{"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.jpg?v=1783946834"},{"product_id":"lbc-bakery-lmo-max-g-125-000-btu-gas-roll-in-rotating-rack-oven-16-full-size-sheet-pan-capacity-that-fits-under-a-66-hood","title":"LBC Bakery LMO-MAX-G 125,000 BTU Gas Roll-In Rotating Rack Oven, 16 Full-Size Sheet Pan Capacity that Fits Under a 6'6\" Hood","description":"\u003cp\u003eThe LBC Bakery LMO-MAX-G brings gas heat to the under-hood roll-in rack oven: 125,000 BTU\/hr of natural gas through a high-efficiency heat exchanger, in a cabinet that fits beneath a standard 6'6\" hood. It accepts the same 8-, 12-, or 16-pan roll-in racks as its electric twin, up to 16 sheet pans, 32 half pans, or 40 bread pans per rotation, with racks sold separately.\u003c\/p\u003e\u003ch3\u003eGas Muscle, Wall-Outlet Electrics\u003c\/h3\u003e\u003cp\u003eBecause combustion does the heating, the entire oven runs on ordinary 120V single-phase power, no three-phase service, no heater circuit, which frees this class of production for kitchens whose electrical panels are already spoken for. The air-heated steam system, deliberately not a pressure vessel, injects 1 to 20 seconds of steam at the start of the bake for crust and spring. Plan on hood installation; a propane conversion kit is available. The cabinet measures 44.8\"L x 43\"W x 77\"H, sized for kitchens rather than bakeries.\u003c\/p\u003e\u003ch3\u003eRotation Built for Daily Abuse\u003c\/h3\u003e\u003cp\u003eThe gear-drive rotation system carries a self-adjusting clutch, so a rack that catches or a hand that intervenes stops the mechanism instead of breaking it. Racks constrain at top and bottom for smooth motion, a 3\/4 hp top-mounted convection motor circulates the heat, and bright xenon lighting behind full-view double-pane windows makes checking a bake a glance instead of a door-opening. Doors open simultaneously and latch shut during operation, hung on solid full-length hinge shafts.\u003c\/p\u003e\u003ch3\u003eTwo Control Modes, One Panel\u003c\/h3\u003e\u003cp\u003eSingle-step mode gives counter staff 40 stored recipes and 6 quick-select buttons; six-step mode gives bakers 30 staged programs sequencing steam, vent, blower delay, and pulse air. Automatic temperature setback conserves fuel when the oven idles, and the digital display keeps the whole state of the bake visible on one panel.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51891515162909,"sku":"LMO-MAX-G","price":25490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76933_LMO-Max-G-Spec-12-17_7add1ea9-0e37-4e1f-b87b-cd816312f99d.jpg?v=1783946564"},{"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 Bakery 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_da6875a0-aca1-4086-bab4-5b81dc79be45.png?v=1783946813"},{"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 Bakery 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=1783946780"},{"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 Bakery 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=1783946807"},{"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 Bakery 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_85ecba65-e426-4203-93de-76df89b8f9bf.png?v=1783946766"},{"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 Bakery 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_02c06763-3ad6-4855-9626-41f20def62c7.png?v=1783946773"},{"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 Bakery 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_6d95e46b-3f3d-4095-a83a-38cb395a56fd.png?v=1783946787"},{"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 Bakery 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_3e626de3-692f-43d6-b840-682ea89fec33.png?v=1783946794"},{"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 Bakery 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_64b3765c-c58d-4fca-b8ed-19078cfbc4ef.png?v=1783946800"},{"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 Bakery LRP1-40 is the single-rack member of LBC Bakery'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. The proofer accepts the standard 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_1eca8291-a65e-4e74-88d0-e0e1ff7304a4.png?v=1783946571"},{"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 Bakery 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.\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 Bakery 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_fc11baac-769e-46a2-b7e3-3a64810ebe50.png?v=1783946578"},{"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 Bakery 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. Your existing roll-in racks fit as-is.\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.png?v=1783946592"},{"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 Bakery 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.png?v=1783946585"},{"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 Bakery LRO-2G6 is a double rack oven: 290,000 BTU\/hr of gas heat turning two single roll-in racks or one double rack per bake, which comes to 40 full-size sheet pans, 52 hotel pans, or 200 one-pound loaves per rotation. This is supermarket and wholesale scale, delivered with the hood already integrated into the oven body.\u003c\/p\u003e\u003ch3\u003eHeat Recovery and Counterflow Efficiency\u003c\/h3\u003e\u003cp\u003eGas enters through an inshot burner manifold with hot surface ignition and transfers through a linear counterflow heat exchanger, and an exhaust heat recovery system reclaims energy that would otherwise leave the building, raising fuel efficiency across the 100-525°F range. The high-volume waterfall steam system covers bread bakes at this scale, while three-point air circulation with adjustable shutters keeps 40 pans of product browning at one rate.\u003c\/p\u003e\u003ch3\u003eTwo Racks Roll in at Floor Level\u003c\/h3\u003e\u003cp\u003eNo ramps: racks roll in flat, and the heavy-duty \"B\" style lift with gear-driven rotation raises and turns them, stopping, lifting, and lowering automatically with door operation. The self-adjusting clutch protects the operator and prevents damage when anything interrupts the motion. A 21\" x 57.5\" double-pane window shows the full rotation, an interior door safety release covers the worst case, and 5\" thick compartment insulation holds the heat where it belongs. Racks are not included.\u003c\/p\u003e\u003ch3\u003eAn Integrated Hood at Production Scale\u003c\/h3\u003e\u003cp\u003eThe built-in hood meets NFPA 96 and UMC Type I and II construction requirements with a single-point exhaust connection, fully welded 20-gauge stainless construction, and 16.5 square feet of capture area at 120 fpm filter velocity. An optional integrated hood listed for heavy-duty operation up to 525°F is available, and the oven itself rates 0\" clearance to combustible walls at sides and back.\u003c\/p\u003e\u003ch3\u003eDigital Control, Manual Backup, Android Option\u003c\/h3\u003e\u003cp\u003eTwo control modes store 40 single-step and 30 six-step recipes, sequencing steam, vent, blower delay, and pulse air, with three user levels and customizable permissions. The manual backup control operates heat, blower, lights, rotation, and steam independently of the digital side. The optional Android touch screen control adds an 8\" full-color display, photo recipe library with up to six steps per recipe, a recipe day planner, bi-directional email access, and Wi-Fi.\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_3977f6c0-0bbb-4ce8-bad2-620e5a52781b.png?v=1783946705"},{"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 Bakery 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.jpg?v=1783946827"},{"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 Bakery 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\/76918_LRP2S_db027ade-ae5f-49d6-8041-e3aae90be564.jpg?v=1783946643"},{"product_id":"lbc-bakery-lrp2s-30-two-door-75-5-inch-wide-roll-in-proofer-2-side-load-rack-capacity","title":"LBC Bakery LRP2S-30 Two-Door, 75.5-Inch Wide Roll-In Proofer, 2 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP2S-30 puts LBC Bakery's wide-body 75.5-inch two-door proofer format into its shallowest configuration: two racks side-loaded or three end-loaded. The wide, shallow geometry suits a shop that works end-load style against a single wall, spreading racks across the face where each is reachable the moment it is ready. Standard roll-in racks fit as-is; none come with the unit.\u003c\/p\u003e\u003ch3\u003eA Wide Chamber Behind Two Doors\u003c\/h3\u003e\u003cp\u003eWidth changes how a proofer gets used. Racks sit abreast rather than in file, so no rack is ever buried behind another, and the two doors mean the crew opens only the side they need. Magnetic seals and automatic closers protect the climate through every pull, and the full-width bar handles are the sacrificial surface between rolling steel and stainless door skins.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eAcross a chamber this wide, the air-wash system is what makes one set point true everywhere, sweeping conditioned air across all rack positions without pause. The PID controller snaps to temperature and refuses to overshoot, sparing soft doughs the skin that a spiking element causes. Humidity adjusts broadly enough to serve wet lean-dough proofs and drier laminated work alike, and the tubular heaters stay out of the water bath for a longer working life.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eSeventy-five inches of proofer passes through a standard doorway only one way: in panels. Foam-insulated modular sections with cam interlocks assemble on site into a cabinet with a 300 series stainless interior, perimeter rack bumpers, aluminized steel top, and heavy-duty stainless exterior. The lighted interior turns a cracked door into a full status check. It stands with zero clearance to combustibles at sides and back and offers a stainless floor, 72610-48 water filtration, and a correctional package as options.