{"title":"LBC Bakery","description":"\u003cp\u003eLBC Bakery Equipment designs and manufactures bakery equipment for supermarkets, independent bakeries, foodservice operations, and institutional kitchens across North America. Since beginning production in 2001, the company has focused on equipment engineered for the North American market with U.S. and Canadian safety and sanitation approvals. Its lineup includes rack ovens, proofers, retarders, mixers, pizza ovens, and rotisserie equipment, with an emphasis on energy-efficient oven technology and practical control system improvements. Its equipment is used in retail bakeries, supermarket bakeries, commissaries, and food production facilities where consistent performance and straightforward operation are priorities.\u003c\/p\u003e","products":[{"product_id":"lbc-bakery-se-913-electric-triple-deck-bake-oven-1-pan-capacity-per-deck","title":"LBC Bakery SE-913 Electric Triple Deck Bake Oven, 1 Pan Capacity Per Deck","description":"\u003cp\u003eThe LBC Bakery SE-913 is an electric triple-deck bake oven with one 18 inch x 26 inch sheet pan capacity per deck (3 pans total across 3 decks). Designed for retail bakeries, commissary kitchens, food service operations, and supermarket bake-off departments that need versatile multi-product baking in a compact footprint. Each deck is independently controlled for temperature, steam, and heat distribution.\u003c\/p\u003e\u003ch3\u003eThree Independent Decks for Simultaneous Variety Baking\u003c\/h3\u003e\u003cp\u003eEach of the three decks operates as a standalone baking chamber with its own temperature controls, steam injection, and top\/bottom heat balance. The operator can bake artisan bread on the bottom deck, finish pies on the middle, and proof pastries on the top - all in the same unit, all at the same time. The independent-deck design is what separates a true bakery oven from a convection oven that can only run one recipe at a time.\u003c\/p\u003e\u003ch3\u003eRemovable Glass-Fiber Concrete Hearth Stones\u003c\/h3\u003e\u003cp\u003eEach deck has a removable 5\/8 inch glass-fiber concrete hearth stone. The hearth-stone surface is what gives bread the bottom-crust character that pan-baked bread cannot match: direct radiant heat from below, even thermal mass that holds temperature through dough loading, and a porous surface that allows steam to interact with the dough rather than trapping it. Stones are removable for cleaning between product types (savory then sweet, for example) to prevent flavor crossover.\u003c\/p\u003e\u003ch3\u003eIndependently Controlled Steam System on Every Deck\u003c\/h3\u003e\u003cp\u003eEach deck has its own steam-injection system with a manual damper. Steamer recovery is under 20 minutes per injection cycle, which means the operator can run back-to-back loads of crusty bread without losing oven temperature waiting for the steam generator to recover. The independent steamer per deck is what makes high-volume artisan bread production practical at this oven size - single-steamer ovens force the operator to wait between bakes.\u003c\/p\u003e\u003ch3\u003eFull Temperature and Heat Balance Control\u003c\/h3\u003e\u003cp\u003eTemperature range is 32°F to 550°F with proportional control on each deck. Top and bottom heat balance is independently adjustable, so the operator can put more heat into the top for pie crust browning or more heat into the bottom for bread hearth development. Large digital displays show set point, actual temperature, and bake time on every deck. 99 programmable recipes with three Quick Select buttons for the most-used settings.\u003c\/p\u003e\u003ch3\u003eModular Construction: Ships Assembled, Decks Brought In Through Standard Doorways\u003c\/h3\u003e\u003cp\u003eThe SE-913 ships fully assembled in standard configuration, but the modular deck construction allows individual decks to be shipped or moved separately when the install location has a narrow doorway, a service elevator, or other clearance constraints. Each deck measures small enough to roll through a standard commercial doorway on its swivel casters. Overall assembled height is 72.9 inches (sits comfortably under standard 8 foot ceilings with the required 6 inch top clearance).\u003c\/p\u003e\u003ch3\u003eHeavy-Duty Stainless Steel Construction Inside and Out\u003c\/h3\u003e\u003cp\u003eHeavy-duty stainless steel construction throughout - both interior and exterior - for daily commercial bakery use and full wipe-down sanitation. Full-view tempered glass doors that open inward (safer for the operator and better at retaining heat and steam than door-down designs). Bright xenon interior lighting on every deck. Swivel casters with leveling feet let the operator position the oven precisely and lock it level.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51504044835101,"sku":"SE-913","price":20908.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/58497_SE-913-1_1d0b67d8-8bba-4c03-a175-c9a98fe139f2.jpg?v=1783497459"},{"product_id":"lbc-bakery-se-944-b-4-decks-electric-deck-oven-16-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-944-B 4-Decks Electric Deck Oven, 16 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eThe LBC SE-944-B is a four-deck electric deck oven that holds sixteen full-size sheet pans at once, built for bakeries where bread volume has outgrown convection equipment. All four decks operate independently, each with its own heat, steam, and timer, so crusty loaves, soft rolls, and pies can bake at the same time under conditions set for each product instead of a compromise setting for all of them.