LBC LRP User manual

Page | 1 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Models LRP and LRPR
Roll-in Rack Proofer and Retarder-Proofer
Operator’s Manual
LBC Bakery Equipment, Inc.
6026 31st Ave NE
Marysville, WA 98271, USA
Phone: 888-RACKOVN (888-722-5686)
Fax: [phone]
Email: [e-mail]
Website: www.lbcbakery.com

Page | 2 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Table of Contents
Responsibilities ............................................................................................................................................. 3
Safe Operating Rules..................................................................................................................................... 4
Warnings, Cautions, Dangers:....................................................................................................................... 7
Safety Procedures: ........................................................................................................................................ 8
Proofer Control Operation............................................................................................................................ 9
Retarder/Proofer Control Operation ..........................................................................................................11
Other Operating Precautions and Hints...................................................................................................... 15
Replacement Parts List................................................................................................................................ 17
Schematics, Wiring Diagrams......................................................................................................................20
Proofer Control Set-up and configurations................................................................................................. 25
Retarder/Proofer Control Set-up and configurations.................................................................................28
Limited Warranty ........................................................................................................................................32

Page | 3 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
THE INFORMATION IN THIS MANUAL IS CRUCIAL AND MUST BE RETAINED FOR
FUTURE REFERENCE. READ, UNDERSTAND, AND FOLLOW THE
INSTRUCTIONS AND WARNINGS CONTAINED IN THIS MANUAL. IT IS THE
RESPOSIBILITY OF THE OWNER/OPERATOR OF THE PROOFER/RETARDER TO
TRAIN, SUPERVISE AND AUTHORIZE ANY PERSON DESIGNATED AS AN
OPERATOR OF THIS APPLIANCE. ALL OPERATORS MUST READ THIS MANUAL
AND UNDERSTAND IT AT ALL TIMES.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION,
SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE,
INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING
OR SERVICING THIS EQUIPMENT.
Responsibilities:
A) The responsibility of the manufacturer is to supply suitable, comprehensive instructions and
recommendations for proper operation and maintenance.
B) All operations, maintenance and repair of this or any appliance must be performed by properly
trained and qualified personnel, and all such operations, maintenance and repair must be
performed in a diligent manner. It is the responsibility of the owner/operator to insure proper
training and diligence of any person coming into contact with either the subject units or the output
(product, exhaust or otherwise) of the subject units. It is the responsibility of the
owner/operator to ensure that the subject units are installed and operated in accordance with
OSHA Standard 1910.263.
C) A regular periodic program of cleaning, inspection and maintenance must be established and
comprehensive maintenance records maintained. It is the sole responsibility of the
owner/operator to establish, schedule and enforce the frequency and scope of these programs
in keeping with recommended practice and with due consideration given to actual operating
conditions. For suggested cleaning schedule visit our Website @ www.lbcbakery.com First click
on Manuals, then click on Equipment Cleaning under Operation and Programming Manuals, or
call LBC @ 1-888-722-5686 to have one faxed.
D) This appliance must be operated within limits, which will not exceed its working limits. It is the
responsibility of the user to operate this appliance in accordance with the rules and limits
described in this manual and the published product specification sheet, and in accordance with
the directions and instructions of the owner/operator of the appliance or employer, and in
accordance with applicable federal, state, and local laws and ordinances.

