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.
Dining Chairs
Twelve sets lets the shop sell a sat-down breakfast as well as a bag carried out, and the customer who sits down buys a coffee with it.
Aimed at the deli case and the bagel wall rather than at the room. A bagel shop sells what the queue can see, and flat ceiling light makes cream cheese look grey.
Pink / 63 - 85cm
Stools for the window counter and the bar rail, where solo customers actually sit.
6.5-inch speaker for LS-02 white
A bagel shop is loud and full at eight and empty by eleven, and one wireless zone has to sound right at both ends of that.
Ten benches lines the walls of a small room without pretending it is a dining hall, and a booth is where a family with children actually sits.
2-Group
Coffee sells to the same queue in the same half hour as the bagels, so the machine has to hold two groups while somebody else is working the slicer.
Conical burr grinder — the espresso is only as good as the last thirty seconds before it.
Every bagel is built to order, so the ticket reaching the build station has to be legible. This till prints it from the same body the order was taken on.
Printed cups for the takeaway half — which, before ten, is most of it.
Straight Front / 120cm Floor Model
The deli case — cream cheeses, cured fish and salads, lit and at temperature.
100 kg/24hours
Ice for iced coffee and cold drinks — half of a bagel shop's drinks list from spring onward.
90 cm
The hot half of the counter — egg and bacon bagels held at temperature through the rush. One toasted to order and then left on a shelf is cold by the time it is paid for.
Before nine nobody in the queue will wait for a shot to pull, and two jugs of batch brew hold enough to keep that queue moving.
Bagels sell by the half dozen to households rather than one at a time, and a printed tote is what makes carrying twelve of them possible.
Screen menu behind the counter — the fillings board changes more often than the bagel board.
A dedicated steamer so milk drinks stop queueing behind espresso extraction at the morning peak.
Silver
Enough pitchers that nobody waits on a wash between drinks.
Dose and time on a scale, so every shot tastes like the last one.
Without one the spent pucks go into the sink, and a bagel shop's sink blocks on coffee grounds inside a week.
3150L
An open chiller of drinks and grab-and-go that sells itself while the queue waits.
Orange juice pressed in view — a breakfast counter's highest-margin drink.
Treated water feeds the espresso machine and the ice maker. The cheapest coffee upgrade there is.
Hot and cold cups in one range, 7 to 32 oz. Before ten in the morning a bagel shop is almost entirely a takeaway counter, and the lid is the part that has to fit every size.
A bagel is eaten with one hand on the walk to work, so a napkin goes into every bag. It is the piece of print the shop hands out more often than anything else.
The till and the build station are two metres apart and out of earshot of each other at eight in the morning, so the order arrives on a screen.
1 Tap Tower
Nitro cold brew on tap, for the half of the year when nobody wants a hot cup.
A self-order kiosk takes the morning rush off one till and shortens the queue on the pavement.
1 deck Electric Pizza oven (6*12inch pizza per deck)
Bagels are boiled and then baked straight onto a hearth, and stone gives the bottom heat that does it. A convection oven turns the same dough into a bread roll.
20L
Bagel dough is the stiffest thing mixed in any bakery and a planetary head stalls in it. A spiral hook of 20 to 50 litres turns it without heating the dough on the way.
QT-18
Under-proofed dough sinks in the kettle and over-proofed dough falls apart in it, which leaves a narrow window that only controlled proving hits twice running.
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.
Dairy, fillings and the retarded dough in one reach-in. A bagel shop's fridge is doing two jobs at once — bakery stock overnight and deli stock all day — and they cannot share a shelf.
Electrostatic extraction over the kettle and the oven. Boiling releases steam all morning and it has to leave the room.
Stainless Steel 304
Boards, boiling baskets and slicer parts go through wash, rinse and sanitise in three bowls, none of which a machine will take.
Hand sinks in the bakery and on the deli side — an inspection item wherever ready-to-eat food is handled.
Boiled before baking is what makes a bagel a bagel rather than a bread roll, and this is the vessel that does it at shop volume.
Rounds 30–500 g pieces, so every bagel starts the same weight and comes out of the kettle at the same time.
Eighteen trays retard overnight, and that cold ferment is where the flavour and the blistered crust come from. Dough proved warm the same morning has neither.
450 slices an hour. Toasting is the step that turns a bagel into a sandwich, and it is the one that queues.
201 Stainless Steel
Boards, trays and deli pans through a hood machine. A bagel counter dirties slicer parts and cream-cheese tubs faster than plates, and neither comes clean in a sink.
Shaped stock and the fish that arrives frozen. Smoked salmon is bought in and held frozen until the morning it is sliced, because a bagel shop cannot sell a whole side in a day.
Air cooling
Cold sandwich bench — fillings held at temperature under the board they are built on.
Cold under the deli counter, so cream cheese and cured fish are at the build point rather than in the back.
Six eggs at once for breakfast sandwiches — the item the morning queue is actually standing in.
A chilled rail of cream cheeses, cured fish and salads within arm's reach of the build station.
Refrigerated worktop for building sandwiches, with the cold under the board rather than a fridge away.
A chain oven for the shops that wholesale. It bakes continuously, which a deck oven cannot.
Boiling water, dough scrap and prep trimmings all arrive wet. A disposer on the prep sink keeps them out of the bin.
Boiling automated end to end, for a shop that has outgrown the kettle and bakes straight through the morning.
40*60cm (15.75*23.62in)
Backlit menu panels over the counter — bagels on one side, fillings on the other.
Fascia and window plates lit from first light. A bagel shop's best hour is before sunrise in winter, when the only thing visible from the street is whatever glows.
The morning trade is people already walking somewhere, so the sign has to stand at the kerb. This one charges itself and needs no cable run out to it.
Double Sided / Rechargeable
The lit board on the pavement that catches commuters before the shop next door does.
Behind the counter is the wall that ends up in the shot every customer posts, and neon is the only thing on it that reads at seven in the morning.
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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