Description
Drive consistency and pace production with the FWE RD-10 refrigerated dough retarder cabinet. Designed for busy bakeries, pizzerias, and high-volume kitchens, it organizes up to ten 18″ x 26″ or 18″ x 25.75″ trays with 4.25″ fixed spacing to stage batches efficiently. Chefs and facility managers can queue dough for service while freeing valuable prep space.
Set precise conditions with electronic controls and an adjustable thermostat spanning 34°F to 75°F, ideal for retarding, holding, or tempering dough. A 1/8 HP compressor and insulated stainless steel cabinet help maintain target temperatures from prep through service. This focused control supports predictable fermentation and smoother workflows.
Move product where you need it: 5″ casters (two rigid, two swivel with brakes) and recessed hand grips make the RD-10 easy to maneuver through tight back-of-house corridors and commissaries. cULus and UL EPH Classified construction, plus IPX4 sp
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