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eEach chamber bakes on a removable 5\/8\" glass fiber concrete hearth stone. Loaves loaded directly onto the hot stone take heat straight through the base, which drives the strong oven spring and deep bottom crust that separate hearth bread from pan bread. The stone's thermal mass also steadies deck temperature through repeated door openings, so the tenth load of the morning browns like the first. Top and bottom heat are proportionally controlled and adjusted separately on each deck, letting you push floor heat for baguettes and ease it back for delicate pastry without touching the ceiling setting.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eA dedicated steam system is supplied with every deck, each with its own manual damper. That matters because steam is a timing tool: baguettes want a saturated chamber for the first few minutes and dry heat after, while pies want none at all. With four separate steamers you can inject on one deck, vent another, and leave a third completely dry, all in the same bake cycle. The steamers recover quickly between injections, so back-to-back bread loads are not left waiting on the oven.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eEvery deck carries its own control panel with large digital readouts for set point, actual temperature, and time. Programs for your standing menu load once and recall at a button press, so a weekend crew produces the same bake the head baker dialed in on Tuesday. A buzzer signals preheat and end of bake, which keeps eyes on shaping and finishing instead of on the clock.\u003c\/p\u003e\u003cp\u003eConstruction is heavy-duty stainless steel with full-view tempered glass doors that open up and inward, retaining heat and steam during loading and keeping the hot door face out of the aisle. Bright interior lighting shows crust color through the glass, so nobody cracks a door mid-bake to check. The oven rides on swivel casters with leveling feet, and multiple decks can be field connected to a single power source, which keeps the electrical hookup simple even at four decks.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991681564957,"sku":"SE-944-B","price":43390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76884_SE-944_d12b84c6-92da-4151-95db-91c47c6365bf.png?v=1783497447"},{"product_id":"lbc-bakery-se-924-b-4-decks-electric-deck-oven-8-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-924-B 4-Decks Electric Deck Oven, 8 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eEight full-size sheet pans across four independently controlled stone decks: the LBC SE-924-B is the volume play for bakeries working with a 55-inch slot instead of a whole wall. Every chamber has its own heat, steam, and timer, which means four different products can run their own bakes simultaneously, or all four decks can gang up on a single big order of dinner rolls before a holiday weekend.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eFour removable 5\/8\" glass fiber concrete hearth stones do the work masonry does in a brick oven, soaking up heat and discharging it straight into whatever lands on them. Bagels and rye loaves come off the stone with real bottom color and chew. Between loads the stone's mass pulls deck temperature back to set point quickly, which is what keeps bake eight looking like bake one on a production morning. Top and bottom heat adjust independently and proportionally on each level, so every deck can weight its floor heat to the product it is running.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eEach of the four steam systems answers only to its own deck, and each has a manual damper for venting on your schedule. Load scored sourdough into a steam-charged chamber on deck two while danishes bake in dry heat below, then crack the damper once the crust sets to finish with shine and snap. Quick steamer recovery keeps consecutive bread loads from bottlenecking behind a single shared boiler.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eFour control panels, one per deck, each pair large digital readouts for set point, actual temperature, and time with stored recipes that recall at a button press. A buzzer flags preheat and end of bake, so the person running the oven can also be the person shaping the next round. Stainless steel construction, tempered glass doors that open up and inward to hold heat and steam, interior lighting, and swivel casters with leveling feet handle the physical side of daily production.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991799955741,"sku":"SE-924-B","price":39790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76886_SE-924.png?v=1783497412"},{"product_id":"lbc-bakery-se-943-b-3-decks-electric-deck-oven-12-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-943-B 3-Decks Electric Deck Oven, 12 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eWith twelve full-size sheet pans across three stone decks, the LBC SE-943-B sits squarely in wholesale territory: enough hearth area to bake for standing accounts while keeping three independent climates for a mixed product list. Each deck runs its own heat, steam, and timer, so the oven handles one massive baguette load as readily as three different products in three different atmospheres.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eThe three removable 5\/8\" glass fiber concrete hearth stones are the deepest in the SE-900 line front to back, giving each deck the loading area of a small masonry oven. Heat stored in that mass pours into loaf bottoms on contact, producing the spring and base color wholesale bread buyers judge you on. Per-deck proportional control of top and bottom elements means a floor-heavy hearth setting on one level never dictates terms to the sheet cakes a level away.