The LBC Bakery LRPR1-40HO-C Roll-In Retarder/Proofer
The LBC Bakery LRPR1-40HO-C is a single-rack retarder proofer: one cabinet that chills dough down to retarding temperature and warms it back to proofing temperature on your schedule. Load a shaped rack at the end of the shift, hold it cold overnight, and have it proofed for the first bake without anyone arriving at 3 a.m. Condenser included, one reversible door, and compatibility with standard roll-in racks.
Retard And Proof In One Chamber
Retarding slows fermentation to a crawl at refrigeration temperatures; proofing accelerates it in warm, humid air. This cabinet does both in sequence, which converts overnight hours into production time. The high-output refrigeration system, compatible with R448A refrigerant and complete with solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils, is sized for rapid pull-down, so a warm chamber full of just-shaped dough drops to retarding temperature before fermentation gets away from it.
Humidity That Protects Overnight Dough
Dough that spends twelve hours in a cabinet lives or dies by moisture. The evaporators here are deliberately oversized for high humidity levels, preventing the surface drying that ruins retarded product, and the air-wash heat and humidity system carries the same care into the proofing phase. A PID controller manages the transitions with fast, accurate response and no overshoot, so the wake-up from cold to warm is a ramp, not a shock.
Built Like a Proofer, Piped Like a Refrigerator
Construction follows LBC Bakery's roll-in pattern: modular foam-insulated cam-lock panels assembled on site, a 300 series stainless interior with perimeter rack bumpers, lighted interior, heavy-duty stainless exterior, and a door with magnetic seal, automatic closer, and full-width bar handle, hinged to open from either side. Heating and cooling run on two separate electrical supplies, and the unit should keep four inches from ovens and other heat sources. Options include a pre-charged refrigeration system, a rugged stainless steel floor, and the 72610-48 water filtration system.
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 1 roll-in rack loaded side-load and 1 loaded end-load for full-rack production
-
Dual-purpose cabinet proofs warm and retards cold from one door-mounted control
-
Refrigeration condenser included so the unit operates as a self-contained system
-
Retards between 34 and 45°F and proofs across the 70 to 120°F range
-
Evaporators sized for high humidity to keep product from drying during long retard holds
-
Refrigeration system sized for rapid pull-down using R448A-compatible components
-
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
-
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
-
Single door reversible to hinge from the left or right to fit the room
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Holds 1 roll-in rack loaded side-load and 1 loaded end-load for full-rack production
Dual-purpose cabinet proofs warm and retards cold from one door-mounted control
Refrigeration condenser included so the unit operates as a self-contained system
Retards between 34 and 45°F and proofs across the 70 to 120°F range
Evaporators sized for high humidity to keep product from drying during long retard holds
The LBC Bakery LRPR1-40HO-C Roll-In Retarder/Proofer
The LBC Bakery LRPR1-40HO-C is a single-rack retarder proofer: one cabinet that chills dough down to retarding temperature and warms it back to proofing temperature on your schedule. Load a shaped rack at the end of the shift, hold it cold overnight, and have it proofed for the first bake without anyone arriving at 3 a.m. Condenser included, one reversible door, and compatibility with standard roll-in racks.
Retard And Proof In One Chamber
Retarding slows fermentation to a crawl at refrigeration temperatures; proofing accelerates it in warm, humid air. This cabinet does both in sequence, which converts overnight hours into production time. The high-output refrigeration system, compatible with R448A refrigerant and complete with solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils, is sized for rapid pull-down, so a warm chamber full of just-shaped dough drops to retarding temperature before fermentation gets away from it.
Humidity That Protects Overnight Dough
Dough that spends twelve hours in a cabinet lives or dies by moisture. The evaporators here are deliberately oversized for high humidity levels, preventing the surface drying that ruins retarded product, and the air-wash heat and humidity system carries the same care into the proofing phase. A PID controller manages the transitions with fast, accurate response and no overshoot, so the wake-up from cold to warm is a ramp, not a shock.
Built Like a Proofer, Piped Like a Refrigerator
Construction follows LBC Bakery's roll-in pattern: modular foam-insulated cam-lock panels assembled on site, a 300 series stainless interior with perimeter rack bumpers, lighted interior, heavy-duty stainless exterior, and a door with magnetic seal, automatic closer, and full-width bar handle, hinged to open from either side. Heating and cooling run on two separate electrical supplies, and the unit should keep four inches from ovens and other heat sources. Options include a pre-charged refrigeration system, a rugged stainless steel floor, and the 72610-48 water filtration system.
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 1 roll-in rack loaded side-load and 1 loaded end-load for full-rack production
-
Dual-purpose cabinet proofs warm and retards cold from one door-mounted control
-
Refrigeration condenser included so the unit operates as a self-contained system
-
Retards between 34 and 45°F and proofs across the 70 to 120°F range
-
Evaporators sized for high humidity to keep product from drying during long retard holds
-
Refrigeration system sized for rapid pull-down using R448A-compatible components
-
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
-
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
-
Single door reversible to hinge from the left or right to fit the room
Resources & Downloads
See all from LBC Bakery
Specifications
| Rack Capacity, Side Load | 1 |
| Rack Capacity, End Load | 1 |
| Proofing Heat Range | 70-120°F |
| Retarding Range | 34-45°F |
| Humidity Range | 50-99% |
| Heating Power | 208/240VAC, 1 or 3 Phase |
| Cooling Power | 208VAC, 1 Phase |
| Heating Input | 6.9 kW |
| Refrigerant Type | R448A |
| Cooling Capacity | 3000 BTU at 35°F |
| Controller Type | PID, Door-Mounted |
| Footprint, Dim A x Dim B | 32.1 x 41.0 in |
| Actual Weight | 900 lb |
| Shipping Weight | 1000 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 1 roll-in rack loaded side-load and 1 loaded end-load for full-rack production