Revent

Revent

Revent’s line of advanced baking ovens has been at the technological frontier for decades. Revent intends to keep pushing the limits of what’s possible in baking technology, and this new energy efficient baking powerhouse is an example of our innovative leadership in the bakery equipment industry. Their ovens meet the increasingly tough requirements within the food industry – all while delivering smaller footprint and lower energy consumption using modern materials.

If you can't find the product that you are looking for, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz.

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  1. Revent 15 Tier Rack
    $1,541.36 plus GST

    Dimensions: 16" x 15 Tier Stainless Steel Rack

    Revent invented the first rack oven back in the 1950's. Since then, they've become the best selling rack oven producer in the world, with representation in more than 50 countries throughout Europe, Asia, Oceania, Africa, the Middle East and North America.

    If you are not sure this is the right product for you, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz and we will help you choose based on your needs.

    Watch this video about Revent Rotosole

    Read More
  2. Revent 10 Tier Rack
    $1,526.30 plus GST

    Dimensions: 16" x 10 Tier Stainless Steel Rack

    Revent invented the first rack oven back in the 1950's. Since then, they've become the best selling rack oven producer in the world, with representation in more than 50 countries throughout Europe, Asia, Oceania, Africa, the Middle East and North America.

    If you are not sure this is the right product for you, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz and we will help you choose based on your needs.

    Watch this video about Revent Rotosole

    Read More
  3. Revent 9 Tier Rack
    $1,526.32 plus GST

    Dimensions: 16" x 9 Tier Stainless Steel Rack

    Revent invented the first rack oven back in the 1950's. Since then, they've become the best selling rack oven producer in the world, with representation in more than 50 countries throughout Europe, Asia, Oceania, Africa, the Middle East and North America.

    If you are not sure this is the right product for you, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz and we will help you choose based on your needs.

    Watch this video about Revent Rotosole

    Read More
  4. Revent Oven Electric Single
    $46,171.53 plus GST

    Revent 726 Single Rack Electric Oven

    The Revent TCC (Total Convection Control) and HCS (High Volume Steam) system takes baking quality to an even higher level. It is constructed of robust stainless steel and includes an interactive control panel with enclosed stainless steel tubular electrical heater help maintain constant core temperatures. The automatic steam and damper control prevent drains.

    If you would like to find out more about Revent ovens, please give us a call at 0800 503 335 or email us at weborders@southernhospitality.co.nz.

    Revent invented the first rack oven back in the 1950's. Since then, they've become the best selling rack oven producer in the world, with representation in more than 50 countries throughout Europe, Asia, Oceania, Africa, the Middle East and North America.

    • Baking quality
      • Bakes everything without adjustments.
      • The TCC (Total Convection Control) system ensuring:
        • Even bake
        • Perfectly even coloured products
        • Minimized weight loss
        • Maximized bread volume
      • The HVS (High Volume Steam) system ensuring:
        • Excellent texture.
        • Excellent crust.
    • Total Cost of Ownership
      • Perfect bake without rejects.
      • Industry leading availability and output for 24/7 production.
      • Most flexible choice for a diversified bakery assortment.
      • Simple handling with self-instructive GIAC control panel.
      • Bakes up to four different products at once with our multiple-alarm system.
      • Renowned durability with the longest life expectancy on the market.
      • Minimized service cost.
      • Fast assembly through Revent’s unique wedge system. Quick and easy installation. Baking within a few hours.
      • World leading energy efficiency.
      • Energy save mode.
    • Options
      • Rack lifts for most types of racks including A-lift, B-lift, Baxter lift, C-lift, D-lift, Lucks lift
      • Platform
      • Heavy Duty Steam system
      • Type 1 canopy
      • GIAC extended PC software
      • Left hinged door.
      • Core temp sensor kit. (Requires F-lift or platform)
      • Prison package
      • USDA package (Upgrade of steel to A304)
    • Specifications
      • Temperature range: 50–300 ºC
      • Minimum intake opening: 815 x 1420 mm | (standard 2 oven section delivery in 3 pieces shipment)
      • Minimum intake opening: 1400 x 2500mm | (optional – one piece shipment)
      • Minimum section tilt up height: 2650 mm
      • Swing diameter: 950 mm
      • Max load for rack lift and platform: 200 kg
      • Steam Generation: 4.5 l/20 sec
      • World leading energy efficiency with LID™ technology and minimized heat bridges.
      • Stainless steel tubular electrical heaters.
      • Stainless steel design.
      • Automatic steam and damper control.
      • Double glass door.
      • Electrical: available in 3-phase voltages
      • Water Supply: G ½”ø 4,4 bar,pH 7.5-8.5, dH 4˚-7˚
      • Drain: 1” connection (optional connection to rear)
      • Ventilation
        • Over Pressure Duct: Through door to canopy
        • Oven Damper Exhaust: Through door to canopy
        • Oven Stack Exhaust: ø 133 mm, draft (-3)–(-6) mm water pillar (oil and gas versions only)
        • Required Stack Evacuation: 130 m3/h
        • Canopy Port: ø 252 mm
        • Required Canopy Evacuation: 1500 m3/h
        • If the chimney is not straight, please contact factory.