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eEvery deck is supplied with its own individually controlled steam system and manual damper. In practice that means kaiser rolls get their gloss on the top deck while the middle bakes dry and the bottom vents down from a bread steam charge, all at once. Fast steamer recovery keeps a wholesale bake schedule honest: the next load steams on time instead of waiting out a shared boiler.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eThree per-deck control panels carry large digital displays for set point, actual temperature, and time, recipe storage with Quick Select buttons for the standards, and a buzzer for preheat and end of bake. Production runs to the numbers, shift after shift. The heavy-duty stainless steel shell, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet are the physical backbone for that kind of schedule.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991816929565,"sku":"SE-943-B","price":38890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76887_SE-924.png?v=1783497441"},{"product_id":"lbc-bakery-se-921-b-1-deck-electric-deck-oven-2-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-921-B 1-Deck Electric Deck Oven, 2 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eThe LBC SE-921-B puts true stone hearth baking into a single-deck electric oven that a café or restaurant can actually find room for. The chamber holds two full-size sheet pans side by side, enough to add house-baked bread, focaccia, or pies to a menu without committing to a full bakery line. And because the SE-900 platform stacks up to four decks high, the oven you buy for one product line can grow as the bread program grows.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth Baking\u003c\/h3\u003e\u003cp\u003eThe deck floor is a removable 5\/8\" glass fiber concrete hearth stone. Load a batch of boules directly on it and the stored heat drives into the base of the dough, setting the crust and lifting the loaf in a way a pan on a wire rack cannot match. Top and bottom heat are proportionally controlled and adjusted independently, so you can correct a pale bottom or an over-dark top mid-shift by moving one setting instead of re-learning the whole oven.\u003c\/p\u003e\u003ch3\u003eSteam On Demand With a Manual Damper\u003c\/h3\u003e\u003cp\u003eAn individually controlled steam system is built into the deck, with a manual damper to vent the chamber when the bake turns from crust development to coloring. Steam at the start gives baguettes their shine and thin crackle; opening the damper afterward dries the chamber so the crust crisps instead of turning leathery. Recovery between injections is quick enough to keep staggered bread loads moving through a morning.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eThe control panel presents set point, actual temperature, and time on large digital readouts, stores your standing recipes for one-touch recall, and sounds a buzzer at preheat and end of bake. A line cook can run the Saturday bake exactly the way the baker programmed it on Monday. The stainless steel body, full-view tempered glass door that opens up and inward, bright interior lighting, and swivel casters with leveling feet are all built for daily service.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991823319325,"sku":"SE-921-B","price":13190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76892_SE-924_4a6c8c09-1528-42ab-8626-c137ae036bef.png?v=1783497399"},{"product_id":"lbc-bakery-se-922-b-2-decks-electric-deck-oven-4-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-922-B 2-Decks Electric Deck Oven, 4 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eThe LBC SE-922-B is a two-deck electric deck oven that gives a growing bakery two fully separate baking climates in a cabinet about 55 inches wide. Four full-size sheet pans fit across its two stone decks, and since every deck has its own heat, steam, and timer, bread service and pastry production stop competing for the same chamber. Bake crusty ciabatta on the lower stone while cream pies set gently above it.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eBoth chambers bake on removable 5\/8\" glass fiber concrete hearth stones that hold heat the way a masonry floor does. Dough set directly on the stone gets an immediate surge of bottom heat, the mechanism behind real oven spring and a bottom crust with color and snap. Each deck's top and bottom elements are proportionally controlled and adjusted independently, so floor-heavy settings for hearth loaves live one deck away from balanced settings for sheet cakes, and neither compromises for the other.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eEach deck carries its own steam system with a manual damper. That separation is the whole point of a deck oven: the top chamber can hold a humid atmosphere for scored loaves while the bottom runs completely dry for shortcrust. Vent one, flood the other, and neither bake knows the other exists. Steam recovery is fast enough that repeated bread loads through a morning rush do not stall waiting for the system to rebuild.