Catalog
BrandsRevent Rotosole
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Description
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.
Features
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