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Revent PR108-144 57 In. Two Single Rack Roll-In Proofer/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator

SKUPR108-144 PROOFER/RETARDER BrandRevent
Revent PR108-144 57 In. Two Single Rack Roll-In Proofer/Retarder, PID Temperature and Humidity Control, Electromagnetic Steam Generator

The Revent PR108-144 PROOFER/RETARDER Roll-In Retarder/Proofer

The Revent PR108-144 is a two rack roll-in proofer/retarder from the Artisan line, built for craft bakeries and patisseries that shape in the afternoon and bake at dawn. Two racks measuring 26 by 20.5 in. roll straight onto the chamber floor through a 48 in. wide opening, and PID regulation holds the set point from the glass to the back wall rather than swinging around it. Any point in the printed 27 to 113 °F band is a working set point, so shaped baguettes can hold cold all night and reach proofing temperature on a programmed curve before the first oven load. Frozen dough thaws on those same curves, though the cabinet is not a freezer and will not hold product frozen for days. Site work stays modest: a leveled floor, a 208 to 220 V three phase circuit at 20 A, a cold water line, and a 1 1/2 in. NPT drain.

Retarding, Slow Proofing, and Thawing in One Chamber

Three jobs share this cabinet: overnight storage of shaped dough, slow proofing at low temperature, and thawing frozen product on pre-programmed curves. Load croissants on Friday evening near the bottom of the range, and the controller walks them up to proof temperature in time for Saturday service without anyone touching the racks. Compare that with running a separate retarder and a separate proof box, where a loaded rack has to cross the bakery at 4 a.m. and lose surface moisture on the way.

PID-Regulated Temperature and Humidity

A programmable touch screen sets and displays both temperature and humidity, and optimized PID regulation trims the wide cycling that wastes energy on a cabinet running twelve hours at a stretch. Airflow is metered by a computer controlled fan with 200 speed steps, so the chamber can breathe gently over laminated dough at retarding temperature and then move enough air to bring two full racks up evenly. Humidity can be added while the chamber is still cold, which keeps a skin from forming on dough that sits overnight.

Electromagnetic Steam Generator

Moisture comes from an electromagnetic steam generator that carries no mechanical or electrical parts inside the steam container, so the usual wear points of a humidity system are simply absent. The nozzle sits in the chamber after the fan and the temperature elements, which means steam meets air that is already moving and already tempered. Cold water never enters the proofing space directly, and the generator drains itself, so your weekly cleaning is a wipe down rather than a descaling project.

Roll-In Capacity for Two Singles

The chamber takes two single racks at 26 by 20.5 in. through a 48 by 76.6 in. door opening, wide enough that neither rack has to be threaded past the other. Exterior width is 57 in. across a 42.5 in. deep cabinet, with 10 in. of rear projection for the refrigeration package and a 6 in. base clearance. Overall height is 100 in. above a cabinet body of 76.6 in. No double rack layout is printed for the 108-144, so this is a single rack machine by design.

Stainless Steel Cabinet with Integrated Refrigeration

Interior and exterior are stainless steel, a double pane glass window shows the load without opening the door, and an LED light makes the back of the chamber readable. Cooling is self contained: an integrated condensing unit running R449 refrigerant, chosen for compliance with current air quality rules, so there is no remote rack to mount and no line set to run. Installation calls for a leveled floor, at least 2 in. from any wall, and open access at the front and top for service and ventilation. An insulated and heated floor is available as an option.

Features & Benefits

  1. Overnight retarding and morning proofing for craft bakeries running two racks
  2. Single 27 to 113 °F operating range covering retarding, proofing, and thawing
  3. Two single rack positions behind a 48 in. wide double door front
  4. Pre-programmed curves for thawing frozen dough
  5. Programmable touch screen control panel with temperature and humidity display
  6. Optimized PID regulation of temperature and humidity for lower energy consumption
  7. Automatic computer controlled 200 step fan speed
  8. Electromagnetic humidity generation with no moving or powered parts inside the steam container
  9. Internal steam nozzle mounted after the fan and temperature elements
  10. Automatic drain for the steam generator
  11. Humidity injection at low temperature storage with no cold water entering the chamber
  12. Stainless steel interior and exterior
  13. Double pane glass viewing window and LED interior light
  14. Self-contained cooling with an integrated condensing unit
  15. Optional insulated and heated floor

