Revent - Rack Ovens

Applications & Use Cases

• Commercial bakeries for high-volume bread and pastry production.
• Large-scale catering operations requiring consistent baking results.
• Supermarket in-store bakeries for fresh product offerings.
• Food manufacturing facilities producing baked goods for distribution.

Typical Specifications

Typical capacity

For this class of equipment, 2-rack units commonly accommodate 2-4 baking trolleys, while 4-rack units typically hold 4-8 trolleys, depending on rack size and configuration.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements based on heating element power.

Heating method

Rack ovens are commonly heated by gas (natural gas or LPG) or electricity, offering flexibility based on site utility availability.

Temperature range

Typically, these ovens operate within a temperature range of 50°C to 300°C, suitable for a wide variety of baked products.

Steam system

Most rack ovens include an integrated steam system, crucial for crust development and product volume in bread baking.

Footprint

The footprint for a 2-rack oven is typically around 1.5m x 2m, while a 4-rack oven will be proportionally larger, requiring adequate space for trolley insertion and maintenance.

Construction material

Units are commonly constructed from stainless steel for durability, hygiene, and ease of cleaning in a food production environment.

Frequently Asked Questions

• What is the typical lifespan of a used rack oven?

  With proper maintenance, a well-built used rack oven can have a considerable lifespan, often exceeding 15-20 years. Regular servicing of heating elements, fans, and seals is key.

• Are spare parts readily available for Revent rack ovens?

• What utilities are required to operate these ovens?

• What should I check when buying a used rack oven?

• Can these ovens be easily relocated?