Convection = fan‑forced, fast & even; combi = steam + convection for delicate pastries & bake‑off; deck = stone deck & radiant heat for artisan breads. Choose capacity by daily trays & cycles.

Bench 20L suits ~5–8 kg dough; 40L suits ~12–20 kg; 60L+ suits ~25–35 kg. Planetary for creams/pastry, spiral for bread dough. (Approx. ranges; check each model spec.)

Retarder‑proofer enables overnight retard + timed proofing for morning bake; standard proofer gives warm, humid rise during the day. Match tray size (e.g. 600×400 mm/EN trays).

Refrigerated pastry displays hold 2–4 °C with anti‑condensation glass; ambient cases for dry goods. Look for LED lighting, rear doors for service, and night blinds for energy saving.

Small ovens/mixers run 10–15A; larger combi/deck ovens often need 3‑phase and extraction. Check electrical/gas load and ventilation notes in each spec sheet.

Convection for general bake‑off; combi for steam‑assisted pastries & delicate items; deck for crust & spring in artisan loaves.

20L handles ~5–8 kg dough; 40L ~12–20 kg; 60L+ ~25–35 kg. Spiral mixers are best for bread dough; planetary for creams, fillings & pastry.

Yes if you plan overnight fermentation and precise morning bake‑times. It improves workflow and consistency across shifts.

Yes—refrigerated cabinets keep 2–4 °C with humidity control; ambient cases suit cookies and dry goods.

Recommended for rapid chill to 3 °C to protect texture, glaze and food safety—especially for creams and custards.

Yes—reliable AU‑wide delivery in 1–7 business days. Site checks and install advice available; contact our team.