Page | 4 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Safe Operating Rules:
You must read and understand this section before you operate this
appliance.
Hot surfaces
•The appliance may be hot. Do not enter the appliance and remain for more than 30 seconds if
the appliance is hot. Do not contact hot surface in the appliance interior without proper
protection. Contact with hot surfaces can cause serious burns and loss of skin and hair and the
use of limbs.
•Always check to see if racks are too hot to handle without mitts.
•The appliance door may not stay open and may close on its own.
•Oven racks that are used in the process of cooking or baking may be hot. Avoid contact with hot
racks. Use appliance mitts or protective pads to handle racks or baking pans. Alert others to the
hazard of hot racks.
Hot Water and Steam
•This appliance produces steam and hot water in the process of proofing. Do not contact or stand
in the area where steam or hot water are or may be produced. Steam and hot water are very hot
and will cause serious burns and loss of skin hair and the use of limbs, serious injury to eyes and
internal organs. Excessive contact with steam or hot water can even result in loss of life.
•Steam produced by the appliance and vented out the bottom of the door can cause the floor to
become wet. If the floor becomes wet, wipe up or mop up the water and alert other employees of
the hazard.
•Steam and/or hot water may be expelled through the appliance drain. This should be connected
to a proper air/gap drain during installation to allow excess water to be evacuated from the work
area. Steam and hot water from the drain are very hot and will cause serious burns and loss of
skin and hair and the use of limbs, serious injury to eyes and internal organs. Spills, spillage and
slipping
•Use caution to avoid slipping when operating this appliance or when around the appliance. This
appliance is intended to be connected to a sanitary air-gap drain. If the drain becomes clogged,
continued use of the appliance may result in water spilling onto the floor in the appliance and in
front of the appliance or in the general work area around the appliance. If the drain becomes
clogged and water spills on the floor:
oStop using the appliance to prevent more water spillage.
oMop up and clean up any water in the appliance, on the floor in front of the appliance or
in the surrounding work area.
oAlert other personnel, employees, customers, or observers of the hazard.
oNotify supervisor, servicer or maintenance persons and have the drain unclogged.
•In the normal operation of the appliance, product intended for baking or cooking may spill onto
the floor. If product spills onto the floor:
oMop up and clean up any product in the appliance, on the floor in front of the appliance or
in the surrounding work area.
oAlert other personnel, employees, customers, or observers of the hazard.
Sharp Edges and Pinch Hazards
•Use caution to avoid contact with sharp edges. Doors, covers, air shutters and tray slides all may
have edges that can cut or snag skin and cloths. Use caution when working on, cleaning, or
servicing the appliance and racks.
•Never place any part of your body, including but not limited to hands feet and fingers in the hinge
side of the door. Keep hands feet and fingers out of the path of the loading door when closing, to
avoid pinching.

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Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
•Use caution when rolling an oven rack in and out of the appliance or when rolling an oven rack
across the floor. Fingers, toes, and other parts of the body that are in the path of the oven rack
may be pinched by the oven rack wheels or may be crushed by the weight of the rack and
product on the rack.
•Use caution when opening the loading door to avoid opening the door over your foot or someone
else’s foot, arms, fingers, or other body parts.
Strains, Over Extension, Over Exertion and Lifting Hazards
•Caution, pans of product may be hot and may be heavy. Lifting of hot pans may cause you to
react to contact with hot surfaces and result in spilling or dropping the product which can cause
physical harm.
•Use caution when loading and unloading pans from the appliance. Pans may be heavy and
result in sprains, strains, or injury to back, arms, hands, or legs. Do not lift more than you are
safely capable of lifting.
•Use caution when moving an oven rack as the rack may be heavy. Moving a heavy oven rack
can result in strain or injury to back, arms, hands, or legs. A heavy rack may be difficult to control
or stop. Avoid putting yourself and others in danger.
Other precautions
•Caution do not stand on top of the appliance for any reason unless the appliance is turned off and
you are an authorized servicer. The top of the appliance does not have proper fall protection to
be accessed or to provide elevation to reach other locations or other objects. Do not stand on or
climb on oven racks as they may move and result in a fall.
•Do not store anything on top of the appliance.
•Do not stay inside the appliance when it is hot.
•Do not close the appliance door while you or someone else is inside. Do not allow anyone else to
enter the appliance or close the door on themselves or anyone else. Do not allow the door to be
closed on anyone and allow anyone to block the door opening so that the person cannot exit. Do
not lock or block the door of the appliance with anyone inside or allow anyone else to lock the
appliance with someone else inside.
•Do not lock or block the door of the appliance unless the door is already closed, and you are sure
that there is no one inside the appliance. The loading door can be unintentionally or intentionally
locked and then closed, trapping a person inside.
Smoke, Flames, Fire
•Warning do not operate the appliance or any other appliance if you smell smoke. Turn the
appliance off and contact your supervisor or an authorized service provider.
•Warning, if you see flames or smoke in or around the appliance:
oTurn the appliance off and contact your supervisor authorized service provider.
oCall 911 or contact fire safety personnel in accordance with your employer’s emergency
plan.
oDO NOT OPEN THE APPLIANCE DOOR as this will allow oxygen to reach any flames
and cause injury to persons, property damage and may cause loss of life.
•Warning do not operate the appliance or any other appliance if you hear bangs, pops or other
abnormal noises. Turn off the appliance and contact your supervisor or authorized service
provider.
•Caution: do not allow any flammable materials to be put into the appliance. the following
materials are flammable:
oGasoline and petroleum products, including wax and tar
oWood chips, wood, and paper
oHair
oFlour dust and fine corn meal that can become airborne
oParchment baking paper that is old or has become loose from the baking pan.
oCharred food, baked products, or any other burned material
oAnimal and vegetable fats that vaporize or become overheated
oSmoke

