Revent Rack Oven 700 Operations Manual PDF

Art No 9314 C

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THE MANUAL SHOULD STAY WITH THE OVEN

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F C
G G H
Page
Important warnings 4
#

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Introduction 7
H J
How the Revent rack oven works 7

K

Standard features 7
D #

Options 7
Dimensions and weights 7
Electrical prints 7
Important points about installation 8

H J

Introduction 12
H L J
Key components 12
C

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Instrumentation 14
Baking 16
Baking with steam 19
More baking instructions 19
Overheating 20
Cool down 20
Cleaning 22
H J
Mechanical maintenance 23
M
Lubrication needed 24
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Troubleshooting 26
H J
G M N I
A Technical specifications
O
B Electrical prints
C Oven components
D Control panel and control box
E Lubrication drawing
F Measurement diagram
I Burner illustration
J Examples of Combustion Venting
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Read this manual prior to first use or if you are uncertain of how to use this product.
Remember, improper use or installation of this product may void warranty.
This oven is to be used for food products only, except for those containing volatile and/or
flammable ingredients. Racks and trays should not be used outside the bakery environment
or for other products than for food products.
It is the responsibility of the oven owner/operator to make sure that all personnel using,
servicing and cleaning the oven have the appropriate knowledge of how to handle the oven.
It is important that they know the contents of all warnings in this manual. It is generally the
responsibility of the oven owner/operator to take precautions to protect people or animals
from getting hurt.
It is the responsibility of the owner/operator to make sure that this oven is maintained and
serviced according to the instructions in this manual and according to applicable codes and
laws.
C C T C T K C C T T F K
R S H O R G S U R S H V W W O H R S H H G O O H W O X J
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F C
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C T F C
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Revent rack ovens are convection ovens with rotating racks. They can be either electric, gas
(natural, propane) or oil heated. 726 is a single rack oven, 724/620 are double rack ovens and
703 is a multi rack oven.
C e F C e C
d G d G O X X H
The goods to be baked are placed on trays and the trays are loaded in a rack. The rack is
pushed into the oven and the oven door is closed.
Inside the oven convection heat is being transferred to the baked goods from the right hand side
interior air distribution system. By a combination of rotating the rack and Revent's unique air
distribution system the heat is evenly transferred to the baked goods.
A fan circulates the air in the oven. It sucks the air from the oven chamber, pushes it over the
heat exchanger or electrical elements, presses it through the opening between the oven
chamber ceiling and the oven roof and then out through the air distribution panel(s) in the oven
chamber.
Steam is generated in a steel ball steam generator.

T
H G O O R O G H
[ [
x Oven is engineered for optimal bottom heat to provide superior oven-jump and maximum lift.
x Unique airflow design provides high volume, low velocity air flow and superb bottom heat for
an even bake without dehydration.
x Steam system provides greatest surface area for steam generation. Gelatinization optimized
for crust formation.
x Easy access, removable high efficiency heat exchanger.
x Overlapping layers of high density insulation material provides excellent insulation.
x Overhead rack lifting device is maintenance-free and sanitation-free compared to floor
platforms (not for platform ovens).
x Flush floor provides trouble free loading of fragile products and makes rack handling easy.
x Zero distance heat clearance back and sides.
x Stainless steel construction.
x Lighting in the door or inside left wall provides clear product visibility.
x Shipped in sections for easy delivery and installation. (Could also be supplied fully
assembled for an additional charge.)
C C
G H
See appendix A for options available for your oven.

C K
V H H O d G H
[ [
See appendices A and F for all product dimensions and weights.

F F
W G O W G H
See appendix B for electrical prints.
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F C
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C C C T C
V G O G G H O a G H G O W W O G
The information in this section is for the owner/operator and user(s) to understand basic
requirements for a successful installation.
To meet the product requirements, local codes, product warranty etc, Revent Incorporated
recommends that a REVENT AUTHORIZED SERVICE COMPANY is used.
A REVENT AUTHORIZED SERVICE COMPANY is trained by Revent in:
x How to install an oven.

x How to service an oven.
x How to service the burner.
x How to operate the oven.
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O G d H G O W W O G H G
To assemble a Revent oven in the most effective way, it is important to first find:
-a suitable place to unload the oven.

