All Bake Technologies Bagel Retarder / Cold Box

The size of your bagel retarder is the biggest factor in determining how many bagels you can produce in a day.

Designed specifically for bagel shops, this 8'x12' bagel retarder/cold box can accommodate up to 6 single racks of bagels as well as shelving for other ingredients & schmears.

Need more space? Or less? Let us configure a cold box that meets your needs.

Specifications

Box: 8′ × 12′ × 7′-7″ WALK-IN COOLER / BAGEL RETARDER | FLOORLESS

• Nominal exterior 8′-0″ W × 12′-0″ L × 7′-7″ H; floorless for a level slab, so racks roll straight in.

• Designed to retard room-temperature bagel dough overnight and hold ingredients at 35°F (adjustable 35–38°F).

• 26-ga embossed Acrylume inside and out; aluminum base angle inside and out.

• 4″ Type I EPS cam-lock wall and ceiling panels.

• One 36″ × 78″ heated out-swing door with padlock handle, strike, inside safety release and self-closer; hinge side per approved drawing.

• Dial thermometer, vapor-proof light and light switch.

Refrigeration System: Bohn Split Refrigeration System, Bagel Retarder | R-448A

• Outdoor condensing unit BCH0020MCACZA0000: 2 HP Copeland scroll, 208–230V / 3-phase / 60Hz, microchannel condenser, crankcase heater, head-pressure control, filter drier and sight glass.

• Unit cooler BEL0115AS6AMA: two fans with 2-speed EC motors, 115V / 1-phase; corrosion-resistant coated coil for the dough-retarding environment.

• Factory-mounted TXV, solenoid valve and electronic thermostat with off-cycle (air) defrost.

• 15,559 BTU/H balanced capacity at 35°F room and 95°F outdoor ambient; selected to keep room humidity moderate for retarding.

• Field piping, refrigerant charge, wiring, disconnects, condensate drain and startup by others.

• Budget design basis assumes approximately 640 lb of shaped dough entering at 80°F, with a target of cooling to 40°F within six hours; 90°F kitchen ambient and 35°F room temperature. Final product load and operating conditions require confirmation.