Proofing is the process of allowing the dough to rise without drying out, usually in a temperature and humidity controlled environment such as in a Proofer. The Retarder on the other hand is a refrigerator for the purpose of slowing the process of rising, or proofing. Units come either as a Proofer only or a Retarder/Proofer. Having both a Proofer and Retarder in one unit saves time as both processes can be scheduled to automatically commence consecutively and the dough ready for baking at the end of the proofing.
16 to 80 trays / 2 to 8 roll-in racks