-a bay or place where a forklift truck can maneuver.
-how to get to the spot where the oven will be installed.
-if you will need to go up or down steps or around tight corners?
F C C C C C
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The floor where the oven is to be erected should be level and non-combustible. The slope of the
floor can be no greater than .04” per foot in any direction. Be careful that the floor does not
slope downwards toward the back or side wall (if installed in a corner). It is impossible to shim
behind the oven after the oven is pushed into place.
O G O O H
[ [
Water pressure should be at least 64 psi for optimum steam system results. If lower water
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pressure is causing poor steam system results, a booster pump should be installed.
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Before the oven is put into place, the drainage pipes must be planned. Drainage pipes must be
planned according to local plumbing regulations. Note that the pipes must drop off for proper
drainage.
F T C
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F F
W G O W
The ovens shall be connected with separate fuses, with future servicing in mind. A lockable
circuit-breaker should be installed to allow easier servicing.
Plan the electrical connections in advance. It is easier to wire-up the electrics before the oven is
in place rather than after.
F C F C F C
O S G
The ovens are supplied with a canopy above the bake chamber door. It is recommended that
the canopy is vented to expel excess steam and fat-laden air from the premises. When venting,
the venting contractor will have to fabricate a 10” collar and utilize the 10” exhaust port on the
roof of the canopy.
A draft inducer is available (optional equipment) to power ventilate the canopy. This option
provides for more efficient air evacuation.
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The burner is delivered fully connected to the oven. However, before using the oven the burner
has to be properly set by an approved technician. The oven has to be connected properly to gas
supply, electrical power, drain and water supply before starting up the burner.
If the bakery is unusually tight, or if the draft conditions in the building is sucking air from the
area of the oven, it might be necessary to supply air (burner make-up air) for combustion from
the outside of the building through a fresh air intake. The intakes must terminate facing down to
avoid obstruction from rain, snow, leaves, etc. Openings must have one square inch of free
area per 1,000 BTU input rate.
K F C F C
O H G
Gas connection to the rack oven should be planned in advance. It is advisable to run a separate
gas line from the meter to the gas burner to avoid pressure drops. Use black steel pipe and
malleable fittings (do not use iron parts) with a suitable pipe dope which is resistant to liquified
petroleum gases. If possible, lay pipe in advance. If, for example, it is suitable to lay pipes in the
ceiling, this should be done before the oven is put into place.
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The chimney should extend at least 3’ above a flat roof on the highest roof ridge and be free in
a radius of 30’ of objects which may cause a down draft, such as tree limbs, other buildings, etc.
C e
d G d H H G O W W
Your installer should use a gas analyzer and other instruments to set the right values for a
proper combustion. Below are our guidelines:
- Carbon Dioxide CO2 10%

- Oxygen O2 4-5%
- Carbon Monoxide CO 50 ppm maximum
- Excess Air 17-20%
- Draft .12”-.24” Water Column
Ask your installer for a copy of “Revent Start-up Checklist” with confirmed readings on the
above values.
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If the oven is supplied with the Revent Programmable Oven Control all operating instructions
are found in a separate handbook "Revent Programmable Oven Control - Instruction
Handbook".
F C C
X S V G H
The key components of the oven are shown in appendix C.
(item A) Panel box

(item B) Control box
(item C) Control panel
(item D) Damper control (if manual damper)
´ E
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(item E) Damper
(item F) Over pressure damper
(item G) Solenoid valve
(item H) Temperature limit control
(item I) Door switch
(item J) Rotation switch
(item K) Breaker boss
(item L) Rack lift or drive for rotating platform
(item M) Drain
(item N) Rotation motor
(item O) Fan motor
(item P) Burner or electrical heaters
(item Q) Exhaust (only oil/gas ovens)
(item R) Buzzer
(item S) Signal light (optional)
(item T) Emergency stop (optional)
´ P
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T C
H G V G O G
All item numbers below refer to appendix D, digital control panel and control box.
r ½ ¸ | ~ | ~
¼ £
Item 1 Flashing light. The yellow flashing light, located at the upper part of the control panel,
flashes with a bright light indicating that the baking time has run out. At the same time
the light is flashing, the buzzer on the control panel sounds. The flashing light can
easily be observed even if your view of the light is blocked, as its flashing reflects on
walls and machinery. (OPTIONAL)
Item 3 Present temperature in oven. Digital display showing the present oven chamber
temperature.
Item 4 Temperature regulator (max 572qF or 300qC). The digital electronic temperature
regulator displays the set oven temperature. Temperature is set with the two arrow
buttons to maximum 572qF (300qC). A small pilot lamp is located between the two
temperature displays indicating that the heat is on. Note: If the temperature exceeds
600qF (316qC), the temperature limit control trips out and has to be reset manually.
Item 5 Baking timer 0-240 minutes. The baking time is set with the two arrow buttons under
the "bell" symbol. When the baking time has run out the buzzer sounds and the
flashing light starts flashing. Sound and light signals are switched off by pushing the
stop button.
Item 6 Water inlet timer 0-20 seconds. Steam is supplied to the oven chamber by water
sprinkling over the steel balls in the built in steam generator. The volume of steam is
controlled by setting the water inlet time. The water inlet time is set with the two
buttons under the symbol for "steam". Note: The timer temporarily stops if the oven
door is opened.
Item 7 Steam operating time 0-99 seconds. Total time for steam period is set with the two
arrow buttons under the "nozzle" symbol. The steam time has to be the same or longer
than the water inlet time.
The steam time should be set before closing the oven door; otherwise the fan starts,
which could cause the bread to lose its shine. Note: The timer temporarily stops if the
oven door is opened.
Item 8 Extra steam button. By pushing this button an extra steam cycle can be performed
during the bake. The water inlet time and steam operating time has to be set as item 6
and 7.
Item 9 Stop button. By pushing this button, the baking process is terminated and the rack will
continue to run to the home position, provided the oven door is closed.
Item 10 Start button. By pushing this button, the baking cycle starts provided the oven door is
closed. If the oven door is open, the baking cycle starts as soon as the door closes.
When baking with steam the start button should be pushed before the oven door is
closed.
Item 11 Control Switch. The switch has two functions:

a) When the switch is turned clockwise, the door lights are lit, the oven fan starts
and the oven temperature rises to the set value.
b) If the temperature in the oven chamber quickly needs to be reduced, the switch
is turned counter-clockwise. The heating unit is disconnected while the oven
fan is ventilating the oven chamber. The damper is to be wide open. To
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increase the ventilation further, open the oven door. In this case the door must
be left wide open to prevent the hot air from blowing towards the control box.
At the end of the working day, the oven must always be turned off with this control
switch. In oil or gas heated ovens the draft induction fan will continue ventilating the
combustion chamber another 15 minutes. The draft induction fan then stops
automatically.
Item 16 Rack rotation. When pushing the "rack" button symbol the platform can be run with the
oven door open. This button will only work on ovens equipped with a rotating platform.
Item 17 Ovens equipped with an automatic damper, digital panel functions:

