The Revent FP180-144 FREEZER/PROOFER Roll-In Retarder/Proofer
Five racks inside a 57 in. wide footprint is what separates the FP180-144 from the rest of Revent's Artisan freezer/proofer line, because this cabinet takes its volume in depth, 70.9 in. of it, rather than along the wall. Dough is frozen, held, thawed on a curve, and proofed in one chamber anywhere between 10 and 113°F, so a night crew never opens a second box. Refrigeration on this model is remote and rated at 2,354 W with a 5°F evaporator, which puts compressor heat and noise outside the production room. Three days is the rated frozen holding window, so long term inventory still belongs in a storage freezer. Your refrigeration contractor sets the condensing unit and is responsible for linesets and charging, while the cabinet itself arrives knocked down through a 36 in. intake opening and wants a level floor, cold water, a 1 1/2 in. drain at 63 in., and a 208 to 220 V three phase circuit.
Roll-In Loading for Five Single or Two Double Racks
Behind two full height doors, a 49.4 in. x 76.7 in. opening leads to positions for five side load singles at 28.5 in. x 18 in., five end load singles at 26 in. x 20.5 in., or two 36 in. x 28.5 in. doubles. Depth rather than width buys that fifth position, so the cabinet still fits a 57 in. wall run while the extra rack lives behind the door line. Compared with a shelf loading cabinet, whole racks move at once and shaped dough is never handled twice on its way to the oven.
10 to 113°F from Frozen Storage to Full Proof
The same chamber freezes dough, stores it frozen for up to three days, retards overnight, proofs slowly at low temperature, and finishes warm, all on a program rather than a transfer. Because product can be proofed before freezing, a shaped rack goes in finished and comes out ready for the oven with no second proof. Pre-programmed thaw curves handle the climb back, which matters most on a five rack load where the last rack in should not be an hour behind the first. A retarder alone stops at cold storage.
PID-Regulated Temperature and Humidity
Both temperature and humidity are set and displayed on the programmable touch screen, and PID regulation holds them steady instead of cycling around the set point. The fan covers 200 computer controlled steps, so airflow can reach the back of a deep chamber without blasting delicate laminated dough at the front. Humidity can be added while proofing at low temperature or while product is stored, which is what stops skinning on a load that sits through the night. You end up tuning one program per product instead of babysitting a thermostat.
Electromagnetic Steam Generator
Moisture comes from an electromagnetic steam generator with no mechanical or electrical parts inside the steam container, so the component that sees the most water has the least to break. The nozzle is internal and mounted after the fan and temperature elements, which distributes steam with the airflow instead of pooling it near the inlet. Automatic draining takes the generator off the closing checklist. Hold feed water to the printed pH 7 to 8.5, 4 to 7 gr/gal hardness, and 0 to 50 ppm chloride, and corrosion and mineral build-up stay away from the climate unit.
Heated Floor with Remote R449 Refrigeration
An insulated and heated floor is standard on the freezer/proofer version and keeps frost off the surface racks roll across while the chamber sits at 10°F. Refrigeration runs from a remote condensing unit charged with R449, which moves compressor heat, noise, and its service calls out of the production space; the trade is a refrigeration contractor in the install schedule for linesets and charging. Stainless steel inside and out, double pane door glass, and an LED light let you judge a proof through the window. Leave 2 in. to any wall, keep the front and top clear for access and ventilation, and allow 7.3 in. behind the 70.9 in. body for the rear housing.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for production bakeries running five racks
-
Five single racks or two double racks in a 57 in. wide cabinet that gains volume in depth
-
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
-
Remote condensing unit that keeps compressor heat and noise out of the production space
-
Knocked down assembly that clears a 36 in. intake opening
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Roll-in freezing, frozen dough storage, and proofing for production bakeries running five racks
Five single racks or two double racks in a 57 in. wide cabinet that gains volume in depth
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 FP180-144 FREEZER/PROOFER Roll-In Retarder/Proofer
Five racks inside a 57 in. wide footprint is what separates the FP180-144 from the rest of Revent's Artisan freezer/proofer line, because this cabinet takes its volume in depth, 70.9 in. of it, rather than along the wall. Dough is frozen, held, thawed on a curve, and proofed in one chamber anywhere between 10 and 113°F, so a night crew never opens a second box. Refrigeration on this model is remote and rated at 2,354 W with a 5°F evaporator, which puts compressor heat and noise outside the production room. Three days is the rated frozen holding window, so long term inventory still belongs in a storage freezer. Your refrigeration contractor sets the condensing unit and is responsible for linesets and charging, while the cabinet itself arrives knocked down through a 36 in. intake opening and wants a level floor, cold water, a 1 1/2 in. drain at 63 in., and a 208 to 220 V three phase circuit.
