REVENT ONE39

Round Mini Oven

 

Max tray size:
8 trays 457×662 mm
Gas/electric models

Baking quality
  • Bakes everything without adjustments.
  • New revolutionizing RTCC (Round Total Convection Control) system ensuring:
    – Minimized weight loss
    – Even bake
    – Perfectly even coloured products
    – Maximized bread volume
  • New light weight RHVS (Round High Volume Steam) system easy to clean and ensuring:
    – Excellent texture
    – Excellent crust
Total Cost of Ownership
  • Perfect bake without rejects.
  • Reduced equipment footprint opens up new possibilities for small spaces.
  • The oven is designed for 24/7 production based on the experience from our earlier 700 series.
  • Most flexible choice for a diversified bakery assortment.
  • Simple handling with self-instructive and angled GIAC touch control panel.
  • Sliding door easy to handle and reducing risk for burn injuries.
  • Multiple-alarm system allowing for up to four different products to be baked at once.
  • World leading energy efficiency through:
    – Round baking chamber minimizing heated air volume
    – New patented Revent Heat Exchanger and modulating burner with high efficiency (89,5%) according to DIN 8766
    – Energy save mode
    – New High Tech Insulation
  • Minimized service cost.
  • Oven designed in sections securing fast installation and access thru standard dimensioned doorways. Baking within a couple of hours.
Sanitary
  • Stainless steel.
  • Non corrosive steam system.

Specifications

Maximum Heating Capacity: see table
Temperature range: 35-300°C
Total shipping weight: 399 kg*
Minimum intake opening: 1050×1400 mm
One-piece shipment without skid.
Minimum section tilt-up height and
recommended service height: 2388 mm
Swing diameter: 830 mm
Steam generation: 1,3 litre/20 sec at 250°C
World leading energy efficiency with LID™
technology and minimized heat bridges.
Triple glass door.
Stainless steel tubular electrical heaters.
Stainless steel design.
Automatic steam and damper control.
Reduced environmental impact through
recycling of all used parts.

 

*Final shipping
Weights will depend on the final order specifications.

 

Continuous product development is a Revent policy. Therefore, we reserve the right to change specifications and/or design without prior notice.

Utility Requirements

Electrical
Available in 3 phase voltages.

Water and Drain
Water Supply: ø 1/2”, 3 bar,
ph 7.5-8.5, dk 4-7
Drain: 1/2”

Ventilation
Over Pressure Duct: through canopy
Oven Damper Exhaust:
Overpressure is directed from the flue
outlet to the back of the canopy.
Canopy Port: ø 150 mm
Required canopy evacuation: 600 m3/h
If chimney is not straight, please contact
factory

Options

Stand base
Prover base
Prover/Retarder base

See separate information on the Revent proofing and freezing technology.

Specifications ONE39 (O)  Prover (P) Prover Retarder (PR)
Tray size: 18”x26” (O) 18”x26” (P) 18”x26” (PR)
Number of trays: 8 (O) 12 (P) 12 (PR)
Height between runners: 4” (O) 3.7” (P) 3.7” (PR)
Weight lbs: 660 (1) 220 (P) 220 (PR)
Temperature range F: 95-572 (O) 38-86 (P) 38-86 (PR)
Relative Humidity: – (O) 85% (P) 85% (PR)
Thermostat: Digital (O) Digital (P) Digital (PR)
Heat up time, minutes: 30 (O) 30 (P) 30 (PR)
Damper control: Yes (O) – (P) – (PR)
Heating capacity: 85000 BTU (O) 2.5 kW (P) 2.5 kW (PR)

 

ONE39 only

Oven over pressure 3.3”
Total shipping weight 880 lbs*
Minimum intake opening 52”x57”
(One-piece shipment
without skid)
Minimum section tilt-up height
and recommended service height 2388 mm
Swing diameter 35,2”
Steam generation 0.26 gallons/
20 sec at 482F.
Canopy Port ø 9.9”
Required canopy evacuation 600 m3/h

 

*Final shipping
Weights will depend on the final order specifications.
Continuous product development is a Revent policy.
Therefore, we reserve the right to change specifications
and/or design without prior notice. Pictures or
drawings may include product options.

Utility requirements

Electrical
Electrical connection: 3 phase

Water and Drain
Water supply: ½” NPT 60-65 PSI
Water quality: ph 7.5-8.5, dk 4-7
Oven damper exhaust: ø 4”
Water Supply: 1/2” NPT ø 60-65 PSI cold
Water Drain: ½”
Water quality: ph 7.5-8.5, dk 4-7

Ventilation
Over Pressure Duct: ø 3.3”
Oven damper exhaust
Canopy Port: ø 9.9”

Options
Stand base
Prover base
Prover/Retarder base

See separate information on the Revent
proofing and freezing technology.

 

The oven must be installed on a levelled
non-combustible surface. 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
ventlated and the temperature must not
exceed 120°F. This is to avoid damage to
electric components.