The Revent PR180-144 PROOFER/RETARDER Roll-In Retarder/Proofer
The Revent PR180-144 holds five single racks or two doubles in a cabinet that is deeper than it is wide, 56.7 in. across and 70.9 in. front to back, which is the shape that fits when wall length is the scarce dimension in a bake shop. Five positions also suit a staggered bake-off, since one rack can leave for the oven while the remaining four keep proofing at the same set point. The printed operating band runs 27 to 113 °F under PID control of both temperature and humidity, so shaped rye can sit cold from the close of production until a programmed curve brings it to proof temperature for the morning. Thawing frozen dough belongs to that same repertoire, while extended frozen storage does not. Installation needs a leveled floor, a 208 to 220 V three phase circuit at 19 A, cold water, and a 1 1/2 in. NPT drain.
Retarding, Slow Proofing, and Thawing in One Chamber
Retarding overnight, proofing slowly at low temperature, and thawing frozen product on pre-programmed curves are three separate rooms in some bakeries and one cabinet here. Program the curve once and the chamber does the rest, holding shaped dough cold through the small hours and lifting it to proof temperature on a clock set at the end of the previous shift. Nobody has to wheel a loaded rack from a cold room to a proof box, which is where dough usually picks up a draft and a skin.
PID-Regulated Temperature and Humidity
The touch screen control panel is programmable, shows temperature and humidity together, and hands both to optimized PID regulation that holds the target rather than cycling around it, a real energy line item on a cabinet that runs all night. Working with it is a computer controlled fan of 200 speed steps, gentle enough for delicate pieces at retarding temperature and strong enough to even out five racks at proof. Adding humidity during cold storage is allowed, so dough that waits does not skin.
Electromagnetic Steam Generator
The steam generator is electromagnetic, meaning nothing mechanical or electrical sits inside the steam container where scale and corrosion normally end the life of a humidity system. Its nozzle is mounted in the chamber after the fan and the temperature elements, so steam is picked up by tempered moving air instead of landing on the nearest tray. Cold water never enters the chamber directly, which is the sanitary difference between this arrangement and a direct cold water system, and the generator drains on its own.
Roll-In Capacity for Five Singles or Two Doubles
Five single racks at 18 by 28.5 in. or 20.5 by 26 in., or two double racks at 36 by 28.5 in., roll through a 49.4 by 76.7 in. two door opening. Three loading layouts are printed on the sheet, and all of them fit the same 56.7 by 70.9 in. footprint, plus 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware. Overall height is 100 in. above a 76.7 in. cabinet, the base sits 6.1 in. off the floor, and the drain exits at a 63 in. height, which usually decides where the floor sink goes.
Stainless Steel Cabinet with Integrated Refrigeration
Both the interior and the exterior are stainless steel, the doors carry double pane glass, and an LED light lets you read the color of a proofing load without opening anything. An integrated condensing unit running R449 refrigerant sits on the cabinet, so the refrigeration work is done before the unit arrives and no line set has to reach a remote rack. The floor must be level, at least 2 in. of clearance is needed from any wall, and the front and top stay open for service and ventilation. An insulated and heated floor can be specified as an option.
Features & Benefits
-
Overnight retarding and morning proofing for staggered five rack bake-offs
-
Single 27 to 113 °F operating range covering retarding, proofing, and thawing
-
Five single rack positions or two double racks in one chamber
-
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 staggered five rack bake-offs
Single 27 to 113 °F operating range covering retarding, proofing, and thawing
Five single rack positions or two double racks in one chamber
Pre-programmed curves for thawing frozen dough
Programmable touch screen control panel with temperature and humidity display
The Revent PR180-144 PROOFER/RETARDER Roll-In Retarder/Proofer
The Revent PR180-144 holds five single racks or two doubles in a cabinet that is deeper than it is wide, 56.7 in. across and 70.9 in. front to back, which is the shape that fits when wall length is the scarce dimension in a bake shop. Five positions also suit a staggered bake-off, since one rack can leave for the oven while the remaining four keep proofing at the same set point. The printed operating band runs 27 to 113 °F under PID control of both temperature and humidity, so shaped rye can sit cold from the close of production until a programmed curve brings it to proof temperature for the morning. Thawing frozen dough belongs to that same repertoire, while extended frozen storage does not. Installation needs a leveled floor, a 208 to 220 V three phase circuit at 19 A, cold water, and a 1 1/2 in. NPT drain.
Retarding, Slow Proofing, and Thawing in One Chamber
Retarding overnight, proofing slowly at low temperature, and thawing frozen product on pre-programmed curves are three separate rooms in some bakeries and one cabinet here. Program the curve once and the chamber does the rest, holding shaped dough cold through the small hours and lifting it to proof temperature on a clock set at the end of the previous shift. Nobody has to wheel a loaded rack from a cold room to a proof box, which is where dough usually picks up a draft and a skin.
PID-Regulated Temperature and Humidity
The touch screen control panel is programmable, shows temperature and humidity together, and hands both to optimized PID regulation that holds the target rather than cycling around it, a real energy line item on a cabinet that runs all night. Working with it is a computer controlled fan of 200 speed steps, gentle enough for delicate pieces at retarding temperature and strong enough to even out five racks at proof. Adding humidity during cold storage is allowed, so dough that waits does not skin.
Electromagnetic Steam Generator
The steam generator is electromagnetic, meaning nothing mechanical or electrical sits inside the steam container where scale and corrosion normally end the life of a humidity system. Its nozzle is mounted in the chamber after the fan and the temperature elements, so steam is picked up by tempered moving air instead of landing on the nearest tray. Cold water never enters the chamber directly, which is the sanitary difference between this arrangement and a direct cold water system, and the generator drains on its own.
Roll-In Capacity for Five Singles or Two Doubles
Five single racks at 18 by 28.5 in. or 20.5 by 26 in., or two double racks at 36 by 28.5 in., roll through a 49.4 by 76.7 in. two door opening. Three loading layouts are printed on the sheet, and all of them fit the same 56.7 by 70.9 in. footprint, plus 2 in. of projection at the front, 7.3 in. at the rear, and 3.5 in. for door hardware. Overall height is 100 in. above a 76.7 in. cabinet, the base sits 6.1 in. off the floor, and the drain exits at a 63 in. height, which usually decides where the floor sink goes.
Stainless Steel Cabinet with Integrated Refrigeration
Both the interior and the exterior are stainless steel, the doors carry double pane glass, and an LED light lets you read the color of a proofing load without opening anything. An integrated condensing unit running R449 refrigerant sits on the cabinet, so the refrigeration work is done before the unit arrives and no line set has to reach a remote rack. The floor must be level, at least 2 in. of clearance is needed from any wall, and the front and top stay open for service and ventilation. An insulated and heated floor can be specified as an option.
Features & Benefits
-
Overnight retarding and morning proofing for staggered five rack bake-offs
-
Single 27 to 113 °F operating range covering retarding, proofing, and thawing
-
Five single rack positions or two double racks in one chamber
-
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 | (5) 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 | 56.7 in. |
| Cabinet Depth | 70.9 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 | 35.4 in. |
| Base Clearance | 6.1 in. |
| Door Opening | 49.4 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, 19 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 | 2174 lb |
| Shipping Weight | 2250 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 staggered five rack bake-offs