The Revent PR132-168 PROOFER/RETARDER Roll-In Retarder/Proofer
Bakeries rarely run one rack size, and the Revent PR132-168 is built for that reality: four single racks in either printed size, or two doubles, load into the same 66.1 in. wide chamber. Three loading layouts are drawn on the specification sheet, so rack traffic can be confirmed before the cabinet is set. PID regulation keeps temperature and humidity even across all four rack positions, and any value from 27 to 113 °F is a legitimate set point, which is what lets one box retard shaped dough overnight and then proof it on a programmed curve for a 5 a.m. bake. Frozen dough thaws on the same curves, though holding product frozen for days is outside what this version does. At 52 in. deep the cabinet needs a leveled floor, a 208 to 220 V three phase supply at 20 A, cold water, and a 1 1/2 in. NPT drain.
Retarding, Slow Proofing, and Thawing in One Chamber
One chamber covers overnight storage, slow proofing at low temperature, and thawing on pre-programmed curves, and four racks is usually where a bakery starts scheduling those stages against each other. Shaped sourdough can go in at the cold end after the last mix, then step up on a curve timed to the oven. Splitting the stages across a retarder and a proof box costs you a rack move and a temperature shock in the middle of the night, while running them in place costs neither.
PID-Regulated Temperature and Humidity
A programmable touch screen carries both the temperature and the humidity setting, and optimized PID regulation holds them without the wide cycling that drives energy use up over a twelve hour retard. Fan speed is computer controlled in 200 steps and coordinated with the PID system, which is what keeps a four rack load from proofing faster at the front than at the back. Humidity can be injected while the chamber is cold, so dough held overnight does not develop a skin before it ever sees proofing temperature.
Electromagnetic Steam Generator
Steam is raised electromagnetically, and the steam container holds no mechanical or electrical parts, which removes the components that normally scale up and fail in a humidity system. An internal nozzle discharges after the fan and the temperature elements, so moisture arrives already blended into tempered air. Cold water is never sent into the chamber, closing the path that waterborne bacteria take in direct cold water systems, and the generator drains itself.
Roll-In Capacity for Four Singles or Two Doubles
The chamber takes four single racks at 18 by 28.5 in. or 20.5 by 26 in., or two double racks at 36 by 28.5 in., through a 58.8 by 76.7 in. two door opening. Exterior width is 66.1 in. on a 52 in. deep cabinet, with 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware, so an alcove has to be measured against more than the cabinet body. Overall height is 100 in. above a 76.7 in. cabinet, the base clears the floor by 6.1 in., and the drain leaves at a 63 in. height.
Stainless Steel Cabinet with Integrated Refrigeration
Stainless steel inside and out, a double pane glass window, and an LED light that reaches the back of the chamber make load checks quick without breaking the set point. Cooling comes from an integrated condensing unit running R449 refrigerant for compliance with current air quality rules, which keeps the refrigeration package on the cabinet instead of on a remote rack. Set the unit on a leveled floor, keep 2 in. between it and any wall, and leave the front and top clear for service and ventilation. An insulated and heated floor is offered as an option.
Features & Benefits
-
Overnight retarding and morning proofing for bakeries running mixed rack sizes
-
Single 27 to 113 °F operating range covering retarding, proofing, and thawing
-
Three printed loading layouts for single or double racks
-
Pre-programmed curves for thawing frozen dough
-
Programmable touch screen control panel with temperature and humidity display
-
Optimized PID regulation of temperature and humidity for lower energy consumption
-
Automatic computer controlled 200 step fan speed
-
Electromagnetic humidity generation with no moving or powered parts inside the steam container
-
Internal steam nozzle mounted after the fan and temperature elements
-
Automatic drain for the steam generator
-
Humidity injection at low temperature storage with no cold water entering the chamber
-
Stainless steel interior and exterior
-
Double pane glass viewing window and LED interior light
-
Self-contained cooling with an integrated condensing unit
-
Optional insulated and heated floor
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Overnight retarding and morning proofing for bakeries running mixed rack sizes
Single 27 to 113 °F operating range covering retarding, proofing, and thawing
Three printed loading layouts for single or double racks
Pre-programmed curves for thawing frozen dough
Programmable touch screen control panel with temperature and humidity display
The Revent PR132-168 PROOFER/RETARDER Roll-In Retarder/Proofer
Bakeries rarely run one rack size, and the Revent PR132-168 is built for that reality: four single racks in either printed size, or two doubles, load into the same 66.1 in. wide chamber. Three loading layouts are drawn on the specification sheet, so rack traffic can be confirmed before the cabinet is set. PID regulation keeps temperature and humidity even across all four rack positions, and any value from 27 to 113 °F is a legitimate set point, which is what lets one box retard shaped dough overnight and then proof it on a programmed curve for a 5 a.m. bake. Frozen dough thaws on the same curves, though holding product frozen for days is outside what this version does. At 52 in. deep the cabinet needs a leveled floor, a 208 to 220 V three phase supply at 20 A, cold water, and a 1 1/2 in. NPT drain.
