The LBC Bakery LRP2S-70P Roll-In Proofer
The LBC Bakery LRP2S-70P runs six racks side-loaded, six end-loaded, or three doubles in the 75.5-inch wide two-door series. Six racks in one atmosphere covers a serious wholesale morning, and the wide-body layout keeps all six accessible instead of stacking them into an unreachable file. Standard roll-in racks wheel straight in on their own casters; racks are not included.
A Wide Chamber Behind Two Doors
Six-rack throughput lives and dies on door discipline. Splitting the face into two doors halves the exposure of every pull; magnetic seals and automatic closers close the loop even when the crew cannot spare a hand. The full-width bar handles are the contact point for thousands of rack moves a year, which is why they span the entire door.
Air-Wash Heat And Humidity
The air-wash system treats the chamber as one continuous climate, cycling conditioned air across all six positions so a rack's location stops mattering. That is what lets a wholesale baker promise identical product across the run. PID control puts the chamber back on set point after each opening without overshoot, humidity holds where the dough needs it, and non-submerged tubular heaters deliver the recovery power reliably shift after shift. When summer swings the bakery's own humidity, the chamber inside stays exactly where the recipe expects it.
Cam-Lock Panel Construction
The cabinet arrives as foam-insulated modular panels and assembles with cam interlocks where it will work, the only practical route into most production rooms for a proofer of this size. Its 300 series stainless interior is armored with perimeter bumpers, its interior lighted end to end, its heavy-duty stainless exterior rated for zero clearance to combustibles at sides and back. Options run to a rugged 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 6 roll-in racks loaded side-load and 6 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 6 roll-in racks loaded side-load and 6 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-70P Roll-In Proofer
The LBC Bakery LRP2S-70P runs six racks side-loaded, six end-loaded, or three doubles in the 75.5-inch wide two-door series. Six racks in one atmosphere covers a serious wholesale morning, and the wide-body layout keeps all six accessible instead of stacking them into an unreachable file. Standard roll-in racks wheel straight in on their own casters; racks are not included.
A Wide Chamber Behind Two Doors
Six-rack throughput lives and dies on door discipline. Splitting the face into two doors halves the exposure of every pull; magnetic seals and automatic closers close the loop even when the crew cannot spare a hand. The full-width bar handles are the contact point for thousands of rack moves a year, which is why they span the entire door.
Air-Wash Heat And Humidity
The air-wash system treats the chamber as one continuous climate, cycling conditioned air across all six positions so a rack's location stops mattering. That is what lets a wholesale baker promise identical product across the run. PID control puts the chamber back on set point after each opening without overshoot, humidity holds where the dough needs it, and non-submerged tubular heaters deliver the recovery power reliably shift after shift. When summer swings the bakery's own humidity, the chamber inside stays exactly where the recipe expects it.
Cam-Lock Panel Construction
The cabinet arrives as foam-insulated modular panels and assembles with cam interlocks where it will work, the only practical route into most production rooms for a proofer of this size. Its 300 series stainless interior is armored with perimeter bumpers, its interior lighted end to end, its heavy-duty stainless exterior rated for zero clearance to combustibles at sides and back. Options run to a rugged 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 6 roll-in racks loaded side-load and 6 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
See all from LBC Bakery
Specifications
| Rack Capacity, Side Load | 6 |
| Rack Capacity, End Load | 6 |
| Rack Capacity, Double | 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 | 66.1 x 71.0 in |
| Actual Weight | 1035 lb |
| Shipping Weight | 1618 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 6 roll-in racks loaded side-load and 6 loaded end-load for full-rack production