Plan a bakery around dough type and batch size, from mixers and ovens to baking trays and cooling racks.
Map the workflow from dough to packing
Arrange weighing, mixing, proofing, baking and cooling stations in production order. Set aside parking space for tray trolleys and a packing area so that aisles stay clear during the busiest shift.
Size equipment around each batch
Share dough weight per batch, batches per hour, tray size and your best-selling products. Compare usable mixer capacity and the full oven cycle, including loading and unloading between batches.
Prepare your quote enquiry
Include a floor plan, doorway width and the locations of power, water and drainage. Tell us which equipment you already have, what you need to source and when you expect to open.
Download equipment checklist (CSV)