Everlasting RPE1790 Retarder Prover – Solid Door

The Everlasting RPE1790 Retarder Prover is a premium, bakery-grade fermentation cabinet designed for precise dough control in professional patisseries, bakeries, and pastry kitchens. Built in Italy and engineered for high-performance production, this unit delivers exceptional accuracy across temperature, humidity, and timing—ensuring perfect dough development from start to finish.

With a wide operating range from –10°C to +40°C, the RPE1790 gives chefs the freedom to control every stage of the fermentation cycle, including retardation, proofing, and holding. Whether you're preparing croissants, sourdough, brioche, baguettes, or laminated pastries, this retarder prover ensures consistent results, improved scheduling flexibility, and optimised workflow during peak production.

Ideal for high-volume operations requiring proven reliability and European craftsmanship.

Key Features

Complete Fermentation Control

• Temperature range from –10°C to +40°C

• Precise digital management of temperature, humidity, and timing

• Perfect for dough retardation, proofing, controlled fermentation and overnight cycles

• Ensures consistent dough texture, volume, and flavour development

Optimised for Professional Bakeries

• Supports 600 × 400 mm trays

• Includes 20 pairs of guides

• 20 levels at 48mm spacing or 18 levels at 72mm spacing

• Ideal for large batches and continuous production schedules

Durable & Hygienic Construction

• Solid stainless steel door for insulation and hygiene

• Internal monoblock refrigeration unit for easy access and maintenance

• High-quality Italian components designed for long-term commercial use

• Supplied on castors for mobility and cleaning access

Reliable Refrigeration System

• R452A refrigerant for efficient cooling

• Internal evaporator reduces service requirements

• Designed to perform in demanding commercial bakery environments

Water Connection Ready

• Requires 3/4" BSP connection by a licensed plumber

• Recommended water filtration system in hard-water areas to protect internal components

How to Use

• Pre-set the required cycle based on dough type (retarding, proofing, or combination cycles)

• Insert trays evenly across guide levels to maintain consistent airflow

• Adjust humidity to match dough hydration requirements

• Ensure the unit is connected to a filtered water line for optimal steam and humidity control

• Allow sufficient airflow by avoiding overloading or blocking vents

Specifications

Frequently Asked Questions

1. Why is my dough over-proofing or under-proofing?

Check the programmed temperature, humidity, and timing. Dough can react differently depending on hydration and flour type—adjust settings gradually until optimal results are achieved.

2. Does the unit need a water connection to function?

Yes. The retarder prover requires a 3/4” BSP water connection for humidity control. Use a licensed plumber for installation.

3. My cabinet isn’t generating enough humidity—what should I check?

Ensure the water line is open, pressure is adequate, and a filtration system is installed if you are in a hard-water area. Scale buildup can affect steam production.

4. Why is the cabinet warming up slower than expected?

If many trays or dense dough batches are loaded at once, the system may need extra time to stabilise. Spread trays evenly to support airflow.

5. How should I clean and maintain the retarder prover?

Use mild detergent and warm water on stainless steel surfaces. Regularly check the evaporator and guides to ensure airflow is unobstructed. Avoid abrasive tools.

Contact Us

For more information or expert advice, contact:

Hotel Agencies
Email: customerservice@hotelagencies.com.au
Phone: 03 9411 8888