Fosters - Retarder Refrigerator

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

• 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?