If you’re new to baking or need a refresher on commercial bakery equipment, we’ve created an article to guide you through the essential tools you’ll need in your bakery kitchen.
Commercial bakery equipment
One of the key pieces of equipment you’ll be using day in and day out is your professional oven. Your oven will be an absolute workhorse in your kitchen; you need to make sure you choose the right one.
Many high-tech ovens now have capabilities such as different sections at different temperatures, which means you can cook two things in the oven at once, saving both time and energy. You can also get self-cleaning ovens, which again help save time; they can use quite a lot of energy during the cleaning process.
When it comes to catering equipment, what you put in is what you get out of it. But that can be hard for start-ups, so that’s where leasing equipment can come into play. Commercial catering equipment companies such as NWCE Foodservice Equipment offer bespoke equipment leasing contracts, tailored to your business needs.
Cooling racks are another essential in a bakery kitchen. They offer a huge amount of practicality and incredible space-saving. It means you can avoid wasting space on countertops, prep tables, etc when all your products can be cooling on the rack. Of course, you don’t have to use them specifically for cooling; they can be used as extra storage.
Prep tables and preparation areas in general are important in all commercial kitchens, not just bakeries. However, as we’ve mentioned before, all commercial kitchens have slightly different needs. But all prep areas must be in stainless steel.
Stainless steel is stain-resistant, non-porous and easy to wipe down and disinfect, which is essential in a commercial kitchen. Another bonus of stainless steel prep equipment is that dough doesn’t stick to the surfaces, which makes kneading, rolling and prepping that much easier!
Smaller pieces of essential bakery equipment include mixers. Yes, you could save money by not buying a mixer and hand-mixing everything yourself. But you need to weigh up the cost of a mixer, as well as how much time and energy it will save you in the long run, rather than doing it yourself. Whilst you’ve got your mixer on and working, you could be busy getting other jobs done.
There are a few different mixers that you can choose from, including: hand mixers, dough mixers, stand mixers, planetary mixers and table top mixers. You don’t have to buy the biggest and best model, but having even a small electric mixer will help improve your bakery’s efficiency.
Chillers are another piece of equipment that is not only useful but space-saving and practical. Chillers operate at lower temperatures than standard freezers, making them essential for preserving temperature-sensitive ingredients like milk, cheese, butter, and various doughs. With their stainless steel tops, chillers can actually be used as prep tables and extra storage.
Don’t overlook the importance of your freezer, as it can store a wide variety of ingredients that cannot be stored in the refrigerator. This is especially crucial if you plan to stock and sell refrigerated items on a larger scale.
One piece of commercial equipment that is very specific to bakeries is a proofing drawer/proofing cupboard. These drawers give you control over the humidity and temperature to ensure that whatever product you’re placing in the drawer proves the way you want it to. It allows your dough to prove and grow in a controlled environment. This is extremely important to ensure the same high standards across all your produce.
Once you’ve got your big bakery equipment pieces sorted, you then need to think about the smaller day-to-day pieces of equipment that you’ll use. They include sheet pans, baking trays, cake rings, cutlery, etc. You’ll need to make sure you have enough to last you the day, or enough for a full rotation. You don’t want to be waiting around for equipment to be washed and dried.
Professional bakery requirements
Health and safety are top priorities in all commercial catering settings, including bakeries. So you need to be aware of your council’s requirements. Some authorities require multiple sinks or cleaning stations separated to avoid cross-contamination.
When it comes to creating a safe and successful bakery, you need to make sure you’ve started on the best foot you possibly can. You may have the ideas and recipes, but if you don’t have the right equipment, you’re putting yourself at a disadvantage.
So why not let catering companies such as NWCE Foodservice Equipment help? They not only offer equipment leasing services but also provide Bakery Equipment Sales & Installations, and bakery equipment service and maintenance plans. If you do decide to take a lease contract with NWCE, you have a regular service plan included in that contract. Having regular services keeps your equipment working as efficiently as possible. They also help to flag up any small issues before they turn into large, costly problems.
We hope you’ve found this article helpful when planning your commercial bakery kitchen. If you do need some help or advice, you can contact NWCE Foodservice Equipment either through their website or over the phone on 0161 764 8688.