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997140943133,"sku":"LRP2S-30","price":12590.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76917_LRP2S_282b316e-a08c-4f90-9b92-e2091945b235.jpg?v=1783946636"},{"product_id":"lbc-bakery-lrp2s-50-two-door-75-5-inch-wide-roll-in-proofer-4-side-load-rack-capacity","title":"LBC Bakery LRP2S-50 Two-Door, 75.5-Inch Wide Roll-In Proofer, 4 Side-Load Rack Capacity","description":"\u003cp\u003eFour racks in either orientation, side-load or end-load, plus two double-rack positions: the LBC Bakery LRP2S-50 is the flexible middle of the 75.5-inch two-door line. Crews that mix loading styles get the same count either way, which simplifies scheduling when different products arrive on different rack types. The racks themselves are not included.\u003c\/p\u003e\u003ch3\u003eA Wide Chamber Behind Two Doors\u003c\/h3\u003e\u003cp\u003eFour-in-either-orientation flexibility comes from width. The 75.5-inch face spreads the load so racks come out clean, without the shuffle that deep single-door cabinets force, and the two doors localize every opening. Magnetic seals, automatic closers, and full-width protective bar handles equip the doors for hundreds of openings a week.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eThe chamber's air-wash system moves conditioned air across every position on a constant loop, erasing the temperature and humidity gradients that make one rack finish early and another late. Under PID control the cabinet recovers from each door pull without overshooting, so the environment the dough re-enters is the one it left. The humidity band is wide enough to cover the whole bakery repertoire, and the tubular heaters are non-submerged for lifespan.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eModular foam-insulated panels cam-lock into the finished cabinet on site, in the room, past hallways that a preassembled unit could never negotiate. Rack bumpers guard the 300 series stainless interior, lighting fills the chamber for visual checks, and the heavy-duty stainless exterior stands zero clearance to combustible walls at sides and back. The floor must be level to an eighth inch per foot; a stainless steel floor, 72610-48 water filtration, and correctional package are optional. A factory-authorized start-up validates the installation before the first dough goes in.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997141041437,"sku":"LRP2S-50","price":14390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76919_LRP2S_7e60fe55-df76-4be4-a3f4-005b3788f220.jpg?v=1783946650"},{"product_id":"lbc-bakery-lrp2s-70p-two-door-75-5-inch-wide-roll-in-proofer-6-side-load-rack-capacity","title":"LBC Bakery LRP2S-70P Two-Door, 75.5-Inch Wide Roll-In Proofer, 6 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP2S-70P runs six racks side-loaded, six end-loaded, or three doubles in the 75.5-inch wide two-door series. Six racks in one atmosphere covers a serious wholesale morning, and the wide-body layout keeps all six accessible instead of stacking them into an unreachable file. Standard roll-in racks wheel straight in on their own casters; racks are not included.\u003c\/p\u003e\u003ch3\u003eA Wide Chamber Behind Two Doors\u003c\/h3\u003e\u003cp\u003eSix-rack throughput lives and dies on door discipline. Splitting the face into two doors halves the exposure of every pull; magnetic seals and automatic closers close the loop even when the crew cannot spare a hand. The full-width bar handles are the contact point for thousands of rack moves a year, which is why they span the entire door.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eThe air-wash system treats the chamber as one continuous climate, cycling conditioned air across all six positions so a rack's location stops mattering. That is what lets a wholesale baker promise identical product across the run. PID control puts the chamber back on set point after each opening without overshoot, humidity holds where the dough needs it, and non-submerged tubular heaters deliver the recovery power reliably shift after shift. When summer swings the bakery's own humidity, the chamber inside stays exactly where the recipe expects it.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eThe cabinet arrives as foam-insulated modular panels and assembles with cam interlocks where it will work, the only practical route into most production rooms for a proofer of this size. Its 300 series stainless interior is armored with perimeter bumpers, its interior lighted end to end, its heavy-duty stainless exterior rated for zero clearance to combustibles at sides and back. Options run to a rugged stainless floor, the 72610-48 water filtration system, and a correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997141074205,"sku":"LRP2S-70P","price":17090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76920_LRP2S_5455e0c1-0d09-44b4-99bd-2389ca220d23.jpg?v=1783946657"},{"product_id":"lbc-bakery-lrp2s-80-two-door-75-5-inch-wide-roll-in-proofer-8-side-load-rack-capacity","title":"LBC Bakery LRP2S-80 Two-Door, 75.5-Inch Wide Roll-In Proofer, 8 Side-Load Rack Capacity","description":"\u003cp\u003eEight racks either way you load them, or four double racks: the LBC Bakery LRP2S-80 turns the 75.5-inch two-door format into a high-volume proofing vault. Four double-rack positions in particular set this configuration apart for plants that move dough exclusively on doubles. Standard roll-in racks travel from the shaping line into the chamber without a transfer, though the racks themselves are not included.\u003c\/p\u003e\u003ch3\u003eA Wide Chamber Behind Two Doors\u003c\/h3\u003e\u003cp\u003eAt eight racks, the two-door face is logistics equipment. Each door serves its own half of the load, so the oven-feeding rhythm of pull, bake, return never strips the chamber's climate from racks still rising. Doors seal magnetically, close automatically, and wear full-width bar handles sized for round-the-clock rack traffic.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eHolding one climate across eight rack positions is the air-wash system's job, and it does it by keeping conditioned air in constant motion through every corner of the chamber. No dead zones, no slow rack. The PID controller recovers set point after every opening without overshooting into skin-forming territory, and the humidity range accommodates everything a mixed wholesale line produces. Non-submerged tubular heaters supply sustained heat with a design margin for continuous operation.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eAn eight-rack cabinet only enters a building in pieces: foam-insulated panels with cam interlocks, assembled on site into a chamber with a 300 series stainless interior, perimeter rack bumpers, aluminized top, and heavy-duty stainless shell. Interior lighting makes the full load visible from the door line. Site needs are simple: zero clearance sides and back, floor level to an eighth inch per foot, factory-authorized start-up. Optional: stainless steel floor, 72610-48 water filtration, correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997141139741,"sku":"LRP2S-80","price":13490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76921_LRP2S_ca4db154-117b-437a-8258-742b40fa2a29.jpg?v=1783946664"},{"product_id":"lbc-bakery-lrp2s-100-two-door-75-5-inch-wide-roll-in-proofer-10-side-load-rack-capacity","title":"LBC Bakery LRP2S-100 Two-Door, 75.5-Inch Wide Roll-In Proofer, 10 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP2S-100 holds ten side-loaded racks, nine end-loaded, or four doubles, wholesale capacity in LBC Bakery's 75.5-inch wide two-door line. An entire production schedule ferments in one atmosphere here, with racks flowing out through two doors in whatever order the ovens demand. Racks are not included.\u003c\/p\u003e\u003ch3\u003eA Wide Chamber Behind Two Doors\u003c\/h3\u003e\u003cp\u003eTen racks of dough represent hours of labor, and the two-door face is how that investment stays protected during constant access. One door open exposes half the chamber at most; magnetic seals and automatic closers keep the average exposure far lower. Full-width protective bar handles absorb the traffic of a cabinet that might see dozens of rack moves per shift.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eThe air-wash system circulates conditioned air continuously through a chamber of this scale, and uniformity is the result: rack ten proofs like rack one. A heating package upsized for the chamber's volume, built on non-submerged tubular elements, gives the PID controller the muscle to recover quickly after door pulls, and the controller spends that muscle precisely, with no overshoot. Humidity stays adjustable across the full range doughs demand, from wet bagel proofs to the restrained moisture laminated pastry prefers, and it holds through door traffic.