Retarding, Slow Proofing, and Thawing in One Chamber
One chamber covers overnight storage, slow proofing at low temperature, and thawing on pre-programmed curves, and four racks is usually where a bakery starts scheduling those stages against each other. Shaped sourdough can go in at the cold end after the last mix, then step up on a curve timed to the oven. Splitting the stages across a retarder and a proof box costs you a rack move and a temperature shock in the middle of the night, while running them in place costs neither.
PID-Regulated Temperature and Humidity
A programmable touch screen carries both the temperature and the humidity setting, and optimized PID regulation holds them without the wide cycling that drives energy use up over a twelve hour retard. Fan speed is computer controlled in 200 steps and coordinated with the PID system, which is what keeps a four rack load from proofing faster at the front than at the back. Humidity can be injected while the chamber is cold, so dough held overnight does not develop a skin before it ever sees proofing temperature.
Electromagnetic Steam Generator
Steam is raised electromagnetically, and the steam container holds no mechanical or electrical parts, which removes the components that normally scale up and fail in a humidity system. An internal nozzle discharges after the fan and the temperature elements, so moisture arrives already blended into tempered air. Cold water is never sent into the chamber, closing the path that waterborne bacteria take in direct cold water systems, and the generator drains itself.
Roll-In Capacity for Four Singles or Two Doubles
The chamber takes four single racks at 18 by 28.5 in. or 20.5 by 26 in., or two double racks at 36 by 28.5 in., through a 58.8 by 76.7 in. two door opening. Exterior width is 66.1 in. on a 52 in. deep cabinet, with 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware, so an alcove has to be measured against more than the cabinet body. Overall height is 100 in. above a 76.7 in. cabinet, the base clears the floor by 6.1 in., and the drain leaves at a 63 in. height.
Stainless Steel Cabinet with Integrated Refrigeration
Stainless steel inside and out, a double pane glass window, and an LED light that reaches the back of the chamber make load checks quick without breaking the set point. Cooling comes from an integrated condensing unit running R449 refrigerant for compliance with current air quality rules, which keeps the refrigeration package on the cabinet instead of on a remote rack. Set the unit on a leveled floor, keep 2 in. between it and any wall, and leave the front and top clear for service and ventilation. An insulated and heated floor is offered as an option.
Features & Benefits
-
Overnight retarding and morning proofing for bakeries running mixed rack sizes
-
Single 27 to 113 °F operating range covering retarding, proofing, and thawing
-
Three printed loading layouts for single or double racks
-
Pre-programmed curves for thawing frozen dough
-
Programmable touch screen control panel with temperature and humidity display
-
Optimized PID regulation of temperature and humidity for lower energy consumption
-
Automatic computer controlled 200 step fan speed
-
Electromagnetic humidity generation with no moving or powered parts inside the steam container
-
Internal steam nozzle mounted after the fan and temperature elements
-
Automatic drain for the steam generator
-
Humidity injection at low temperature storage with no cold water entering the chamber
-
Stainless steel interior and exterior
-
Double pane glass viewing window and LED interior light
-
Self-contained cooling with an integrated condensing unit
-
Optional insulated and heated floor
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Specifications
| Rack Capacity | (4) single racks or (2) double racks |
| Single Rack Sizes | 18 in. x 28.5 in.; 20.5 in. x 26 in. |
| Double Rack Size | 36 in. x 28.5 in. |
| Exterior Width | 66.1 in. |
| Cabinet Depth | 52 in. |
| Front Projection | 2 in. |
| Rear Projection | 7.3 in. |
| Door and Handle Projection | 3.5 in. |
| Cabinet Height | 76.7 in. |
| Overall Height | 100 in. |
| Drain Height | 63 in. |
| Drain Location Offset | 26 in. |
| Base Clearance | 6.1 in. |
| Door Opening | 58.8 in. x 76.7 in. |
| Temperature Range | 27-113 °F |
| Temperature and Humidity Control | PID regulation |
| Fan Speed Control | 200 steps, computer controlled |
| Steam Generator | Electromagnetic |
| Refrigeration System | Integrated condensing unit |
| Refrigerant | R449 |
| Refrigeration Capacity | 1777 W at 14°F evap., 90°F ambient |
| Electrical | 208-220 V, 3 Phase + N, 20 A |
| Water Supply | 1/2 in. NPT, 35-45 PSI, cold |
| Drain | 1 1/2 in. NPT |
| Water pH | 7-8.5 |
| Water Hardness | 4-7 gr/gals |
| Chloride Concentration | 0-50 ppm |
| Water Conductivity | 200 to 800 uS/cm at 59 °F |
| Interior Material | Stainless steel |
| Exterior Material | Stainless steel |
| Door Window | Double pane glass |
| Interior Lighting | LED |
| Minimum Intake Opening | 36 in. wide |
| Wall Clearance | 2 in. minimum |
| Weight | 1960 lb |
| Shipping Weight | 2180 lb |
| Shipping Form | Knocked down |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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NSF Approved
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ETL US & Canada
Overnight retarding and morning proofing for bakeries running mixed rack sizes