The LBC Bakery LRP2N-60 Roll-In Proofer
Four 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.
Two Doors, Separate Access
Four 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.
Air-Wash Heat And Humidity
The 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.
Cam-Lock Panel Construction
The 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.
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 4 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 4 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-60 Roll-In Proofer
Four 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.
Two Doors, Separate Access
Four 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.
Air-Wash Heat And Humidity
The 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.
Cam-Lock Panel Construction
The 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.
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 4 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 | 4 |
| 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 | 56.1 x 61.0 in |
| Actual Weight | 1306 lb |
| Shipping Weight | 1431 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 4 loaded end-load for full-rack production