Fosters - Retarder Refrigerator

• Commercial bakeries use retarder refrigerators to control the fermentation of dough over extended periods.
• Patisseries utilise these units for precise chilling and proving of delicate pastries and doughs.
• Restaurants and hotels with in-house bakeries employ them for overnight dough preparation, ensuring fresh baked goods.
• Artisan bread makers find them essential for developing complex flavours through slow fermentation processes.

Typical capacity

For this class of roll-in rack model, capacity is typically measured by the number and size of baking racks it can accommodate, commonly ranging from one to multiple full-size racks.

Power supply

This unit is specified as single phase. Retarder refrigerators commonly operate on standard UK single-phase electrical supplies (230V, 50Hz), though larger industrial units may require three-phase.

Temperature range

Units of this type typically offer a controlled temperature range, often between -5°C and +15°C, allowing for both retarding and proving functions.

Humidity control

Many retarder refrigerators include humidity control features, crucial for preventing dough from drying out during extended retarding or proving cycles.

Footprint

A roll-in rack model will have a footprint designed to accommodate standard bakery racks, typically requiring floor space of around 1 to 2 square metres, plus clearance for door opening.

Construction material

The interior and exterior are commonly constructed from stainless steel for hygiene, durability, and ease of cleaning in a food processing environment.

Refrigerant type

Modern units typically use environmentally friendly refrigerants, though older used models may use legacy types. Buyers should verify the specific refrigerant used.

• What is the primary function of a retarder refrigerator?

  Its primary function is to slow down (retard) the fermentation process of dough at low temperatures, allowing for extended proofing and improved flavour development, often overnight.

• Can this unit also be used for proving dough?

• What are the benefits of a roll-in rack model?

• What maintenance is typically required for a used unit?

• Is single-phase power sufficient for this type of equipment?

Bakery proofers are valued for their reliability and consistent temperature control, essential for dough fermentation. Buyers typically appreciate models offering uniform humidity and temperature settings across chambers. When purchasing used equipment, inspecting heating elements, seals and temperature consistency is important, as wear affects performance. Industry experience suggests solid construction models from established manufacturers tend to hold up well. Common strengths include space efficiency, energy performance on newer units, and straightforward maintenance requirements. Buyers should verify calibration accuracy before purchase.

General overview for this equipment type