One automatic damper opening can be set per bake. The time period is 0-99 min. Set
only to whole minutes (0 min = no damper opening during the bake, this is shown by a
dash in the display).
The time that is set counts back from the end of the baking time. For example, if the
damper time is set to 2 minutes, this means that the damper will open when 2 minutes
remain in the bake.
Baking
Preset a damper opening time before pressing the start button. After the baking
program has started, the damper opening time can be changed if needed. If a change
is made to the damper opening setting during the bake, the setting will automatically
reset to the original setting when the stop button is pushed.
In the Stand By position, the damper will open if for some reason the temperature
should climb 18qF over the set temperature and then close again at 9qF over set
temperature. If the damper is open and then the door is opened, a signal is given to
close the damper.
½ | ¦
Item 2 Main switch. The main switch on the control box must be in the "ON" position, except
when work needs to be done to the electric system of the oven. The control box
cannot be opened until the main switch, has been turned to "OFF" position. The
reason for always leaving the main switch on is that in oil/gas ovens, the draft
induction fan, needs power for a minimum of 15 minutes to cool down the heating
system.
Item 12 Reset push button, draft induction fan motor. If the motor of the draft induction fan
stops, the motor overload protector might have tripped. It is reset by pressing/turning
this button. When this switch trips the burner also stops.
Item 13 Reset push button, rotation motor. If the rotation motor stops, the motor overload
protector may have tripped. It is reset by pressing/turning this button. Note: The
rotation works only when the baking time has started.
Item 14 Reset push button, fan motor. If the fan motor of the oven stops, the motor overload
protector may have tripped. It is reset by pressing/turning this button. The heating
stops if this switch trips.
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Open the heat section door to the control box and turn the main switch (item 2) counter
clockwise to the on position (indicated by "ON"). Close the heat section door to the control box
and turn the control switch (item 11) clockwise to "BAKING". At the moment you turn on the
main switch the configuration of the digital panel will show in four of the LCD-display windows
(item 3,4,5 and 6). Example: FFF 1.74 22 AA, meaning Fahrenheit, PROM version 1.74, dip
switch setting 22, memory for steam settings. Memory setting for set temperature A or -.
Set the baking temperature by using the arrow buttons (item 4) in the control panel. The
temperature can be changed at any time during the bake.
Set the baking time by using the arrow buttons (item 5). The time can be changed at any time
during the bake.
Set the total steam time period (0-99 seconds) by using the arrow buttons (item 7). The steam
time period can be changed at any time during the bake. (This time period controls how long the
fan and heat are disconnected, this is to prevent steam from drying up, dry steam = less shine.)
Set the water spray time (0-20 seconds) by using the arrow buttons (item 6). The water spray
time can be changed at any time during the bake. (This time period regulates how long the
steam generator is sprayed with water. 10 seconds is half the steam capacity of the oven (see
appendix A, Technical specification).
G N
Y
Follow the procedure in "starting of oven" above.
Wait until the oven has reached set baking temperature as shown in displays (item 4 compared
to item 3).
Open the oven door and load the rack with the products to be baked into the oven, push N D
"START" (item 10) closing the door. Close the door and the baking cycle begins
automatically. (When using this method the risk of steam not being activated immediately at the
start of the bake will be avoided.)
During the bake the steam can be reset and a new steaming cycle repeated (item 8). The fan
and heat will then be stopped automatically.
When the baking time runs out, the alarm starts. Inspect the bake. There are now two
alternatives:
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- Add more time by increasing the baking time.
- Finish the bake by pushing "STOP".
When opening the oven door during the bake, the rotation will stop automatically. The rotation
starts automatically as soon as the door is closed.
When pushing "STOP" the rotation of the rack continues to the home position.
F T C
O G
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The settings (steam, baking time, baking temperature and automatic damper (if oven is
equipped with this feature)) of the bake can be memorized by the oven control and could
automatically be initiated for the next bake. (The reason is to simplify baking when continuously
baking the same kind of products.) Below you will find the instructions of how to set (automatic
= memory function) and manual for steam and temperature:
<No:4>: Will show an <A> or <-> in this

display. This means you have two
functions for total steam time.
<A>: Automatic reset of steam time. After

a steam cycle, the steam time will
automatically reset to the steam
value of the prior bake.
<->: (Factory Installed) "Manual" setting

of steam value. After a steam cycle,
the steam will not automatically reset.
Steam values must be manually
programmed prior to each bake.
The programming of <A> Automatic

or <-> Manual settings must be done
during the start up of the digital unit.
When the display shows <A> or <->
(for approximately 6 sec.), changes
are programmed using <arrow up> or
<arrow down> under the display.
<No4:1>:
F

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Turn the main switch off and on. When <-> shows in display,
push Ø then × and the display will show <A>.
F

