ONE26

Round Single Rack Oven

Max tray size:
1 single rack 457×660 mm
Gas/electric models

Baking quality
  • Bakes everything without adjustments.
  • New revolutionizing RTCC (Round TotalConvection Control) system securing:
    – 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 ensuring fast installation and access thru standard dimensioned doorways. Baking within a couple of hours.
Sanitary

Stainless steel.
Non corrosive steam system.

Specifications
Maximum Heat Capacity: See table
Temperature range: 95-572°F
Total shipping weight: 1980 lbs*
Minimum intake opening: 52”x57”
(one-piece shipment, without skid)
Minimum section tilt up height and recommended service height: 100”
Swing Diameter: 35.2”
Max load of rack lift and platform: 441 lbs
Steam Generation: 0.8 gals/20 sec at
482°F

 

*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 cold
Drain: 1” NPT, optional connection to rear
Water quality ph 7.5-8.5, 4-7 gr/gals

Ventilation

Over Pressure Duct Through door to canopy
Oven Damper Exhaust ø 4”
Canopy Port 9.9” ø

 

Specifications
Maximum Heat Capacity: 37.5 kW
Temperature range: 95-572°F
Total shipping weight: 1980 lbs*
Standard shipping: Ships assembled in one piece, crated.
Minimum intake opening: 52”x57” (Assembled)
(one-piece shipment, without skid)
Minimum intake opening: 45”x 52” with Heat
section and bake chamber separated
Minimum section tilt up height and recommended service height: 100”
Swing Diameter: 35.2”
Max load of rack lift and platform: 441 lbs
Steam Generation: 0.8 gals/20 sec at
482°F

 

*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

Standard: 3PH208-220V+N 110A

Optional: 3PH440-480V 50A
+1PH/120V/60 Hz 15A
Contact factory for other power options

 

Water and Drain

Water Supply: ½”NPT ø 35-45 PSI, cold
Drain: 1” NPT
Water quality: pH 7-8.5
Hardness: 4-7 gr/gals.
Acceptable range for chloride concentration:
0-50 ppm

 

Ventilation

Direct Venting:
Canopy vent: 6” connection. 589 cfm
evacuation. Ducting and fan to be provided by
customer.

Venting via external exhaust hood:
Oven installed under an exhaust hood
designed to vent steam and vapor from the
oven. Type of products baked and local code
dictates if the exhaust hood should be a Type II
(normal baking) or Type I (grease laden vapor)
exhaust hood.)

Specifications

Maximum Heat Capacity: 170,000 btuh
Temperature range: 95-572°F
Total shipping weight: 1980 lbs*
Standard shipping: Ships assembled in one piece, crated.
Minimum intake opening: 52”x57”
(one-piece shipment without skid)
Minimum intake opening: 45”x52” with Heat
section and bake chamber separated
Minimum section tilt up height and recommended service height: 100”
Swing diameter: 35.2”
Max load of racklift and platform: 441 lbs
Steam Generation: 0.8 gals/20 sec at
482°F

 

*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

Standard: 3PH208-220V+N 9A
Optional: 3PH440-480V 6A
+1PH/120V/60 Hz 15A
Contact factory for other power options

 

Gas
Natural Gas and  Liquid propane: 170,000 btuh @ 7-14” w.c ¾” drop to ½” NPT
Water and Drain
Water Supply: ½”NPT ø 35-45 PSI, cold
Drain: 1” NPT
Water quality: pH 7-8.5
Hardness: 4-7 gr/gals.
Acceptable range for chloride concentration: 0-50 ppm

 

Ventilation
Direct Venting:
Combustion flue: 4” connection. Draft diverter included. Ducting and fan to be provided by customer per local and state codes. Draft of 76 cfm is required (-0.3” to – 0.15” w.c)
Canopy vent: 6” connection. 589 cfm evacuation. Ducting and fan to be provided by customer.
Venting via external exhaust hood: Oven installed under an exhaust hood designed to vent by products of combustion and steam and vapor from the oven. Type of products baked and local code dictates if the exhaust hood should be a Type II (normal baking) or Type I (grease laden vapor) exhaust hood. Exhaust hood must be interlocked with oven.

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
ventlated and the temperature must not
exceed 50˚C/120˚F. This is to avoid damage to
electrical components.