{"product_id":"revent-fp132-96-38-in-two-rack-roll-in-freezer-proofer-pid-temperature-and-humidity-control-electromagnetic-steam-generator-heated-floor","title":"Revent FP132-96 38 In. Two Rack Roll-In Freezer\/Proofer, PID Temperature and Humidity Control, Electromagnetic Steam Generator, Heated Floor","description":"\u003cp\u003eAt 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.\u003c\/p\u003e\u003ch3\u003eRoll-In Loading for Two Single or One Double Rack\u003c\/h3\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003e10 to 113°F from Frozen Storage to Full Proof\u003c\/h3\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003ch3\u003ePID-Regulated Temperature and Humidity\u003c\/h3\u003e\u003cp\u003eTemperature 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.\u003c\/p\u003e\u003ch3\u003eElectromagnetic Steam Generator\u003c\/h3\u003e\u003cp\u003eHumidity 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.\u003c\/p\u003e\u003ch3\u003eHeated Floor with Integrated R449 Refrigeration\u003c\/h3\u003e\u003cp\u003eAn 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.\u003c\/p\u003e","brand":"Revent","offers":[{"title":"Default Title","offer_id":67871351144733,"sku":"FP132-96 FREEZER\/PROOFER","price":29865.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81197_FP132-96_FREEZER-PROOFER.jpg?v=1793003306","url":"https:\/\/thechefstore.com\/products\/revent-fp132-96-38-in-two-rack-roll-in-freezer-proofer-pid-temperature-and-humidity-control-electromagnetic-steam-generator-heated-floor","provider":"TheChefStore.Com","version":"1.0","type":"link"}