An opened retarder in a cooler, with one pan pulled out for visibility.

The retarder is an element of the cooler present at every SUBWAY restaurant. It is where the night shift stores panned, lined sticks of dough to expand slowly until morning, where there will be ready to proof and bake as soon as the morning shift arrives.

Panning bread into the retarder often serves as a first experience with the baking process for new Sandwich Artists.