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$27,209.00
  • Overnight retarding and morning proofing for craft bakeries running two racks
  • Single 27 to 113 °F operating range covering retarding, proofing, and thawing
  • Two single rack positions behind a 48 in. wide double door front
  • Pre-programmed curves for thawing frozen dough
  • Programmable touch screen control panel with temperature and humidity display
    • See full feature list

    The Revent PR108-144 PROOFER/RETARDER Roll-In Retarder/Proofer

    The Revent PR108-144 is a two rack roll-in proofer/retarder from the Artisan line, built for craft bakeries and patisseries that shape in the afternoon and bake at dawn. Two racks measuring 26 by 20.5 in. roll straight onto the chamber floor through a 48 in. wide opening, and PID regulation holds the set point from the glass to the back wall rather than swinging around it. Any point in the printed 27 to 113 °F band is a working set point, so shaped baguettes can hold cold all night and reach proofing temperature on a programmed curve before the first oven load. Frozen dough thaws on those same curves, though the cabinet is not a freezer and will not hold product frozen for days. Site work stays modest: a leveled floor, a 208 to 220 V three phase circuit at 20 A, a cold water line, and a 1 1/2 in. NPT drain.

    Retarding, Slow Proofing, and Thawing in One Chamber

    Three jobs share this cabinet: overnight storage of shaped dough, slow proofing at low temperature, and thawing frozen product on pre-programmed curves. Load croissants on Friday evening near the bottom of the range, and the controller walks them up to proof temperature in time for Saturday service without anyone touching the racks. Compare that with running a separate retarder and a separate proof box, where a loaded rack has to cross the bakery at 4 a.m. and lose surface moisture on the way.

    PID-Regulated Temperature and Humidity

    A programmable touch screen sets and displays both temperature and humidity, and optimized PID regulation trims the wide cycling that wastes energy on a cabinet running twelve hours at a stretch. Airflow is metered by a computer controlled fan with 200 speed steps, so the chamber can breathe gently over laminated dough at retarding temperature and then move enough air to bring two full racks up evenly. Humidity can be added while the chamber is still cold, which keeps a skin from forming on dough that sits overnight.

    Electromagnetic Steam Generator

    Moisture comes from an electromagnetic steam generator that carries no mechanical or electrical parts inside the steam container, so the usual wear points of a humidity system are simply absent. The nozzle sits in the chamber after the fan and the temperature elements, which means steam meets air that is already moving and already tempered. Cold water never enters the proofing space directly, and the generator drains itself, so your weekly cleaning is a wipe down rather than a descaling project.

    Roll-In Capacity for Two Singles

    The chamber takes two single racks at 26 by 20.5 in. through a 48 by 76.6 in. door opening, wide enough that neither rack has to be threaded past the other. Exterior width is 57 in. across a 42.5 in. deep cabinet, with 10 in. of rear projection for the refrigeration package and a 6 in. base clearance. Overall height is 100 in. above a cabinet body of 76.6 in. No double rack layout is printed for the 108-144, so this is a single rack machine by design.

    Stainless Steel Cabinet with Integrated Refrigeration

    Interior and exterior are stainless steel, a double pane glass window shows the load without opening the door, and an LED light makes the back of the chamber readable. Cooling is self contained: an integrated condensing unit running R449 refrigerant, chosen for compliance with current air quality rules, so there is no remote rack to mount and no line set to run. Installation calls for a leveled floor, at least 2 in. from any wall, and open access at the front and top for service and ventilation. An insulated and heated floor is available as an option.

    Features & Benefits

    1. Overnight retarding and morning proofing for craft bakeries running two racks
    2. Single 27 to 113 °F operating range covering retarding, proofing, and thawing
    3. Two single rack positions behind a 48 in. wide double door front
    4. Pre-programmed curves for thawing frozen dough
    5. Programmable touch screen control panel with temperature and humidity display
    6. Optimized PID regulation of temperature and humidity for lower energy consumption
    7. Automatic computer controlled 200 step fan speed
    8. Electromagnetic humidity generation with no moving or powered parts inside the steam container
    9. Internal steam nozzle mounted after the fan and temperature elements
    10. Automatic drain for the steam generator
    11. Humidity injection at low temperature storage with no cold water entering the chamber
    12. Stainless steel interior and exterior
    13. Double pane glass viewing window and LED interior light
    14. Self-contained cooling with an integrated condensing unit
    15. Optional insulated and heated floor

