Economy Retarder Proofer — 18 and 36 Trays, Refrigerate and Freeze Options

The RBC series is R&M’s cost-accessible retarder proofer range — approximately 15% lower purchase cost than the GD-series while delivering the same core functionality: programmable cold retardation and automatic proofing, 18 or 36 trays, SECOP compressor, R404A refrigerant. Six configurations cover refrigerate-only, freeze-only, dual (refrigerate+freeze), and double-freeze setups. 220V.

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Model Specifications

All models: 220V/50Hz, SECOP compressor, R404A (320g). 125kg net weight (18-tray models). Contact us for current pricing.

Who This Series Is For

The RBC series offers retarder proofer capability at a more accessible price point — approximately 15% lower than the GD-series models with equivalent functionality. The trade-off: SECOP compressor instead of Danfoss, and slightly fewer configuration options.

For a startup commercial bakery adding its first retarder proofer: The RBC-18C or RBC-18D provides programmable overnight retardation and automatic proofing at a capital cost that fits tighter startup budgets. The machine handles everything a small-to-medium bakery needs for overnight proof scheduling without the premium pricing of the GD-series.

For a bakery scaling from one to two retarder proofers: Adding a second unit is often where budget matters more than top-spec compressors. Buying the first unit as a GD-series and the second as an RBC-series is a common procurement choice among growing bakeries.

For markets where SECOP compressors have equal service availability: SECOP (formerly Danfoss Compressors) is a major compressor manufacturer — in markets where SECOP parts are readily available locally, the practical difference between SECOP and Danfoss is minimal.

Configuration Guide — Which RBC Model for Your Operation

Refrigerate-only (RBC-18C / RBC-36C): These models chill the cabinet to 2°C–40°C. The upper end of that range is your proofing temperature; the lower end is your retardation temperature. If you only need overnight retardation without long-term freezing of shaped dough, this is the simpler and lower-cost configuration.

Freeze-only (RBC-18D / RBC-36D): Cabinet operates from −15°C to 40°C. If your production schedule involves pre-shaped dough that needs to be fully frozen (not just chilled) before a programmed proofing cycle — as is common in multi-day production planning — the freeze-capable models are appropriate.

Dual (RBC-32CD — refrigerate + freeze): The cabinet is split into two zones: one refrigerates (2°C–40°C), one freezes (−15°C–40°C). Run two different dough types on different schedules simultaneously. This is the most flexible configuration for a busy bakery managing croissants, bread, and pizza dough simultaneously.

Double refrigerate (RBC-32C2): Two refrigeration zones (2°C and −5°C to 40°C) operating independently. For bakeries needing two separate cold retardation chambers without the freeze capability — or where one zone holds dough at retardation temperature while the other transitions to proofing.

SECOP Compressor

SECOP manufactures compressors for commercial refrigeration equipment in the 0.5–10KW range — the same size class as retarder proofer applications. Previously a division of Danfoss, SECOP operates as an independent manufacturer with its own global distribution and service network.

The practical considerations for a buyer:

• SECOP parts availability: confirm with your local commercial refrigeration service supplier before ordering, particularly for markets in Africa, Southeast Asia, and the Middle East.
• R404A refrigerant: the same refrigerant used in GD-series and most commercial refrigeration equipment globally. Parts and refrigerant for service are standard commercial stock in most regions.

Commercial Dough Proofer vs. Economy Retarder Proofer — Decision Guide

If retardation is not required: The boiled water XF-series covers standard proofing at the lowest cost.

If retardation is required on a startup budget: RBC-series.

If retardation is required with premium compressor reliability: GD-series.

Foire aux questions

What is the difference between the RBC and GD retarder proofer series?

Both series provide programmable retardation and proofing. The GD-series uses Danfoss compressors and has a wider model selection including compact 8-tray units. The RBC-series uses SECOP compressors and is approximately 15% lower in purchase cost — suitable when budget is a primary decision factor.

Refrigerate vs. freeze model — which do I need?

If your production involves holding shaped dough for up to 24 hours before proofing, a refrigerate-only model (2°C) is sufficient. If you pre-shape dough in large batches and need to freeze individual portions for multi-day production cycles, the freeze-capable models (−15°C) are necessary.

What is the 600L capacity measurement?

600 litres refers to the interior chamber volume of the cabinet. It is the total enclosed space available for trays and dough. The tray count (18 or 36) tells you how many standard trays the machine’s rack supports; the 600L volume tells you the physical space available.

Does the machine require installation by a refrigeration technician?

The machine ships pre-charged with refrigerant and ready to operate. Connection to a standard 220V power supply and a cold room-capable floor location are the basic requirements. Refrigeration technician installation is not typically required for standard commercial kitchen placement.

What is the best commercial bread proofer for overnight proofing?

If your goal is overnight proofing with no staff needed in the early hours, any retarder proofer (RBC or GD series) with programmable schedule capability covers this. The RBC-18C is a cost-effective starting point for a bakery with moderate overnight proofing volume.

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Economy retarder proofer. Refrigerate or freeze. 18 to 36 trays. Factory-direct.

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