The Revent FP132-96 FREEZER/PROOFER Roll-In Retarder/Proofer
At 38 in. wide, the FP132-96 is the narrow member of Revent's Artisan freezer/proofer family, sized for the bakery whose limiting factor is wall length rather than output. One door takes two single racks or a single double rack, and the chamber runs the full 10 to 113°F span, so the same box freezes shaped dough, holds it, thaws it on a curve, and finishes the proof. Refrigeration is rated at 1,643 W with a 5°F evaporator and a 90°F ambient, a pull-down sized to this cabinet rather than borrowed from a larger one. Because frozen holding is rated to three days, treat it as a working buffer between shaping and bake-off and keep bulk frozen inventory in a storage freezer. The cabinet arrives knocked down through a 36 in. intake opening, and the finished install wants a level floor, a cold water line, a 1 1/2 in. drain, and a 208 to 220 V three phase feed.
Roll-In Loading for Two Single or One Double Rack
A 29 in. x 76 in. doorway takes two end load singles at 26 in. x 20.5 in., two side load singles at 28.5 in. x 18 in., or one 36 in. x 28.5 in. double rack, so the cabinet follows whatever rack standard your bench already uses. Rolling a rack in whole is what saves the labor, because no tray gets lifted twice and shaped dough is not jostled on the way. Set against a shelf loading retarder of similar width, you gain the ability to move a full rack at once and give up only the flexibility of odd shelf spacing.
10 to 113°F from Frozen Storage to Full Proof
The chamber runs from 10°F up to 113°F, the whole working span from freezing shaped pieces to a warm final proof, with overnight retarding and low temperature slow proofing in between. Frozen product holds for up to three days, and pre-programmed curves thaw it back gently rather than driving heat at a cold surface. Proofing before freezing is supported too, so a rack shaped on Friday can be parked ready to bake. What a plain retarder cannot do is take dough below freezing at all, and that is the line this cabinet crosses.
PID-Regulated Temperature and Humidity
Temperature and humidity are both set and displayed on the programmable touch screen, and PID control keeps them at the number instead of hunting above and below it. The fan runs across 200 computer controlled steps, which matters in a narrow chamber where a rack sits close to the air path: back the speed off for laminated dough, raise it for a dense load of pan bread. Humidity can be added at low proofing temperatures or during storage, so product does not skin over while it waits. You get smooth proofing with minimal dehydration, which is the point of the control system.
Electromagnetic Steam Generator
Humidity is produced by an electromagnetic steam generator built without mechanical or electrical parts inside the steam container, so the wettest part of the machine has the fewest things to fail. An internal nozzle sits after the fan and the temperature elements and releases moisture into moving air, which distributes it instead of dumping it near the inlet. Draining between cycles is automatic. Keep feed water inside the printed window of pH 7 to 8.5, 4 to 7 gr/gal hardness, and 0 to 50 ppm chloride, and mineral build-up stays off the components.
Heated Floor with Integrated R449 Refrigeration
An insulated, heated floor is standard equipment on the freezer/proofer, which is what keeps a 10°F chamber from icing the surface a loaded rack has to roll over. The condensing unit is mounted on the cabinet and charged with R449, so your contractor connects water, drain, and power and nothing more. Stainless steel interior and exterior, a double pane window, and an LED light let you check color and volume through a closed door. Allow 2 in. of wall clearance, leave the front and top open for access and ventilation, and count the 10 in. the rear housing adds behind the 52 in. body depth.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for bakeries with tight floor plans
-
Two single racks or one double rack through a single 29 in. x 76 in. doorway
-
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 for bakeries with tight floor plans
Two single racks or one double rack through a single 29 in. x 76 in. doorway
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 FP132-96 FREEZER/PROOFER Roll-In Retarder/Proofer
At 38 in. wide, the FP132-96 is the narrow member of Revent's Artisan freezer/proofer family, sized for the bakery whose limiting factor is wall length rather than output. One door takes two single racks or a single double rack, and the chamber runs the full 10 to 113°F span, so the same box freezes shaped dough, holds it, thaws it on a curve, and finishes the proof. Refrigeration is rated at 1,643 W with a 5°F evaporator and a 90°F ambient, a pull-down sized to this cabinet rather than borrowed from a larger one. Because frozen holding is rated to three days, treat it as a working buffer between shaping and bake-off and keep bulk frozen inventory in a storage freezer. The cabinet arrives knocked down through a 36 in. intake opening, and the finished install wants a level floor, a cold water line, a 1 1/2 in. drain, and a 208 to 220 V three phase feed.
Roll-In Loading for Two Single or One Double Rack
A 29 in. x 76 in. doorway takes two end load singles at 26 in. x 20.5 in., two side load singles at 28.5 in. x 18 in., or one 36 in. x 28.5 in. double rack, so the cabinet follows whatever rack standard your bench already uses. Rolling a rack in whole is what saves the labor, because no tray gets lifted twice and shaped dough is not jostled on the way. Set against a shelf loading retarder of similar width, you gain the ability to move a full rack at once and give up only the flexibility of odd shelf spacing.
10 to 113°F from Frozen Storage to Full Proof
The chamber runs from 10°F up to 113°F, the whole working span from freezing shaped pieces to a warm final proof, with overnight retarding and low temperature slow proofing in between. Frozen product holds for up to three days, and pre-programmed curves thaw it back gently rather than driving heat at a cold surface. Proofing before freezing is supported too, so a rack shaped on Friday can be parked ready to bake. What a plain retarder cannot do is take dough below freezing at all, and that is the line this cabinet crosses.
PID-Regulated Temperature and Humidity
Temperature and humidity are both set and displayed on the programmable touch screen, and PID control keeps them at the number instead of hunting above and below it. The fan runs across 200 computer controlled steps, which matters in a narrow chamber where a rack sits close to the air path: back the speed off for laminated dough, raise it for a dense load of pan bread. Humidity can be added at low proofing temperatures or during storage, so product does not skin over while it waits. You get smooth proofing with minimal dehydration, which is the point of the control system.
Electromagnetic Steam Generator
Humidity is produced by an electromagnetic steam generator built without mechanical or electrical parts inside the steam container, so the wettest part of the machine has the fewest things to fail. An internal nozzle sits after the fan and the temperature elements and releases moisture into moving air, which distributes it instead of dumping it near the inlet. Draining between cycles is automatic. Keep feed water inside the printed window of pH 7 to 8.5, 4 to 7 gr/gal hardness, and 0 to 50 ppm chloride, and mineral build-up stays off the components.
Heated Floor with Integrated R449 Refrigeration
An insulated, heated floor is standard equipment on the freezer/proofer, which is what keeps a 10°F chamber from icing the surface a loaded rack has to roll over. The condensing unit is mounted on the cabinet and charged with R449, so your contractor connects water, drain, and power and nothing more. Stainless steel interior and exterior, a double pane window, and an LED light let you check color and volume through a closed door. Allow 2 in. of wall clearance, leave the front and top open for access and ventilation, and count the 10 in. the rear housing adds behind the 52 in. body depth.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for bakeries with tight floor plans
-
Two single racks or one double rack through a single 29 in. x 76 in. doorway
-
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
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Specifications
| Configuration | Roll-in, single door |
| Rack Capacity | (2) single racks or (1) double rack |
| 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 | 1,643 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 | 38 in. |
| Exterior Depth | 52 in. |
| Rear Projection | 10 in. |
| Cabinet Height | 76 in. |
| Overall Height | 100 in. |
| Door Opening | 29 in. x 76 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 | 1,220 lb |
| Shipping Weight | 1,270 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 bakeries with tight floor plans