The LBC Bakery LRPR1-50HO-C Roll-In Retarder/Proofer
The LBC Bakery LRPR1-50HO-C retards and proofs up to two side-loaded racks, one end-loaded, or a double rack behind a single reversible door, with the condenser included. It is the schedule-shifting cabinet for a bakery that shapes today and bakes tomorrow: dough goes in warm from the bench, holds at retarding temperature as long as the plan requires, then rises to a full proof exactly on time.
Retard And Proof In One Chamber
Two racks of shaped croissants held cold overnight develop flavor the fast route cannot match, and this cabinet is built around that reality. Its high-output refrigeration system pulls the chamber down rapidly, with R448A-compatible components including solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils. When the schedule says proof, heat takes over on the same air-wash principle as LBC Bakery's straight proofers, warming both racks evenly.
Humidity That Protects Overnight Dough
Long cold holds are where dough skins and cracks, so the evaporators are sized generously for high humidity, keeping surfaces supple through the night. Through warm-up and proof, the PID controller steers temperature and humidity with quick, overshoot-free corrections, and the LED displays for time, temperature, and humidity sit in the door at eye level where the opening crew reads them at a walk.
Built Like a Proofer, Piped Like a Refrigerator
The cabinet assembles on site from cam-locked foam-insulated panels, wearing LBC Bakery's standard armor: 300 series stainless interior with rack bumpers, lighted chamber, heavy-duty stainless exterior, magnetic-seal door with automatic closer and full-width bar handle. Cooling and heating draw from two separate electrical supplies; keep the unit four inches clear of ovens and other heat sources. A pre-charged refrigeration system, stainless steel floor, and 72610-48 water filtration are optional.
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 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 2 roll-in racks 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 LRPR1-50HO-C Roll-In Retarder/Proofer
The LBC Bakery LRPR1-50HO-C retards and proofs up to two side-loaded racks, one end-loaded, or a double rack behind a single reversible door, with the condenser included. It is the schedule-shifting cabinet for a bakery that shapes today and bakes tomorrow: dough goes in warm from the bench, holds at retarding temperature as long as the plan requires, then rises to a full proof exactly on time.
Retard And Proof In One Chamber
Two racks of shaped croissants held cold overnight develop flavor the fast route cannot match, and this cabinet is built around that reality. Its high-output refrigeration system pulls the chamber down rapidly, with R448A-compatible components including solenoid valves, expansion valves, line dryers, and epoxy-coated evaporator coils. When the schedule says proof, heat takes over on the same air-wash principle as LBC Bakery's straight proofers, warming both racks evenly.
Humidity That Protects Overnight Dough
Long cold holds are where dough skins and cracks, so the evaporators are sized generously for high humidity, keeping surfaces supple through the night. Through warm-up and proof, the PID controller steers temperature and humidity with quick, overshoot-free corrections, and the LED displays for time, temperature, and humidity sit in the door at eye level where the opening crew reads them at a walk.
Built Like a Proofer, Piped Like a Refrigerator
The cabinet assembles on site from cam-locked foam-insulated panels, wearing LBC Bakery's standard armor: 300 series stainless interior with rack bumpers, lighted chamber, heavy-duty stainless exterior, magnetic-seal door with automatic closer and full-width bar handle. Cooling and heating draw from two separate electrical supplies; keep the unit four inches clear of ovens and other heat sources. A pre-charged refrigeration system, stainless steel floor, and 72610-48 water filtration are optional.
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 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 | 2 |
| Rack Capacity, End Load | 1 |
| Rack Capacity, Double | 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 | 42.1 x 51.0 in |
| Actual Weight | 991 lb |
| Shipping Weight | 1116 lb |
Manufacturer's Warranty
-
1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
-
ETL US & Canada
-
ETL Sanitation
Holds 2 roll-in racks loaded side-load and 1 loaded end-load for full-rack production