Bakery
Everything a bakery needs under one roof — from the mixer that kneads the dough to the oven that bakes it and the slicer that packs it. We supply planetary and spiral mixers, dough sheeters and dividers, proofers, deck, convection and rotary rack ovens, and bread slicers from brands bakers trust.
Whether you are starting a home bakery, opening a neighbourhood shop or scaling a production unit, we help you match each machine to your daily output, your space and your power supply — so the line runs smoothly from day one.
Bread Slicer
Slices whole loaves into even slices in seconds — neat, uniform and ready to pack.
Cold Showcase
Glass cake showcases that keep cakes, pastries and sweets fresh and on show.
Convection Oven
Fan-forced ovens that bake trays of cakes, cookies and pastries evenly.
Deck Oven
Stone-base deck ovens for crusty bread and pizza — one to three decks.
Dough Sheeter
Rolls dough to an even thickness for puffs, croissants, pizza and pastry.
Hot Showcase
Warm display cases that keep puffs, snacks and savouries hot and appealing.
Planetary Mixer
Whips cream, beats batter and mixes dough — the all-rounder for cakes and creams.
Proofer
Warm, humid cabinet that proves dough evenly before baking.
Rotary Rack Oven
Bakes full racks evenly with a rotating trolley — for high-volume bakeries.
Spiral Mixer
Kneads bread and pizza dough gently and evenly, batch after batch.
Buying guide — Bakery
Size the mixer bowl, oven trays and proofer to the batches you bake in your busiest hour, with a little room to grow.
Deck and rotary ovens come in different fuel types — choose by running cost and what your site can supply safely.
A spiral mixer for bread dough, a planetary mixer for cakes and creams; a sheeter saves hours on puffs and pizza bases.
Measure door widths and the oven's clearance — we check the site before delivery so the machines fit and vent properly.
Not sure which model fits? Ask us on WhatsApp or send a quotation request — we will suggest the right option for your space and budget.
Frequently asked questions
What equipment do I need to start a commercial bakery?
Most bakeries start with an oven (deck, convection or rotary rack, depending on what you bake), a planetary mixer for cakes and creams, a spiral mixer for bread dough, a proofer, a dough sheeter for puffs and pastry, a bread slicer, and stainless steel work tables and tray racks. We plan the list around your products, daily volume and space.
Deck oven or convection oven — which is better for a bakery?
A deck oven bakes on a stone or steel base with strong bottom heat — ideal for bread, buns and pizza. A convection oven circulates hot air across several trays at once — ideal for cookies, puffs, cakes and pastries. Many bakeries use both: a deck oven for bread and a convection oven for the rest.
Should I choose a gas or an electric bakery oven?
Electric ovens give precise, even temperature and are simple to install, but larger models need a three-phase power supply. Gas ovens can cost less to run where a steady LPG or piped gas supply is available. We check your power and gas supply before we recommend a model.
Do you install bakery equipment and train our bakers?
Yes. We deliver, install and test every machine on site, show your team how to operate and clean it, and provide after-sales service and spares.