The Revent FP132-168 FREEZER/PROOFER Roll-In Retarder/Proofer
Four racks is where most production bakeries land, and the FP132-168 is the Artisan freezer/proofer built to that number: two full height doors, four single racks or two doubles, and one chamber that runs 10 to 113°F. Freezing, frozen holding, thawing, and proofing all happen where the dough already sits, which keeps a night crew out of a second box entirely. Refrigeration is rated at 2,368 W with a 5°F evaporator and a 90°F ambient, so the pull-down still performs when the bakeshop itself is warm. Frozen holding is specified at three days, suited to a weekend buffer rather than long term inventory. Site work is ordinary: a level floor, cold water, a 1 1/2 in. drain at 63 in., and a 208 to 220 V three phase circuit, with the cabinet arriving knocked down through a 36 in. intake opening.
Roll-In Loading for Four Single or Two Double Racks
A 58.8 in. x 76.7 in. clear opening accepts four end load singles at 26 in. x 20.5 in., four side load singles at 28.5 in. x 18 in., or two 36 in. x 28.5 in. doubles, and mixed loading is normal: croissant racks on one side, shaped loaves on a double beside them. Each door covers its own half, so pulling the first racks for the oven leaves the rest of the load behind a closed door. Against a shelf loading cabinet of the same footprint you trade a little raw shelf area for the ability to stage whole racks at the bench.
10 to 113°F from Frozen Storage to Full Proof
Programs move the chamber through freezing, frozen holding of up to three days, overnight retarding, low temperature slow proofing, and a full warm proof without anyone moving a pan. Because dough can be proofed before it is frozen, a Friday shaping session can be parked as bake ready racks. Thawing runs on pre-programmed curves that raise product temperature gradually so a cold surface does not condense and slacken. A retarder on its own would leave you buying freezer capacity separately.
PID-Regulated Temperature and Humidity
Temperature and humidity set points live on the touch screen and are held by PID regulation, which trims continuously and avoids the overshoot that leaves a top rack ahead of the bottom one. Fan speed spans 200 computer controlled steps, so a four rack load of dense dough gets the airflow it needs while laminated product runs gentler on another cycle. Adding humidity during low temperature proofing or storage keeps skins from forming overnight. You will notice the difference most on the racks nearest the air return, which is where an uneven cabinet gives itself away.
Electromagnetic Steam Generator
The steam generator is electromagnetic, with no mechanical or electrical parts inside the steam container, which takes the usual service items out of the wettest assembly in the cabinet. Its nozzle is mounted internally after the fan and temperature elements, so moisture joins air that is already moving and reaches all four rack positions rather than the two nearest the inlet. Draining is automatic between cycles. Feed water inside the printed range of pH 7 to 8.5 and 4 to 7 gr/gal hardness keeps lime off the works, with conductivity of 200 to 800 microS/cm at 59°F as the specified window.
Heated Floor with Integrated R449 Refrigeration
Standard on the freezer/proofer version, the insulated and heated floor keeps the roll-in surface clear of frost when the chamber is holding below freezing. Refrigeration is integrated on the cabinet with R449 refrigerant, so there is no remote unit to place in a machine room and no field piping to schedule. Stainless steel surfaces inside and out wipe down quickly between a frozen load and a warm proof, and double pane glass with an LED light lets you check progress without breaking temperature. Plan 2 in. of wall clearance, keep the front and top open, and allow 7.3 in. behind the 52 in. body for the rear housing.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for production bakeries running four racks
-
Four single racks or two double racks behind a 58.8 in. x 76.7 in. clear opening
-
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
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Roll-in freezing, frozen dough storage, and proofing for production bakeries running four racks
Four single racks or two double racks behind a 58.8 in. x 76.7 in. clear opening
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 FP132-168 FREEZER/PROOFER Roll-In Retarder/Proofer
Four racks is where most production bakeries land, and the FP132-168 is the Artisan freezer/proofer built to that number: two full height doors, four single racks or two doubles, and one chamber that runs 10 to 113°F. Freezing, frozen holding, thawing, and proofing all happen where the dough already sits, which keeps a night crew out of a second box entirely. Refrigeration is rated at 2,368 W with a 5°F evaporator and a 90°F ambient, so the pull-down still performs when the bakeshop itself is warm. Frozen holding is specified at three days, suited to a weekend buffer rather than long term inventory. Site work is ordinary: a level floor, cold water, a 1 1/2 in. drain at 63 in., and a 208 to 220 V three phase circuit, with the cabinet arriving knocked down through a 36 in. intake opening.