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eTwo control panels, one per deck, show set point, actual temperature, and time on large digital displays and hold stored recipes for one-touch recall, with a buzzer to call out preheat and finished bakes. Programs travel across shifts, so output stays consistent whoever is on the oven. Heavy-duty stainless steel construction, full-view tempered glass doors opening up and inward, bright interior lighting, and swivel casters with leveling feet complete the package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991823352093,"sku":"SE-922-B","price":21890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76891_SE-924_599e17c9-17ef-4bef-b1a5-d1802e9b7549.png?v=1783497406"},{"product_id":"lbc-bakery-se-931-b-1-deck-electric-deck-oven-3-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-931-B 1-Deck Electric Deck Oven, 3 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eThe LBC SE-931-B spreads three full-size sheet pans across one wide stone deck, trading height for reach. Standing just over 52 inches tall on its casters, the deck sits at a natural working height, so loading a peel of batards or sliding in three pans of quiche happens at waist level instead of overhead. For an operation that wants hearth quality without a tower of chambers, this is the simple, wide answer.\u003c\/p\u003e\u003ch3\u003eOne Wide Stone Hearth\u003c\/h3\u003e\u003cp\u003eThe chamber floor is a removable 5\/8\" glass fiber concrete hearth stone spanning the full three-pan width. Its thermal mass turns the deck into a heat reservoir: set dough directly on it and the base takes an immediate charge of stored heat, springing the loaf and building bottom crust before the ambient heat has done much at all. Proportionally controlled top and bottom elements adjust separately, letting you run a hot floor for flatbreads at lunch and rebalance toward gentle top heat for afternoon pastry.\u003c\/p\u003e\u003ch3\u003eSteam With a Manual Damper\u003c\/h3\u003e\u003cp\u003eThe built-in steam system is individually controlled, with a manual damper for drying out the chamber once crust is set. Charge the deck with steam before baguettes go in and the surface stays supple long enough for a full, open expansion; vent it after and the crust finishes crisp. Because recovery takes minutes rather than a full bake cycle, staggered loads keep moving through a market-day morning.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eLarge digital displays show set point, actual temperature, and time at a glance, and stored recipes bring the oven to a known state on one button. The buzzer covers preheat and bake completion, so nobody stands watch. Around all of it: heavy-duty stainless steel, a full-view tempered glass door that opens up and inward, bright interior lighting, swivel casters with leveling feet, and the option to stack additional decks as production grows.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991823417629,"sku":"SE-931-B","price":14190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76890_SE-924_6224b06c-bb35-49e5-a2de-196ef5ff6248.png?v=1783497420"},{"product_id":"lbc-bakery-se-932-b-2-decks-electric-deck-oven-6-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-932-B 2-Decks Electric Deck Oven, 6 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eSix full sheet pans, two separate baking climates, one cabinet a little over six feet wide: the LBC SE-932-B is the mid-size workhorse of stone deck baking. A retail bakery can dedicate the lower deck to hearth bread all morning and let the upper deck cycle through cinnamon rolls, then pies, then cookies, each at its own temperature and humidity, with nothing waiting on anything else.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eBoth decks bake on removable 5\/8\" glass fiber concrete hearth stones. Stone contact is what separates a sourdough round with a caramelized, crackling base from one that merely browned, and it is equally the reason pie bottoms set through instead of going soggy under a wet filling. With top and bottom heat proportionally controlled and independently adjustable per deck, the floor-to-ceiling heat balance follows the product, not the other way around.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eEach deck owns a steam system and a manual damper. During pie season the top deck can run dry for weeks while the bottom deck steams bread load after load; in a brunch rush both can steam on different schedules. Opening the damper mid-bake converts a humid chamber to a dry one in place, which is how a loaf gets both full expansion and a crisp finish from a single chamber.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eSeparate control panels give each deck large digital readouts for set point, actual temperature, and time, with recipe storage for one-touch recall and a buzzer for preheat and bake completion. Once the head baker programs the standards, the oven repeats them for whoever shows up at 4 a.m. The stainless steel body, full-view tempered glass doors opening up and inward, bright interior lighting, and swivel casters with leveling feet are sized for years of daily retail production.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991823483165,"sku":"SE-932-B","price":24690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76889_SE-924_c689eb91-5a24-4c83-9355-e5a3cee83f2a.png?v=1783497427"},{"product_id":"lbc-bakery-se-933-b-3-decks-electric-deck-oven-9-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-933-B 3-Decks Electric Deck Oven, 9 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eThe LBC SE-933-B runs three stone hearth decks, three pans wide each, for nine full-size sheet pans in the oven at once. It is built for the bakery whose morning list has outgrown two chambers: baguettes on top, multigrain below, fruit turnovers on the bottom deck, all baking simultaneously under settings chosen for each product alone.