Bagel shop and bagel bakery equipment for a stiff dough and a deli counter: a spiral mixer that can turn it, a stone deck to bake on, a slicer for the filling side, and the case both halves are sold from.
A bagel shop is a bakery in front and a deli behind it, and the equipment splits the same way. The dough is the stiffest in any bakery, so the mixer is a spiral rather than a planetary; the bake is on stone rather than in a convection cabinet, or you get a bread roll. The counter side is a slicer, a cold case and a toaster.
One thing is quoted separately: the boiling kettle. Ours is a gas bagel boiler and it is priced with the oven, not inside this list. Quantities assume a counter site with a morning peak; send your floor plan and the daily count you expect, and we adjust before quoting.
Anti-glare spots over the deli case and the bagel wall.
Booths for the shops that seat. Ten benches is a small room, not a dining hall.
Dual boiler, one or two group. A bagel shop sells coffee to the same queue and at the same hour.
Conical burr grinder — the espresso is only as good as the last thirty seconds before it.
14-inch till with built-in printer. Bagel orders are built to order, so the ticket has to be legible in the kitchen.
Printed cups for the takeaway half — which, before ten, is most of it.
The deli case — cream cheeses, cured fish and salads, lit and at temperature.
Heated three-tier case for the hot filled half of the counter.
Two jugs of filter coffee for the morning, when nobody in the queue wants to wait for a shot to pull.
Printed totes for the by-the-dozen trade. A bagel shop sells to households, not just to individuals.
Screen menu behind the counter — the fillings board changes more often than the bagel board.
Stone-base deck oven. Bagels are baked directly on a hearth after boiling, and a convection oven gives you a bread roll instead.
20–50 L spiral. Bagel dough is the stiffest dough in any bakery — a planetary head stalls in it.
850 W slicer for lox, pastrami and cheese. The counter half of a bagel shop is a deli, and it is where the margin is.
Double-door reach-in for dairy, fillings and the retarded dough.
Electrostatic extraction over the kettle and the oven. Boiling releases steam all morning and it has to leave the room.
Wash, rinse and sanitize for boards, boiling baskets and slicer parts.
Hand sinks in the bakery and on the deli side — an inspection item wherever ready-to-eat food is handled.
Eighteen trays of overnight retarding. The cold ferment is where a bagel gets its flavour and its blistered crust.
Hood-type machine for boards, trays and deli pans.
Reach-in freezer for shaped stock and the fish that arrives frozen.
Cold sandwich bench — fillings held at temperature under the board they are built on.
A chain oven for the shops that wholesale. It bakes continuously, which a deck oven cannot.
Vacuum-packs cured fish and portioned fillings, which is what keeps a deli case from being a waste account.
Boiling water, dough scrap and prep trimmings all arrive wet. A disposer on the prep sink keeps them out of the bin.
Backlit menu panels over the counter — bagels on one side, fillings on the other.
Illuminated fascia sign plus the entrance and window plates.
Double-sided pavement sign that charges itself. The morning trade is people walking past on their way somewhere.
Holographic fan in the window, for the sites where the fascia is not visible until you are already past it.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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