RP is a dough resting with buckets which is loaded and unloaded manually. Used after the division stage, it promotes gluten relaxation during fermentation and facilitates dough formation. When closed, its stable environment favors the development of aromas and protects the dough pieces from the formation of dry crusts. RP can be easily integrated into all traditional bakery configurations thanks to its small size. With its large storage capacity and ergonomics, it provides real working comfort for bakers. RP adapts to all your productions. Up to 160 pieces of 1kg dough can fit in depending on the model.