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eEvery chamber floor is a removable 5\/8\" glass fiber concrete hearth stone with the thermal mass to bake the way brick does. The stone recharges between loads and delivers its heat through direct contact, which is why hearth loaves from this oven spring taller and finish with darker, snappier bases than anything baked on a rack. Independent, proportional control of top and bottom heat per deck lets each chamber hold a different floor-to-ceiling balance all day long.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eThree steam systems, three manual dampers, zero shared plumbing decisions. The top deck can take a heavy steam charge for lean doughs while the middle bakes enriched breads with a lighter hand and the bottom stays dry for pastry. Dampers open individually to finish crusts crisp, and each steamer recovers quickly enough to steam again on the next load rather than the one after it.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eEach deck's control panel pairs large digital readouts for set point, actual temperature, and time with stored recipes and Quick Select access to the programs you use most. A buzzer announces preheat and finished bakes across a loud kitchen. Heavy-duty stainless steel, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet keep the oven presentable out front and movable for cleaning behind.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51991823581469,"sku":"SE-933-B","price":34490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76888_SE-924_e9f14c0f-0d48-4f0c-aa97-4b187addd82e.png?v=1783497434"},{"product_id":"lbc-bakery-lrp1-40-one-door-roll-in-proofer-1-side-load-rack-capacity","title":"LBC Bakery LRP1-40 One-Door Roll-In Proofer, 1 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC LRP1-40 is the single-rack member of LBC's one-door roll-in proofer line, sized for shops that proof one rack at a time and want that rack to come out the same way every day. Wheel a loaded roll-in rack straight in, side-first or end-first, set the climate, and the cabinet manages the fermentation window while the crew works the ovens. Racks are not included, and that is by design: the proofer accepts the rolling racks your bakery already owns.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eProofing is climate control, and this cabinet treats it that way. The air-wash system moves conditioned air through the chamber instead of letting warm, wet air stratify, so dough on the bottom shelf ferments at the same rate as dough at eye level. A PID controller anticipates rather than reacts, bringing the chamber to set point without the overshoot that skins over proofing dough. Humidity adjusts across a wide band, which lets you run a wet proof for lean breads and a drier one for laminated goods that would weep under heavy moisture. Non-submerged tubular heaters keep the elements out of the water, a design choice that stretches heater life through years of daily cycles.\u003c\/p\u003e\u003ch3\u003eDoor-Mounted Control With Five Timers\u003c\/h3\u003e\u003cp\u003eThe control sits in the door at eye level, where an operator actually reads it, with LED displays legible from across the room. Five independent timers track five different products in one chamber, so the croissants come out when the croissants are ready even though the brioche went in twenty minutes earlier. The door itself is built for production traffic: a magnetic seal and automatic closer keep the climate in when hands are full, a full-width protective bar handle takes rack strikes instead of the door face, and the hinge reverses to open from the left or right when the proofer moves to a new wall.\u003c\/p\u003e\u003ch3\u003eModular Cam-Lock Construction\u003c\/h3\u003e\u003cp\u003eThe cabinet assembles on site from modular foam-insulated wall and ceiling panels with cam interlocks, which is how a full-size proofer gets into a basement bakery or through a standard corridor. Inside, 300 series stainless steel stands up to daily washdowns, inner bumpers absorb rack contact before it reaches the walls, and the lighted interior makes the proof easy to judge the moment the door opens. Zero side and back clearance to combustibles lets the cabinet sit tight against the wall. Optional upgrades include a rugged 300 series stainless steel floor, the 72610-48 water filtration system, and a correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993652232477,"sku":"LRP1-40","price":9990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76893_LRP1-40.png?v=1783497364"},{"product_id":"lbc-bakery-lrp1-50-one-door-roll-in-proofer-2-side-load-rack-capacity","title":"LBC Bakery LRP1-50 One-Door Roll-In Proofer, 2 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC LRP1-50 is a one-door roll-in proofer with room for two side-loaded racks, one end-loaded rack, or a single double rack behind one reversible door. It suits a bakery that proofs in pairs: two racks of croissants rising together for the morning case, or bread and bagel racks staggered so the bench never sits idle. The cabinet accepts standard roll-in racks, which stay on their own wheels from mixer to proofer to oven. None are included with the proofer. None are included with the proofer.