When baking off you want the best products to present to your customers. The bakes should be even with perfectly colored products. The weight loss minimized and the bread volume maximized. The texture and crust should be excellent.In the Revent ovens you can control it by in-built systems as the Total Convection Control (TCC) and the High Volume Steam System (HVS).
Here is a text on TCC. Also images.
Here is a text on HVS. Also images.