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Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
•Do not operate the appliance if an attached fire suppression system or fire alarm system is
dysfunctional or has been discharged. Contact your supervisor or contact the fire safety system
servicer.
•If a fire suppression system discharges while you are operating the appliance, turn off the
appliance and follow your employer’s emergency plan, or exit the building or work area.
Electrical Hazard
•Do not operate the appliance if electrical covers are removed or there are frayed, burned, or
exposed wires or if any live electrical terminals are exposed. Turn off the appliance and any
circuit breaker or disconnect supplying electrical power to the appliance as described in your
employer’s emergency plan.
•Do not operate the appliance if any circuit breaker or fuse connected to the appliance becomes
tripped and cannot be reset. Contact your supervisor or authorized servicer or electrician to
correct the condition before operating the appliance. Alert other employees and service
personnel to the hazard.
•Do not operate the appliance if you feel an electrical shock when in contact with the appliance or
oven racks or other devices attached to the appliance. Contact your supervisor or authorized
servicer or electrician to correct the condition before operating the appliance. Alert other
employees and service personnel to the hazard.
Improper Operation
•Do not operate the appliance if covers, doors or latches are removed.
•Do not operate the appliance if any other person has applied a lock-out on the electrical or has
tagged the appliance in a way to suggest that the appliance not be used. Contact your supervisor
for further instructions or refer to your employers’ safety plan.
Health and Safety in Baked or Cooked Products
•For the safety and health of those who will consume goods produced using the appliance, use all
caution and diligence to prevent the ingestion of any item or material that is unsafe or unfit for
human consumption.
•Do not use the appliance if you see any material floating in the air in the appliance or if you see
any foreign matter in the finished food product.
•Do not use the appliance if you smell unfamiliar smells or if you smell any odor that you know to
be unhealthy.
•Do not under-cook any product that can carry bacteria such as but not limited to e-coli,
salmonella, or any other pathogen.
•Do not cook, roast, or handle any meat or meat product that contains any known diseases or
pathogens.
•Do not use this appliance to roast, hold or cook any protein product.
•Do not use this appliance to disinfect or sanitize anything that requires sanitation or disinfection.
•In all cases, follow the Food-safe practices as mandated by law and your employer.

