TCC Total Convection Control
– air distribution system
Since 1958 Revent has pioneered convection-heating in Rack ovens. Controlling and steering the air flow in a convection oven is essential for the outcome of the baking result. First of all even heat transfer, from top to bottom of the rack and from the outer edge to the center of the baking tray, is very important. Secondly low air velocity with a large air volume is essential for even baking without dehydration.
Revent’s unique world-leading air distribution system, TCC, directs air flow and volume to produce an even heat transfer throughout the rack. Air flows hit each tray at an upward angle to create enough bottom heat to add volume and rise to your bread. TCC produces more bread volume in every loaf, more even baking and less waste.