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Turn the main switch off and on. When <A> shows in display,
push × then Ø and the display will show <->.
<No:5>: Will show an <A> or <-> in this display. This means you have two functions for set
´
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$ % & ' ( ) * + ( , * - % . / 0 + 1 % + 2 % 3 4 5 5 6 * - / * 6 7 8 ( 9 : ; / < / . % 3 = , % + * 3 > ? % + 2 % - @ A 5 5 B
temperature.
<A>: (Installed from factory) Automatic reset of set temperature when the stop button is
pushed. This is valid during bakes where the baking temperature is changed during
the baking cycle. After stop button is pushed, the temperature will automatically
reset the starting temperature of the previous bake.
<->: The last programmed temperature setting will remain when the stop button is
pushed. This is valid during bakes where the baking temperature is changed during
the baking cycle. After the stop button is pushed, the temperature will remain at the
same setting as the last programmed value of the previous bake.
The programming of <A> or <-> must be done during the start up of the digital unit.
When the display shows <A> or <-> (for approximately 6 sec.), changes are
programmed using <arrow up> or <arrow down> under the display to the right
<No5:1>.
<No5:1>:
F

I I À O Á O M #
J
Push Ø then × and the display will show <A>.
F

I I À Á V
M
J
Push × then Ø and the display will show <->.
<No:6>: Will show an <A> or <-> in this display. This means you have two functions for the
automatic damper.
<A>: (Installed from factory) Automatic reset of damper settings when the stop button is
pushed. After each bake, the damper settings will automatically reset to the value of
the prior bake.
<->: "Manual" setting of damper value. After each bake, the damper setting will not
automatically reset to “0”. Damper values must be manually programmed prior to
each bake.
The programming of <A> or <-> must be done during the start up of the digital unit.
When the display shows <A> or <-> (for approximately 6 sec.), changes are
programmed using <arrow up> or <arrow down> under the display to the right
<No6:1>.
<No6:1>:
F

I I À O Á O M #
J
Push Ø then × and the display will show <A>.
F

I I À Á V
M
J
Push × then Ø and the display will show <->.
If inspection of baked goods is done during a bake we recommend not to use the stop button
(item 9). Just open the door, make the inspection, close the door and the bake will continue. If
you use the "STOP" button and then restart the oven, this will be regarded as a command for a
new bake, i.e.: it could actually start the steaming again. Remember to change baking
parameters for every new product.
When pushing the "rack" button symbol (item 16, appendix D) the platform can run with open
door. This button will only work on ovens equipped with a rotating platform.
´ ¤
$ % & ' ( ) * + ( , * - % . / 0 + 1 % + 2 % 3 4 5 5 6 * - / * 6 7 8 ( 9 : ; / < / . % 3 = , % + * 3 > ? % + 2 % - @ A 5 5 B
O D D N
Y I
Turn off the oven with the control switch (item 11). In oil and gas heated ovens, the draft
induction fan will continue to run for another 15 minutes and then stops automatically. This is
important as the radiant heat from the heated combustion chamber could damage the burner.
Note: A hot oven must never be turned off with the main switch (item 2). The main switch must
only be used when servicing the oven or during longer production stops.
K
a O X G d H G O V
For some kinds of bread, steam must be added to the oven chamber at the beginning of the
baking process. The steam has three important functions to serve:
x To make the surface of the dough smooth and pliable in order to avoid cracking.
x To increase the heat transmission to the unbaked bread at the beginning of the baking
process.
x To give the bread crust and the right surface structure.
Steam must be added directly after the oven door has been closed so that the steam can
condense on the surface of the dough pieces before they begin to dry up.
For best baking results with steam:
Set steam operating time (item 7) and water inlet time (item 6) at the proper time. Set the other
baking parameters. Open the door, push the "START" button (item 10), push in the loaded rack
and close the oven door. The bake will start automatically by producing steam. Note: Do not
close the oven door before the steam time is set and the START button has been pushed. This
is to avoid the circulation fan from starting and heating the surface of the dough pieces.
For French rolls and French bread the damper should be opened the last 3-5 minutes of the
baking time to give a brittle crust.
(It is possible to equip the oven with an optional automatic damper package. This package
contains a new configuration for the panel and a solenoid for the damper. The new configuration
will activate a damper opening timer directly to the right of the baking timer (item 5). Increase
damper time opening by arrow up and decrease by arrow down. The damper time starts
counting from the end of the bake (0 = no damper opening).)
C K T F C
V a O X H G G H
O N M #
The air distribution system is factory set for bread baking in general. Some special products
may call for an adjustment.
Do not change the settings without having the knowledge of how to do so. If the air
distribution system has to be adjusted, please, contact a REVENT AUTHORIZED SERVICE
COMPANY.
V # M #

It is very important not to obstruct the airflow in a convection oven. One of the most common
reasons for not achieving an even bake is that the clearance between baked products and the
immediate tray above is too narrow. Recommended minimum clearance between top of finished
product and the tray above is:

