Product Overview
Our commercial retarder proofer combines refrigeration, freezing, and proofing in one cabinet, helping bakeries manage dough fermentation more efficiently and flexibly.
The intelligent control system allows operators to preset working times and automatically transition the dough from refrigerated or frozen storage to the proofing stage. This helps reduce manual intervention and makes overnight or scheduled dough preparation more convenient for daily bakery production.
Key Features
All-in-One Refrigeration, Freezing & Proofing
Combines cold storage, freezing, and proofing functions in one cabinet for more flexible dough preparation.
Automatic Programmed Transition
Preset the working time and allow the machine to automatically switch from refrigeration or freezing to proofing according to the production schedule.
Intelligent Touch Control
Electronic control panel with timing, menu memory, and intelligent fermentation control for convenient daily operation.
Large Glass Door with Defrost Function
The large viewing door is equipped with heating-wire defrost technology for clearer visibility during operation.
Adjustable Multi-Layer Aluminum Racks
Tray spacing can be adjusted to accommodate different production requirements.
Dual-Zone / Segmented Operation
Selected configurations use separate sections that can perform refrigeration, freezing, or proofing at the same time for different batches of dough.
55 mm Polyurethane Foam Insulation
High-density polyurethane insulation helps maintain a stable internal environment and reduce temperature fluctuations.
Uniform Hot-Air Circulation
Internal air circulation helps distribute temperature more evenly throughout the cabinet for more consistent fermentation conditions.
Reliable Refrigeration System
Selected configurations are equipped with Tecumseh or Danfoss compressors for refrigeration performance.
| Model | Trays | Power Source | Refrigeration Power (kW) | Proofer Power (kW) | Refrigeration Temp. | Freezing Temp. | Proofer Temp. | Dimensions (mm) |
|---|---|---|---|---|---|---|---|---|
| YB-RP10 (Compact 10-Tray Model) |
10 | 220V / 50Hz | 0.6 | — | 2–5°C | 0 to -15°C | 15–38°C | 840 × 750 × 920 |
| YB-RP18 (Tempered Glass Door) |
18 | 220V / 50Hz | 0.6 | 1.8 | 2–5°C | 0 to -15°C | 15–38°C | 600 × 960 × 2105 |
| YB-RP18 (Upper & Lower Double Door) |
18 | 220V / 50Hz | 0.6 | 1.8 | 2–5°C | 0 to -15°C | 15–38°C | 600 × 960 × 2105 |
| YB-RP24 (Single Door) |
24 | 220V / 50Hz | 0.8 | 2.5 | 2–5°C | 0 to -15°C | 15–38°C | 780 × 1150 × 1700 |
| YB-RP36 (Stainless Steel Door) |
36 | 220V / 50Hz | 0.8 | 2.5 | 2–5°C | 0 to -15°C | 15–38°C | 755 × 1150 × 2105 |
| YB-RP36 (Upper & Lower Double Door) |
36 | 220V / 50Hz | 0.8 | 2.5 | 2–5°C | 0 to -15°C | 15–38°C | 755 × 1150 × 2105 |
| YB-RP36 (Side-by-Side Double Door) |
36 | 220V / 50Hz | 0.8 | 2.5 | 2–5°C | 0 to -15°C | 15–38°C | 1150 × 930 × 2105 |
Customization: Door type, door material, compartment layout and other configurations can be customized according to customer requirements.
Applications
Based on the refrigeration and proofing functions of this machine, it is suitable for scheduled fermentation and temperature-controlled dough preparation in:
- Bakeries
- Bakery Shops
- Hotels
- Restaurants
- Central Kitchens
- Bakery Production Facilities
Typical dough applications can include:
- Bread Dough
- Toast Bread Dough
- Baguette Dough
- Buns
- Pizza Dough
- Other Yeast-Raised Dough Products
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