Roll-In Loading for Four Single or Two Double Racks
A 58.8 in. x 76.7 in. clear opening accepts four end load singles at 26 in. x 20.5 in., four side load singles at 28.5 in. x 18 in., or two 36 in. x 28.5 in. doubles, and mixed loading is normal: croissant racks on one side, shaped loaves on a double beside them. Each door covers its own half, so pulling the first racks for the oven leaves the rest of the load behind a closed door. Against a shelf loading cabinet of the same footprint you trade a little raw shelf area for the ability to stage whole racks at the bench.
10 to 113°F from Frozen Storage to Full Proof
Programs move the chamber through freezing, frozen holding of up to three days, overnight retarding, low temperature slow proofing, and a full warm proof without anyone moving a pan. Because dough can be proofed before it is frozen, a Friday shaping session can be parked as bake ready racks. Thawing runs on pre-programmed curves that raise product temperature gradually so a cold surface does not condense and slacken. A retarder on its own would leave you buying freezer capacity separately.
PID-Regulated Temperature and Humidity
Temperature and humidity set points live on the touch screen and are held by PID regulation, which trims continuously and avoids the overshoot that leaves a top rack ahead of the bottom one. Fan speed spans 200 computer controlled steps, so a four rack load of dense dough gets the airflow it needs while laminated product runs gentler on another cycle. Adding humidity during low temperature proofing or storage keeps skins from forming overnight. You will notice the difference most on the racks nearest the air return, which is where an uneven cabinet gives itself away.
Electromagnetic Steam Generator
The steam generator is electromagnetic, with no mechanical or electrical parts inside the steam container, which takes the usual service items out of the wettest assembly in the cabinet. Its nozzle is mounted internally after the fan and temperature elements, so moisture joins air that is already moving and reaches all four rack positions rather than the two nearest the inlet. Draining is automatic between cycles. Feed water inside the printed range of pH 7 to 8.5 and 4 to 7 gr/gal hardness keeps lime off the works, with conductivity of 200 to 800 microS/cm at 59°F as the specified window.
Heated Floor with Integrated R449 Refrigeration
Standard on the freezer/proofer version, the insulated and heated floor keeps the roll-in surface clear of frost when the chamber is holding below freezing. Refrigeration is integrated on the cabinet with R449 refrigerant, so there is no remote unit to place in a machine room and no field piping to schedule. Stainless steel surfaces inside and out wipe down quickly between a frozen load and a warm proof, and double pane glass with an LED light lets you check progress without breaking temperature. Plan 2 in. of wall clearance, keep the front and top open, and allow 7.3 in. behind the 52 in. body for the rear housing.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for production bakeries running four racks
-
Four single racks or two double racks behind a 58.8 in. x 76.7 in. clear opening
-
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 | (4) single racks or (2) double racks |
| End Load Single Rack Size | 26 in. x 20.5 in. |
| Side Load Single Rack Size | 28.5 in. x 18 in. |
| Double Rack Size | 36 in. x 28.5 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, 25 A |
| Water Supply | 1/2 in. NPT, 35 to 45 PSI, cold |
| Drain | 1 1/2 in. NPT |
| Drain Connection Height | 63 in. |
| 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 | 66.1 in. |
| Exterior Depth | 52 in. |
| Rear Projection | 7.3 in. |
| Cabinet Height | 76.7 in. |
| Overall Height | 103.8 in. |
| Door Opening | 58.8 in. x 76.7 in. |
| Base Clearance | 6.1 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 | 1,960 lb |
| Shipping Weight | 2,180 lb |
| Shipping Form | Knocked down |
Manufacturer's Warranty
-
1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
-
NSF Approved
-
ETL US & Canada
Roll-in freezing, frozen dough storage, and proofing for production bakeries running four racks