Y ² ! ² ² ² L !
´ ±
$ % & ' ( ) * + ( , * - % . / 0 + 1 % + 2 % 3 4 5 5 6 * - / * 6 7 8 ( 9 : ; / < / . % 3 = , % + * 3 > ? % + 2 % - @ A 5 5 B
Â Â Â Â Â
V # M # I Â
1 3/16 1 3/16 1 3/16 1 3/4 1 3/8
On the other hand, spreading the products too much in the rack might also cause uneven
baking. When baking half full racks, concentrate the trays to the middle or lower part of the rack
and place one empty tray above the trays loaded with products.
G M
When baking thin products, i.e.: cookies, it is important that the distance between the top of the
finished products and the tray above is not too large. The clearance should never exceed 2".
C
I
N
Y I #
The remaining baking time is constantly shown in the digital bake timer (item 5). However, by
pressing START (item 10) once during the bake the original set time will be shown for three
seconds. Do this whenever you want to see the original set baking time.
C e K
d O G
If, for any reason, the overheat protection does not trip at 600qF (316qC) the oven control panel
will warn at 626qF (330qC) by flashing all displays and the flashing light (item 1). (The buzzer
(item R) will also sound.) Then turn off main power switch and call a Revent service technician.
When the overheat protection device trips out for oil and gas heated ovens, the burner will
automatically shut off. To reset the overheat protection device the oven must first be cooled to
approx. 140°F (60°C).
When the overheat protection device trips for electric heated ovens, the oven will automatically
shut off (the main switch (U) trips). To reset the main switch (U) the oven must first be cooled to
approx. 140° (60°C), then turn the switch to position 0 and then back to position 1.
If, for any reason, the overheat protection does not trip at 601qF (316qC) the oven control panel
will warn at 626qF (330qC) by flashing all displays and the flashing light (item 1). (The buzzer
(item R) will also sound.) Then turn off main power switch and call a REVENT AUTHORIZED
SERVICE COMPANY.
F C C C
W
The proper way of cooling down the oven: Turn off the heat (or reduce the set temperature well
below the present temperature by pressing arrow down (item 4). Open the damper and switch
the control switch (item 11) to "VENTILATION". For even faster cool down, also open the oven
door completely.
F T C
O G
| ~ | } | | | } ~ | } ~ ~ ~ | }
¼
} ~ ~ ~ ~ ~ ¬
F T C
O G
¶ | | ~ ~ ~ | } | } ~ | | ® | } | ~
¯ º ~ ~ } | | } |
T
a
Revent Rack ovens use power gas burners suitable for negative draft appliances.
E µ
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a M D

See appendix A.
d N M Y
The function of the burner is to create heat energy through combustion of gas (or oil). The
controlled combustion in the burner is created by igniting and keeping a combustible mixture of
gas and air alive as a flame. The heat from the burner flame is then transferred to the material
in the heat exchanger that will in turn heat the circulating air from the oven chamber. The
combustion process in the heat exchanger is with this system physically separated from the air
in the oven chamber (indirect heating system).
The gas is supplied with a higher pressure than the gas pressure the burner will use. A pressure
regulator in the gas line will regulate the pressure and the same unit will also have 2 solenoid
valves that will control gas supply to the burner. From this unit the gas will be lead to the center
of the burner tube to the orifice (burner nozzle).
The air needed for the combustion is supplied to the burner through a fan built into the burner
housing. The proper air volume is regulated by a damper and a turbulator introduces the air into
the burner tube to be mixed with the gas.
A normal burner cycle will look like this (general description, might not be applicable for all
burners used in Revent ovens):
The burner will have a signal from the oven control demanding heat.
Ã
The burner fan will start to run to ventilate the heat exchanger from possible remains of
Ã
gas or smoke gas (pre-purge).

Ignition will start. An electric impulse will be created by the transformer and sent to an
Ã
ignition electrode that will start igniting. If the flame is not established within 4 seconds,
the burner will make 2 more tries to ignite.
Gas and air will be supplied over the ignition electrode to create a flame “in front of” the
Ã
burner tube inside the fire tube of the heat exchanger.

As a safety precaution, an ionization electrode will keep a constant control over the
Ã
flame. If for any reason the gas/air mixture is ignited or if the flame dies, the ionization
electrode will stop the gas supply. If the ionization electrode cuts the gas supply, it might
be possible to reset the burner with a reset button.
C

I N M
See example appendix I.
E ´
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F C
H G
e T C e F F C
# # M D
G O G d f H V O S D

#

Y "
F T C
O G
} ~ | } | ~ ~ | ~ | | } ~ } } ~ |
¥
| | } » ~ | } | ~ ~ ~ ~ | }
} ~ ~ ~ ~ ~ ¬
F K
W O
F

I D
The glass of the oven door is to be cleaned with hot water and liquid detergent (not on hot
oven). The oven floor must be swept regularly and burnt grime should be raked away. Any non-
chlorine detergent can be used for cleaning of stainless steel surfaces. Soda and borax are
good detergents. The detergent should always be wiped away using a wet cloth.
Greasy spots on the outside surfaces can be removed with Vienna lime. The Vienna lime
should be applied with a cloth and the surface should be polished in the grinding direction of the
stainless steel. For internal cleaning, a non-metallic sponges, type Scotch Brite, can be used.
The instrument panel should be cleaned with a moist cloth and liquid detergent. Make sure
never to use non stainless steel wool when cleaning due to the fact that non-stainless steel wool
can cause corrosion on the surface.
O N M #
Check that the air distribution system is clean. A dirty system might cause an uneven baking
result. The system should be cleaned with a rigid brush or compressed air.
F
# N M `
M #
C
G N
#
#

