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.