\u003c\/p\u003e\u003ch3\u003eClimate Control By Air-Wash\u003c\/h3\u003e\u003cp\u003eFermentation rewards consistency, and the air-wash system delivers it by washing conditioned air through the chamber continuously instead of letting a heater cycle hot and cold. Both racks see the same temperature and the same humidity, front to back and top to bottom, so the rack near the door proofs on the same clock as the rack at the wall. The PID controller holds set point without overshoot, protecting delicate doughs from the surface skinning a temperature spike causes, and the tubular heaters are non-submerged to extend their working life.\u003c\/p\u003e\u003ch3\u003eEye-Level Control With Five Timers\u003c\/h3\u003e\u003cp\u003eLBC mounts the control in the door where a busy baker reads it in passing: bright LED displays for time, temperature, and humidity, plus five separate timers so mixed loads track independently. Proof two racks of different products and let each timer call its own finish. The door seals magnetically, closes itself when released, and carries a full-width bar handle that takes the impact when a rack comes through fast. Hinge it left or right to match the traffic pattern in your production area.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eFoam-insulated wall and ceiling panels join with cam interlocks and assemble on site, so the proofer reaches rooms a welded box never could. The interior is 300 series stainless steel ringed with bumpers that absorb rack contact, the exterior is heavy-duty stainless, and the lighted interior shows the state of the proof the moment the door swings. It installs with zero clearance to combustibles at sides and back, on a floor level to within an eighth inch per foot. A stainless steel floor, the 72610-48 water filtration system, and a correctional package are available options.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993652592925,"sku":"LRP1-50","price":10790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76894_LRP1-40_fce4555b-0b47-4e77-8f36-70da6916248a.png?v=1783508138"},{"product_id":"lbc-bakery-lrp1-80-one-door-roll-in-proofer-3-side-load-rack-capacity","title":"LBC Bakery LRP1-80 One-Door Roll-In Proofer, 3 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC LRP1-80 is the deep one-door proofer for shops that think in threes: three racks side-loaded or three end-loaded, or one double rack with room to breathe. That third end-load slot is the difference maker for operations running end-load traffic patterns, letting the full bake for a busy weekend morning ferment in one uniform climate instead of two cabinets that never quite agree.\u003c\/p\u003e\u003ch3\u003eClimate Control By Air-Wash\u003c\/h3\u003e\u003cp\u003eTwo proofers set to the same numbers will still proof differently; one chamber holding all three racks will not. The air-wash system keeps conditioned air moving across every rack position so the proof runs even through the cabinet's full depth. PID control brings the chamber up fast and parks it on set point, with none of the overshoot that dries and skins a batch of soft rolls. Humidity adjusts across a wide band to match lean, enriched, and laminated doughs, and the non-submerged tubular heaters are engineered for long service.\u003c\/p\u003e\u003ch3\u003eEye-Level Control With Five Timers\u003c\/h3\u003e\u003cp\u003eTime, temperature, and humidity read out on large LEDs in the door-mounted panel, and five independent timers let a mixed load of products each announce their own readiness. That is the practical difference between a proofer and a warm box: the climate is exact and the timing is per-product. The door closes itself against a magnetic seal, wears a full-width protective bar handle, and hinges from either side to fit the room.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eModular foam-insulated panels with cam interlocks assemble into the finished cabinet on site, inside the room where it will live. The 300 series stainless interior is guarded by inner bumpers where racks make contact, the top is aluminized steel, and the lighted interior means the state of three racks is visible at a glance. The cabinet sets zero clearance to combustible walls at sides and back and asks only for a floor level within an eighth inch per foot. Add the optional stainless steel floor for rack-heavy duty, the 72610-48 water filtration system, or the correctional package as the site requires.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993754042653,"sku":"LRP1-80","price":12790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76895_LRP1-40_8d883b3a-3861-4b78-8b74-acb70ae075fe.png?v=1783497385"},{"product_id":"lbc-bakery-lrp1-70-one-door-roll-in-proofer-3-side-load-rack-capacity","title":"LBC Bakery LRP1-70 One-Door Roll-In Proofer, 3 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC LRP1-70 stretches the one-door roll-in proofer format to hold three side-loaded racks, two end-loaded, or one double rack, deep enough that a retail bakery can stage its entire morning bake in a single climate. Racks roll in on their own casters and roll out ready for the oven, no transferring pans, no re-timing the proof after a move.\u003c\/p\u003e\u003ch3\u003eClimate Control By Air-Wash\u003c\/h3\u003e\u003cp\u003eThree racks deep is where uneven proofing usually shows up, and it is exactly what the air-wash system exists to prevent. Conditioned air sweeps the full depth of the chamber in a constant wash, keeping the back rack on the same fermentation schedule as the one by the door. Temperature holds without overshoot under PID control, so enriched doughs stay supple instead of skinning, and humidity stays where you set it whether the room is dry in January or muggy in July. Heaters are tubular and non-submerged, a detail that pays off in element life over years of daily proofs.