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?

Yes, many retarder refrigerators are designed with a proving function, allowing the temperature and humidity to be adjusted to create optimal conditions for dough to rise before baking.

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

A roll-in rack model offers significant efficiency benefits, allowing bakers to load an entire rack of dough directly into the unit, reducing manual handling and speeding up workflow.

What maintenance is typically required for a used unit?

Regular cleaning of the interior and exterior, checking door seals, and ensuring the condenser coils are clear of dust are common maintenance tasks. Professional servicing of the refrigeration system is also recommended periodically.

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

For many commercial bakery operations, a single-phase power supply is sufficient for retarder refrigerators of this size, offering convenience and compatibility with standard electrical installations.

used Equipment

Available

Verified seller

Fosters - Fosters - Retarder Refrigerator

Name: Fosters - Retarder Refrigerator
Brand: Fosters
SKU: 4347
Availability: InStock

Price: Contact seller for price

Fosters retarder refrigerator Roll in rack model. Single phase. Good used condition.

Pennsylvania, United States

8,794 km away

Model Number

Retarder Refrigerator

Stock Number

4347

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

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 Specifications

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.

Frequently Asked Questions

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.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.