A guide to bakery equipment for growing operations

Must-Have Commercial Bakery Equipment for Growing Operations

Independent bakeries and micro bakeries have grown in popularity in recent years, serving local communities with scratch-made baked goods. In some states, many of these small businesses operate out of homes under cottage laws, while others use shared or commissary kitchens to reduce costs.

When bakers move into a commercial kitchen, they need to make informed decisions about equipment selection and workflow design to prepare for future growth.

"One of the biggest mistakes operators make is buying only for today instead of thinking about future expansion." — Kristina Powell, Business Development Manager at Baxter Mfg

Key Takeaways

  • Essential bakery supplies include prep stations, dough utensils, storage, mixing, proofing, and baking equipment
  • Dough-handling machines help streamline sheeting, dividing, and other prebaking processes
  • Investing in stackable ovens helps prepare for future expansion
  • Design workstations for efficiency during busy periods

Bakery Equipment List

Creating an efficient bakery workflow starts with mapping a detailed production process for each menu item. The equipment plan should address ingredient storage, prep, dough handling, proofing, baking, and display.

1. Ingredient Storage

Essential storage equipment includes ingredient containers, shelving, refrigerators, and freezers. Low-volume bakeries often rely on compact refrigerated units that fit their space and storage needs. High-volume bakeries may benefit from roll-in refrigeration that accommodates full bakery racks.

  • Refrigeration: Bakeries need to keep ingredients such as butter, eggs, and fillings chilled to preserve their freshness. Operations also use refrigeration to prevent dough from overproofing before baking. Reach-ins with extra racks help maximize storage space, while walk-in refrigeration helps keep high-volume baking on track.
  • Commercial Shelving: Kitchen shelves are designed for sanitary and durable use. Wire models work well for dry storage, while epoxy-coated or plastic shelving is suited for cold storage environments. Modular shelving systems support later additions for extra storage needs.
  • Storage Boxes: Ingredient boxes and bins hold dry ingredients such as flour, sugar, and salt. Find boxes that fit in storage spaces, hold ample ingredients, and can be clearly labeled.

2. Ingredient Prep

Essential preparation equipment includes smallwares, baker's tables, and portioning tools. These items should withstand frequent use regardless of the operation's size. Small bakeries should prioritize versatile equipment that's easy to use and store, while larger operations benefit from equipment designed for heavier loads and bulk recipes.

  • Smallwares: Baking supplies include mixing bowls, measuring cups, rubber spatulas, and whisks.
  • Baker's Tables: These workstations are typically made from durable wood and have raised splash guards to contain flour and dough. Some options include under-table storage for holding prep supplies.

3. Dough Handling

Essential dough handling equipment includes countertop mixers and dough handling tools. Medium- and high-volume bakeries can greatly reduce prep time with bench mixers, dough cutters, and dough molders. Larger bakeries can automate more of the dough-handling process with floor mixers, dough dividers, rounders, and dough sheeters.

"Operators should consider whether the mixer can scale with the business, such as choosing a larger mixer with a step-down bowl for current production needs." — Samantha Hanson, Senior Sales Development Manager for Hobart Food Machines
  • Mixers: Spiral mixers are built for heavy dough production and are typically used in pizzerias or bakeries making artisan bread.
  • Dough Cutters: Dough cutters range from simple handheld scrapers to adjustable wheel cutters and are designed for manual slicing.
  • Dough Dividers and Rounders: Commercial dough dividers improve portioning precision and reduce waste. These tools are essential for larger operations and are available in manual, semi-automatic, and automatic models. Some units round dough after dividing it into uniform portions.
  • Dough Sheeters: Dough and pastry sheeters flatten dough into uniform thickness. Sheeters reduce labor by producing hundreds of sheets per hour for laminated dough pastries or flatbreads.

4. Proofing

Consistent proofing is essential for producing high-quality baked goods. Basic proofing equipment includes proofing pans, boxes, and cabinets. Medium-volume bakeries may use larger cabinets with multiple racks, while high-volume operations may need roll-in proofers that accommodate rolling bakery racks.

“Proofing capacity should generally be double baking capacity so product can move efficiently from proofer to oven without slowing the operation.” — Kristina Powell
  • Proofing pans: Proofing boxes and pans come in a variety of sizes and are made of plastic or metal. Traditional Banneton baskets are made of willow or wicker for artisan loaves.
  • Proofing Cabinets: Electric proofing cabinets control temperature and humidity for consistent proofing. They're typically equipped with casters and operators can choose from 1/2-, 3/4-, or full-height options depending on their needs. Roll-in proofers can hold up to three double racks.
  • Pan Racks: Also known as speed racks, bun pan racks have as many as 40 levels and can hold large amounts of proofing dough or finished baked goods. Most pan racks accommodate full-size pans for maximum storage space.

