Twenty-one positions across eight zones — deck and convection ovens, spiral and planetary mixers, a proofing cabinet, blast freezing, front display, a coffee counter, extraction and POS. Every line is a catalog item you can open, read and price.
A production bakery with a shop at the front: dough mixed and proofed overnight, baked in the early hours, sold across a counter that also pours coffee. The setup follows that order — mixers first, then proofing and ovens, then the cold chain that lets you bake once and sell all day.
Quantities assume a shop producing roughly 400 pieces a day with a small seating area. Tableware and packaging are picked separately, since they carry your branding. Send your floor plan and the production volume, and we adjust the counts before quoting.
Two ovens, two jobs: stone for bread, convection for pastry. One oven doing both is the compromise that shows in the product.
A stone-base deck oven, electric or gas — bottom heat through stone is what gives bread its crust and oven spring. The same deck runs flatbread and focaccia.
Fan-forced convection for croissants, viennoiserie and trays of pastry that need even color across every shelf.
Two mixers, because bread dough and cake batter break different machines.
20 to 50 liters of spiral mixing — a spiral hook develops gluten without heating the dough, which a planetary mixer cannot do at bread hydration.
10, 20 or 30 liters for creams, batters, meringue and fillings. The patisserie side of the room lives on this one.
Controlled fermentation and controlled freezing — the two things that let a bakery bake at four in the morning instead of midnight.
An 18-tray refrigerated proofer: dough is shaped in the evening, held cold overnight and baked to a schedule instead of to whatever the room temperature decided.
Three, five or ten trays of blast freezing for laminated dough and finished cakes. Fast freezing is what keeps butter layers intact.
Butter, cream and fillings, plus the bench the finishing happens on.
Double-door reach-in for dairy, fillings and the day's prep. A bakery runs on butter temperature more than most kitchens admit.
Reach-in freezer for frozen dough, fruit and the stock rotation behind the blast freezer.
A refrigerated worktop with four doors underneath — filling, decorating and assembly without walking to the fridge every tray.
The shop half. Two temperatures again, because a cake and a sausage roll do not share a case.
The cold case for cakes, tarts and desserts, lit and behind glass where the queue can see them.
Three heated tiers on the counter for the savory and warm pastry line — the half of the counter that sells before ten in the morning.
A second heated showcase for a shop with a lunch trade, so the morning pastry and the hot lunch line do not share shelves.
Most of the margin in a bakery with seats comes from what is poured next to the pastry.
One or two groups, dual boiler — enough for a bakery counter where coffee supports the pastry rather than leading it.
Conical burr grinder on demand, so the coffee next to a good croissant is not the weak link.
Batch brew for a seating area with a morning rush — coffee poured in seconds instead of pulled one at a time.
Ovens make heat and steam, production makes trays. Both have to be dealt with.
6000 m³/h over the oven line. A bakery without extraction becomes unworkable by mid-morning and usually fails its licensing.
Wash, rinse and sanitize for bowls, hooks and trays — the sink production actually runs through.
Hand sinks in production, at the counter and by the wash-up. An inspection item in any food production room.
A rack a minute for trays, molds and the seating area's plates. Hand-washing a morning's baking trays costs more in labor than the machine does in a year.
Selling by the piece, fast, in a morning queue.
Dual screen with a built-in printer at the counter. Standard Android POS software, so the daily list stays yours to change.
Screen menu for a counter whose range changes every morning.
Plates, boxes and bags are a branding decision — they follow how much of your product leaves the shop rather than sits in it. We stock and print the range and price it with the rest of the order.
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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