Page | 7 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Warnings, Cautions, Dangers:
WARNING
MOVING PARTS HAZARD. FOLLOW LOCKOUT PROCEDURES BEFORE
REMOVING AIR DUCT OR EVAPORATOR FAN GUARDS
WARNING
ELECTRICAL HAZARD BEHIND UPPER FRONT TRIM. FOLLOW LOCKOUT
PROCEDURES BEFORE SERVICING.
WARNING
THE LBC BAKERY LRP SERIES PROOFER PRODUCES HUMIDITY WHICH
WILL NATURALLY CONDENSE AND ACCUMULATE WATER ON THE
INTERIOR FLOOR CAUSING IT TO BECOME SLIPPERY. ADJACENT
EXTERIOR FLOOR MAY ALSO BECOME SLIPPERY. USE EXTREME
CAUTION WHEN WALKING IN OR AROUND THIS APPLIANCE.
DANGER
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
NOTICE
For best results, always allow your proofer to reach set temperature and
humidity before putting product in.
NOTICE
For best results, proof at lower temperatures rather than higher.
NOTICE
To dry proof: Set humidity to the lowest setting (either 45or less). At
this setting the humidity generator is turned off and will not produce
humidity.
NOTICE
When the actual humidity is less than 46% display will show 45. When the
actual humidity is higher than 45%, display will show the actual humidity.
NOTICE
Service on this or any other LBC BAKERY equipment must be performed
by qualified personnel only. Consult your authorized service agency
directory or call the factory at 1-888-722-5686 or go to
WWW.LBCBAKERY.COM for the service agent nearest you.
CAUTION
THIS APPLIANCE, WHEN INSTALLED, MUST BE ELECTRICALLY
GROUNDED IN ACCORDANCE WITH LOCAL CODES, OR IN THE
ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE,
ANSI/NFPA 70-1996.

Page | 8 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Safety Procedures:
CAUTION
FOR INSTALLATION IN CANADA THE INSTALLATION MUST BE IN
ACCORDANCE WITH CAN/CGA-B149.1&2 OF THE INSTALLATION CODE,
AND LOCAL CODES WHERE APPLICABLE. ALL ELECTRIC WIRING MUST
BE IN ACCORDANCE WITH THE CURRENT CANADIAN ELECTRICAL
CODE, C22.1 PART 1. GROUNDING THIS APPLIANCE MUST CONFORM
TO CANADIAN ELECTRICAL CODE, CSA C22.2.
WARNING
INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL
QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING.
IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL
AND /OR DAMAGE TO EQUIMENT. UNIT MUST BE INSTALLED IN
ACCORDANCE WITH ALL APPLICAL CODES
WARNING
MOVING PARTS HAZARD. FOLLOW LOCKOUT PROCEDURES
BEFORE REMOVING AIR DUCT OR EVAPORATOR FAN GUARDS
WARNING
ELECTRICAL HAZARD BEHIND UPPER FRONT TRIM. FOLLOW
LOCKOUT PROCEDURES BEFORE SERVICING.
WARNING
THE LBC BAKERY LRP SERIES PROOFER PRODUCES HUMIDITY
WHICH WILL NATURALLY CONDENSE AND ACCUMULATE WATER
ON THE INTERIOR FLOOR CAUSING IT TO BECOME SLIPPERY.
ADJACENT EXTERIOR FLOOR MAY ALSO BECOME SLIPPERY.
USE EXTREME CAUTION WHEN WALKING IN OR AROUND THIS
APPLIANCE.
Lockout Procedure
1. Announce lockout to other personnel.
2. Turn both heat and control power off at main panel.
3. Clear unit of all personnel.
4. Test lockout by turning power switch on and observing if control panel displays or
fan(s) come on. Check heater circuit with voltmeter.
5. Perform necessary repairs or tests.
6. Clear unit of personnel before restarting.
7. Turn power on at main panel.
8. Announce unit is “on” to other personnel.

Page | 9 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Proofer Control Operation
LBC proofers are designed for simple operation. Once the controls are set, the proofer
can operate all day long with or without the use of the controls four main timers.
•Turning the proofer Off and On.
To turn the proofer on, press the power button on the control panel. The control
display should immediately light up, showing the current temperature humidity.
Depending on other option settings, the 4-channel timer should also light up. In some
cases, the 4-channel timer will stay on all the time.
To turn the proofer off, press the power button again. The display will turn off.
The circulation fan on the climatizer(s) will continue to operate for an additional 10
minutes to allow the climatizer to cool down.
•Automatic features.
The proofer control is equipped with programmable features that manage the use of
energy and water when the proofer is not being used.
1. Open Door Shut down. If the loading door(s) are left open for an extended
period, the proofer control assumes that the operator is not using the proofer or
has finished the shift. The proofer will automatically shut down in the same
manner as when the power button is pressed. The length of time that the open-
door shut down will delay can be adjusted or can be turned off completely. The
recommended setting is 10 minutes.
2. Closed Door Idle delay. If the proofer loading door(s) are left closed for a
period longer than the normal proofing cycle, the control assumes that there is
no product in the proofer. Each time the doors are opened, the delay timer is
reset, and the proofer will operate as set. If the closed-door idle delay time is
exceeded, the control will continue to stay on and control the internal
temperature but will stop producing humidity. This helps to reduce the amount
of condensate on the walls and floor, extends the life of components, as well as
allowing any water treatment system to recharge, such as a reverse osmosis
system. The length of time of the delay can be adjusted or can be turned off
completely. The recommended setting is 50 minutes.

