The LBC Bakery LRP2S-100 Roll-In Proofer
The LBC Bakery LRP2S-100 holds ten side-loaded racks, nine end-loaded, or four doubles, wholesale capacity in LBC Bakery's 75.5-inch wide two-door line. An entire production schedule ferments in one atmosphere here, with racks flowing out through two doors in whatever order the ovens demand. Racks are not included.
A Wide Chamber Behind Two Doors
Ten racks of dough represent hours of labor, and the two-door face is how that investment stays protected during constant access. One door open exposes half the chamber at most; magnetic seals and automatic closers keep the average exposure far lower. Full-width protective bar handles absorb the traffic of a cabinet that might see dozens of rack moves per shift.
Air-Wash Heat And Humidity
The air-wash system circulates conditioned air continuously through a chamber of this scale, and uniformity is the result: rack ten proofs like rack one. A heating package upsized for the chamber's volume, built on non-submerged tubular elements, gives the PID controller the muscle to recover quickly after door pulls, and the controller spends that muscle precisely, with no overshoot. Humidity stays adjustable across the full range doughs demand, from wet bagel proofs to the restrained moisture laminated pastry prefers, and it holds through door traffic.
Cam-Lock Panel Construction
Cam-interlocked, foam-insulated modular panels assemble into the finished cabinet on site; there is no other way a proofer of this scale reaches a production floor intact. The interior is 300 series stainless steel behind perimeter rack bumpers, lighted throughout for inspection, with an aluminized steel top and heavy-duty stainless exterior standing zero clearance to combustibles at sides and back. The options sheet lists a stainless 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 10 roll-in racks loaded side-load and 9 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 10 roll-in racks loaded side-load and 9 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-100 Roll-In Proofer
The LBC Bakery LRP2S-100 holds ten side-loaded racks, nine end-loaded, or four doubles, wholesale capacity in LBC Bakery's 75.5-inch wide two-door line. An entire production schedule ferments in one atmosphere here, with racks flowing out through two doors in whatever order the ovens demand. Racks are not included.
A Wide Chamber Behind Two Doors
Ten racks of dough represent hours of labor, and the two-door face is how that investment stays protected during constant access. One door open exposes half the chamber at most; magnetic seals and automatic closers keep the average exposure far lower. Full-width protective bar handles absorb the traffic of a cabinet that might see dozens of rack moves per shift.
Air-Wash Heat And Humidity
The air-wash system circulates conditioned air continuously through a chamber of this scale, and uniformity is the result: rack ten proofs like rack one. A heating package upsized for the chamber's volume, built on non-submerged tubular elements, gives the PID controller the muscle to recover quickly after door pulls, and the controller spends that muscle precisely, with no overshoot. Humidity stays adjustable across the full range doughs demand, from wet bagel proofs to the restrained moisture laminated pastry prefers, and it holds through door traffic.
Cam-Lock Panel Construction
Cam-interlocked, foam-insulated modular panels assemble into the finished cabinet on site; there is no other way a proofer of this scale reaches a production floor intact. The interior is 300 series stainless steel behind perimeter rack bumpers, lighted throughout for inspection, with an aluminized steel top and heavy-duty stainless exterior standing zero clearance to combustibles at sides and back. The options sheet lists a stainless 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 10 roll-in racks loaded side-load and 9 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 | 10 |
| Rack Capacity, End Load | 9 |
| Rack Capacity, Double | 4 |
| 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 | 96.1 x 101.0 in |
| Actual Weight | 1107 lb |
| Shipping Weight | 1954 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 10 roll-in racks loaded side-load and 9 loaded end-load for full-rack production