The Revent FP108-144 FREEZER/PROOFER Roll-In Retarder/Proofer
Revent's FP108-144 is the two rack member of the Artisan freezer/proofer family, a single cabinet that freezes shaped dough, holds it frozen, and proofs it without a pan ever leaving its rack. Because the chamber works anywhere from 10 to 113°F, a croissant sheet frozen after Friday's shift can be thawed on a pre-programmed curve and proofed for Monday's bake in the same box. Refrigeration is rated at 2,368 W with a 5°F evaporator and a 90°F ambient, so a July afternoon in a warm back room does not stall the pull-down. Frozen holding is rated to three days, which makes this a production buffer rather than a substitute for a dedicated storage freezer. Assembly happens on site: the cabinet arrives knocked down to clear a 36 in. intake opening, then wants a level floor, a cold water line, a 1 1/2 in. drain, and a 208 to 220 V three phase circuit.
Roll-In Loading for Two Single Racks
Two full height doors each open on their own 26 in. x 20.5 in. rack position, so the closing baker can pull one rack for the oven while the second keeps proofing behind a shut door. That is the practical difference from a shelf loading cabinet, where every tray gets handled twice and shaped dough takes a knock on the way. A 48 in. x 76.6 in. clear opening gives a loaded rack room to steer, and the 57 in. cabinet fits a wall run that would not take a wider box.
10 to 113°F from Frozen Storage to Full Proof
One chamber covers the whole span: freezing shaped dough, holding it frozen for up to three days, overnight retarding, slow proofing at low temperature, and a full warm proof. A retarder only holds dough cold, so a shop with one still needs freezer capacity somewhere in the plan. Dough can also be proofed before it is frozen, which turns a Sunday shaping session into racks that go from freezer to oven. Pre-programmed thaw curves bring frozen pieces up gently instead of shocking the surface.
PID-Regulated Temperature and Humidity
Set points for both temperature and humidity go in on the touch screen, and PID control trims to them continuously instead of overshooting the way a simple thermostat does. Fan speed is computer controlled across 200 steps, so you can drop airflow for laminated dough that skins easily or raise it to move air through a fully loaded rack. Humidity can be added while proofing at low temperature or while product is only being stored, which is what keeps an overnight load from drying at the edges. Smooth proofing with minimal dehydration is the result on the bench.
Electromagnetic Steam Generator
Steam comes from an electromagnetic generator that carries no mechanical or electrical parts inside the steam container, removing the components most likely to fail in the wettest part of the cabinet. Moisture enters through an internal nozzle mounted after the fan and the temperature elements, so it travels with the airflow rather than condensing at the inlet. The generator drains itself automatically, and with feed water in the printed range of pH 7 to 8.5 and 4 to 7 gr/gal hardness, lime stays off the works. Nobody has to open a wet compartment before the morning bake.
Heated Floor with Integrated R449 Refrigeration
An insulated, heated floor is standard on the freezer/proofer version, keeping frost and condensate off the surface your racks roll across at 10°F. Refrigeration is built onto the cabinet and runs R449, so there is no remote unit to site, pipe, or charge, and the install ends at the water, drain, and electrical connections. Stainless steel inside and out, double pane glass in each door, and an LED light let you read a proof without breaking the seal. Leave 2 in. to any wall, keep the front and top clear for service air, and allow for the 10 in. the rear housing adds behind the 42.5 in. body depth.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing in one cabinet for retail bakeries
-
Two rack positions of 26 in. x 20.5 in., each behind its own full height door
-
Single chamber cycle that carries dough from freezing through full proof
-
Frozen dough holding rated to three days for a rolling production buffer
-
Dough can be proofed before freezing so a rack comes out ready for the oven
-
Pre-programmed thaw curves that bring frozen pieces up without shocking the surface
-
Touch screen setting and display of both temperature and humidity
-
PID trimming that holds a set point instead of cycling around it
-
Fan speed adjustable in 200 computer controlled steps for delicate or dense loads
-
Electromagnetic steam generation with automatic draining and no mechanical or electric parts in the steam container
-
Steam nozzle placed after the fan and heating elements so moisture travels with the airflow
-
Heated floor standard on the freezer/proofer so frost stays off the roll-in surface
-
Double pane window and LED light for checking a proof without opening a door
-
Condensing unit built onto the cabinet, with no remote unit to site or pipe
-
Knocked down assembly that clears a 36 in. intake opening
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Roll-in freezing, frozen dough storage, and proofing in one cabinet for retail bakeries
Two rack positions of 26 in. x 20.5 in., each behind its own full height door
Single chamber cycle that carries dough from freezing through full proof
Frozen dough holding rated to three days for a rolling production buffer
Dough can be proofed before freezing so a rack comes out ready for the oven
The Revent FP108-144 FREEZER/PROOFER Roll-In Retarder/Proofer
Revent's FP108-144 is the two rack member of the Artisan freezer/proofer family, a single cabinet that freezes shaped dough, holds it frozen, and proofs it without a pan ever leaving its rack. Because the chamber works anywhere from 10 to 113°F, a croissant sheet frozen after Friday's shift can be thawed on a pre-programmed curve and proofed for Monday's bake in the same box. Refrigeration is rated at 2,368 W with a 5°F evaporator and a 90°F ambient, so a July afternoon in a warm back room does not stall the pull-down. Frozen holding is rated to three days, which makes this a production buffer rather than a substitute for a dedicated storage freezer. Assembly happens on site: the cabinet arrives knocked down to clear a 36 in. intake opening, then wants a level floor, a cold water line, a 1 1/2 in. drain, and a 208 to 220 V three phase circuit.