Page | 10 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
•Temperature and Humidity Settings.
The proofer control display shows the measured temperature or humidity in the proofer
while it is operating. To adjust temperature and humidity settings:
•Press the button with the thermometer icon to select the temperature setting.
Press the up or down arrow buttons to adjust the temperature setting. Press the
button with the thermometer icon again to view the actual temperature.
•Press the button with the water drop icon to select the humidity setting. Press
the up or down arrow buttons to adjust the humidity setting. Press the button
with the water drop icon again to view the actual humidity.
Propper settings of temperature and humidity are important for good proofing, and are
important for keeping the proofer clean and operating properly. Here are setting
suggestions.
•Temperature: The optimal dough temperature is 70 to 80 degrees F. To raise
the temperature of the dough to 80 degrees, the proofer should not be set to
operate above 100F.
•Humidity: Humidity is injected into the proofer to prevent drying of the product.
The lower the proofing temperature, the less humidity is needed. Under normal
circumstances the proper setting for humidity is 70% to 85%.
•Timer settings.
There are four independent timers on the proofer control. These are intended to be used
to time individual racks of product. Here are setting suggestions:
•Press the start/stop button once to start the timer, indicated by the
blinking decimal point.
•Adjust the timer by pressing the up-arrow button to increase time by 10 minutes.
Press the down-arrow button to decrease the time by one minute. The timer will
reset to the last set time after the alarm is stopped.
•When the timer sounds, remove the rack of product that is complete or was put
into the proofer first.
•When the timer reaches zero and sounds, it will also flash to indicate that it is
complete. Press start/stop button to stop the alarm.
+10
-1

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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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Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
room temperature before the proofing process begins. Rest should be scheduled
for about 90 minutes.
The “Proof” mode is the time when the dough product is conditioned for
baking. Proofing allows the yeast or leavening agent to do its work and
make the dough puff up. Proofing should also keep the dough from skinning over
while the dough is rising. Recommended settings are 90 degrees F and 80%
relative humidity.
To select a manual mode, press the button marked with the process you wish to use.
•Setting Process Temperature and Humidity
Each process has a specific temperature setting. Rest and Proof also have specific humidity
settings. To set the temperature and humidity for each process:
1) Select manual mode with the “Auto/Manual”button.
2) Select the process you wish to set.
3) Press the “Temperature” button below the temperature display. The temperature
display will show the current set point.
4) Press the up or down arrow buttons below the time display to adjust the
temperature set point. This temperature setting will only affect the process you have
chosen.
5) Press the “Temperature” button to return the downplay to the actual temperature.
Note: When the process is selected and the temperature or humidity set point is shown, the
retarder/proofer will heat or cool and humidify to these settings. You do not need to start the
retarder/proofer.
•Setting the Clock
LBC Retarder/Proofer controls are equipped with a real-time clock. This is used to determine when
the automatic features of the control will happen.
To change the time of day on the clock:
1) Press the POWER button to turn the retarder/proofer control off.
2) Press and hold the TIME button for 5 seconds to enter the
Clock-setting mode. The control will display "t-Yr __ for
the current year.
3) Press the Up or Down Arrow buttons to adjust year.
4) Press the TIME button to advance to the current month.
Adjust using the Up or Down Arrow buttons.
5) Press the TIME button to advance through the other settings:"t-mo" for month, "t-do" for day,
"t-wo" for week, "t-ho" for hour (in 24-hr clock time), "t-mi" for minute, "t-SE" for seconds.
6) Press the POWER button to exit the clock adjusting mode.

