The Revent Model ONE26 Round Single Rack Oven Installation requirements The oven must be installed on a levelled noncombustible 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 ventilated and the temperature must not exceed 120°F. This is to avoid damage to electric components. Utility requirements Ventilation Direct Venting: Combustion flue: 6” 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. Natural Gas and Liquid Profane 170,000 btuh @ 7-14” w.c ¾” drop to ½” NPT Water and Drain Water Supply: 1/2” ø 35-45 PSI, coldDrain: 32 mmWater quality/ Chemical analysis: Revent Int. requirementMagnesium, Mg: <30 mg/mlCalcium, Ca: 20 - 100 mg/lHardness: 4,0 - 7,0 dHpH at 20˚C: 7,5 - 8,5 pHAlkalinity: >60 m/lChlorides: 10mg/lConductivity: 200 - 800 mS/cm Optional GIAC Extended PC SoftwareRack lifts for most types of racks Bakes everything without adjustments. New revolutionizing RTCC (Round Total Convection Control) system ensuring Minimized weight loss, Even bake, Perfectly even coloured products and Maximized bread volume New lightweight RHVS (Round High Volume Steam) system easy to clean and ensuring Excellent texture and Excellent crust 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. Easy to use 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 and New High Tech Insulation Minimized service cost. The oven is manufactured in sections, making it possible to move through standard door openings. You will be “up and baking” the same day. Stainless steel. Non corrosive steam system. Specifications Maximum Heat Capacity 170,000 btuh Temperature range 95-572°F Standard shipping Ships assembled in one piece, crated. Steam Generation 0.8 gals/20 sec at 482°F Electrical 3PH208-220V+N 9A (3PH440 optional) Dimensions Total shipping weight 1980 lbs 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 100” Swing diameter 35.2” Max load of racklift 441 lbs Max pan size 1 single rack (18”x26” )
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