Roll-In Loading for Two Single Racks
Two full height doors each open on their own 26 in. x 20.5 in. rack position, so the closing baker can pull one rack for the oven while the second keeps proofing behind a shut door. That is the practical difference from a shelf loading cabinet, where every tray gets handled twice and shaped dough takes a knock on the way. A 48 in. x 76.6 in. clear opening gives a loaded rack room to steer, and the 57 in. cabinet fits a wall run that would not take a wider box.
10 to 113°F from Frozen Storage to Full Proof
One chamber covers the whole span: freezing shaped dough, holding it frozen for up to three days, overnight retarding, slow proofing at low temperature, and a full warm proof. A retarder only holds dough cold, so a shop with one still needs freezer capacity somewhere in the plan. Dough can also be proofed before it is frozen, which turns a Sunday shaping session into racks that go from freezer to oven. Pre-programmed thaw curves bring frozen pieces up gently instead of shocking the surface.
PID-Regulated Temperature and Humidity
Set points for both temperature and humidity go in on the touch screen, and PID control trims to them continuously instead of overshooting the way a simple thermostat does. Fan speed is computer controlled across 200 steps, so you can drop airflow for laminated dough that skins easily or raise it to move air through a fully loaded rack. Humidity can be added while proofing at low temperature or while product is only being stored, which is what keeps an overnight load from drying at the edges. Smooth proofing with minimal dehydration is the result on the bench.
Electromagnetic Steam Generator
Steam comes from an electromagnetic generator that carries no mechanical or electrical parts inside the steam container, removing the components most likely to fail in the wettest part of the cabinet. Moisture enters through an internal nozzle mounted after the fan and the temperature elements, so it travels with the airflow rather than condensing at the inlet. The generator drains itself automatically, and with feed water in the printed range of pH 7 to 8.5 and 4 to 7 gr/gal hardness, lime stays off the works. Nobody has to open a wet compartment before the morning bake.
Heated Floor with Integrated R449 Refrigeration
An insulated, heated floor is standard on the freezer/proofer version, keeping frost and condensate off the surface your racks roll across at 10°F. Refrigeration is built onto the cabinet and runs R449, so there is no remote unit to site, pipe, or charge, and the install ends at the water, drain, and electrical connections. Stainless steel inside and out, double pane glass in each door, and an LED light let you read a proof without breaking the seal. Leave 2 in. to any wall, keep the front and top clear for service air, and allow for the 10 in. the rear housing adds behind the 42.5 in. body depth.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing in one cabinet for retail bakeries
-
Two rack positions of 26 in. x 20.5 in., each behind its own full height door
-
Single chamber cycle that carries dough from freezing through full proof
-
Frozen dough holding rated to three days for a rolling production buffer
-
Dough can be proofed before freezing so a rack comes out ready for the oven
-
Pre-programmed thaw curves that bring frozen pieces up without shocking the surface
-
Touch screen setting and display of both temperature and humidity
-
PID trimming that holds a set point instead of cycling around it
-
Fan speed adjustable in 200 computer controlled steps for delicate or dense loads
-
Electromagnetic steam generation with automatic draining and no mechanical or electric parts in the steam container
-
Steam nozzle placed after the fan and heating elements so moisture travels with the airflow
-
Heated floor standard on the freezer/proofer so frost stays off the roll-in surface
-
Double pane window and LED light for checking a proof without opening a door
-
Condensing unit built onto the cabinet, with no remote unit to site or pipe
-
Knocked down assembly that clears a 36 in. intake opening
Resources & Downloads
See all from Revent
Specifications
| Configuration | Roll-in, two doors |
| Rack Capacity | (2) single racks |
| Rack Position Size | 26 in. x 20.5 in. |
| Temperature Range | 10 to 113°F |
| Frozen Dough Storage | Up to 3 days |
| Temperature and Humidity Control | PID regulation |
| Control Panel | Programmable touchscreen |
| Fan Speed Control | 200 steps, computer controlled |
| Steam Generator | Electromagnetic, automatic drain |
| Refrigeration | Integrated condensing unit |
| Refrigerant | R449 |
| Refrigeration Capacity | 2,368 W at 5°F evaporator, 90°F ambient |
| Electrical | 208-220 V, 3 Phase + N, 26 A |
| Water Supply | 1/2 in. NPT, 35 to 45 PSI, cold |
| Drain | 1 1/2 in. NPT |
| Water Hardness | 4 to 7 gr/gal |
| Water pH | 7 to 8.5 |
| Chloride Concentration | 0 to 50 ppm |
| Water Conductivity | 200 to 800 microS/cm at 59°F |
| Exterior Width | 57 in. |
| Exterior Depth | 42.5 in. |
| Rear Projection | 10 in. |
| Cabinet Height | 76.6 in. |
| Overall Height | 100 in. |
| Door Opening | 48 in. x 76.6 in. |
| Base Clearance | 6 in. |
| Floor | Insulated and heated |
| Door Glass | Double pane |
| Interior Light | LED |
| Interior Material | Stainless steel |
| Exterior Material | Stainless steel |
| Minimum Intake Opening | 36 in. wide |
| Wall Clearance | 2 in. minimum |
| Weight | 1,640 lb |
| Shipping Weight | 1,780 lb |
| Shipping Form | Knocked down |
Manufacturer's Warranty
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1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
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NSF Approved
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ETL US & Canada
Roll-in freezing, frozen dough storage, and proofing in one cabinet for retail bakeries