    Specification Sheets

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  5. Revent Double Rack Oven

    STARTING FROM: $59,912.71 plus GST

    The Revent TCC (Total Convection Control) and HCS (High Volume Steam) system takes baking quality to an even higher level. It is constructed of robust stainless steel and includes an interactive control panel with enclosed stainless steel tubular electrical heater help maintain constant core temperatures. The automatic steam and damper control prevent drains. Accepts 2 single racks of 457mm x 660mm. Available in both gas and electric.

    If you would like to find out more about Revent ovens, please give us a call at 0800 503 335 or email us at weborders@southernhospitality.co.nz.

    Revent invented the first rack oven back in the 1950's. Since then, they've become the best selling rack oven producer in the world, with representation in more than 50 countries throughout Europe, Asia, Oceania, Africa, the Middle East and North America.

    Revent 724 Double Rack Gas / Electric Oven

    • Baking quality
      • Bakes everything without adjustments.
      • The TCC (Total Convection Control) system ensuring:
        • Even bake
        • Perfectly even coloured products
        • Minimized weight loss
        • Maximized bread volume
      • The HVS (High Volume Steam) system ensuring:
        • Excellent texture.
        • Excellent crust.
    • Total Cost of Ownership
      • Perfect bake without rejects.
      • Industry leading availability and output for 24/7 production.
      • Most flexible choice for a diversified bakery assortment.
      • Simple handling with self-instructive GIAC control panel.
      • Bakes up to four different products at once with our multiple-alarm system.
      • Renowned durability with the longest life expectancy on the market.
      • Minimized service cost.
      • Fast assembly through Revent’s unique wedge system. Quick and easy installation. Baking within a few hours.
    • Electric Oven
      • World leading energy efficiency.
      • Energy save mode.
    • Gas Oven
      • World leading energy efficiency, verified through accredited institute, through:
      • Revent cross-line heat exchanger
      • Energy save mode. 
    • Options
      • Rack lifts for most types of racks including A-lift, B-lift, Baxter lift, C-lift, D-lift, Lucks lift
      • Platform
      • Heavy Duty Steam system
      • Type 1 canopy
      • GIAC extended PC software
      • Left hinged door.
      • Core temp sensor kit. (Requires F-lift or platform)
      • Prison package
      • USDA package (Upgrade of steel to A304)
    • Specifications
      • Temperature range: 50–300 ºC
      • Minimum intake opening: 875 x 1760 mm | (standard 3 oven section delivery in 4 pieces shipment)
      • Minimum intake opening: 1760 x 2510 mm | (optional – one piece shipment)
      • Minimum section tilt up height: 2700 mm
      • Swing diameter: 1280 mm
      • Max load for rack lift and platform: 400 kg
      • Steam Generation: 8.5 l/20 sec
      • World leading energy efficiency with LID™ technology and minimized heat bridges.
      • Stainless steel tubular electrical heaters.
      • Stainless steel design.
      • Automatic steam and damper control.
      • Double glass door.
      • Electrical: available in 3-phase voltages
      • Water Supply: G ½”ø 4,4 bar, pH 7.5-8.5, dH 4˚-7˚
      • Drain: 1” connection (optional connection to rear)
      • Ventilation
        • Over Pressure Duct: Through door to canopy
        • Oven Damper Exhaust: Through door to canopy
        • Oven Stack Exhaust: ø 170 mm, (-3)–(-6) mm water pillar (oil and gas versions only)
        • Required Stack Evacuation: 260 m3/h
        • Canopy Port: ø 252 mm
        • Required Canopy Evacuation: 2500 m3/h
        • If the chimney is not straight, please contact factory.

    Specification Sheets

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  6. Revent Rotosole

    Artisan Perfection Made in Sweden.

    Since 1958, Revent has been inventing functional products that help bakers get ahead. Today, they’re the no 1 rack oven producer with representatives all over the world – offering our baking technologies to bread lovers everywhere. Such as the all-new Revent Rotosole - The first rotating rack oven to bake like a deck oven.

