Williams RPC1T Reach-in Single Door Bakery Retarder/ Prover To Take 17 - 18" x 30" Tray Size

One of the easiest ways to upscale production, manage shifts and workflow whilst maintaining quality, is to introduce Retarder Provers into production. A combined refrigerator and proving unit that is programmed to switch between temperature ranges and functions at a set point, allows for complete control and consistency over the fermentation stage.

Retarder provers have seen a huge increase in popularity as bakery's look to modernise the working environment and maintain control over product characteristics; they have never been in such demand.

Regardless of the size of the operation, these units control the correct level of humidity, which is crucial in preventing skinning of the dough, allowing yeasted dough products to ferment in the perfect environment. Precisely controlling temperature and humidity until the ideal volume is achieved, ensures the quality of the finished baked product.

Combining energy efficiency and a choice of tray size configurations, this cabinet offers a maximum 17 tray capacity.

Controlled using the highly advanced Doughmaster control system, the user has complete control over the development of the dough.

The simple-to-program controller allows fermented goods to be retarded and stored overnight or longer. It can be fully adjusted to suit the needs of the business.

The results are more flexible production runs, the ability to plan for bottlenecks, faster overall production, lower production costs, and above all, improved quality of product.

In addition, the DoughMaster controller is easy for staff to use and manage. It provides the ability to precisely adjust humidity and temperature, and to 'bank' temperature and humidity settings, thereby creating a smooth and controlled 'microstep' transition from cold to warm.

With a temperature range of -5°/+3°C when in retard and +25°/+40°C in prover mode the retarder prover is manufactured in stainless-steel and is mounted on castors for ease of use and movement within the bakery environment.

Warranty 

All used equipment is covered by a 3 months parts only warranty, unless otherwise stated. Exclusions will apply for incorrect installation by a customer or customer's agent, including but not limited to operator error and undue wear and tear. 'Used' refers to machinery described as 'Refurbished', 'Remanufactured', ' Cleaned and tested’, 'Service' or any other similar permutation. 

All items are fully tested by a qualified engineer before dispatch, unless otherwise stated.

Sales terms 

By payment being made to Belmont Bakery Machinery it shall be deemed that the client agrees to the terms and conditions of this sale.

We require a 30% deposit upon order, followed by the final balance before delivery/collection. Alternatively, please let us know if you wish to discuss holding deposits.

Delivery 

Please contact the office for delivery options and costs. Please note costs will vary depending on location.