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Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
•Setting the Automatic Cycle Timers
To set up the control for automatic operation, there are some things that must be determined.
1. When will you bake?
2. How long will it proof?
3. How long will it rest (warm up to room temperature)?
4. When will you load the retarder proofer?
Setting up the automatic timer requires that you work backwards in time. It is always best to do this on
paper first.
•“When you will bake”will be entered into the automatic timer as the Finish time.
•Subtract from the finish time the time required to proof to determine the Start Proof time.
•Subtract from Start Proof how long the product should rest to determine the Start Rest time. By
experience we know that 90 minutes works best for this.
•Next determine when you want to load the retarder with product to determine Start Retard.
•Last subtract 1 hour to allow for adequate cool-down. This is the Start Hold time.
Here is an example:
Say you want to bake frozen bread for French loaves. You will be finished with your proofer at 3:00 PM
or at 15:00. You plan on baking the first load the next day at 8:00 AM, 08:00. You generally proof the
bread for 40 minutes.
•The Finish Time will be 08:00.
•The product will proof for 40 minutes so the Start Proof time will be 07:20.
•The product will need 90 minutes to rest (rise in temperature to room temperature) so the Start
Rest time will be 05:50.
•The retarder/proofer should be allowed 1 hour to cool down so the Start Retard time will be
16:00.
•The Hold Start time will be 15:00.
To enter the start times:
1. Press the Time button to illuminate the LED that indicates Hold Start time. The decimal points
in the hours display will be on to indicate you are setting hours. Press the up or down button to
change the hour of the day, 15. Press the Temperature button to toggle to the minutes display.
The decimal points in the minutes display will indicate you are setting minutes. Use the up or
down buttons to adjust the minutes to 00.
2. Press the Time button to illuminate the LED that indicates Retard Start time. Use the up or
down buttons along with the Temperature button to set 16:00.
3. Press the Time button to illuminate the LED that indicates Rest Start time. Use the up or down
buttons along with the Temperature button to set 05:50.
4. Press the Time button to illuminate the LED that indicates Proof Start time. Use the up or down
buttons along with the Temperature button to set 07:20.
5. Press the Time button to illuminate the LED that indicates Finish time. Use the up or down
buttons along with the Temperature button to set 08:00.

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Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
•Starting or Restarting an Automatic Retard/Proof Cycle.
1. Turn on the retarder/proofer.
2. Press the “Auto/Manual” button to start the Auto cycle.
a. If the current time is between the process start times, the retarder/proofer
will begin operating the relevant process.
b. If the current time is after the “Proof” start time or before the “Hold” start
time, the retarder/proofer will “Wait”, indicated by the amber LED light in the
cycle graph below the time display.
3. The Automatic Retard/Proof cycle will always end in the proof cycle. The
retarder/proofer will continue to retard indefinitely until you turn the unit off or press
the “Auto/Manual” button to restart the Automatic Retard/Proof cycle for the next
day.
•Automatic features.
The retarder/proofer control is equipped with programmable features that manage the
use of energy and water when the unit is not being used.
1. Open Door Shutdown. If the loading door(s) are left open for an extended
period in the proofing mode only, the control assumes that the operator is not
using the unit or has finished the shift. The retarder/proofer will automatically
shut down in the same manner as when power button is pressed. The length of
time that the open door shutdown will delay can be adjusted or can be turned off
completely. The recommended setting is 10 minutes.
2. Closed Door Idle delay. If the retarder/proofer loading door(s) are left closed
during the proof cycle only for a period longer than the normal proofing cycle,
the control assumes that there is no product in the unit. Each time the doors are
opened, the delay timer is reset, and the proofer will operate as set. If the
closed-door idle delay time is exceeded, the control will continue to stay on and
control the internal temperature but will stop producing humidity. This helps to
reduce the amount of condensate on the walls and floor, extends the life of
components, as well as allowing any water treatment system to recharge, such
as a reverse osmosis system. The length of time of the delay can be adjusted
or can be turned off completely. The recommended setting is 50 minutes.

