Why this prover earns its place
The Williams Crystal RPC2T is a double-door upright retarder prover built for bakeries and busy in-store bake-off operations that need two independently controlled proving loads running side by side. Each of its two chambers takes twenty 18in x 30in bakery trays, for forty tray positions and 1680 litres of usable capacity in one cabinet — enough to run a full overnight retard on one side while the other proves a morning batch.
Both chambers run -5°C to +3°C on R134a refrigerant, with the same DoughMaster touchscreen control managing the schedule from retard through to prove without an operator standing over it. Because each door serves its own chamber, one side can hold dough at a cold retard while the other steps up through a warm, humid prove — useful when different products need different overnight timing. Like the rest of the range, it's designed and engineered to operate efficiently in ambients up to 43°C.
Construction is stainless steel inside and out, and the touch panel is menu-driven, so staff pick a stored programme or build a custom one per product without needing to understand the underlying refrigeration cycle. 75mm high-density polyurethane insulation, precision-injected with low GWP and zero ODP, keeps both chambers efficient, and self-closing doors on each side stop temperature gain from casual openings during a shift. It draws a 240V supply, weighs 200kg gross, and carries a 2-year parts and labour warranty.