    Resources & Downloads

    See all from Revent

    Specifications

    Rack Capacity(2) single racks
    Single Rack Size26 in. x 20.5 in.
    Exterior Width57 in.
    Cabinet Depth42.5 in.
    Rear Projection10 in.
    Cabinet Height76.6 in.
    Overall Height100 in.
    Base Clearance6 in.
    Door Opening48 in. x 76.6 in.
    Temperature Range27-113 °F
    Temperature and Humidity ControlPID regulation
    Fan Speed Control200 steps, computer controlled
    Steam GeneratorElectromagnetic
    Refrigeration SystemIntegrated condensing unit
    RefrigerantR449
    Refrigeration Capacity1777 W at 14°F evap., 90°F ambient
    Electrical208-220 V, 3 Phase + N, 20 A
    Water Supply1/2 in. NPT, 35-45 PSI, cold
    Drain1 1/2 in. NPT
    Water pH7-8.5
    Water Hardness4-7 gr/gals
    Chloride Concentration0-50 ppm
    Water Conductivity200 to 800 uS/cm at 59 °F
    Interior MaterialStainless steel
    Exterior MaterialStainless steel
    Door WindowDouble pane glass
    Interior LightingLED
    Minimum Intake Opening36 in. wide
    Wall Clearance2 in. minimum
    Weight1640 lb
    Shipping Weight1780 lb
    Shipping FormKnocked down

    Manufacturer's Warranty

    • 1 Year

      Labor

    • 1 Year

      Parts

    Certifications & Approvals

    • NFS
      NSF Approved
    • CETLUS
      ETL US & Canada

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    The Revent PR108-144 PROOFER/RETARDER Roll-In Retarder/Proofer

    About Proofing & Holding Cabinets

    A commercial proofing and holding cabinet is an insulated, heated cabinet with two jobs. As a proofer cabinet, it holds bread and pastry dough at the warm humid temperature needed for the final rise. As a commercial holding cabinet, it holds prepared hot food at safe serving temperature. Bakeries use these as bread proofing cabinets through the final rise before baking. Restaurants, catering kitchens, and cafeterias use them to hold cooked food at 140°F or above between production and service. Many cabinets in this collection do both jobs in one unit.

    The right commercial proofing and holding cabinet depends on your kitchen volume, the products you are holding, and whether you need proofing capability. Proofer-only models run at warm temperatures with humidity for dough. Holding-only models run at higher temperatures for cooked food. Combination models switch between the two for kitchens that need both.

    Every cabinet in this collection is electric and built for daily commercial use. Common configurations, buying guidance, and the questions buyers ask most often follow below.

    Common Types and Configurations

    • Combination proofing and holding cabinet: Single unit that switches between proofing dough and holding hot food. The most common format in this collection. Useful for bakeries that also serve hot prepared items.
    • Holding cabinet: Heated cabinet for cooked food only, no proofing function. Common in restaurant and catering kitchens that don't bake on-site.
    • Insulated cabinet: Better temperature stability and lower energy use. The standard choice for most commercial operations.
    • Non-insulated cabinet: Lower purchase cost. For lower-volume use or operations where the cabinet runs only during shifts.
    • Full size or half size: Full size cabinets accommodate full sheet pans (18 by 26 inches). Half size models fit smaller spaces and use half-size pans.
    • Undercounter cabinet: Compact unit that fits below a prep counter. For tight kitchens where floor-standing units would block the line.
    • Clear door or solid door: Clear door lets staff check product without opening the cabinet, reducing heat loss. Solid door holds temperature slightly better.

