The LBC Bakery LRP3-30 Roll-In Proofer
The LBC Bakery LRP3-30 is the shallow entry in LBC Bakery's widest proofer line, a 102.5-inch two-door cabinet holding three side-loaded or four end-loaded racks. Over eight feet of frontage with minimal projection into the room: the layout answer for a long wall and a tight aisle. It accepts standard roll-in racks, which are not included.
Eight-Plus Feet Of Proofing Frontage
Racks spread across the wide face rather than queuing into the room, so every rack is a front rack. The two doors divide that frontage into working zones, each guarding its own share of the climate with a magnetic seal and automatic closer, each wearing a full-width bar handle where racks make contact. End-load crews especially benefit: four racks, all first in line.
Air-Wash Heat And Humidity
Keeping one climate across an eight-and-a-half-foot chamber is exactly the kind of problem air-wash design solves: conditioned air moves across all rack positions continuously, so the far-left rack and far-right rack ferment identically. PID control holds the set point with no overshoot to skin the dough, humidity adjusts to the product, and the non-submerged tubular heaters keep element replacement off the maintenance calendar for years. Even through steady door traffic, the last racks of the shift get the same proof as the first.
Cam-Lock Panel Construction
A cabinet 102.5 inches wide obviously enters the building as parts; foam-insulated panels with cam interlocks make the on-site build straightforward. The interior is 300 series stainless with perimeter bumpers against rack traffic, the top aluminized steel, the exterior heavy-duty stainless, and interior lighting spans the full width for one-look inspections. It sits at zero clearance to combustible surfaces at sides and back. Optional equipment: rugged stainless 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 3 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 3 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 LRP3-30 Roll-In Proofer
The LBC Bakery LRP3-30 is the shallow entry in LBC Bakery's widest proofer line, a 102.5-inch two-door cabinet holding three side-loaded or four end-loaded racks. Over eight feet of frontage with minimal projection into the room: the layout answer for a long wall and a tight aisle. It accepts standard roll-in racks, which are not included.
Eight-Plus Feet Of Proofing Frontage
Racks spread across the wide face rather than queuing into the room, so every rack is a front rack. The two doors divide that frontage into working zones, each guarding its own share of the climate with a magnetic seal and automatic closer, each wearing a full-width bar handle where racks make contact. End-load crews especially benefit: four racks, all first in line.
Air-Wash Heat And Humidity
Keeping one climate across an eight-and-a-half-foot chamber is exactly the kind of problem air-wash design solves: conditioned air moves across all rack positions continuously, so the far-left rack and far-right rack ferment identically. PID control holds the set point with no overshoot to skin the dough, humidity adjusts to the product, and the non-submerged tubular heaters keep element replacement off the maintenance calendar for years. Even through steady door traffic, the last racks of the shift get the same proof as the first.
Cam-Lock Panel Construction
A cabinet 102.5 inches wide obviously enters the building as parts; foam-insulated panels with cam interlocks make the on-site build straightforward. The interior is 300 series stainless with perimeter bumpers against rack traffic, the top aluminized steel, the exterior heavy-duty stainless, and interior lighting spans the full width for one-look inspections. It sits at zero clearance to combustible surfaces at sides and back. Optional equipment: rugged stainless 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 3 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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Specifications
| Rack Capacity, Side Load | 3 |
| Rack Capacity, End Load | 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 | 29.0 x 31.1 in |
| Actual Weight | 705 lb |
| Shipping Weight | 1161 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 3 roll-in racks loaded side-load and 4 loaded end-load for full-rack production