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eCam-interlocked, foam-insulated modular panels assemble into the finished cabinet on site; there is no other way a proofer of this scale reaches a production floor intact. The interior is 300 series stainless steel behind perimeter rack bumpers, lighted throughout for inspection, with an aluminized steel top and heavy-duty stainless exterior standing zero clearance to combustibles at sides and back. The options sheet lists a stainless floor, the 72610-48 water filtration system, and a correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997141369117,"sku":"LRP2S-100","price":20090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76916_LRP2S_27d9f6be-1949-4a4a-b448-3fcd24f7be36.jpg?v=1783946671"},{"product_id":"lbc-bakery-lrp3-30-two-door-102-5-inch-wide-roll-in-proofer-3-side-load-rack-capacity","title":"LBC Bakery LRP3-30 Two-Door, 102.5-Inch Wide Roll-In Proofer, 3 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP3-30 is the shallow entry in LBC Bakery's widest proofer line, a 102.5-inch two-door cabinet holding three side-loaded or four end-loaded racks. Over eight feet of frontage with minimal projection into the room: the layout answer for a long wall and a tight aisle. It accepts standard roll-in racks, which are not included.\u003c\/p\u003e\u003ch3\u003eEight-Plus Feet Of Proofing Frontage\u003c\/h3\u003e\u003cp\u003eRacks spread across the wide face rather than queuing into the room, so every rack is a front rack. The two doors divide that frontage into working zones, each guarding its own share of the climate with a magnetic seal and automatic closer, each wearing a full-width bar handle where racks make contact. End-load crews especially benefit: four racks, all first in line.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eKeeping one climate across an eight-and-a-half-foot chamber is exactly the kind of problem air-wash design solves: conditioned air moves across all rack positions continuously, so the far-left rack and far-right rack ferment identically. PID control holds the set point with no overshoot to skin the dough, humidity adjusts to the product, and the non-submerged tubular heaters keep element replacement off the maintenance calendar for years. Even through steady door traffic, the last racks of the shift get the same proof as the first.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eA cabinet 102.5 inches wide obviously enters the building as parts; foam-insulated panels with cam interlocks make the on-site build straightforward. The interior is 300 series stainless with perimeter bumpers against rack traffic, the top aluminized steel, the exterior heavy-duty stainless, and interior lighting spans the full width for one-look inspections. It sits at zero clearance to combustible surfaces at sides and back. Optional equipment: rugged stainless floor, 72610-48 water filtration, correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997352558877,"sku":"LRP3-30","price":18990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76922_LRP2S_d4d64697-1042-4f5a-9c9a-2a52d6a702ca.jpg?v=1783946678"},{"product_id":"lbc-bakery-lrp3-50-two-door-102-5-inch-wide-roll-in-proofer-5-side-load-rack-capacity","title":"LBC Bakery LRP3-50 Two-Door, 102.5-Inch Wide Roll-In Proofer, 5 Side-Load Rack Capacity","description":"\u003cp\u003eFive side-loaded racks, six end-loaded, or three doubles: the LBC Bakery LRP3-50 makes full use of the 102.5-inch two-door format's width at a practical mid depth. Six end-load positions across the face is a workflow of its own, racks marshaled left to right, each one carrying its own product toward the ovens. Standard roll-in racks are used throughout, though none are included; the proofer supplies the climate and the discipline.\u003c\/p\u003e\u003ch3\u003eEight-Plus Feet Of Proofing Frontage\u003c\/h3\u003e\u003cp\u003eThe wide-body concept is about access as much as capacity. Six racks all sit in the front row, so pulling the third one requires no choreography with the other five, and the two doors ration climate loss to whichever zone is actually open. Magnetic seals, automatic closers, and full-width protective bar handles handle the mechanical life of a busy face.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eUniformity over a hundred-plus inches of chamber comes from the air-wash system's constant lateral wash of conditioned air. Set one temperature and one humidity and every position honors them, which is what permits mixed loading without mixed results. The PID controller answers door openings with fast, overshoot-free recovery, and the heating comes from tubular elements mounted non-submerged for endurance.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eOn-site cam-lock assembly of foam-insulated modular panels is the delivery model, taking an enormous proofer through normal doors one panel at a time. Rack bumpers line the 300 series stainless interior, interior lighting reaches the whole span, and the heavy-duty stainless exterior tolerates zero clearance to combustibles at sides and back. Floor level within an eighth inch per foot and a factory-authorized start-up complete the install. Options: stainless steel floor, 72610-48 water filtration system, correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997352657181,"sku":"LRP3-50","price":22790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76923_LRP2S_9b3cdb57-0c05-49d4-8fab-6e06ea8fe289.jpg?v=1783946684"},{"product_id":"lbc-bakery-lpc-19g-gas-19-belt-conveyor-pizza-oven-76-12-pizzas-per-hour-stackable-three-decks-high","title":"LBC Bakery LPC-19G Gas 19\" Belt Conveyor Pizza Oven, 76 12\" Pizzas per Hour, Stackable Three Decks High","description":"\u003cp\u003eThe LBC Bakery LPC-19G is a gas conveyor pizza oven with a 19\" reversible stainless steel belt, built for shops that want steady volume without oven babysitting. Dial in a temperature and a belt time, and the oven bakes 76 twelve-inch pizzas an hour at a three-minute pass, every one identical, because nothing about the bake depends on who happens to be standing at the oven.\u003c\/p\u003e\u003ch3\u003eConveyor Control From 145-570°F\u003c\/h3\u003e\u003cp\u003eThe digital control puts set point, actual temperature, and belt speed on large LED displays, and the working range covers far more than pizza: 145-570°F with belt times from 3 to 30 minutes handles par-bakes, toasted subs, wings, and cookies on the same deck. Balanced top and bottom airflow bakes evenly across the full belt width, and the belt reverses direction, so the oven feeds left-to-right or right-to-left depending on how your make line flows.\u003c\/p\u003e\u003ch3\u003eGas Burner With Automatic Cool-Down\u003c\/h3\u003e\u003cp\u003eThe burner steps between a 35,000 BTU\/hr low fire and a 46,000 BTU\/hr high fire, which gives the oven recovery muscle during a rush without overshooting between orders. At close, the automatic cool-down feature keeps air moving until internal temperatures fall, a small built-in discipline that extends the life of the electrical components. A hinged door with a tempered-glass window lets you check color mid-pass without disturbing the conveyor.\u003c\/p\u003e\u003ch3\u003eStacks Three High, Strips Down for Cleaning\u003c\/h3\u003e\u003cp\u003eWhen one deck stops being enough, the LPC-19G stacks up to three high on the same floor space, each deck independently controlled. The oven front, conveyor assembly, and air ducts remove for cleaning, and crumb trays pull out at both the in-feed and out-feed. A 6\" in-feed shelf and a 12\" output shelf come with the oven. Options include the LPC-X-S24 stand for a single deck, the LPC-X-S18 for two-deck stacks, a propane conversion kit, and a chain restraint kit.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997393387805,"sku":"LPC-19G","price":9890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76914_LPC_G.png?v=1783946744"},{"product_id":"lbc-bakery-lpc-31g-gas-31-belt-conveyor-pizza-oven-222-12-pizzas-per-hour-and-twin-16-pizzas-side-by-side","title":"LBC Bakery LPC-31G Gas 31\" Belt Conveyor Pizza Oven, 222 12\" Pizzas per Hour and Twin 16\" Pizzas Side by Side","description":"\u003cp\u003eThe LBC Bakery LPC-31G runs a 31\" wide reversible stainless belt, wide enough to bake two 16\" pizzas side by side and keep 222 twelve-inch pizzas an hour moving at a three-minute belt time. This is the conveyor for operations where the oven must never be the bottleneck: delivery rushes, stadium counters, twin-lane production with different products riding the same belt.\u003c\/p\u003e\u003ch3\u003eTwin-Lane Width, One Set of Controls\u003c\/h3\u003e\u003cp\u003eBelt width is capacity. Two large pies ride abreast, or a lane of pizzas runs next to a lane of garlic knots, all under one temperature and one belt time managed on large LED displays for set point, actual temperature, and belt speed. The 145-570°F range and 3-to-30-minute belt cover everything a pizza menu throws at the oven, and the belt reverses to match whichever direction your line actually runs.\u003c\/p\u003e\u003ch3\u003e70,000 to 91,000 BTU on Demand\u003c\/h3\u003e\u003cp\u003eHolding a 31-inch chamber at set point through a Friday night takes reserves. The burner's two fire levels, 70,000 BTU\/hr low and 91,000 BTU\/hr high, recover the deck while cold pies keep landing, and the automatic cool-down feature runs air after shutdown to protect the internal electronics. A hinged tempered-glass door gives a mid-bake view without opening the chamber to the room.\u003c\/p\u003e\u003ch3\u003eThree Decks in One Footprint\u003c\/h3\u003e\u003cp\u003eStack it up to three high, each deck with its own controls, and throughput triples without renegotiating the lease. Cleanup is designed in: the oven front, conveyor assembly, and air ducts all remove, and crumb trays sit at in-feed and out-feed. Every oven includes a 6\" in-feed shelf and a 12\" output shelf. The options list runs to the LPC-X-S24 single-deck stand and the LPC-X-S18 for two decks, both rigid stainless with braked swivel casters, plus a propane conversion kit and a chain restraint kit.