\u003c\/p\u003e\u003ch3\u003eEye-Level Control With Five Timers\u003c\/h3\u003e\u003cp\u003eThe door-mounted control puts LED readouts for time, temperature, and humidity at eye level, and its five independent timers were made for a cabinet this size: Danish on rack one, sourdough on rack two, dinner rolls on rack three, each finishing on its own bell. A magnetic seal and automatic closer guard the climate every time the door swings, the full-width bar handle shrugs off rack strikes, and the hinge reverses so the door opens with the flow of the room rather than against it.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eLike every cabinet in the line, the LRP1-70 arrives as modular foam-insulated panels and cam-locks together on site, which is how a proofer more than five feet deep gets through a standard doorway. Rack bumpers protect the 300 series stainless interior, the exterior is heavy-duty stainless steel, and interior lighting turns a quick door-crack into a real visual check. Zero side and back clearance keeps the footprint honest. Options include a rugged stainless floor, 72610-48 water filtration, and a correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993754435869,"sku":"LRP1-70","price":9990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76896_LRP1-40_b1fad58b-16f4-49f9-9fee-f8d7436ed51e.png?v=1783497378"},{"product_id":"lbc-bakery-lro-2g6-290-000-btu-gas-double-roll-in-rotating-rack-oven-40-full-size-sheet-pan-capacity-with-exhaust-heat-recovery-and-integrated-hood","title":"LBC Bakery LRO-2G6 290,000 BTU Gas Double Roll-In Rotating Rack Oven, 40 full-size sheet pan capacity with exhaust heat recovery and integrated hood","description":"\u003cp\u003eThe LBC LRO-2G6 is a gas-fired, double-rack rotating rack oven rated at 290,000 BTU\/hr, built for the highest-volume bakeries that need to bake two single racks or one double rack at once. An exhaust heat recovery system increases fuel efficiency, racks load at floor level with no ramp, and a fully integrated welded stainless hood ships with the oven, meeting NFPA 96 and Type I and II construction requirements.\u003c\/p\u003e\u003ch3\u003eCapacity And Output\u003c\/h3\u003e\u003cp\u003eThe LRO-2G6 accommodates two single racks or one double rack, holding up to 40 full-size 18\" x 26\" sheet pans on 3\" spacing or 52 hotel pans (12\" x 20\" x 4\") on 6\" spacing. It bakes as many as 200 one-pound loaves or 100 one-and-one-half-pound loaves per load, doubling the throughput of a single-rack oven for wholesale and large-format retail production.\u003c\/p\u003e\u003ch3\u003eGas Heating And Efficiency\u003c\/h3\u003e\u003cp\u003eA linear counterflow heat exchanger paired with an inshot burner manifold and hot-surface igniter delivers 290,000 BTU\/hr of natural-gas input across a 100°F to 525°F range. An exhaust heat recovery system captures waste heat to raise fuel efficiency, while a high-volume waterfall steam system and a three-point air circulation system with adjustable shutters give precise control over crust and bake.\u003c\/p\u003e\u003ch3\u003eRotation And Door Design\u003c\/h3\u003e\u003cp\u003eAn automatic, heavy-duty \"B\" style lift with gear-driven rotation turns the racks for even results, and a self-adjusting clutch protects the operator and prevents drive damage. The rack drive automatically stops, lifts, and lowers with door operation. A heavy-duty door with a 21\" x 57.5\" double-pane viewing window, an interior door safety release, and reversible door swing complete the package.\u003c\/p\u003e\u003ch3\u003eIntegrated Hood And Controls\u003c\/h3\u003e\u003cp\u003eThe fully integrated 20-gauge welded stainless hood provides a single-point exhaust connection and a 16.5-square-foot capture area at 800 cfm, with optional listing to 525°F. The standard digital display control offers a single-step mode with 40 recipes and six quick-select buttons, a six-step mode with 30 recipes, programmable steam, vent, blower delay, and pulse air, plus a manual backup control. An optional 8\" Android touch screen adds photo recipes, a day planner, and Wi-Fi.\u003c\/p\u003e\u003ch3\u003eConstruction And Installation\u003c\/h3\u003e\u003cp\u003eBuilt from heavy-duty stainless steel inside and out with 5\" of high-temperature insulation, the LRO-2G6 is rated for 0\" combustible clearance at the sides and back and carries an Energy Star certification. It ships split into two halves to move through a 36\" opening, requires 112\" of ceiling clearance for tip-up, and has an actual weight of 3,380 lbs.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993802113309,"sku":"LRO-2G6","price":43090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76885_LRO-2G6.png?v=1783506517"},{"product_id":"lbc-bakery-km-120p-120-kg-spiral-pizza-dough-mixer-264-lb-dough-capacity-with-reversible-bowl-and-hook","title":"LBC Bakery KM-120P 120 kg Spiral Pizza Dough Mixer, 264 lb Dough Capacity with Reversible Bowl and Hook","description":"\u003cp\u003eThe LBC Bakery KM-120P is a fixed-bowl spiral mixer purpose-built for low-moisture doughs: pizza and bagel formulas stiff enough to strain a general-purpose machine. That focus is the point. Stiff dough fights the hook on every rotation, so LBC built this mixer around torque, rigidity, and drive redundancy instead of versatility. It is not suited for bread or pastry doughs; run it on what it was made for and it will turn out triple-bag pizza batches year after year.