    The idea to really master artisan bread like baguettes and ciabattas in our rack ovens and still maintain the artisan feeling and characteristica of bread baked in a deck oven, pushed us to invent a solution. So we came up with the idea of a conversion, where you can place the dough in a system of soft trays. The result is a multiple deck oven but with the advantages of a rack oven.

    In comparison, if you would bake the same amount of baguettes in a deck oven as with the Rotosole, you’d need two deck ovens of 10 square meters baking surface each. This proved to be a powerful idea, which not only combines the qualitative advantages of deck and rack ovens. It changes your whole baking operations since it needs less handling, less energy and less investments. But produces twice as much bread.

    Revent Rotosole



    If you are interested in the Revent Rotosole oven and wish to know more, give us a call at 0800 503 335 or email us at weborders@southernhospitality.co.nz to reach one of our friendly sales reps.




    Technical information

    The Rotosole system consists of the Rotosole Sole Unit, Rotosole Rack and special trays with cloth channels. An electric engine mounted on the roof of the oven operates the elevation of the Rotosole System.

    Rotosole Rack Slightly modified system rack

    • Rotosole tray size for 724 oven:
      • 750 x 1000 (width x depth mm)
      • Baking channels across tray in 724 oven
      • Baking channels on each level: 10, 7 or 3
    • Rotosole tray size for 726 oven:
      • 457 x 762, 457 x 660 (width x depth mm)
      • Baking channels along tray in 726 oven
      • Baking channels on each level: 5 or 3

    Rotosole Sole Unit

    The Sole Unit is mounted inside the oven. It has a number of soles equaling the number of baking levels of the Rotosole rack. The Sole Unit is mountable in the Revent 724 and 726 rack ovens.

    Operating process

    The Rotosole Rack is placed into the oven. The Sole Unit is elevated when the door closes. The dough is resting in the cloth channels of the Rotosole trays. The Sole Unit is elevated and meets the bottom of the hanging cloth of the baking channels in the rack.

    • Number of sole levels: 15, 12, 10, 8.
    • Baking products: All kinds of products suitable for deck oven baking.
    • Not suitable for tin bread or flat bread


    If you are interested in the Revent Rotosole oven and wish to know more, give us a call at 0800 503 335 or email us at weborders@southernhospitality.co.nz to reach one of our friendly sales reps.



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  7. Revent Vacuum Cooler

    Revent Vacuum Cooler - The Best Way To Cool Bread!

    Energy Savings | Reduced Baking Times | Increased Quality | Increased Productivity | Longer Shelf Life


    Freezing bread may not always be the best solution. And letting it cool by itself takes forever. So we went back to the earlier idea of vacuum cooling and developed it further. Today the Revent Vacuum Cooler has become the most efficient way to cool bread, enhance it’s quality and shelf life – achieving a better total cost of ownership.

    With vacuum cooling your bread can be baked in less time, as the baking process continues during the cooling. In plain English, what before could take over an hour in total baking and cooling, can today be done in less than 15 minutes depending on products. Also, the Revent Vacuum Cooler caters to all bread types.

    All bread is different and need separate heating and cooling curves. The result is higher quality with more aroma, which takes less time to bake, less energy and floor space, less waste and less handling and ingredients than ever before. All in all - A better product along with a better total cost of ownership.

    If you wish to find out more about Vacuum Cooling, read more in our blog article here.

    Give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more about Vacuum Cooling.

    Features

    Due to the unique capabilites of the Revent Vacuum Cooler, you’re able to reduce the amount of preservatives added. Also, the vacuum cooler distributes aromas more evenly through the bread, resulting in a more pleasant overall taste experience. Put a hazle nut in a muffin, and the whole muffin will tasteof hazle nut. And why not try gluten free products. You’ll be amazed.

    Revent Vacuum Cooling

    As the bread is allowed to finish baking during the vacuum cooling process, the total baking time is reduced with up to 30%. The actual cooling only takes a couple of minutes. Hence the baking and cooling time can be reduced to less than 15 minutes depending on products. This results in energy savings as well as less man hours needed. Also, you’ll need less floor space due to fewer racks in the bakery.

    Compare a vacuum cooled product with a traditional one and you’ll see a clear difference in overall quality in crust,volume and structure. Taste and aroma are enhanced as is the shelf life.

    The bread’s better structure and crust also enables easier slicing and packaging. Other positive effects are that you can reduce the amount of packaging material along with fewer transports due to a better shelf life.




    If you wish to find out more about Vacuum Cooling, read more in our blog article here.

