Page | 11 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Retarder/Proofer Control Operation
LBC Retarder/Proofers are designed for simple operation. Once the controls are set, the unit can
automatically cycle through the process of Retarding and into the Proof process to fit your operating
schedule. The Retarder/Proofer control requires only one button press per day to initiate the automatic
process.
• Turning the retarder/proofer Off and On.
The retarder/proofer may be turned off completely if desired. When turned off, the
automatic operation is shut off, but the time clock is still working and programming is not
erased.
Press the “Power” button on the right of the control display to turn the unit on.
The display will then light up to show the current time in 24-hour format. The unit is in
“Manual” mode and requires that you either press the “Auto/Manual” button to switch to
the automatic process or select the process you wish to run on the unit.
• Selecting Manual Processes.
The retarder/proofer can be operated manually in one of four modes. The refrigerating
modes are “Hold” and “Retard”. Both modes will cause the retarder to maintain a cold
setting.
The “Hold” mode is usually set to the colder setting, usually at about 34
degrees F. Hold is used to prevent defrosting of frozen product that is put
into the unit. The Retarder/Proofer cannot be used to freeze any product.
The “Retard” mode is usually set to 38 to 40 degrees F. Retard is used to
prevent fresh dough from rising or is used to slow defrost frozen dough.
The recommended retard time is 8 hours. Note, the retarder/proofer is not intended
to operate as a retarder continually. Retarding for more than a day will result in ice
accumulation in the refrigeration system.
The heating and humidifying modes are “Rest” and “Proof”.
The “Rest” mode is generally set to a temperature halfway between the
retarding setting and the proofing setting (say 65 F), and a humidity setting
of about 45%. The rest process is intended to allow dough time to warm up to about
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