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Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Other Operating Precautions and Hints
•Condensation: Proper settings in the proofer are important to avoid some problems that
can occur due to excess condensation.
•Setting the temperature too high will cause excess condensation on the walls
and floor of the proofer. The walls and floor are heated by the proofer when the
unit is turned on, but when the proofing temperature is too high, the walls and
floor will not reach a temperature above the dew point for that temperature and
humidity setting. As a result, there is a continuous condensation of moisture.
This uses excess water and causes the interior of the proofer to become less
sanitary.
•Trying to dry the proofer by increasing the temperature setting will cause even
more condensation.
•Setting the humidity too high can result in a constant injection of humidity, which
drastically reduces the life of proofer components and uses an excess amount
of water. In the case of a water system treated by an RO system this can drain
the reserve tank on the RO system to where it will not produce humidity or can
in some cases will cause the RO system to bypass untreated water into the
proofer system.
•Uneven proofing:
•The process of proofing is much more passive than baking in an oven. The
process is not just raising the temperature of dough, but also holding the
temperature while the yeast in the dough does the work. Having the proofer set
to a temperature which is too high, will cause higher temperatures on the
outside of dough products while the inside is still trying to warm up. This same
affect happens to a full rack of product, where the outside edges of the rack
proof more than the inside.
•Overloading a proofer or a rack can also promote uneven proofing. The rack
with product needs space around it for air to circulate. Try to keep at least two
sides of each rack open for circulation. Additionally, loading product into the
rack without adequate space between sheet pans. The best rack spacing is to
leave a minimum of 1.5” space above the top of the finished, baked product.
•Never remove a rack from a cooler and place it directly into a proofer. This will
cause excess condensation on the cold product and will affect the environment
around other warmer racks in the proofer.
•In proofers that have capacity for more than 1 rack, it is best to insert the new
rack in the back of the proofer. This makes it much easier to check product that
is closer to ready without disturbing all the racks. This also reduces the
probability of a cold rack causing the proofer heat to turn on too much which
would dry out racks that have been in the proofer longer.
•Pass-thru Proofer and Retarder/Proofer operations:
The operation of a pass-thru proofer or retarder proofer is much different from the
operation of a single ended unit in the following ways:
Pass-thru operation can involve more than one operator. During proofing the
operator on the front-end places racks into the unit as they are ready to load. The
operator on the back-end pulls racks from the proofer when they are ready. It is

Page | 16 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
important that the loading of racks and the removal of racks are timed properly so
that the whole operation is efficient. Here are important things to note:
1. The production process that feeds racks of product to the proofer should
match or be slightly less than the capacity of the ovens that will be baking
the product. If there is a lot of product ready to proof, do not load it into the
proofer if it cannot be baked in a timely manner once it comes out.
2. Pass-thru units may be equipped with synchronized timers. This allows for
a timer to be started on loading side and be canceled on the un-load side.
The timer does not need to be coordinated with a specific door or lane of
racks. Rather, when a rack is put into the unit to proof, any available timer
can be started and when a timer reaches “00” and sounds, the rack that is
closest to the unload side is ready to remove.
3. When multiple lanes of product are loaded into the proofer, they should
always be loaded simultaneously so that they can be removed together.
4. Some units are equipped with sensors and controls on both ends. The
control scan be set so that the proofer is turned on and off from one end.
The temperature and humidity settings must be set on each end. The
multiple controls should always be set to the same temperature and
humidity. With a control on each end, the proofer can compensate for the
colder temperature of a rack when it is first loaded without overheating the
racks that are near completion.

