Planetary mixers are versatile and handle pastry, icing and lighter doughs. Spiral mixers are built for heavy bread doughs, offering stronger kneading and consistent gluten development.

Dough sheeters save time by rolling pastry and pizza dough evenly. Dough rollers & shapers standardise portions and speed up production for buns, baguettes or pizza bases.

Convection ovens suit pastries and small-batch baking. Deck ovens deliver classic artisan bread crusts. Pizza ovens achieve high heat and fast turnover for pizzerias.

Humidity and temperature-controlled provers give consistency and save time, producing evenly risen dough regardless of kitchen environment.

Commercial slicers increase speed and consistency, delivering uniform slices that improve presentation and reduce waste in retail and catering.

Choose spiral if your focus is bread and heavy dough. Choose planetary if you need versatility for cakes, creams and lighter doughs.

At minimum: a reliable oven, a suitable mixer, dough prep equipment, and proofing solution. Tools and slicers scale with your menu and volume.

No — convection ovens suit pastries, while deck ovens give artisan bread crust. Pizza ovens are specialised for high-heat, thin-crust baking.

They keep humidity and temperature consistent, ensuring dough rises predictably and reducing reliance on variable kitchen environments.