RPW2S

Overview

The Baxter RPW2S Double Wide Retarder/Proofer holds bakery dough in a controlled environment for retarding, proofing, or a programmed sequence of both. Retarding slows yeast fermentation and helps prevent dough from rising; proofing uses controlled temperature and humidity to promote fermentation and dough rise. In automatic Retard/Proof mode, the unit can retard dough and then move into proofing as one operation.

The RPW2S is a roll-in cabinet with two sections and a wide interior for bakery racks. It is built with stainless steel interior and exterior panels, modular panels joined with cam locks, foam insulation, and gaskets. Its open-floor configuration requires no ramp. The unit is shipped knocked down for field assembly.

Key Features

• Retarding and proofing controls: The digital control system allows temperature and humidity settings for proofing and temperature settings for retarding.
• Automatic cycle: The programmable Retard/Proof feature combines retarding and proofing in one operation. The program can be set for a one-day or seven-day cycle.
• Four independent timers: Individual countdown timers support products with different proofing or process times.
• Airflow and humidity: A patented airflow system and internally mounted humidifier support controlled cabinet conditions. The heat and humidity system is accessible, and the humidifier does not require flushing.
• Rack access: Hinged doors do not require a centre jamb, leaving a wide opening for loading racks. No ramp is required.
• Refrigeration: The standard configuration uses remote refrigeration and is set up for R448A. R407A configuration is available as an option. Self-contained R448A refrigeration is an option only for the 40.5-inch and 60.5-inch depth configurations.

Specifications

• Manufacturer: Baxter.
• Model: RPW2S Double Wide Retarder/Proofer.
• Type: Two-section, double-wide roll-in retarder/proofer.
• Construction: Stainless steel interior and exterior; modular panel construction with cam-lock attachment; foam insulation and gaskets; non-metallic interior bumpers.
• Overall width: 75.5 inches.
• Overall height: 99.5 inches standard; 94 inches with the low-profile front trim option.
• Maximum rack height: 74 inches.
• Net door opening: 64.5 inches wide by 74.5 inches high.
• 40.5-inch depth configuration: Interior 37.8 inches deep × 66 inches wide × 74.5 inches high; exterior 43.4 inches deep × 75.5 inches wide. Holds three single-end racks, four side-load racks, or two double racks. Power input: 208–240 V, 60 Hz, single-phase at 18–21 A, or three-phase at 18–21 A. Heat wattage: 3.3–4.4 kW. Water flow: 0.5 GPM; maximum water use: 1.0 GPH. One evaporator is supplied; minimum remote condenser requirement is 6,000 BTU/hr. Optional supplied refrigeration: 6,000 BTU condenser.
• 60.5-inch depth configuration: Interior 57.8 inches deep × 66 inches wide × 74.5 inches high; exterior 63.3 inches deep × 75.5 inches wide. Holds six single-end or side-load racks, or two double racks. Power input: 208–240 V, 60 Hz, single-phase at 37–41 A, or three-phase at 32–36 A. Heat wattage: 6.6–8.8 kW. Water flow: 1.0 GPM; maximum water use: 2.0 GPH. One evaporator is supplied; minimum remote condenser requirement is 6,000 BTU/hr. Optional supplied refrigeration: 6,000 BTU condenser.
• 80.5-inch depth configuration: Interior 77.8 inches deep × 66 inches wide × 74.5 inches high; exterior 83.3 inches deep × 75.5 inches wide. Holds eight single-end racks or four double racks. Power input: 208–240 V, 60 Hz, single-phase at 37–41 A, or three-phase at 32–36 A. Heat wattage: 6.6–8.8 kW. Water flow: 1.0 GPM; maximum water use: 2.0 GPH. Two evaporators are supplied; minimum remote condenser requirement is 12,000 BTU/hr.
• 100.5-inch depth configuration: Interior 97.8 inches deep × 66 inches wide × 74.5 inches high; exterior 103.3 inches deep × 75.5 inches wide. Holds nine single-end racks, ten side-load racks, or four double racks. Power input: 208–240 V, 60 Hz, single-phase at 37–41 A, or three-phase at 32–36 A. Heat wattage: 6.6–8.8 kW. Water flow: 1.0 GPM; maximum water use: 2.0 GPH. Two evaporators are supplied; minimum remote condenser requirement is 12,000 BTU/hr.
• 120.5-inch depth configuration: Interior 117.8 inches deep × 66 inches wide × 74.5 inches high; exterior 123.3 inches deep × 75.5 inches wide. Holds twelve single-end or side-load racks, or six double racks. Power input: 208–240 V, 60 Hz, three-phase at 34–38 A. Heat wattage: 9.9–13.2 kW. Water flow: 1.5 GPM; maximum water use: 3.0 GPH. Two evaporators are supplied; minimum remote condenser requirement is 12,000 BTU/hr.
• Water connection: 1/2-inch FNPT cold water, 30–80 psi, at 85 inches above finished floor. The stated water hardness range is 2–4 grains per gallon; pH range is 7.0–8.0; acceptable chloride concentration is 0–30 ppm.
• Drain: 1/2-inch FNPT front or rear drain at 5 inches above finished floor; route to an air-gap drain.
• Electrical connection: Provide connection(s) at 85 inches above finished floor. Neutral wire circuitry is needed to provide 110–120 V for control components; a separate line or transformer is required if 110–120 V is not available.
• Listing: The manufacturer’s specification sheet states UL approval for safety and sanitation in the United States and Canada.