\u003c\/p\u003e\u003ch3\u003eHook Geometry That Works Stiff Dough\u003c\/h3\u003e\u003cp\u003eThe cylindrical dough hook ends in a \"J\" profile that reaches the center of the bowl, holding an average clearance of 5\/16 inch without ever touching stainless. That close pass is what develops a tight dough quickly: the hook keeps folding the mass against the breaker bar instead of spinning it in place. The breaker bar itself is wrought stainless steel rather than cast, fixed to the head with four stainless bolts, a distinction that matters the first time a full batch loads it up. Polyethylene guide rollers on sealed ball bearings steady the bowl rim from above, so the hook-to-bowl geometry stays true under load.\u003c\/p\u003e\u003ch3\u003eIndependent, Reversible Drives\u003c\/h3\u003e\u003cp\u003eBowl and hook run on separate reversible motors. Reversing direction during incorporation pulls dry flour down into the mass instead of letting it ride on top, which is where stiff batches usually waste their first minutes. The hook gives you two forward speeds through a dual-reduction drive, and the timer changes speed automatically mid-cycle, so a batch can start slow for incorporation and finish fast for development with nobody standing over it. Power moves through a dual-stage, non-slip belt system that keeps the torque high and the noise low.\u003c\/p\u003e\u003ch3\u003eControls Built For a Production Floor\u003c\/h3\u003e\u003cp\u003eEverything the operator touches sits at eye level on the front panel: digital timer and speed indicator, emergency stop, and a manual back-up control that keeps the mixer running even if the digital side fails, which is the difference between a service call and a lost production day. The interlocked bowl cover and hook guard stop the machine the moment they open, while the fill opening at the front of the cover lets ingredients go in mid-mix without lifting the guard at all. Automatic over-current protection backs up the motors, so an overloaded batch trips a breaker instead of cooking a winding.\u003c\/p\u003e\u003ch3\u003eFrame, Feet, And Wheels\u003c\/h3\u003e\u003cp\u003eA welded heavy-gauge steel frame box with a torsion-tube design keeps the head section and bearing box rigid against the twisting loads a spiral mixer generates at full capacity. When cleaning day comes, the three-point caster system, one forward swivel caster and two rear fixed wheels, lets one person roll a machine this heavy away from the wall; four screw-down cushioned feet, mounted external to the base where they are easy to reach, plant it back in place for production. The mixer connects through a 6-foot supply cord with a NEMA cap, so repositioning it is a matter of unplugging, not rewiring.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993803030813,"sku":"KM-120P","price":17390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/63871_KM-120P_cad9a3ac-124a-44f0-8da8-6055314d7974.jpg?v=1783501330"},{"product_id":"lbc-bakery-lrp2s-40-two-door-75-5-inch-wide-roll-in-proofer-4-side-load-rack-capacity","title":"LBC Bakery LRP2S-40 Two-Door, 75.5-Inch Wide Roll-In Proofer, 4 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC LRP2S-40 holds four side-loaded racks, three end-loaded, or two doubles across its 75.5-inch two-door face. Two double-rack slots in a mid-depth cabinet is the headline for operations standardized on double racks: both proof side by side, each behind its own door, neither waiting on the other. Racks themselves are not included; the chamber accepts the standard roll-in racks your bakery already runs.\u003c\/p\u003e\u003ch3\u003eA Wide Chamber Behind Two Doors\u003c\/h3\u003e\u003cp\u003eThe wide format keeps racks shoulder to shoulder instead of nose to tail, which shortens every load and pull. Two doors split the face so an open door costs only half the chamber's exposure; magnetic seals and self-closing hinges take it from there. Bar handles run the full width of each door, because loaded racks do not always steer straight.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eProofing four racks as one batch works only if all four live in the same air, and the air-wash system guarantees they do, cycling conditioned air across the full width continuously. PID control holds the chamber at set point without the overshoot that skins dough between door pulls. Set the humidity wet for bagels or moderate for croissant dough; the system holds either. Non-submerged tubular heaters supply the heat and keep supplying it for years. Recovery after each opening is quick, so the schedule, not the equipment, sets the pace of the morning.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eOn-site assembly from cam-locked, foam-insulated panels is what makes a 75.5-inch cabinet installable at all. The interior is 300 series stainless steel with inner bumpers at rack height, the top aluminized steel, the exterior heavy-duty stainless, and the interior lighting makes product checks a glance instead of a guess. Zero side and back clearance to combustibles preserves floor space. Options include the stainless steel floor, the 72610-48 water filtration system, and a correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51993989972253,"sku":"LRP2S-40","price":13790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76897_LRPR_9f5b4c71-fedd-49d9-b1f9-d8e0e6b5077f.png?v=1783508181"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/collections\/imgi_1_lbcbakery.jpg?v=1783498366","url":"https:\/\/thechefstore.com\/collections\/lbc-bakery.oembed","provider":"TheChefStore.Com","version":"1.0","type":"link"}