    What to Look at Before You Buy

    • Temperature range: Catalog units run between 80 and 207°F at the cabinet interior. Confirm the unit you pick covers both your proofing range (80 to 110°F) and your holding range (140°F or above) if you need both functions.
    • Pan capacity: Match the cabinet to your peak production. Common sizes range from 8 pans up to 24 pans. Half-size pan slots double the count for smaller pans.
    • Humidity control: Required for proofing dough. Several models in the catalog include humidity control. Holding-only operations do not need it.
    • Insulated vs non-insulated: Insulated cabinets hold temperature longer with less energy and are the standard choice. Non-insulated saves on purchase price for lower-volume use.
    • Door style: Clear door for visual product checks; solid door for slightly better temperature retention. Tempered glass is standard on modern clear-door units.
    • Voltage: Most cabinets run on 120V single-phase. Larger or higher-output units run on 208 to 240V. Check the spec sheet before ordering.
    • Mobile or floor mount: Mobile units roll between the bakery and the front of the line. Floor-mount units sit in fixed kitchen positions.

    Frequently Asked Questions

    What is the difference between a proofing cabinet and a holding cabinet?

    A proofing cabinet holds bread and pastry dough at warm humid temperatures (typically 80 to 110°F with controlled humidity) so yeast can complete the final rise before baking. A holding cabinet holds already-cooked food at safe serving temperature (140°F or above) between production and service. The two functions need different temperature ranges and different humidity levels. Combination cabinets do both jobs by switching modes, which is why most cabinets in this collection are dual-purpose proofing and holding units.

    What temperature should a heated holding cabinet hold?

    The US Food Code requires hot food to be held at 135°F or above to prevent bacterial growth in the temperature danger zone. Most commercial heated holding cabinets are set between 140 and 180°F at the cabinet interior. Cabinets in this collection support temperature ranges up to 207°F for higher-temp holding needs. Match the setpoint to the food you are holding: meats and gravies hold at 140 to 160°F; baked goods and breakfast items hold cooler, around 140 to 150°F.

    What is a combination proofing and holding cabinet used for?

    A combination cabinet switches between proofing dough and holding hot food, which lets one piece of equipment cover two distinct kitchen needs. Bakeries with full menus use it to proof bread and pastry overnight, then hold prepared breakfast items the next morning. Restaurants with in-house bread programs use it to proof rolls during prep, then hold hot side dishes during dinner service. The combination format saves floor space and capital cost compared to buying separate proofing and holding units.

    Related Categories

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    Product Features

    1. Overnight retarding and morning proofing for craft bakeries running two racks
    2. Single 27 to 113 °F operating range covering retarding, proofing, and thawing
    3. Two single rack positions behind a 48 in. wide double door front
    4. Pre-programmed curves for thawing frozen dough
    5. Programmable touch screen control panel with temperature and humidity display
    6. Optimized PID regulation of temperature and humidity for lower energy consumption
    7. Automatic computer controlled 200 step fan speed
    8. Electromagnetic humidity generation with no moving or powered parts inside the steam container
    9. Internal steam nozzle mounted after the fan and temperature elements
    10. Automatic drain for the steam generator
    11. Humidity injection at low temperature storage with no cold water entering the chamber
    12. Stainless steel interior and exterior
    13. Double pane glass viewing window and LED interior light
    14. Self-contained cooling with an integrated condensing unit
    15. Optional insulated and heated floor

    See all from Revent

    Specifications

    Rack Capacity(2) single racks
    Single Rack Size26 in. x 20.5 in.
    Exterior Width57 in.
    Cabinet Depth42.5 in.
    Rear Projection10 in.
    Cabinet Height76.6 in.
    Overall Height100 in.
    Base Clearance6 in.
    Door Opening48 in. x 76.6 in.
    Temperature Range27-113 °F
    Temperature and Humidity ControlPID regulation
    Fan Speed Control200 steps, computer controlled
    Steam GeneratorElectromagnetic
    Refrigeration SystemIntegrated condensing unit
    RefrigerantR449
    Refrigeration Capacity1777 W at 14°F evap., 90°F ambient
    Electrical208-220 V, 3 Phase + N, 20 A
    Water Supply1/2 in. NPT, 35-45 PSI, cold
    Drain1 1/2 in. NPT
    Water pH7-8.5
    Water Hardness4-7 gr/gals
    Chloride Concentration0-50 ppm
    Water Conductivity200 to 800 uS/cm at 59 °F
    Interior MaterialStainless steel
    Exterior MaterialStainless steel
    Door WindowDouble pane glass
    Interior LightingLED
    Minimum Intake Opening36 in. wide
    Wall Clearance2 in. minimum
    Weight1640 lb
    Shipping Weight1780 lb
    Shipping FormKnocked down

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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