Installation & Requirements

Installation must be performed by an authorized, trained service technician. The floor must be level within 1/8 inch per foot, and slope must not exceed 3/4 inch in all directions beneath the unit. If the stainless steel floor option is not selected, install the cabinet on a corrosion-resistant, cleanable surface.

Connect the specified cold-water supply, drain, and electrical service. Water supply quality must meet the hardness, pH, and chloride ranges listed above; the specification sheet advises consulting the local water company or a water-conditioner dealer. Neutral circuitry is needed for 110–120 V control components. If that voltage is unavailable, the sheet calls for a separate line or a transformer.

The standard refrigeration arrangement is remote, with evaporator(s) supplied with the cabinet and a remote condenser sized to the configuration. Refrigeration requirements are based on frozen product, a 90°F ambient temperature, and a minimum of two hours to reach retarding temperatures from proofing temperatures. The manufacturer advises consulting the factory for additional refrigeration requirements if faster pull-down is needed or fresh products are used. The refrigeration setup must specify the refrigerant; R448A is standard, with R407A available as an option.

The specification sheet recommends a minimum 1-inch air gap between the proofer and an oven. It recommends a 10-foot ceiling height for airflow around the condenser and service access, and states that the temperature around a ceiling-mounted condensing unit must not exceed 100°F. Do not route utilities in or under the non-combustible floor beneath the proofer.

Operation

Proofing

Controlled heat and humidity encourage yeast fermentation and dough rise. The manual gives 95°F and 85% humidity as typical proofing settings, while noting that settings vary by product. Its proofing control range is 65°F–115°F and 25%–95% humidity. The manual’s examples are rolls at 95°F and 85% humidity for 55 minutes; 14-ounce French crust bread at 90°F and 90% humidity for 45 minutes; 10-ounce French crust bread at 90°F and 85% humidity for 45 minutes; bagels at 85°F and 85% humidity for 50 minutes; and croissants at 75°F and 70% humidity for 30 minutes. These are guide values; the manual recommends consulting the dough supplier’s technical product reports to establish settings. For dry-proofing, set humidity to the lowest setting.

Retarding and automatic Retard/Proof

Retarding slows yeast fermentation and reduces gas formation. The manual gives 34°F–50°F as the retarder setting range and identifies 36°F–38°F as the recommended range for best results. Thawing frozen dough at retarder temperatures takes approximately six hours minimum. The cabinet can also hold dough products for up to 48 hours while keeping the dough interior cool. The manual cautions that dough should not be refrozen after thawing and that condensation may form if product moves directly from the retarder into the proofer. For best results, allow product to reach room temperature before proofing.

In automatic Retard/Proof mode, the operator can program a one-day or seven-day schedule. Rest and recovery periods are setup times before the proof stage. Once a cycle finishes, the unit runs in proofer mode; to resume the next day’s program, select Retarder/Proofer mode and start the Retard/Proof operation again. The control panel also provides four timers for tracking products with different time requirements.

Cleaning & Maintenance

For routine cleaning, disconnect electrical power and follow lockout/tagout procedures before maintenance. Wash the stainless steel interior with a clean cloth moistened in warm, soapy water, rinse with clear water, and dry with a clean cloth. Clean the exterior daily with a clean, damp cloth. Take care around probes and sensors.

Do not use gritty or abrasive cleaners, bleach, harsh chemicals, chlorinated cleaners, or steel wool on stainless steel. Do not spray the cabinet with water or steam, or power-wash it. Test new or changed cleaning products in an inconspicuous area before use. The manual directs authorized service personnel to check the air duct, drain, heater plate, spray nozzle, and refrigeration coils, if applicable, every six months. Replace light bulbs only with 40-watt incandescent appliance-type bulbs.

For shutdown, remove remaining product, turn off the proofer, and clean the proofing chamber.

Troubleshooting

• Machine will not turn on: Check that the power cord is plugged in and that the main power supply is on. If the unit still does not turn on, contact an authorized service office.
• Machine will not heat up: Verify that the temperature is set properly. If it still does not heat, contact an authorized service office.

The manual notes that proofer fans in the air duct may continue running for 20 minutes after proof operation is cancelled to cool down.

Applications

The RPW2S is suited to commercial bakery production where operators need to hold, thaw, retard, and proof dough on roll-in racks. Its five depth configurations accommodate different rack counts, from smaller rack loads to larger production runs. The automatic cycle supports scheduled retarding followed by proofing, while manual modes let operators manage proofing and retarding separately. The manual’s examples cover rolls, French crust bread, bagels, and croissants; actual process settings depend on the dough product.