The LBC Bakery LRP2S-30 Roll-In Proofer
The LBC Bakery LRP2S-30 puts LBC Bakery's wide-body 75.5-inch two-door proofer format into its shallowest configuration: two racks side-loaded or three end-loaded. The wide, shallow geometry suits a shop that works end-load style against a single wall, spreading racks across the face where each is reachable the moment it is ready. Standard roll-in racks fit as-is; none come with the unit.
A Wide Chamber Behind Two Doors
Width changes how a proofer gets used. Racks sit abreast rather than in file, so no rack is ever buried behind another, and the two doors mean the crew opens only the side they need. Magnetic seals and automatic closers protect the climate through every pull, and the full-width bar handles are the sacrificial surface between rolling steel and stainless door skins.
Air-Wash Heat And Humidity
Across a chamber this wide, the air-wash system is what makes one set point true everywhere, sweeping conditioned air across all rack positions without pause. The PID controller snaps to temperature and refuses to overshoot, sparing soft doughs the skin that a spiking element causes. Humidity adjusts broadly enough to serve wet lean-dough proofs and drier laminated work alike, and the tubular heaters stay out of the water bath for a longer working life.
Cam-Lock Panel Construction
Seventy-five inches of proofer passes through a standard doorway only one way: in panels. Foam-insulated modular sections with cam interlocks assemble on site into a cabinet with a 300 series stainless interior, perimeter rack bumpers, aluminized steel top, and heavy-duty stainless exterior. The lighted interior turns a cracked door into a full status check. It stands with zero clearance to combustibles at sides and back and offers a stainless floor, 72610-48 water filtration, and a correctional package as options.
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 2 roll-in racks loaded side-load and 3 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 2 roll-in racks loaded side-load and 3 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-30 Roll-In Proofer
The LBC Bakery LRP2S-30 puts LBC Bakery's wide-body 75.5-inch two-door proofer format into its shallowest configuration: two racks side-loaded or three end-loaded. The wide, shallow geometry suits a shop that works end-load style against a single wall, spreading racks across the face where each is reachable the moment it is ready. Standard roll-in racks fit as-is; none come with the unit.
A Wide Chamber Behind Two Doors
Width changes how a proofer gets used. Racks sit abreast rather than in file, so no rack is ever buried behind another, and the two doors mean the crew opens only the side they need. Magnetic seals and automatic closers protect the climate through every pull, and the full-width bar handles are the sacrificial surface between rolling steel and stainless door skins.
Air-Wash Heat And Humidity
Across a chamber this wide, the air-wash system is what makes one set point true everywhere, sweeping conditioned air across all rack positions without pause. The PID controller snaps to temperature and refuses to overshoot, sparing soft doughs the skin that a spiking element causes. Humidity adjusts broadly enough to serve wet lean-dough proofs and drier laminated work alike, and the tubular heaters stay out of the water bath for a longer working life.
Cam-Lock Panel Construction
Seventy-five inches of proofer passes through a standard doorway only one way: in panels. Foam-insulated modular sections with cam interlocks assemble on site into a cabinet with a 300 series stainless interior, perimeter rack bumpers, aluminized steel top, and heavy-duty stainless exterior. The lighted interior turns a cracked door into a full status check. It stands with zero clearance to combustibles at sides and back and offers a stainless floor, 72610-48 water filtration, and a correctional package as options.
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 2 roll-in racks loaded side-load and 3 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 | 2 |
| Rack Capacity, End Load | 3 |
| 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 | 26.1 x 31.1 in |
| Actual Weight | 773 lb |
| Shipping Weight | 1200 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 2 roll-in racks loaded side-load and 3 loaded end-load for full-rack production