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997393420573,"sku":"LPC-31G","price":16190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76915_LPC_G.png?v=1783946752"},{"product_id":"lbc-bakery-lpc-31e-electric-31-belt-conveyor-pizza-oven-222-12-pizzas-per-hour-and-twin-16-pizzas-side-by-side","title":"LBC Bakery LPC-31E Electric 31\" Belt Conveyor Pizza Oven, 222 12\" Pizzas per Hour and Twin 16\" Pizzas Side by Side","description":"\u003cp\u003eThe LBC Bakery LPC-31E pairs the twin-lane 31\" belt with all-electric heat: 222 twelve-inch pizzas an hour, or two 16\" pies riding side by side, in venues where gas service is off the table. Arenas, campus dining, and food courts get conveyor capacity that installs wherever the electrical panel allows. Even slowed to a four-minute bake, the belt clears 164 twelve-inch pizzas an hour, and a five-minute deep-dish pace still yields 128.\u003c\/p\u003e\u003ch3\u003eA Belt Wide Enough to Split\u003c\/h3\u003e\u003cp\u003eThirty-one inches of belt behaves like two lanes. Run large pizzas abreast during a rush, or split the belt between pizzas and appetizers at one shared temperature and belt time. LED displays keep set point, actual temperature, and belt speed legible from the make line, the range spans 145-570°F with belt times from 3 to 30 minutes, and the belt direction reverses to suit the room.\u003c\/p\u003e\u003ch3\u003eElectric Heat With an Eye on Longevity\u003c\/h3\u003e\u003cp\u003eBalanced top and bottom airflow does the baking; the automatic cool-down feature does the protecting, running air through the oven after shutdown so internal electrical components live longer. The tempered-glass sandwich door shows the bake without interrupting it, and temperature displays read in °F or °C for whichever convention your kitchen runs.\u003c\/p\u003e\u003ch3\u003eCleaning and Growing Without Drama\u003c\/h3\u003e\u003cp\u003eFront wall, conveyor assembly, and air ducts remove for cleaning, and crumb trays pull out at the conveyor in-feed and out-feed to catch what the belt drops. Each oven includes the 6\" in-feed and 12\" output shelves, and the platform stacks up to three decks high with independent controls per deck. Stands are optional, the LPC-X-S24 supporting one deck and the LPC-X-S18 up to two, riding on swivel casters with brakes so even a stacked installation moves for cleaning. A chain restraint kit is also available.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52019491275037,"sku":"LPC-31E","price":12890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76924_LPC-19-E-and-31-E-Spec-2-19.jpg?v=1783946759"},{"product_id":"lbc-bakery-lpc-19e-electric-19-belt-conveyor-pizza-oven-76-12-pizzas-per-hour-stackable-three-decks-high","title":"LBC Bakery LPC-19E Electric 19\" Belt Conveyor Pizza Oven, 76 12\" Pizzas per Hour, Stackable Three Decks High","description":"\u003cp\u003eThe LBC Bakery LPC-19E is the all-electric take on the 19\" belt conveyor pizza oven: the same 76 twelve-inch pizzas per hour at a three-minute belt, drawing everything it needs from an electrical connection. For kiosks, food halls, and buildings where a gas line is impossible or expensive, it puts real conveyor throughput where gas equipment cannot go.\u003c\/p\u003e\u003ch3\u003eBalanced Airflow at 145-570°F\u003c\/h3\u003e\u003cp\u003eTop and bottom airflow with balanced distribution bakes the belt's full width evenly, so a pizza at the edge finishes like a pizza in the center. The 145-570°F range and 3-to-30-minute belt times stretch the oven across the whole menu, from thin crust to pan pies to cookies. Slow the belt to a four-minute bake and it still moves 56 twelve-inch pies an hour; at five minutes, 44. Set point, actual temperature, actual temperature, and belt speed stay on large, easy-to-read LED displays in °F or °C. The sandwich door carries a wide tempered-glass view window for checking a bake mid-pass.\u003c\/p\u003e\u003ch3\u003eRemovable Front, Conveyor, and Ducts\u003c\/h3\u003e\u003cp\u003eThe parts that get dirty come out: front wall, conveyor assembly, and air ducts all remove for cleaning, and crumb trays catch debris at both ends of the belt. After service, the automatic cool-down feature keeps air moving to protect internal electrical parts, which is the kind of unglamorous engineering that shows up years later as uptime. The reversible-direction belt adapts to either line layout.\u003c\/p\u003e\u003ch3\u003eOne Deck Now, Three Later\u003c\/h3\u003e\u003cp\u003eThe LPC-19E stacks up to three decks high, each independently controlled, so capacity grows in place instead of in floor space. A 6\" in-feed shelf and 12\" output shelf are included with each oven. Optional stands support the stack: the LPC-X-S24 for one deck and the LPC-X-S18 for up to two, with a chain restraint kit also available.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52019927908637,"sku":"LPC-19E","price":9890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76925_LPC-19-E-and-31-E-Spec-2-19.jpg?v=1783946736"},{"product_id":"lbc-bakery-lrp2n-100-two-door-58-4-inch-wide-roll-in-proofer-8-side-load-rack-capacity","title":"LBC Bakery LRP2N-100 Two-Door, 58.4-Inch Wide Roll-In Proofer, 8 Side-Load Rack Capacity","description":"\u003cp\u003eEight racks side-loaded, eight end-loaded, or three doubles: the LBC Bakery LRP2N-100 is one of the largest cabinets in the 58.4-inch wide family, a proofing room in appliance form. Where production has outgrown batch-at-a-time thinking, this cabinet ferments the whole schedule at once and meters racks out through two doors as the ovens need them. Racks are not included with the cabinet.\u003c\/p\u003e\u003ch3\u003eTwo Doors, Separate Access\u003c\/h3\u003e\u003cp\u003eAn eight-rack chamber cannot afford to lose its atmosphere every time someone needs one rack. The two-door face splits access so most of the load stays sealed during any pull, with magnetic seals and automatic closers doing the discipline and full-width bar handles doing the bodywork. Rack flow through a shift becomes a rhythm rather than a compromise.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eUniformity across eight rack positions is the entire engineering problem, and the air-wash system solves it with constant conditioned airflow that denies the chamber any dead corners. Every rack rides the same temperature and humidity curves under PID control that does not overshoot, so product consistency holds from position one to position eight. A higher-output heating package sized for the volume, built on non-submerged tubular elements, brings the big chamber to condition quickly and holds it there through door traffic.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eNo eight-rack proofer arrives whole; this one arrives as foam-insulated modular panels and cam-locks together where it will run. The 300 series stainless interior takes washdowns and rack contact behind full perimeter bumpers, interior lighting makes an eight-rack visual check practical, and the heavy-duty stainless exterior sets zero clearance against combustible walls at sides and back. Options: rugged stainless steel floor, 72610-48 water filtration system, correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52020419133725,"sku":"LRP2N-100","price":12890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76926_LRP2N-Spec-rev-10-11_b63d6f0a-f1c5-4f3d-8c59-586e4d2aef8d.jpg?v=1783946629"},{"product_id":"lbc-bakery-lrp2n-80-two-door-58-4-inch-wide-roll-in-proofer-6-side-load-rack-capacity","title":"LBC Bakery LRP2N-80 Two-Door, 58.4-Inch Wide Roll-In Proofer, 6 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP2N-80 proofs six racks at a time, side- or end-loaded, or two double racks, in the 58.4-inch wide two-door line. This is commissary and wholesale scale: an entire route's worth of bread rising in one controlled atmosphere while the ovens cycle through it rack by rack. The racks themselves are sold separately.\u003c\/p\u003e\u003ch3\u003eTwo Doors, Separate Access\u003c\/h3\u003e\u003cp\u003eWorking six racks through an oven schedule means the proofer door opens constantly, and that is the argument for two of them. Each door exposes its own zone while the other stays sealed, magnetic gaskets and automatic closers keep the chamber honest between pulls, and full-width bar handles protect the doors from six racks' worth of daily traffic.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eAt this depth a static heater would proof the middle racks differently than the ends. The air-wash system prevents that by washing every rack position with conditioned air continuously, holding one temperature and one humidity across the load. PID control means no overshoot on recovery after a door opening, so the last rack pulled is as well-proofed as the first, and non-submerged tubular heaters carry the heating load with a service life to match a wholesale schedule.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eSix-rack capacity in one welded box would never leave the loading dock; the LRP2N-80 instead assembles in place from foam-insulated cam-lock panels. Inner bumpers ring the 300 series stainless interior at rack height, the exterior is heavy-duty stainless steel under an aluminized top, and the lighted interior lets a supervisor read the entire proof through one open door. Zero clearance at sides and back, a level floor, and a factory-authorized start-up are the site requirements. Stainless flooring, 72610-48 water filtration, and a correctional package are on the options sheet.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52020584087837,"sku":"LRP2N-80","price":12590.