    Interested and want to see a demo, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz.

    Read More
  8. Revent Round Series

    The Revent One26 Round Single Rack Oven and the One39 Round Mini Oven have the smallest required footprint in the industry with a 45% reduction in footprint. It is world leading when it comes to efficiency and bakes everything without adjustments. Both models are available in Gas or Electrically heated.

    Features

    • Bakes everything without adjustments.
    • New revolutionizing RTCC (Round Total Convection Control) system ensuring:
      • 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
    • 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 through standard dimensioned doorways. Baking within a couple of hours.


    If you are interested in the Revent Round ovens and wish to know more, give us a call at 0800 503 335 or email us at weborders@southernhospitality.co.nz to reach one of our friendly sales reps.



    Technical information

    • Temperature range: 35-300°C
    • One-piece shipment without skid.
    • Triple glass door.
    • Stainless steel design.
    • Automatic steam and damper control.
    • Reduced environmental impact through recycling of all used parts.
    • Oven can be splitted apart in sections for access through an opening of 900x1400 cm. Assistance from factory required.
    • Ventilation
      • Over Pressure Duct: through canopy
      • Oven Damper Exhaust: Overpressure is directed from the flue outlet to the back of the canopy.
      • Canopy Port: ø 150 mm
      • Please contact factory if chimney is not straight
    • Revent ONE26 Round Single Rack Oven
      • Minimum intake opening: 1320x1450 mm
      • Minimum section tilt-up height and recommended service height: 2540 mm
      • Swing diameter: 895 mm
      • Max load for rack lift: 200 kg
      • Steam generation 3 litres /20 sec at 250°C
      • Required canopy evacuation: 1500 m3/h
    • Revent ONE39 Round Mini Oven
      • Minimum intake opening: 1050x1400 mm
      • Minimum section tilt-up height and recommended service height: 2388 mm
      • Swing diameter: 830 mm
      • Steam generation: 1.3 litre/20 sec at 250°C
      • World leading energy efficiency with LID™ technology and minimized heat bridges.
      • Stainless steel tubular electrical heaters.
      • Required canopy evacuation: 600 m3/h


    If you are interested in the Revent Round ovens and wish to know more, give us a call at 0800 503 335 or email us at weborders@southernhospitality.co.nz to reach one of our friendly sales reps.



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  9. Revent Deck Ovens

    Although Revent is well known for their rack ovens and their vacuum cooler, their lesser known but equally great product is the Revent Deck Oven. It has an impresseive slew of features and has exceptional baking quality.

    If you are not sure this is the right product for you, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz and we will help you choose based on your needs.

    Features

    • Total Cost of Ownership
      • Wide variety of sizes rendering a more efficient use of floor space.
      • Built-in steam system. No external boiler.
      • Maximized heat transfer through porous clay stone.
      • Oven chamber door with glass windows.
      • Automatic damper.
      • Programmable easy to use touch control panel.
      • Ergonomic and safe handles.
      • Pull-out shelf supporting loading process just when you need it.
      • Automatic start feature.
      • Optimized energy efficiency through:
        • Individually controlled decks
        • Heat reflecting glass windows
      • Low service costs.
      • Quick and easy installation.
      • Flexible power supply.
      • Oven chamber door with glass windows pivoting upwards and inwards frees space in front of the oven.
      • Convenient bottom shelf for easy reach of supplies.*
      • Pull-out shelf supporting loading process just when you need it.*
      • Oven legs with castors enabling easy cleaning.
      • Only one shelf delivered with oven. Second shelf is optional.
    • Baking quality
      • Superb artisan quality of the baked product.
      • Even bake throughout the chamber secured through:
        • Porous natural clay hearth stones
        • 3 zone heat regulation
      • Temperature range up to 400° C for flatbread
    • Options
      • Low Crown: internal height 210 mm. Standard is High Crown: internal height 245 mm.
      • Underbult prover with steam generator.
      • Extra pull-out bottom shelf.
      • Grid for oven chamber sole.
      • Case with movable shelf support allows for different case size combinations.
      • Standard option: 16 shelf supports.
      • Automatic humidity control.
    • Utility Requirements
      • Electrical: available in 3-phase voltages
      • Water Supply: 1/2” NPT, 1-6 bar, pH 7.5-8.5, dH 4˚-7˚
      • Ventilation
        • Oven chamber exhaust: : ø 100 mm
        • Oven damper exhaust: ø 100 mm
        • Canopy evacuation capacity 200m3/h per oven deck recommmended

    If you are not sure this is the right product for you, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz and we will help you choose based on your needs.

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