The LBC Bakery LRP2N-40 Roll-In Proofer
The 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.
Two Doors, Separate Access
The 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.
Air-Wash Heat And Humidity
One 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.
Cam-Lock Panel Construction
Foam-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.
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 3 roll-in racks loaded side-load and 2 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 3 roll-in racks loaded side-load and 2 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 LRP2N-40 Roll-In Proofer
The 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.
Two Doors, Separate Access
The 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.
Air-Wash Heat And Humidity
One 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.
Cam-Lock Panel Construction
Foam-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.
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 3 roll-in racks loaded side-load and 2 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 | 3 |
| Rack Capacity, End Load | 2 |
| Rack Capacity, Double | 1 |
| 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 | 1102 lb |
| Shipping Weight | 1227 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 3 roll-in racks loaded side-load and 2 loaded end-load for full-rack production