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76927_LRP2N-Spec-rev-10-11_bf32e35b-3b04-40a5-8389-273c6fb88414.jpg?v=1783946622"},{"product_id":"lbc-bakery-lrp2n-60-two-door-58-4-inch-wide-roll-in-proofer-4-side-load-rack-capacity","title":"LBC Bakery LRP2N-60 Two-Door, 58.4-Inch Wide Roll-In Proofer, 4 Side-Load Rack Capacity","description":"\u003cp\u003eFour racks side-loaded or four end-loaded: the LBC Bakery LRP2N-60 gives a production bakery real batch depth in LBC Bakery's 58.4-inch wide two-door format. Load it with the entire overnight shape-out and the full set proofs as one, or stagger racks through the day with the two doors keeping every entry contained. Racks are not included.\u003c\/p\u003e\u003ch3\u003eTwo Doors, Separate Access\u003c\/h3\u003e\u003cp\u003eFour racks deep, the value of two doors compounds. Each opening exposes only part of the chamber, so the racks not being pulled hold their climate, their humidity, and their schedule. Magnetic seals pull each door shut tight, automatic closers finish the job when the crew is already three steps away, and full-width bar handles absorb the hits that come with moving racks at speed.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eThe rapid-response air-wash system pushes conditioned air through all four rack positions in a continuous cycle. Dough in the far corner ferments on the same curve as dough by the door, which is what lets a baker treat four racks as one batch. PID control locks temperature to set point without overshoot, humidity adjusts to the dough on hand, and the tubular heaters, mounted dry rather than submerged, are built to outlast shortcut designs.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eThe LRP2N-60 goes together on site from modular foam-insulated panels with cam interlocks; the room's door size stops mattering when the proofer arrives in panels. A 300 series stainless interior with perimeter rack bumpers, an aluminized steel top, and a heavy-duty stainless exterior make up the shell, with interior lighting for fast checks. It stands flush to combustible walls at sides and back on any non-porous floor level within an eighth inch per foot, and a factory-authorized start-up confirms calibration before production begins. Optional equipment includes the stainless steel floor, 72610-48 water filtration system, and correctional package.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52020624883997,"sku":"LRP2N-60","price":10990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76928_LRP2N-Spec-rev-10-11_bc350125-bf3d-4cdc-a918-f42f6c774ef9.jpg?v=1783946614"},{"product_id":"lbc-bakery-lrp2n-30-two-door-58-4-inch-wide-roll-in-proofer-1-side-load-rack-capacity","title":"LBC Bakery LRP2N-30 Two-Door, 58.4-Inch Wide Roll-In Proofer, 1 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP2N-30 is the shortest cabinet in LBC Bakery's 58.4-inch wide two-door proofer family, sized for one side-loaded rack or two end-loaded racks. It solves a specific problem: a shop that loads end-first and wants two racks proofing behind separate doors, without giving up half a wall to get there. Standard roll-in racks wheel straight in; the proofer supplies the climate, not the racks, which are sold separately.\u003c\/p\u003e\u003ch3\u003eTwo Doors, Separate Access\u003c\/h3\u003e\u003cp\u003eWith a door for each rack position, one rack comes out for the oven while the other keeps proofing undisturbed behind its own magnetic seal. Each door closes automatically, carries a full-width protective bar handle, and opens without dumping the whole cabinet's atmosphere. For a two-rack operation, that access pattern preserves the proof in a way one wide door cannot.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eThe air-wash system conditions and circulates air through the chamber constantly, holding both rack positions at one temperature and one humidity. PID control eliminates overshoot, the enemy of soft doughs, and the adjustable humidity range covers everything from a wet bagel proof to a restrained climate for laminated pastry. Tubular heaters sit out of the water rather than submerged in it, extending their life across years of daily service.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eThe cabinet assembles from foam-insulated modular panels with cam interlocks, on site, so it fits into rooms and basements that would defeat a one-piece box. Its 300 series stainless interior wears perimeter bumpers against rack strikes, the exterior is heavy-duty stainless steel, and the interior is lighted for instant visual checks. Zero clearance to combustibles at sides and back tucks it tight to the wall. The options list covers a 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":52020655751453,"sku":"LRP2N-30","price":9790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76929_LRP2N-Spec-rev-10-11_69474684-2814-4521-bf7a-471f5b91e701.jpg?v=1783946599"},{"product_id":"lbc-bakery-lrp2n-40-two-door-58-4-inch-wide-roll-in-proofer-3-side-load-rack-capacity","title":"LBC Bakery LRP2N-40 Two-Door, 58.4-Inch Wide Roll-In Proofer, 3 Side-Load Rack Capacity","description":"\u003cp\u003eThe LBC Bakery LRP2N-40 holds three side-loaded racks, two end-loaded, or one double rack across a 58.4-inch, two-door face. It is the two-door answer for a mid-volume bakery: capacity for the whole morning proof, split behind doors so pulling one rack never exposes the rest. Existing roll-in racks work as-is; none are included.\u003c\/p\u003e\u003ch3\u003eTwo Doors, Separate Access\u003c\/h3\u003e\u003cp\u003eThe double-door face divides rack traffic. Pull breakfast pastries from one side while bread keeps fermenting behind the other door's magnetic seal; the automatic closers make sure no door lingers open while hands steer a loaded rack. Full-width bar handles take the daily beating so the door faces do not.\u003c\/p\u003e\u003ch3\u003eAir-Wash Heat And Humidity\u003c\/h3\u003e\u003cp\u003eOne climate serves every rack position because the air-wash system never stops moving conditioned air across them. That constant wash is why the left rack and the right rack finish together, and why the humidity a laminated dough needs is actually the humidity it gets. The PID controller ramps to set point quickly and refuses to overshoot, which keeps proofing dough from skinning, and the non-submerged tubular heater design protects the elements for the long run.\u003c\/p\u003e\u003ch3\u003eCam-Lock Panel Construction\u003c\/h3\u003e\u003cp\u003eFoam-insulated panels lock together with cam fittings during on-site assembly, letting a nearly five-foot-wide proofer pass through ordinary doorways in pieces. Inside, 300 series stainless steel and rack bumpers handle contact and washdowns; outside, heavy-duty stainless steel handles the room. Interior lighting shows the proof without a flashlight, and zero side and back clearance to combustibles means the cabinet uses only the floor it stands on. Site prep is modest: a non-porous surface, level within an eighth inch per foot, and a factory-authorized start-up to confirm the climate system before the first rack rolls in. A stainless floor, 72610-48 water filtration, and a correctional package are optional.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52020698218781,"sku":"LRP2N-40","price":10090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76930_LRP2N-Spec-rev-10-11_27f784fd-67dc-418f-89b3-56ab00a037bf.jpg?v=1783946607"},{"product_id":"lbc-bakery-lro-1g6-175-000-btu-gas-single-roll-in-rotating-rack-oven-20-full-size-sheet-pan-capacity-with-waterfall-steam-and-integrated-hood","title":"LBC Bakery LRO-1G6 175,000 BTU Gas Single Roll-In Rotating Rack Oven, 20 Full-Size Sheet Pan Capacity with Waterfall Steam and Integrated Hood","description":"\u003cp\u003eThe LBC Bakery LRO-1G6 is the gas-fired single-rack roll-in rack oven: 175,000 BTU\/hr through a linear counterflow heat exchanger, baking a 20-pan rack, 26 hotel pans, or 100 one-pound loaves per rotation. Its electrical draw is a footnote, 1.8 kW total, because the gas side does the work, and the hood comes built in.\u003c\/p\u003e\u003ch3\u003eCounterflow Heat, Waterfall Steam\u003c\/h3\u003e\u003cp\u003eThe inshot burner manifold lights on a hot surface igniter and pushes heat through a counterflow exchanger for efficient transfer across the 100-525°F range. The high-volume waterfall steam system floods the chamber at the start of a bread bake, and three-point air circulation with adjustable shutters distributes heat around the rotating rack so the top pan and the bottom pan finish together.\u003c\/p\u003e\u003ch3\u003eFloor-Level Loading, Automatic Rack Handling\u003c\/h3\u003e\u003cp\u003eRacks roll straight in at floor level, no ramp, and the heavy-duty \"B\" style lift takes over: lift, rotate, lower, automatically coordinated with door operation, with a self-adjusting clutch that yields before anything or anyone gets hurt. The heavy-duty door carries a 16\" x 57.5\" double-pane viewing window, an interior safety release, and a reversible swing to fit the room. Racks are not included.\u003c\/p\u003e\u003ch3\u003eIntegrated Hood and Serious Controls\u003c\/h3\u003e\u003cp\u003eThe fully integrated hood meets NFPA 96 and UMC Type I and II construction requirements with a single-point exhaust connection, a welded 20-gauge stainless body, 12 square feet of capture area, and an 8\" round collar (rooftop ventilator not included); an optional integrated hood listed for heavy-duty operation up to 525°F is also available. Control is digital with two modes, 40 single-step and 30 six-step recipes sequencing steam, vent, blower delay, and pulse air, backed by a manual control for heat, blower, lights, rotation, and steam. The optional Android touch screen brings an 8\" display, photo recipe library, day planner, email recipe access, and Wi-Fi.