D M D
# M N
"
Y D

I I
M
`
I
O I
M
D D
`
I
N M " O
# M

M
#
I
`
I N M

M ] M

#
I

M
g M

"
O #
#

I
M

"
E E
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The draft inducer (fan air intake) should be cleaned with a rigid brush and vacuumed at least
twice a year. The barometric damper should be vacuumed twice a year. If the damper blade is
very dirty we recommend that the negative pressure in the heat exchanger is checked after
cleaning.
F F F
V d O O W V O G O
G
#
~ | }
The condition of the V-belt should be checked . The rotation belt is tensioned by
means of a self-adjusting belt tensioner and does not normally need adjusting. The V-belts for
the fan (oven 703) should be checked once a year. When the belts are worn out they have to be
replaced. Check the rotation chain drive (oven 703) once a year.
d
I M

The electric heat unit normally does not require any service. However, check the fuses
regularly. Blown fuses cause longer heating time and the oven cannot hold the right
temperature. Once a year an electrician should check the function and contact surfaces of the
contactor(s).
d
I M
I

The burner should regularly be cleaned from dust. It is of utmost importance to keep the air inlet
and impeller of the burner clean. A dirty burner will cause incomplete combustion and a higher
fuel consumption or possibly an explosion.
~ ~ | ~ | Ä | }
Normally, requires service with an interval of . Depending

on operating conditions this service interval may need to be more frequent.
C C e K T C
H d O a O X S W O G H
C
H d O ] M

D
Y

N
C

D #
M D
M " G
M # N D # H d O I M

^ ^ ^
" ! L _ _ _

J
l Æ Æ { Ç È w É Ê Ë w Ì z Í w { Î Ï Î Ì w Ï { { Ð Ç Æ Æ Ñ w z Ï { Ò w Í É w Ë Ç É z Ï É w v Ì Ç Æ { Î È Ï Î É Æ w { { É Ð Ç Ï
É Ó z Í w Ç Ô Î Ï É Ð Ñ Ê Ç Ï w { Ò w Í z Ç Æ Æ Ê Ç Ò Ò Î z Ï É w Ë Õ Ò v Î Ò w v Æ Ê z Ï { É v y Í É w Ë Ñ Ç Ö w v Ê
w Ô Ò Æ Î Ê w w Õ Ç Ï Ë Ï Î É Æ w { { É Ð Ç Ï Î Ï Í w Ç Ê w Ç v Ñ Ê v w Ò v w { w Ï É Ç É z Ì w { Î È É Ð w Î Ì w Ï
Ô Ç Ï y È Ç Í É y v w v ×
H I # N M
# N D
Y ² !
²
When the heat exchanger has to be cleaned, remove the three plugs on the heat exchanger,
located on the left-hand wall of the oven chamber (remove the cover plate in front of the heat
exchanger). Connect the water sweeping tube, that was delivered with the oven, to a goose
neck water pipe. Hold a bucket under the lowest plug. Sweep the inside of the heat exchanger
by spraying water with the water sweeping tube through the two upper plugs.
H I # N M
# N D
Y ² L
!
The heat exchangers have to be cleaned from soot. Remove the insulated cover by unscrewing
the four brass nuts. Remove the inner cover by unscrewing the four brass nuts on the spring-
loaded bars. Sweep tubing by using a long brush. When replacing the cover the springs must
be compressed to 3 ½ Ǝ length. These covers will then function as a safety relief for minor
combustion "puffs".
E P
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d
`
I # M N I D # "
W
Y I D
`
I
Revent recommends that the heat exchangers are leak tested once a year after 5 years (or
10,500 hours) of operation or if a leak in the heat exchangers is suspected. Leak testing should
be performed by a REVENT AUTHORIZED SERVICE COMPANY.
I I D I

`
I D
Y # I
`

# N
N
Y
#
I

g M

"
H
# I

Steam is produced by sprinkling water over a number of trays filled with steel balls. If the steam
capacity decreases, there might be lime or other deposits in the sprinkler tube. The tube, that
can be dismantled, should be cleaned. The water collecting box under the steam generator
should be cleaned from lime layers and dirt, at least once a year.
Maintenance work on heat exchangers and steam generators may require special tools and
knowledge. For this reason Revent recommends the use of a REVENT AUTHORIZED
SERVICE COMPANY for such work.
V
~ ~
the ventilator fans of the motors should be cleaned.

T F C
W a O G
[ [
# I

Once a year the oil level of the gear box should be checked (lubrication drawing, see appendix
E). Fill up to level, only when necessary. The oven should be turned off when the gear box is
lubricated.
F T C
O G
~ } | | } ~ ¦
Ø
Note: The gear box is filled with polyglycol synthetic oil and must not be mixed with other non-
polyglycol synthetic oils or mineral oils. One of the following glycole synthetic oils should be
used:
Shell Tivela SD (490 Cst*)

Shell Tivela WB (210 Cst*)
Ø
s t ½ ¹ Ä ¨ ® Ä Ù © ½ | Ú ¯ Ú Ú
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Mobil SHC 629 (140 Cst*)

BP SG-XP 460 (490 Cst*)
BP SG-XP 220 (240 Cst*)
* at 104°F
** recommended by Revent
The maximum allowed temperature for in the worm gear is 194°F.