Roll-In Loading for Five Single or Two Double Racks
Behind two full height doors, a 49.4 in. x 76.7 in. opening leads to positions for five side load singles at 28.5 in. x 18 in., five end load singles at 26 in. x 20.5 in., or two 36 in. x 28.5 in. doubles. Depth rather than width buys that fifth position, so the cabinet still fits a 57 in. wall run while the extra rack lives behind the door line. Compared with a shelf loading cabinet, whole racks move at once and shaped dough is never handled twice on its way to the oven.
10 to 113°F from Frozen Storage to Full Proof
The same chamber freezes dough, stores it frozen for up to three days, retards overnight, proofs slowly at low temperature, and finishes warm, all on a program rather than a transfer. Because product can be proofed before freezing, a shaped rack goes in finished and comes out ready for the oven with no second proof. Pre-programmed thaw curves handle the climb back, which matters most on a five rack load where the last rack in should not be an hour behind the first. A retarder alone stops at cold storage.
PID-Regulated Temperature and Humidity
Both temperature and humidity are set and displayed on the programmable touch screen, and PID regulation holds them steady instead of cycling around the set point. The fan covers 200 computer controlled steps, so airflow can reach the back of a deep chamber without blasting delicate laminated dough at the front. Humidity can be added while proofing at low temperature or while product is stored, which is what stops skinning on a load that sits through the night. You end up tuning one program per product instead of babysitting a thermostat.
Electromagnetic Steam Generator
Moisture comes from an electromagnetic steam generator with no mechanical or electrical parts inside the steam container, so the component that sees the most water has the least to break. The nozzle is internal and mounted after the fan and temperature elements, which distributes steam with the airflow instead of pooling it near the inlet. Automatic draining takes the generator off the closing checklist. Hold feed water to the printed pH 7 to 8.5, 4 to 7 gr/gal hardness, and 0 to 50 ppm chloride, and corrosion and mineral build-up stay away from the climate unit.
Heated Floor with Remote R449 Refrigeration
An insulated and heated floor is standard on the freezer/proofer version and keeps frost off the surface racks roll across while the chamber sits at 10°F. Refrigeration runs from a remote condensing unit charged with R449, which moves compressor heat, noise, and its service calls out of the production space; the trade is a refrigeration contractor in the install schedule for linesets and charging. Stainless steel inside and out, double pane door glass, and an LED light let you judge a proof through the window. Leave 2 in. to any wall, keep the front and top clear for access and ventilation, and allow 7.3 in. behind the 70.9 in. body for the rear housing.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for production bakeries running five racks
-
Five single racks or two double racks in a 57 in. wide cabinet that gains volume in depth
-
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
-
Remote condensing unit that keeps compressor heat and noise out of the production space
-
Knocked down assembly that clears a 36 in. intake opening
Resources & Downloads
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Specifications
| Configuration | Roll-in, two doors |
| Rack Capacity | (5) 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 | Remote condensing unit |
| Refrigerant | R449 |
| Refrigeration Capacity | 2,354 W at 5°F evaporator |
| Electrical | 208-220 V, 3 Phase + N, 21 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 | 56.7 in. |
| Exterior Depth | 70.9 in. |
| Rear Projection | 7.3 in. |
| Cabinet Height | 76.7 in. |
| Overall Height | 103.8 in. |
| Door Opening | 49.4 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 | 2,174 lb |
| Shipping Weight | 2,250 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 for production bakeries running five racks