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52020824113437,"sku":"LRO-1G6","price":25490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76931_LRO-1G6-Spec-7-21.jpg?v=1783946691"},{"product_id":"lbc-bakery-lro-1e5-41-5-kw-electric-single-roll-in-rotating-rack-oven-20-full-size-sheet-pan-capacity-with-waterfall-steam-and-integrated-hood","title":"LBC Bakery LRO-1E5 41.5 kW Electric Single Roll-In Rotating Rack Oven, 20 Full-Size Sheet Pan Capacity with Waterfall Steam and Integrated Hood","description":"\u003cp\u003eThe LBC Bakery LRO-1E5 is a single-rack roll-in rotating rack oven, electrically heated, with the ventilation problem already solved: the hood is fully integrated into the oven with a single-point exhaust connection. One rotation bakes a 20-pan rack of full-size sheets, 26 hotel pans, or 100 one-pound loaves, and the rack rolls in at floor level with no ramp to climb.\u003c\/p\u003e\u003ch3\u003eWaterfall Steam and Rotating Heat\u003c\/h3\u003e\u003cp\u003eA high-volume waterfall steam system saturates the chamber for oven spring and shine, across a 100-525°F working range. The low watt-density tubular elements run at lower surface temperatures, which is a deliberate trade for extended element life, and three-point air circulation with adjustable shutters lets a baker tune where the heat works hardest. The rack drive lifts, rotates, and lowers automatically with door operation, and its self-adjusting clutch protects both the operator and the machine.\u003c\/p\u003e\u003ch3\u003eA Hood You Do Not Have to Build\u003c\/h3\u003e\u003cp\u003eThe integrated hood meets NFPA 96 and UMC Type I and II construction requirements (fire system, if required, by others), with a fully welded 20-gauge stainless body and 12 square feet of capture area. Combined with 5\" thick compartment insulation and a 0\" combustible wall clearance rating at sides and back, the oven drops into spaces that could never absorb a separate hood project.\u003c\/p\u003e\u003ch3\u003eDigital Control With a Manual Safety Net\u003c\/h3\u003e\u003cp\u003eThe standard control runs two modes, 40 single-step recipes behind quick-select buttons and 30 six-step programs sequencing steam, vent, blower delay, and pulse air, while the manual backup control keeps heat, blower, lights, rotation, and steam running even if the digital side fails. An optional Android touch screen adds an 8\" full-color display, photo recipe lists, six-step recipe programming, a day planner, bi-directional email recipe access, and Wi-Fi. The heavy-duty door carries a 16\" x 57.5\" double-pane viewing window and an interior safety release. Racks are not included.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52021179187485,"sku":"LRO-1E5","price":27390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76932_LRO-1E5-Spec-6-18.jpg?v=1783946698"},{"product_id":"lbc-bakery-lmo-max-e-24-kw-electric-roll-in-rotating-rack-oven-16-full-size-sheet-pan-capacity-that-fits-under-a-66-hood","title":"LBC Bakery LMO-MAX-E 24 kW Electric Roll-In Rotating Rack Oven, 16 Full-Size Sheet Pan Capacity that Fits Under a 6'6\" Hood","description":"\u003cp\u003eThe LBC Bakery LMO-MAX-E is a roll-in rotating rack oven engineered around one hard kitchen constraint: it fits under a standard 6'6\" hood. Wheel in a roll-in rack of 8, 12, or 16 pans, and gear-driven rotation carries it through 24 kW of electric heat, giving a kitchen-sized footprint the even bake of a full rack oven.\u003c\/p\u003e\u003ch3\u003eReal Roll-In Racks, Constrained Rotation\u003c\/h3\u003e\u003cp\u003eRacks load directly and are constrained at top and bottom, so rotation stays smooth at full load: 16 sheet pans at 3\" spacing, 12 at 4\", or 8 at 6\", which translates to 32 half-size pans or 40 three-strap bread pans on the right rack. The rotation system pairs a gear drive with a self-adjusting clutch, and a 3\/4 hp top-mounted convection motor moves the heat. Racks are sold separately, so the oven joins the rack fleet you already run.\u003c\/p\u003e\u003ch3\u003eSteam Without a Pressure Vessel\u003c\/h3\u003e\u003cp\u003eThe self-contained steam system is air-heated rather than a pressure vessel, delivering 1 to 20 seconds of steam at the start of the bake cycle, enough for shine and spring on bread without the code implications of pressurized steam. Bright xenon lighting behind full-view double-pane windows shows the whole rack turning, and the double doors open simultaneously and latch to prevent accidental opening while it does.\u003c\/p\u003e\u003ch3\u003eControls and Power\u003c\/h3\u003e\u003cp\u003eThe digital display control runs two modes: single-step with 40 programmable recipes behind 6 quick-select buttons, and six-step with 30 programs sequencing steam, vent, blower delay, and pulse air, plus selectable automatic temperature setback. The control circuit runs on 120V single-phase; the heater circuit is 208V three-phase standard with 240V and 480V options. The cabinet measures 44.8\"L x 43\"W x 77\"H, with solid full-length door hinge shafts and stainless steel inside and out.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52021538947357,"sku":"LMO-MAX-E","price":25490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76934_LMO-Max-E-Spec-9-21_1b8a3550-5807-4468-8eca-e876099e06b6.jpg?v=1783946714"},{"product_id":"lbc-bakery-lmo-g-90-000-btu-gas-mini-rotating-rack-oven-10-full-size-sheet-pans-with-150-lb-thermal-mass-steam","title":"LBC Bakery LMO-G 90,000 BTU Gas Mini Rotating Rack Oven, 10 Full-Size Sheet Pans with 150 lb Thermal-Mass Steam","description":"\u003cp\u003eThe LBC Bakery LMO-G is a gas-fired mini rotating rack oven on a stand, bringing rotating rack-oven results to compact bakeries, cafes, and in-store operations. Rated at 90,000 BTU\/hr and indirectly fired with an inshot burner system, it pairs a vertical-tube heat exchanger with a low-pressure water-injection steam system backed by 150 lbs of thermal mass for strong, sustained steam.\u003c\/p\u003e\u003ch3\u003eCapacity And Rack Options\u003c\/h3\u003e\u003cp\u003eThe LMO-G accepts 6-, 8-, or 10-pan racks. The 6-pan rack uses 5-1\/2\" spacing, the 8-pan rack uses 4\" spacing, and the 10-pan rack uses 3-1\/4\" spacing, holding up to 10 full-size 18\" x 26\" sheet pans or 20 half-size pans. The 6-pan configuration also handles 12 strap-pan breads or 30 baguettes, letting a small footprint cover a wide product range.\u003c\/p\u003e\u003ch3\u003eGas Heating And Steam\u003c\/h3\u003e\u003cp\u003eThe oven is indirectly fired at 90,000 BTU\/hr through an inshot burner system and a vertical-tube heat exchanger that uses natural draft for combustion-air intake and exhaust. A low-pressure water-injection steam system dispenses water onto 150 lbs of thermal mass, producing maximum steam at roughly 1 gallon per 20-second cycle for excellent crust on artisan breads.\u003c\/p\u003e\u003ch3\u003eRotation And Door Design\u003c\/h3\u003e\u003cp\u003eA safety-limited torque-drive rotation system turns the rack gently and reliably, while a low-noise air circulation system keeps the kitchen quiet. Double doors open simultaneously and latch to prevent accidental opening during operation, inner glass panes are hinged for easy cleaning, and a full-perimeter silicone door seal helps retain heat and steam. A brightly lit interior keeps the bake visible.\u003c\/p\u003e\u003ch3\u003eControls And Mobility\u003c\/h3\u003e\u003cp\u003eLarge, easy-to-read LED displays anchor a control with two programmable modes: a single-step mode with 40 recipes and six quick-select buttons and a six-step mode with 30 recipes, plus programmable steam, vent, blower delay, pulse air, and selectable automatic temperature setback. The oven mounts on a stand with heavy-duty swivel casters, the front pair locking, and offers natural or propane gas and S15, S17, or S stand options.\u003c\/p\u003e\u003ch3\u003eConstruction And Installation\u003c\/h3\u003e\u003cp\u003eBuilt with a stainless steel interior and exterior, the LMO-G must be installed under an approved Type I or II hood with 18\" of clearance from the vent collar to the hood filters and includes a field connection for a hood proving switch. It ships in two pieces, fits through a 34\" opening with some disassembly, and clears combustibles at 0\" at the sides and back and 18\" at the top. Oven weight is 1,165 lbs.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52021810364701,"sku":"LMO-G","price":16690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76935_LMO-G_be23ea31-1866-4e8b-9365-bfef6352c72d.jpg?v=1783946722"},{"product_id":"lbc-bakery-lmo-e-electric-mini-rotating-rack-oven-10-full-size-sheet-pans-with-150-lb-thermal-mass-steam","title":"LBC Bakery LMO-E Electric Mini Rotating Rack Oven, 10 Full-Size Sheet Pans with 150 lb Thermal-Mass Steam","description":"\u003cp\u003eThe LBC Bakery LMO-E is an electric mini rotating rack oven: true rack-oven baking, with rotation and injection steam, scaled to fit an in-store bakery or cafe production corner. Configured with a 6-, 8-, or 10-pan rack, it turns out up to 10 full-size sheet pans, 20 half-size pans, or 20 dozen cookies per load, and because the rack rotates through the airflow, position on the rack stops deciding how anything bakes.\u003c\/p\u003e\u003ch3\u003e150 Pounds of Thermal Mass Behind the Steam\u003c\/h3\u003e\u003cp\u003eSmall ovens usually fail crusty bread at the steam stage, so LBC gave this one a low-pressure water injection system backed by 150 lb of thermal mass, capable of converting a gallon of water to steam per 20-second cycle. That is enough saturation to set a glossy crust on baguettes, with a programmable vent to dry the chamber on schedule so the crust finishes crisp instead of soft. Tubular electric heaters carry the baking load, and a low-noise air circulation system keeps the front of house calm.