If other synthetic oils are used the gear box must be cleaned and flushed before the new oil is
filled into the gear box.
C e F F
H O R G S d X H

The door switch on the Revent oven will shut down all operations of the oven when the door is
open. A quick check to make sure that this switch is working would be to open the door during a
simulated bake cycle. With no product in oven, start the bake cycle making sure the burner is
operating, then open the bake chamber door. All baking and burner operations will stop. The
red light between oven set temperature and actual temperature will turn off. Revent
recommends that the door switch is tested twice a month.
C

D Y
Revent recommends that a REVENT AUTHORIZED SERVICE COMPANY once a year is

checking the following safety devices/functions of the oven: Draft induction fan air proving
switch, burner air proving switch, burner fan wheel operation, gas connections inside heat
section (burner compartment), oven temperature high limit control, combustion venting system,
combustion analysis and negative draft.
E
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F C
H G
e T C e F F C
# # M D
G O G d f H V O S D

#

Y "
O M N I
# N M N

I

N D
Y " H # D #
M N M
N I
D

M N
M Z " #

#

"
e T C e F F C
G N
D

M G O G d f H V O S "
G #
M # M N M D D "
C T
H S V G V V O H
The oven does not 1. Check that the oven main switch is on.
start (and the 2. On electric heated ovens, the circuit breaker fuse for the
burner – if any - instrument control panel should be checked.
does not ignite).
If measures 1-2 do not help, call for a REVENT AUTHORIZED
SERVICE COMPANY.
The oven light 1. The circuit breaker for lighting has tripped and should be reset.
does not come on. 2. The fluorescent tube is defective, and should be replaced.
3. The starter of the fluorescent tube is defective and should be
replaced. It is located in the door.
4. The ballast to the fluorescent tube is defective, replace it.
If measures 1-3 do not help, call for a REVENT AUTHORIZED Ø

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¼ Þ
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£
SERVICE COMPANY.
s Û ¶ Ü
¼
½ Û ½ r
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º u Ý ß
The oven fan does 1. The oven door is not closed.

not start. 2. The steam cycle is on.
3. The motor overload protector has tripped and has to be reset
(14). If the overload trips repeatedly, call for service.
4. On oil and gas ovens, the burner stops when the high limit
switch has tripped. If the high limit trips repeatedly, call for
service.
E ¡
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C T
H S V G V V O H
5. The limit switch for the oven door is not working properly and
should be adjusted or replaced.
6. The motor contactor is defective and should be replaced.
7. The motor is defective and should be replaced.

~ à ¸ á ~ ~ ¶ Û Ü Û Ý
u
SERVICE COMPANY.
» t r ¶
¼ Þ
Û
£
s Û ¶ Ü
¼
½ Û ½ r
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º u Ý ß
The rotation does 1. The oven door is not closed. If oven door is not closed the
not start. green light on the ON button will start blinking when in baking
mode.
2. The baking cycle has to be started as it controls the function of
the rotation motor.
3. The motor overload protector has tripped and has to be reset.
If the switch trips repeatedly, call for service.
4. The belt drive slides and should be tensioned. Check the
spring of the belt tensioner and that the spanner wheel is
touching the belt.

~ ¨ ¸ ¹ ~ ~ ¶ Û Ü Û Ý
u
SERVICE COMPANY.
» t r ¶
¼ Þ
Û
£
s Û ¶ Ü
¼
½ Û ½ r
Ø
º u Ý ß
The draft induction 1. The motor over load protector has tripped and has to be reset
fan does not start (12). If the switch trips repeatedly, call service. If the motor
(oil and gas ovens over load protector has tripped, the burner also stops.
only). 2. 4TR (draft induction fan timer) is defective and should be
replaced.
If measure 1 does not help, call for a REVENT AUTHORIZED Ø

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u
SERVICE COMPANY.
» t r ¶
¼ Þ
Û
£
s Û ¶ Ü
¼
½ Û ½ r
Ø
º u Ý ß
The temperature 1. Check if red light between set point and actual temperature is
in the oven does lighted. If it is lighted, call for service.
not rise (oil and 2. The temperature limit control has tripped and should be reset.
gas ovens only). 3. The burner has tripped and should be reset. To reset the
burner, power must be interrupted to the burner. This can be
done by turning oven temperature down below set point and
then turning back up to set point.
4. The control fuse or the cicuit breaker of the burner has tripped
and should be reset. If the circuit breaker trips repeatedly, call
for service.
5. The motor overload protector for the circulation fan has tripped
and should be reset (14). If it trips repeatedly, call for service.
6. The motor overload protector for the draft induction fan has
tripped and should be reset (12). If it trips repeatedly, call for
service.
7. The burner capacity is too low. An authorized service engineer
E
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$ % & ' ( ) * + ( , * - % . / 0 + 1 % + 2 % 3 4 5 5 6 * - / * 6 7 8 ( 9 : ; / < / . % 3 = , % + * 3 > ? % + 2 % - @ A 5 5 B
C T
H S V G V V O H
should adjust and clean the burner.

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¼ Þ
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£
SERVICE COMPANY.
s Û ¶ Ü
¼
½ Û ½ r
Ø
º u Ý ß
The temperature 1. Check if red light between set point and actual temperature is
in the oven does lighted. If it is lighted, call for service.
not rise (electrical 2. The motor overload protector for the circulation fan has tripped
ovens only). and should be reset. If this switch trips repeatedly, call for
service.
3. The temperature limit control has tripped and should be reset.
4. The heat contactor is defective and should be replaced.
5. One or many electric heaters are out of order and should be
replaced.

