The Revent FP204-180 FREEZER PROOFER Roll-In Retarder/Proofer
The FP204-180 is the largest Artisan freezer/proofer Revent builds, an eight rack chamber for commissary and wholesale work where a whole night of shaping has to be parked somewhere climate controlled. Eight single racks or four doubles roll in through a 62.1 in. x 76.6 in. opening, and one chamber holds anywhere from 10 to 113°F, so freezing, frozen holding, thawing, and proofing become scheduling decisions rather than equipment decisions. Refrigeration is remote and rated at 3,425 W with a 5°F evaporator, sized to pull a full load of warm dough down instead of merely maintaining an already cold box. Three days is the rated frozen holding window, which keeps this in the production bay and out of the role of a storage freezer. Plan the install around a level floor, cold water, a 1 1/2 in. drain, a 208 to 220 V three phase circuit, and a refrigeration contractor to set the condensing unit, run linesets, and charge the system, with the cabinet itself arriving knocked down through a 36 in. intake opening.
Roll-In Loading for Eight Single or Four Double Racks
Eight end load single racks at 28.5 in. x 18 in. or four 36 in. x 28.5 in. doubles fit behind two full height doors, and each door reaches its own half of the chamber, so half the load can be pulled while the rest stays sealed. Loading whole racks is what makes a cabinet this size practical, because at eight racks individual pan handling would cost more labor than the equipment saves. Check the 70.8 in. width and 80.2 in. depth against your aisle before the floor plan is fixed.
10 to 113°F from Frozen Storage to Full Proof
One box freezes shaped dough, holds it frozen for up to three days, retards it overnight, proofs it slowly at low temperature, or finishes it warm, and the program decides which. Because dough can be proofed before it is frozen, a commissary can shape and proof on one shift and bake off on another without a second handling. Pre-programmed thaw curves bring a full load back up gradually, which is the difference between even volume and a rack that ran ahead. A retarder would cover only the cold end of that list.
PID-Regulated Temperature and Humidity
Temperature and humidity are set from the programmable touch screen and held by PID regulation, so a set point stays a set point across a load this size. Fan speed runs on 200 computer controlled steps, which is how air reaches the eighth rack without over-drying the first. Humidity can be added at low proofing temperatures or during storage, keeping skins from forming on dough that waits for oven space. Your bakers get the same proof on the last rack out as on the first, which is what makes a large chamber worth the floor space.
Electromagnetic Steam Generator
Steam is generated electromagnetically, with no mechanical or electrical parts inside the steam container, so the wettest assembly in the cabinet is also the simplest. An internal nozzle after the fan and the temperature elements feeds moisture into moving air, which is what carries humidity to the far end of an eight rack chamber. The generator drains automatically. Keep feed water within the printed pH 7 to 8.5, 4 to 7 gr/gal hardness, and 200 to 800 microS/cm conductivity at 59°F, and scale stays off the elements.
Heated Floor with Remote R449 Refrigeration
The insulated and heated floor is standard on the freezer/proofer version, which keeps the roll-in surface clear when the chamber holds below freezing under eight loaded racks. Refrigeration comes from a remote condensing unit charged with R449, so compressor heat and noise sit outside the production space and your contractor handles linesets and charging as part of the install. Stainless steel inside and out, double pane glass, and an LED light let you check a proof without opening a door on a full chamber. Leave 2 in. to any wall, keep the front and top open for access and ventilation, and allow 10 in. behind the 80.2 in. body for the rear housing.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for wholesale and commissary bakeries
-
Eight single racks or four double racks behind a 62.1 in. x 76.6 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
-
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 wholesale and commissary bakeries
Eight single racks or four double racks behind a 62.1 in. x 76.6 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 FP204-180 FREEZER PROOFER Roll-In Retarder/Proofer
The FP204-180 is the largest Artisan freezer/proofer Revent builds, an eight rack chamber for commissary and wholesale work where a whole night of shaping has to be parked somewhere climate controlled. Eight single racks or four doubles roll in through a 62.1 in. x 76.6 in. opening, and one chamber holds anywhere from 10 to 113°F, so freezing, frozen holding, thawing, and proofing become scheduling decisions rather than equipment decisions. Refrigeration is remote and rated at 3,425 W with a 5°F evaporator, sized to pull a full load of warm dough down instead of merely maintaining an already cold box. Three days is the rated frozen holding window, which keeps this in the production bay and out of the role of a storage freezer. Plan the install around a level floor, cold water, a 1 1/2 in. drain, a 208 to 220 V three phase circuit, and a refrigeration contractor to set the condensing unit, run linesets, and charge the system, with the cabinet itself arriving knocked down through a 36 in. intake opening.