\u003c\/p\u003e\u003ch3\u003eOne Oven, Two Kinds of Operator\u003c\/h3\u003e\u003cp\u003eSingle-step mode stores 40 recipes behind 6 quick-select buttons for crew who need one press and a beep. Six-step mode stores 30 staged programs that sequence steam, vent, blower delay, and pulse air for a baker who wants the oven to follow a curve. Large LED displays read from across the room, automatic temperature setback trims energy use between bakes, and the safety-limited torque drive stops the rotation from ever fighting a person.\u003c\/p\u003e\u003ch3\u003eMade to Reach the Room It Works In\u003c\/h3\u003e\u003cp\u003eThe oven arrives in two pieces and passes through a 34\" opening with some disassembly, then sets up with zero clearance at sides and back and 18\" above. Double doors open simultaneously and latch against accidental opening during rotation, the inner glass panes hinge out for cleaning, and a full-perimeter silicone seal keeps the chamber tight. Heater power is 208V three-phase with 240V and 480V options, plus a separate dedicated 120V control circuit. Options include S15, S17, and S stands with rack slides that hold 12 sheet pans, a water connection kit, and the 72610-48 filtration assembly. Check local codes on hood requirements.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52022028566813,"sku":"LMO-E","price":15190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76936_LMO-E_b0a6db9a-0eaa-432c-a839-0b08c593a639.jpg?v=1783946729"},{"product_id":"lbc-bakery-lcr-7-7-spit-electric-rotisserie-oven-28-35-chicken-capacity-with-convection-air","title":"LBC Bakery LCR-7 7-Spit Electric Rotisserie Oven, 28 - 35 Chicken Capacity with Convection Air","description":"\u003cp\u003eThe LBC Bakery LCR-7 turns 28 to 35 chickens per cycle across seven spit positions, the rotisserie for stores that sell birds by the case rather than by the piece. One machine keeps a full hot case stocked through a lunch window, and the show of three dozen chickens turning behind glass does its own advertising.\u003c\/p\u003e\u003ch3\u003eThree Cooking Steps, Twenty Recipes\u003c\/h3\u003e\u003cp\u003eEvery program can sequence sear, roast, and warm\/hold, so the oven crisps skin hard, finishes gently, and then parks the load at serving temperature until the case calls for it. Six quick-set buttons cover the standards among the 20 stored recipes, the displays report recipe number, set point, temperature, and time at a glance, a buzzer flags preheat and completion, and the 99-hour 59-minute timer stretches across any production plan. Cooking range is 145-480°F in °F or °C.\u003c\/p\u003e\u003ch3\u003eBuilt for Heavy Rotation\u003c\/h3\u003e\u003cp\u003eA momentary jog button walks the carousel around for safe loading and unloading, which matters more with seven positions of hot product overhead. The double-pane door's low-E coating keeps the glass storefront-cool while bright interior lighting and top-mounted convection fans handle the browning and the show. The inner door pane hinges open for cleaning, and the removable stainless drip pan drains through a valve.\u003c\/p\u003e\u003ch3\u003ePower, Mounting, and Add-Ons\u003c\/h3\u003e\u003cp\u003eStandard power is 208V three-phase, with single-phase and 240V options for sites that need them. Angle spits, fork spits, and baskets are sold separately, seven of each fit per cycle. The oven sits on standard 4\" countertop legs or optional 6\" floor legs, low-profile casters, or the LST7 stand, takes optional loading doors front and back for pass-through service, and accepts the LRC7 rethermalizing oven as a stacking accessory alongside a chain restraint kit.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52022072934685,"sku":"LCR-7","price":8790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76937_LCR-7.jpg?v=1783946820"},{"product_id":"lbc-bakery-lcr-5-5-spit-electric-rotisserie-oven-15-20-chicken-capacity-with-convection-air","title":"LBC Bakery LCR-5 5-Spit Electric Rotisserie Oven, 15 - 20 Chicken Capacity with Convection Air","description":"\u003cp\u003eThe LBC Bakery LCR-5 is a compact electric rotisserie that cooks and displays 15 to 20 chickens per cycle behind full-view glass, standing on 4\" countertop legs so it merchandises at eye level. For a deli or grocery hot program, the difference between selling chicken and selling out of chicken is often just visibility, and this oven is built to be watched.\u003c\/p\u003e\u003ch3\u003eSear, Roast, and Hold in One Program\u003c\/h3\u003e\u003cp\u003eThe control runs a three-step cook, sear for skin, roast to finish, then warm\/hold at serving temperature, so birds loaded mid-morning are crisp at noon and still right at 3 p.m. Twenty stored recipes sit behind six quick-set buttons, large displays track recipe number, set point, temperature, and time, and a buzzer announces both preheat and cook completion. The temperature range runs 145-480°F, displayed in °F or °C, with a timer that plans as far ahead as 99 hours 59 minutes.\u003c\/p\u003e\u003ch3\u003eGlass That Sells, Hardware That Works\u003c\/h3\u003e\u003cp\u003eThe full-view double-pane loading door wears a low-E reflective coating, keeping heat in the cavity instead of radiating onto customers, and its inner pane hinges open for real cleaning. A jog button rotates the carousel safely for loading and unloading, top-mounted fans drive convection air for even browning on all sides, bright interior lighting keeps product looking like an ad, and the removable stainless drip pan empties through a drain valve rather than a risky two-person carry.\u003c\/p\u003e\u003ch3\u003eConfigured to the Program\u003c\/h3\u003e\u003cp\u003ePower is 208V single-phase standard with a 240V single-phase option. Angle spits, fork spits, and baskets are optional and sold separately, with five positions for each, so the same machine runs whole birds one day and wings in baskets the next. Mounting options include 6\" floor legs, low-profile swivel casters, or the LST5 stand, and loading doors on front and back are available for pass-through lines, plus a chain restraint kit.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52022142894365,"sku":"LCR-5","price":7190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76938_LCR-7.jpg?v=1783946869"},{"product_id":"lbc-bakery-lrpr1-40ho-c-one-door-roll-in-retarder-proofer-1-side-load-rack-capacity-condenser-included","title":"LBC Bakery LRPR1-40HO-C One-Door Roll-In Retarder\/Proofer, 1 Side-Load Rack Capacity, Condenser Included","description":"\u003cp\u003eThe LBC Bakery LRPR1-40HO-C is a single-rack retarder proofer: one cabinet that chills dough down to retarding temperature and warms it back to proofing temperature on your schedule. Load a shaped rack at the end of the shift, hold it cold overnight, and have it proofed for the first bake without anyone arriving at 3 a.m. Condenser included, one reversible door, and compatibility with standard roll-in racks.\u003c\/p\u003e\u003ch3\u003eRetard And Proof In One Chamber\u003c\/h3\u003e\u003cp\u003eRetarding slows fermentation to a crawl at refrigeration temperatures; proofing accelerates it in warm, humid air. This cabinet does both in sequence, which converts overnight hours into production time. The high-output refrigeration system, compatible with R448A refrigerant and complete with solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils, is sized for rapid pull-down, so a warm chamber full of just-shaped dough drops to retarding temperature before fermentation gets away from it.\u003c\/p\u003e\u003ch3\u003eHumidity That Protects Overnight Dough\u003c\/h3\u003e\u003cp\u003eDough that spends twelve hours in a cabinet lives or dies by moisture. The evaporators here are deliberately oversized for high humidity levels, preventing the surface drying that ruins retarded product, and the air-wash heat and humidity system carries the same care into the proofing phase. A PID controller manages the transitions with fast, accurate response and no overshoot, so the wake-up from cold to warm is a ramp, not a shock.\u003c\/p\u003e\u003ch3\u003eBuilt Like a Proofer, Piped Like a Refrigerator\u003c\/h3\u003e\u003cp\u003eConstruction follows LBC Bakery's roll-in pattern: modular foam-insulated cam-lock panels assembled on site, a 300 series stainless interior with perimeter rack bumpers, lighted interior, heavy-duty stainless exterior, and a door with magnetic seal, automatic closer, and full-width bar handle, hinged to open from either side. Heating and cooling run on two separate electrical supplies, and the unit should keep four inches from ovens and other heat sources. Options include a pre-charged refrigeration system, a rugged stainless steel floor, and the 72610-48 water filtration system.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52022147711261,"sku":"LRPR1-40HO-C","price":15590.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76939_LRPR1-40HO-C.jpg?v=1783947164"},{"product_id":"lbc-bakery-lrpr3-50ho-c-two-door-102-5-inch-wide-roll-in-retarder-proofer-5-side-load-rack-capacity-condenser-included","title":"LBC Bakery LRPR3-50HO-C Two-Door, 102.5-Inch Wide Roll-In Retarder\/Proofer, 5 Side-Load Rack Capacity, Condenser Included","description":"\u003cp\u003eFive side-loaded racks, six end-loaded, or three doubles: the LBC Bakery LRPR3-50HO-C is a wide-body, two-door retarder proofer with the condenser included, built to shift a wholesale volume of dough across time. An operation can shape all afternoon, retard everything overnight, and meet the morning with six racks proofing in sequence. The racks themselves are not included.