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SERVICE COMPANY.
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£
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Insufficient or no 1. Check to see if time is set on sprinkler timer.

steam. 2. Check that all valves and filters are open.
3. The sprinkler tube is clogged and should be cleared.
4. The solenoid valve is defective and should be cleaned or
replaced.
5. The water pressure is too low (below 64 psi) and a booster
pump has to be installed.

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u
SERVICE COMPANY.
» t r ¶
¼ Þ
Û
£
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¼
½ Û ½ r
Ø
º u Ý ß
Water on the oven 1. The outlet water pipe is clogged and should be cleaned.
floor. 2. The solenoid valve is leaking and should be cleaned or
replaced.
3. The water outlets on the sprinkler tube are in the wrong
position and should be adjusted.
~ § ¸ Ä ~ ~ ¶ Û Ü Û Ý u » t r ¶ Û s Û ¶ Ü ½ Û
Ø ¼ Þ £ ¼
½ r º u Ý ß
Ø
The rotation does 1. The limit switch for the rotation is not working properly and
not stop. should be adjusted or replaced.
~ § ~ ~ ¶ Û Ü Û Ý u » t r ¶ Û s Û ¶ Ü ½ Û
Ø ¼ Þ £ ¼
½ r º u Ý ß
Ø
The rotation stops 1. The rotation stop is not working properly and should be
at the wrong adjusted.
position. Ø
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¼ Þ
Û
£
s Û ¶ Ü
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½ Û
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Ø
The rotation stops 1. The V-belt slides. The belt tensioner should be adjusted.
or works in a jerky 2. The rotation shaft has seized. The bushings have to be
way. broached out or replaced.
3. For ovens with a rotation platform, the following should be
E ¤
$ % & ' ( ) * + ( , * - % . / 0 + 1 % + 2 % 3 4 5 5 6 * - / * 6 7 8 ( 9 : ; / < / . % 3 = , % + * 3 > ? % + 2 % - @ A 5 5 B
C T
H S V G V V O H
checked: Dirt under the platform should be removed (the

clearance between the oven floor and the rotation platform
should be checked and adjusted (7/16” – 9/16”).
~ § ¸ Ä ~ ~ ¶ Û Ü Û Ý u » t r ¶ Û s Û ¶ Ü ½ Û
Ø ¼ Þ £ ¼
½ r º u Ý ß
Ø
The display shows The control panel is not working properly. Call a REVENT
EEE and a digit, AUTHORIZED SERVICE COMPANY.
when the oven is
switched on.
All displays and This is an additional warning that the oven is overheated! The normal
the flashing light overheat protector has for some reason not tripped at 600°F (316°C).
on the panel As a precaution the oven control panel will warn in this manner at
flashes and the 626°F (330°C). If this happens, turn off the MAIN POWER SUPPLY to
buzzer sounds. the oven and call a REVENT AUTHORIZED SERVICE COMPANY.
E ±

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Art No 9314 C

THE MANUAL SHOULD STAY WITH THE OVEN

How the Revent rack oven works 7

Important points about installation 8

Steam is generated in a steel ball steam generator.

See appendix A for options available for your oven.

See appendices A and F for all product dimensions and weights.

See appendix B for electrical prints.

A REVENT AUTHORIZED SERVICE COMPANY is trained by Revent in:

x How to install an oven.

-a suitable place to unload the oven.

- Carbon Dioxide CO2 10%

The key components of the oven are shown in appendix C.

(item A) Panel box

Item 11 Control Switch. The switch has two functions:

Item 17 Ovens equipped with an automatic damper, digital panel functions:

Follow the procedure in "starting of oven" above.

- Add more time by increasing the baking time.

- Finish the bake by pushing "STOP".

<No:4>: Will show an <A> or <-> in this

<A>: Automatic reset of steam time. After

<->: (Factory Installed) "Manual" setting

The programming of <A> Automatic

For best baking results with steam:

1 3/16 1 3/16 1 3/16 1 3/4 1 3/8

gas or smoke gas (pre-purge).

burner tube inside the fire tube of the heat exchanger.

See example appendix I.

Normally, requires service with an interval of . Depending

the ventilator fans of the motors should be cleaned.

Shell Tivela SD (490 Cst*)

Mobil SHC 629 (140 Cst*)

The maximum allowed temperature for in the worm gear is 194°F.

Revent recommends that a REVENT AUTHORIZED SERVICE COMPANY once a year is

If measures 1-3 do not help, call for a REVENT AUTHORIZED Ø

The oven fan does 1. The oven door is not closed.

If measures 1-4 do not help, call for a REVENT AUTHORIZED Ø

If measures 1-3 do not help, call for a REVENT AUTHORIZED Ø

If measure 1 does not help, call for a REVENT AUTHORIZED Ø

should adjust and clean the burner.

If measures 1-6 do not help, call for a REVENT AUTHORIZED Ø

If measures 1-3 do not help, call for a REVENT AUTHORIZED Ø

Insufficient or no 1. Check to see if time is set on sprinkler timer.

If measures 1-2 do not help, call for a REVENT AUTHORIZED Ø

checked: Dirt under the platform should be removed (the

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