RD-10

REFRIGERATED DOUGH RETARDER CABINET
For Various Styles of 18x26 Dough Boxes
"RD" Series

RD-10 Spec Sheet

Create Consistency in Dough Ball Rise as well as Promote Additional Complex Yeast Flavor Development and Airy Structure in Pizza Crusts

Model may differ from the image(s) shown.
Model may be shown with Optional Accessories.
Please Consult Factory.

DESCRIPTION

Perfect every time. The Refrigerated Dough Retarder Cabinet from FWE creates consistency in your dough. The RD-10 unit is specifically designed to keep consistent cool air surrounding your dough balls.

Made of the reliable construction FWE is known for, the RD-10 is both strong and easy to use. Electronic concealed controls located inside the cabinet prevent accidental tampering. Equipped with a self-closing door that stays open at 90 degrees the RD-10's door will never get in the way of trying to use it.

The RD-10 is the perfect cabinet to retard your dough for pizza crusts. The consistency of the cabinet allows your customers to get the same high quality crusts they know and love.

FEATURES

Agency Approvals
DOE
NSF - NSF International (formerly known as the National Sanitation Foundation) is an independent, non-profit organization that certifies food service equipment and ensures it is designed and constructed in a way that promotes food safety. FWE products that meet these standards bear the NSF mark.
You may also see a designation that a product meets NSF/ANSI, which adds rules from the American National Standards Institute to the testing. ANSI works closely with NSF to develop its food safety standards and complete testing to those.
UL - The UL mark, which now serves customers in more than 100 countries, has become the authority on product safety. Its engineers test for things like soundness of design, safety of electrical components, and structural integrity of products for which UL listing is sought.
If you think of NSF International classification as protection for your customers, then the mark of Underwriters Laboratories (UL) indicates safety for those who work in your commercial kitchen. The Illinois-based testing agency assures that the equipment that gets its stamp operates safely. There is also a sanitation classification that offers similar assurances about food safety as the NSF mark. Products are indicated as "Classified UL-EPH."
Caster
3.5" Casters - 3.5" Heavy-duty casters - polyurethane casters are long lasting and used for easy maneuverability, even when fully loaded
Control Panel
Cold Temp Controls - Intuitive controls are easy to use and highly accurate, and oversized, high demand components assure rapid pull down times and recoveries. Set range 33F - 40F (1C - 4.4C)
Electronic Controls - Electronic controls featuring easy to read digital display of cabinet temperature (with recall capacity of temperature set point and actual cabinet temperature), equipped with a programmable low temperature alarm, master ON/OFF switch with power indicator light. Adjustable temperature range from 90°F to 190°F (32°C to 88°C).
Door Count
1 Door
Door Hinge
Pin Style Hinges - Heavy duty pin style hinges
Door Latch
Key Locking Door Latch - Heavy duty door latch with key locking capabilities
Doors
Gasket Sealed - Gasket sealed door; tight double seal makes for a perfect secure closure and easy to clean
Full Stainless Steel Door - Flush mounted, stainless steel insulated doors
Electrical
Condenser Assembly - High-efficiency, condensing unit and coil assures rapid "pull down" and recovery
Self Defrosting - Continuously intuitive self-defrosting cold system with on demand override - makes operation convenient and user-friendly
Hinging
Field Reversible Hinging - Field reversible door- flexible installation options for kitchen layout
Slides and Shelves
Fixed Slides - One piece rack assembly, die stamped stainless steel for extra strength, and removable for easy cleaning

OPTIONS & ACCESSORIES

Caster
Larger & Upgraded Casters - Larger Casters
All Swivel Casters - All swivel casters allow for greater maneuverability. Great for tight turns or severe corners (such as on and off trucks or narrow hallways).
A drawback to the all swivel configuration is that it is harder to control the direction of the equipment when rolled in a straight line.
Extra
Dry Erase Board - Door mounted dry erase board for menu changes or cabinet identification

SHORT FORM SPEC

Specified unit shall be FWE Model No. RD-10:

CONSTRUCTION. Gray textured steel exterior. White poly-coated steel interior. Heavy-duty stainless steel air duct fan motor and evaporator cover.

INSULATION. 2.5" of foam insulation throughout.

DOORS AND LATCHES. Flush mounted, field reversible, stainless steel, insulated key locking door shall be gasket sealed. Door shall have two (2) heavy-duty, self-closing, spring-loaded, pin style hinges with 90 degree stay open feature. Heavy-duty tubular stainless steel handle and edge protector.

CASTERS. Maintenance free, heavy-duty casters in a configuration of two (2) swivel and two (2) rigid with brake.

TRAY SLIDES. Heavy-Duty stainless steel unitized tray rack assemblies with channels fixed in place at 4.25 spacings. Assemblies are designed to accommodate (1) 18 x 27.75 x 3.5 dough proofing box, per pair of tray rack rails.

COLD-TEMP SYSTEM/CONTROLS. A 1/4 HP Hi-torque, dynamic condensing unit with automatic defrost cooling system. Controls shall include an easy to read digital display for cabinet temperature (with recall capability of temperature set point and actual cabinet temperature). Adjustable temperature range from 33°F to 60°F (.5°C to 15.5°C) factory preset dough retarding temperature is 55°F (12.7°C).

ELECTRICAL CHARACTERISTICS. 3 wire grounded power cord and plug, rear mounted for safety.

INSTALLATION. Unit should not be installed in an area where adverse environmental conditions are present.

FWE products may be covered under one or more of the following U.S. patents: 288,299;238,300;3,952,609;4,192,991. All rights reserved. All specifications subject to change without notice. Errors subject to correction. © 2018 Food Warming Equipment Company, Inc.