Page | 17 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Replacement Parts List
Climatizer
Item
Parts
Description
Legacy
Current
1
155-158
Bracket Side - Climatizer
2
155-160-1
Element Clamp top and bottom
3
155-160-2
Element Clamp middle
4
155-161-1
Bottom clamp Bracket
5
155-162-1
Plate, Fan Mount
6
155-167
Copper Tube, 10MM
7
N/A
155-526
Mounting Cleat, Upper –LRP4
8
155-723
155-530
Drip Pan
9
N/A
155-533
Filler Plate Assembly, Spray Deflector
10
155-722
Spray Assembly
*11
**155-732
Spray Separator
12
12a
155-150
155-802
Element Cover Assembly
Bumper
71100-12
*13
155-161b
155-803
Element Base Assembly
14
14a
14b
155-303
155-151
155-804
Fan Cover Assembly
Screen Cover
Cover Fan
*15
155-162
155-805
Duct Channel Assembly
16
11162-09
Heating Element, 240 VAC, 2200 Watts
17
30200-55
Motor, 220 Volt, 1/15 HP
18
71500-11-1
Fan Impeller
14b
14a
12a

Page | 18 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Electrical
*NOTE: Either set of contactors may be present. Replace Item 9 or 9a to its match in likeness.
Item
Parts
Description
LRP1
LRP2N
LRP2S
LRP3
1
30701-27
High Limit Thermostat, Proofer
2
155-308
Bracket, T-stat Mount
3
30701-05
Relay, 2-pole, 30 Amp –24 VAC Coil
4
30901-02
Fuse Holder for 15A Fuse
5
30900-01
Fuse 15A (ABC-15)
6
31200-02
GROUNDING LUG
7
30500-07
Terminal Block, 3-Pole, 125 Amp
8
31400-26
XFMR 120/208/240 Primary 12-24 40VA
*9
30700-76
Contactor, 3-Pole, 50A, CU-32R
*9a
30700-17
Contactor, 3-Pole, 50A, M 98
10
31602-06
Lamp Socket Rack Proofer
10a
31603-04-1
250V 50W CFL Light Bulb
11
31602-06-1
Lamp Globe
12
70101-200
Water Connection
12a
70403-01
Solenoid Valve, 24 VAC. 1/4 NPT
13
70404-03
Gauge 0-100 PSI 4X515
14
155-725-3
Hi Limit Bulb Assembly

Page | 19 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Doors
Items
Parts
Description
LRP1
LRP2N
LRP2S
LRP3
1
155-330-1
155-330-1
155-330-1
155-330-1
Control Bracket
2
40102-65-1
40102-65-1
40102-65-1
40102-65-1
Proofer Control w/ Timer
2a
40102-63
40102-63
40102-63
40102-63
Retarder/Proofer Control
3
155-702
155-702-17
155-702
155-702-1
Door Handle
4
155-806
N/A
N/A
N/A
Complete Hinge Set LRP1 (1 Req.)
4a
N/A
155-807
Hinge Assembly, Left Door (2 Req.)
4b
N/A
155-808
Hinge Assembly, Right Door (2 Req.)
5
70602-24
70602-24
70602-24
70602-24
Door Closer, Strike
6
30200-42
30200-42
30200-42
30200-42
Fan, Micro-5VDC
7
40106-05
40106-05
40106-05
40106-05
Temp/Humidity Sensor
8
155-338-2
155-338-2
155-338-2
155-338-2
Plate Control Wireway
9
155-672-1
155-672-1
155-672-1
155-672-1
Wire Assembly
10
20109-51
20109-51
20109-51
20109-51
Screw, Door Handle
11
71100-14
71100-19
71100-14
71100-14
Bumper- Door
12
155-114
155-114-17
155-114
155-114-1
Bottom Seal
13
155-128
155-128-17
155-128-24
155-128-1
Bottom Retainer
14
N/A
72602-21-1-L
72602-21-1-L
72602-213-1-L
Door Seal, Left
15
72602-21-2
72602-21-1-R
72602-21-1-R
72602-213-1-R
Door Seal, Right
16
155-410
155-410
155-410
155-410
Bracket, Sensor Guard
17
N/A
155-127
155-127
155-127
Center Retainer
18
N/A
155-131
155-131
155-131
Center Seal
19
155-338-3
155-338-3
155-338-3
155-338-3
Seal Wireway
20
155-338B
155-338B
155-338B
155-338B
Plate, Hole Cover

Page | 20 Proofer Operators Manual 1-2022 (English)
Copyright 2022 LBC Bakery Equipment Inc. Tulalip WA
Schematics, Wiring Diagrams