Roll-In Loading for Eight Single or Four Double Racks
Eight end load single racks at 28.5 in. x 18 in. or four 36 in. x 28.5 in. doubles fit behind two full height doors, and each door reaches its own half of the chamber, so half the load can be pulled while the rest stays sealed. Loading whole racks is what makes a cabinet this size practical, because at eight racks individual pan handling would cost more labor than the equipment saves. Check the 70.8 in. width and 80.2 in. depth against your aisle before the floor plan is fixed.
10 to 113°F from Frozen Storage to Full Proof
One box freezes shaped dough, holds it frozen for up to three days, retards it overnight, proofs it slowly at low temperature, or finishes it warm, and the program decides which. Because dough can be proofed before it is frozen, a commissary can shape and proof on one shift and bake off on another without a second handling. Pre-programmed thaw curves bring a full load back up gradually, which is the difference between even volume and a rack that ran ahead. A retarder would cover only the cold end of that list.
PID-Regulated Temperature and Humidity
Temperature and humidity are set from the programmable touch screen and held by PID regulation, so a set point stays a set point across a load this size. Fan speed runs on 200 computer controlled steps, which is how air reaches the eighth rack without over-drying the first. Humidity can be added at low proofing temperatures or during storage, keeping skins from forming on dough that waits for oven space. Your bakers get the same proof on the last rack out as on the first, which is what makes a large chamber worth the floor space.
Electromagnetic Steam Generator
Steam is generated electromagnetically, with no mechanical or electrical parts inside the steam container, so the wettest assembly in the cabinet is also the simplest. An internal nozzle after the fan and the temperature elements feeds moisture into moving air, which is what carries humidity to the far end of an eight rack chamber. The generator drains automatically. Keep feed water within the printed pH 7 to 8.5, 4 to 7 gr/gal hardness, and 200 to 800 microS/cm conductivity at 59°F, and scale stays off the elements.
Heated Floor with Remote R449 Refrigeration
The insulated and heated floor is standard on the freezer/proofer version, which keeps the roll-in surface clear when the chamber holds below freezing under eight loaded racks. Refrigeration comes from a remote condensing unit charged with R449, so compressor heat and noise sit outside the production space and your contractor handles linesets and charging as part of the install. Stainless steel inside and out, double pane glass, and an LED light let you check a proof without opening a door on a full chamber. Leave 2 in. to any wall, keep the front and top open for access and ventilation, and allow 10 in. behind the 80.2 in. body for the rear housing.
Features & Benefits
-
Roll-in freezing, frozen dough storage, and proofing for wholesale and commissary bakeries
-
Eight single racks or four double racks behind a 62.1 in. x 76.6 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
-
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
See all from Revent
Specifications
| Configuration | Roll-in, two doors |
| Rack Capacity | (8) single racks or (4) double racks |
| End 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 | 3,425 W at 5°F evaporator |
| 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 | 70.8 in. |
| Exterior Depth | 80.2 in. |
| Rear Projection | 10 in. |
| Cabinet Height | 76.6 in. |
| Overall Height | 100 in. |
| Door Opening | 62.1 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 | 2,610 lb |
| Shipping Weight | 2,690 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
-
ETL US & Canada
Roll-in freezing, frozen dough storage, and proofing for wholesale and commissary bakeries