\u003c\/p\u003e\u003ch3\u003eRetard And Proof In One Chamber\u003c\/h3\u003e\u003cp\u003eAt this capacity the retarder proofer becomes a scheduling instrument: fermentation for the entire early bake is paused and restarted as a block. The refrigeration side is high-output by design, R448A-compatible, equipped with solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils, and sized for rapid pull-down so a full load of warm dough chills before it over-proofs.\u003c\/p\u003e\u003ch3\u003eHumidity That Protects Overnight Dough\u003c\/h3\u003e\u003cp\u003eSix racks represent too much product to risk surface drying, which is why the evaporators are sized for high humidity operation through the whole cold hold. In proof mode the air-wash heat and humidity system spreads warmth evenly across the full width, and the PID controller executes the cold-to-warm ramp accurately, without overshoot, every night of the week. Door-mounted LED displays keep time, temperature, and humidity readable at eye level.\u003c\/p\u003e\u003ch3\u003eBuilt Like a Proofer, Piped Like a Refrigerator\u003c\/h3\u003e\u003cp\u003eThe cabinet cam-locks together on site from foam-insulated modular panels, with a 300 series stainless interior ringed by rack bumpers, a lighted chamber, and a heavy-duty stainless exterior whose two doors carry magnetic seals, automatic closers, and full-width bar handles. Plan for two separate electrical supplies, four inches of clearance from ovens and heat sources, and zero clearance to combustibles at sides and back. A pre-charged refrigeration system, stainless steel floor, and 72610-48 water filtration round out the options.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52024729796893,"sku":"LRPR3-50HO-C","price":29190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76940_LRPR3-50HO-C.jpg?v=1784021675"},{"product_id":"lbc-bakery-lrpr2s-40ho-c-two-door-75-5-inch-wide-roll-in-retarder-proofer-4-side-load-rack-capacity-condenser-included","title":"LBC Bakery LRPR2S-40HO-C Two-Door, 75.5-Inch Wide Roll-In Retarder\/Proofer, 4 Side-Load Rack Capacity, Condenser Included","description":"\u003cp\u003eThe LBC Bakery LRPR2S-40HO-C is a two-door, double-wide retarder proofer holding four side-loaded racks, three end-loaded, or two doubles, condenser included. This is overnight capacity for a real pastry program: an entire laminating day's output retarded together and proofed together, ready when the shop opens. It accepts standard roll-in racks; none are included.\u003c\/p\u003e\u003ch3\u003eRetard And Proof In One Chamber\u003c\/h3\u003e\u003cp\u003eFour racks moving from cold hold to full proof in one sealed environment beats shuttling them between a walk-in and a proofer every morning, in labor and in product consistency. The high-output refrigeration system achieves rapid pull-down through R448A-compatible components, solenoid and expansion valves, line dryers, and epoxy-coated evaporator coils, so even a full warm load reaches retarding temperature quickly.\u003c\/p\u003e\u003ch3\u003eHumidity That Protects Overnight Dough\u003c\/h3\u003e\u003cp\u003eOversized evaporators hold humidity high through the cold phase, sparing four racks of shaped dough the crusting that dry refrigeration inflicts. The air-wash system takes the handoff for the proofing phase, distributing warm, humid air across both rack columns so left and right finish as one batch. PID control keeps every transition smooth, and the two doors let the crew pull one column while the other holds its climate behind a magnetic seal and automatic closer.\u003c\/p\u003e\u003ch3\u003eBuilt Like a Proofer, Piped Like a Refrigerator\u003c\/h3\u003e\u003cp\u003eOn-site assembly from foam-insulated cam-lock panels brings this wide cabinet into rooms it could never enter whole. Inside: 300 series stainless steel, perimeter rack bumpers, full lighting. Outside: heavy-duty stainless with full-width bar handles on both doors. It requires two separate electrical supplies, four inches of separation from heat-producing equipment, and zero clearance to combustibles at sides and back. Options cover a pre-charged refrigeration system, stainless steel floor, and the 72610-48 water filtration system.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52024730288413,"sku":"LRPR2S-40HO-C","price":19490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76941_LRPR2S-40HO-C.jpg?v=1784021735"},{"product_id":"lbc-bakery-lrpr1-50ho-c-one-door-roll-in-retarder-proofer-2-side-load-rack-capacity-condenser-included","title":"LBC Bakery LRPR1-50HO-C One-Door Roll-In Retarder\/Proofer, 2 Side-Load Rack Capacity, Condenser Included","description":"\u003cp\u003eThe LBC Bakery LRPR1-50HO-C retards and proofs up to two side-loaded racks, one end-loaded, or a double rack behind a single reversible door, with the condenser included. It is the schedule-shifting cabinet for a bakery that shapes today and bakes tomorrow: dough goes in warm from the bench, holds at retarding temperature as long as the plan requires, then rises to a full proof exactly on time.\u003c\/p\u003e\u003ch3\u003eRetard And Proof In One Chamber\u003c\/h3\u003e\u003cp\u003eTwo racks of shaped croissants held cold overnight develop flavor the fast route cannot match, and this cabinet is built around that reality. Its high-output refrigeration system pulls the chamber down rapidly, with R448A-compatible components including solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils. When the schedule says proof, heat takes over on the same air-wash principle as LBC Bakery's straight proofers, warming both racks evenly.\u003c\/p\u003e\u003ch3\u003eHumidity That Protects Overnight Dough\u003c\/h3\u003e\u003cp\u003eLong cold holds are where dough skins and cracks, so the evaporators are sized generously for high humidity, keeping surfaces supple through the night. Through warm-up and proof, the PID controller steers temperature and humidity with quick, overshoot-free corrections, and the LED displays for time, temperature, and humidity sit in the door at eye level where the opening crew reads them at a walk.\u003c\/p\u003e\u003ch3\u003eBuilt Like a Proofer, Piped Like a Refrigerator\u003c\/h3\u003e\u003cp\u003eThe cabinet assembles on site from cam-locked foam-insulated panels, wearing LBC Bakery's standard armor: 300 series stainless interior with rack bumpers, lighted chamber, heavy-duty stainless exterior, magnetic-seal door with automatic closer and full-width bar handle. Cooling and heating draw from two separate electrical supplies; keep the unit four inches clear of ovens and other heat sources. A pre-charged refrigeration system, stainless steel floor, and 72610-48 water filtration are optional.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52024738840861,"sku":"LRPR1-50HO-C","price":16690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76942_LRPR1-50HO-C.jpg?v=1784021936"},{"product_id":"lbc-bakery-se-914-b-4-decks-electric-deck-oven-4-full-sheet-pan-capacity-with-independent-steam","title":"LBC Bakery SE-914-B 4-Decks Electric Deck Oven, 4 Full Sheet Pan Capacity with Independent Steam","description":"\u003cp\u003eThe LBC Bakery SE-914-B stacks four independently controlled stone hearth decks into a cabinet just over three feet wide, giving a small bakery four separate baking climates in the floor space of a single reach-in. Each deck holds one full-size sheet pan and runs its own heat, steam, and timer, so a shop with more menu than room can bake sourdough, croissants, and fruit pies at the same moment without a single shared setting.\u003c\/p\u003e\u003ch3\u003eTrue Stone Hearth In Every Deck\u003c\/h3\u003e\u003cp\u003eAll four chambers carry a removable 5\/8\" glass fiber concrete hearth stone. Dough loaded straight onto the stone takes heat through its base the way it would on a masonry floor, and the payoff is oven spring and bottom crust that sheet-pan racks in a convection oven never produce. Because the column is divided into four short chambers instead of one tall one, heat stays close to the product and the deck recovers fast after each load. Independent, proportionally controlled top and bottom heat on every level means the bottom deck can run floor-heavy for boules while the top deck bakes meringue-topped pies gently.\u003c\/p\u003e\u003ch3\u003eIndependent Steam With Manual Dampers\u003c\/h3\u003e\u003cp\u003eEach deck has its own steam system and its own manual damper, which turns one narrow oven into four different atmospheres. Flood the second deck for a baguette bake while the deck below vents dry for cookies. When the crust is set, open the damper and finish in dry heat without disturbing anything above or below. The steamers recover on their own schedules, so a busy morning of staggered loads never queues up behind one shared boiler.\u003c\/p\u003e\u003ch3\u003eControls Built For Repeatable Production\u003c\/h3\u003e\u003cp\u003eA dedicated control panel sits beside each deck with large digital readouts for set point, actual temperature, and time, plus stored programs your crew recalls at a button press. The preheat and end-of-bake buzzer frees the baker to shape the next batch instead of hovering. Stainless steel construction, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet round out a unit built to work hard in a tight footprint.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52024742183197,"sku":"SE-914-B","price":30990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76943_SE-914-B.jpg?v=1784022043"}],"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?page=2","provider":"TheChefStore.Com","version":"1.0","type":"link"}