The LBC Bakery LRP2S-80 Roll-In Proofer
Eight racks either way you load them, or four double racks: the LBC Bakery LRP2S-80 turns the 75.5-inch two-door format into a high-volume proofing vault. Four double-rack positions in particular set this configuration apart for plants that move dough exclusively on doubles. Standard roll-in racks travel from the shaping line into the chamber without a transfer, though the racks themselves are not included.
A Wide Chamber Behind Two Doors
At eight racks, the two-door face is logistics equipment. Each door serves its own half of the load, so the oven-feeding rhythm of pull, bake, return never strips the chamber's climate from racks still rising. Doors seal magnetically, close automatically, and wear full-width bar handles sized for round-the-clock rack traffic.
Air-Wash Heat And Humidity
Holding one climate across eight rack positions is the air-wash system's job, and it does it by keeping conditioned air in constant motion through every corner of the chamber. No dead zones, no slow rack. The PID controller recovers set point after every opening without overshooting into skin-forming territory, and the humidity range accommodates everything a mixed wholesale line produces. Non-submerged tubular heaters supply sustained heat with a design margin for continuous operation.
Cam-Lock Panel Construction
An eight-rack cabinet only enters a building in pieces: foam-insulated panels with cam interlocks, assembled on site into a chamber with a 300 series stainless interior, perimeter rack bumpers, aluminized top, and heavy-duty stainless shell. Interior lighting makes the full load visible from the door line. Site needs are simple: zero clearance sides and back, floor level to an eighth inch per foot, factory-authorized start-up. Optional: stainless steel floor, 72610-48 water filtration, 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 8 roll-in racks loaded side-load and 8 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
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Holds 8 roll-in racks loaded side-load and 8 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-80 Roll-In Proofer
Eight racks either way you load them, or four double racks: the LBC Bakery LRP2S-80 turns the 75.5-inch two-door format into a high-volume proofing vault. Four double-rack positions in particular set this configuration apart for plants that move dough exclusively on doubles. Standard roll-in racks travel from the shaping line into the chamber without a transfer, though the racks themselves are not included.
A Wide Chamber Behind Two Doors
At eight racks, the two-door face is logistics equipment. Each door serves its own half of the load, so the oven-feeding rhythm of pull, bake, return never strips the chamber's climate from racks still rising. Doors seal magnetically, close automatically, and wear full-width bar handles sized for round-the-clock rack traffic.
Air-Wash Heat And Humidity
Holding one climate across eight rack positions is the air-wash system's job, and it does it by keeping conditioned air in constant motion through every corner of the chamber. No dead zones, no slow rack. The PID controller recovers set point after every opening without overshooting into skin-forming territory, and the humidity range accommodates everything a mixed wholesale line produces. Non-submerged tubular heaters supply sustained heat with a design margin for continuous operation.
Cam-Lock Panel Construction
An eight-rack cabinet only enters a building in pieces: foam-insulated panels with cam interlocks, assembled on site into a chamber with a 300 series stainless interior, perimeter rack bumpers, aluminized top, and heavy-duty stainless shell. Interior lighting makes the full load visible from the door line. Site needs are simple: zero clearance sides and back, floor level to an eighth inch per foot, factory-authorized start-up. Optional: stainless steel floor, 72610-48 water filtration, 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 8 roll-in racks loaded side-load and 8 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 | 8 |
| Rack Capacity, End Load | 8 |
| 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 | 76.1 x 81.0 in |
| Actual Weight | 1093 lb |
| Shipping Weight | 1790 lb |
Manufacturer's Warranty
-
1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
-
ETL US & Canada
-
ETL Sanitation
Holds 8 roll-in racks loaded side-load and 8 loaded end-load for full-rack production