5. Baking

Small bakeries typically begin with a single convection oven, while medium-volume operations benefit from deck ovens or double-stack convection ovens to increase production without requiring significantly more floor space. High-volume bakeries may upgrade to a rotating rack oven. Leave adequate space for products to cool after they come out of the oven. Cooling racks placed above pans help speed this process.

"Operators should evaluate product type, volume, production flow, and seasonal rushes before deciding between a single, double, or mini rack oven." — Kristina Powell, Business Development Manager at Baxter Mfg
  • Convection Ovens: Convection ovens are versatile baking units. Choose double-stack ovens for more capacity and bakery-depth ovens to fit two full-size pans side-to-side or front-to-back on a single rack.
  • Deck Ovens: Deck ovens are often used for pizza, but they're also great for flatbreads and artisan breads requiring high temperatures and steady humidity.
  • Rotating Rack Ovens: Rotating rack ovens are among the highest-capacity bakery ovens. Their rotating racks promote even baking without manual turning, while steam controls help produce consistent browning and crust development.

6. Display

Retail bakery locations need ample display space to merchandise their products. Medium-volume bakeries require multi-tiered cases, while high-volume operations may use a combination of reach-in merchandisers, refrigerated cases, and ambient cases to organize products and support greater customer traffic.

  • Bakery Cases: Refrigerated display cases include vertical and horizontal designs and feature self-service or full-service units. Interior lighting highlights products and multiple shelves can showcase a variety of baked goods.
  • Ambient Display Cases: Ideal for serving pastries, bagels, or bread products, nonrefrigerated displays come in many of the same sizes as refrigerated bakery cases.
  • Reach-In Merchandisers: These units maximize storage capacity while providing space to merchandise products in bulk for retail sales from high-volume bakeries.

How to Maximize Bakery Workflow & Productivity

As production volume increases, workflows frequently need to be altered to maintain efficient results. Evaluate your process and look for bottlenecks or pain points, then adjust accordingly. For example, transporting heavy dough from mixers to proofing boxes or pans can slow production and strain employees. Investing in durable utility carts or purchasing large proofing cabinets with casters can help reduce this burden.

The following table outlines equipment recommendations by production volume:

Bakery Size Ingredient Storage Ingredient Prep Mixing Dough Handling Proofing Baking
Micro Bakery (1-10 batches per day) Single-Section Reach-In Prep Table Countertop Mixer Manual Dough Tools Proofing Pans Single Oven
Growing Bakery (10-100 batches per day) Multi-Section Reach-In Bakery Table Bench Mixer Dough Cutter or Molder Proofing Cabinet Multilevel Oven
High-Volume Bakery (more than 100 batches per day) Walk-In High-Capacity Bakery Table Floor Mixer Divider and Rounder Roll-in Proofer Rotating Rack Ovens

How to Find Micro Bakery Equipment With the Most Value

Micro bakeries depend on entry-level equipment that still holds up to frequent use. Home chef supplies provide viable options for smallwares and mixers, while commercial refrigeration and ovens will likely cost more. Look for used or scratch-and-dent appliances if the budget is a concern but ensure the kitchen is outfitted with proper electrical or gas connections before purchasing large appliances.

Choosing the Right Bakery Equipment Supplier to Handle Expansion

Using a trusted equipment supplier is essential for outfitting your bakery with reliable equipment. KaTom brings decades of experience in bakery equipment and kitchen design to help operators outfit their establishments. Whether you're just starting your baking business or upgrading to meet higher demands, rely on KaTom to provide the baking equipment you need.


FAQs About Commercial Bakery Equipment

What is the best mixer size for a commercial bakery?

The right mixer size depends on the products being prepared and daily volume. A 20- to 30-quart mixer may be enough for a small bakery making cakes, cookies, and light doughs. Larger bakeries or businesses producing heavy bread dough may need a larger mixer with a capacity of 100 quarts or more. Choose a mixer that can handle the largest batch without exceeding its recommended capacity.

"Operators should start with the recipe when choosing a mixer because batch size, dough hydration, and daily usage determine the right capacity," Samantha Hanson told KaTom.

What bakery equipment should a new business purchase first?

Start with the equipment needed for the main products. Most new bakeries need a commercial oven, mixer, refrigerator, worktables, storage containers, baking pans, racks, scales, and basic tools. Specialized equipment such as proofers, dough sheeters, slicers, or display cases can be added as the business grows.

What type of commercial oven is best for a bakery?

The best oven depends on the products being baked. Convection ovens work well for cookies, pastries, and cakes. Deck ovens are often preferred for artisan bread and pizza. Rack ovens provide more capacity for busy production bakeries. Consider the menu, available space, and expected volume before choosing an oven.

When should a bakery upgrade to high-volume equipment?

Consider upgrading when current equipment can't keep up with demand. Production delays, frequent repairs, inconsistent results, rising labor costs, and missed orders may signal needed replacements. Prioritize high-volume equipment that increases output, saves time, and supports future growth.