The LBC Bakery LRP2S-40 Proofing & Holding Cabinet
The 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.
A Wide Chamber Behind Two Doors
The 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.
Air-Wash Heat And Humidity
Proofing 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.
Cam-Lock Panel Construction
On-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.
About LBC Bakery
LBC 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.
Features & Benefits
-
Holds 4 roll-in racks loaded side-load and 3 loaded end-load for full-rack production
-
Proofs full racks across a 70 to 120°F heat range
-
Rapid-responding air-wash system circulates conditioned air for even, edge-to-edge proofing
-
Adjustable humidity from 50 to 99 percent dials in the proof for each dough
-
PID-type controller delivers quick, accurate response without temperature overshoot
-
Door-mounted control sits at eye level with large LED time, temperature, and humidity displays
-
Five independent timers manage several products running at the same time
-
Heavy-duty stainless steel exterior with a 300 series stainless steel interior and aluminized top
-
Modular foam-insulated panels with cam interlocks and inner bumpers that protect the interior
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Holds 4 roll-in racks loaded side-load and 3 loaded end-load for full-rack production
Proofs full racks across a 70 to 120°F heat range
Rapid-responding air-wash system circulates conditioned air for even, edge-to-edge proofing
Adjustable humidity from 50 to 99 percent dials in the proof for each dough
PID-type controller delivers quick, accurate response without temperature overshoot
The LBC Bakery LRP2S-40 Proofing & Holding Cabinet
The 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.
A Wide Chamber Behind Two Doors
The 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.
Air-Wash Heat And Humidity
Proofing 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.
Cam-Lock Panel Construction
On-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.
About LBC Bakery
LBC 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.
Features & Benefits
-
Holds 4 roll-in racks loaded side-load and 3 loaded end-load for full-rack production
-
Proofs full racks across a 70 to 120°F heat range
-
Rapid-responding air-wash system circulates conditioned air for even, edge-to-edge proofing
-
Adjustable humidity from 50 to 99 percent dials in the proof for each dough
-
PID-type controller delivers quick, accurate response without temperature overshoot
-
Door-mounted control sits at eye level with large LED time, temperature, and humidity displays
-
Five independent timers manage several products running at the same time
-
Heavy-duty stainless steel exterior with a 300 series stainless steel interior and aluminized top
-
Modular foam-insulated panels with cam interlocks and inner bumpers that protect the interior
Resources & Downloads
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Specifications
| Rack Capacity, Side Load | 4 |
| Rack Capacity, End Load | 3 |
| Rack Capacity, Double | 2 |
| Proofing Heat Range | 70-120°F |
| Humidity Range | 50-99% |
| Heating Power | 208/240VAC, 1 or 3 Phase |
| Controller Type | PID, Door-Mounted |
| Footprint, Dim A x Dim B | 36.1 x 41.0 in |
| Actual Weight | 841 lb |
| Shipping Weight | 1282 lb |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Holds 4 roll-in racks loaded side-load and 3 loaded end-load for full-rack production