 rack ovens.

 

724 Sole Unit: 39.4”x29.5” / 750×1000 mm
725 Sole Unit: 31.5”x23.6” / 800×600 mm
726 Sole Unit: 18”x30” / 457×762 mm

The Rotosole Rack is placed into the oven. The Sole Unit is elevated when the door closes. The dough is resting in the cloth channels of the Rotosole trays. The Sole Unit is elevated and meets the bottom of the hanging cloth of the baking channels in the rack.

 

Number of sole levels:
8, 10, 12, 15
Baking channels on each level:
For 724 Sole Unit: 10, 7 or 3
For 725 Sole unit: 6, 5, 4 or 3
For 726 Sole Unit: 5 or 3

Rotosole Sole unit 724 or 726
Number of sole levels: 15, 12, 10, 8
Baking channels on each level:
For 724 Sole Unit: 10, 7 or 3
For 726 Sole Unit: 5 or 3