Commercial bakery equipment forms the production backbone of bakeries, patisseries and café-bakery hybrids. These machines ensure consistent dough quality, controlled fermentation and repeatable baking results—incorrect dough temperature or non-commercial equipment can ruin entire batches.
As part of your W5 Production Zone (dough preparation, proofing and baking workflow), this equipment supports the full cycle of mixing, proofing, baking and cooling in professional, high-volume environments.
In simple terms: mix → rest → shape → proof → bake → cool.
Most new bakeries begin with: mixer + prover + oven + cooling racks.
Buying Guide: Commercial Bakery Equipment for Professional Production
A bakery relies on a complete production system—not just individual machines. This guide outlines the key workflow stages. For detailed equipment selection across mixers, ovens, dough handling and proofing systems, explore the subcategories below.
1. Understanding the Bakery Production Line
The professional bakery workflow typically includes:
- Mixing: Managing friction heat to reach target dough temperatures.
- Bulk Fermentation: Dough resting for strength and flavour development.
- Dividing & Shaping: Consistent portions and uniform appearance.
- Proofing: Controlled humidity and heat for predictable rising.
- Baking: Balanced heat transfer and steam for crust, colour and crumb.
- Cooling: Rapid cooling through the HACCP Danger Zone.
2. Dough Mixing & Temperature Control
Dough temperature (DT) affects structure, gluten development and fermentation speed. Commercial mixers minimise friction heat and support accurate batch control.
- Spiral Mixers: Best for bread, pizza and high-hydration dough.
- Planetary Mixers: Ideal for patisserie, creams and multi-purpose production.
- Cold water/ice integration: Helps maintain precise dough temperatures.
3. Dough Handling: Sheeters & Rollers
- Sheeters: Essential for laminated doughs such as croissants and Danish pastries.
- Rollers & Shapers: Standardise buns, bases and pastry sheets.
4. Ovens: Heat Transfer & Steam
Different bakery types require different oven styles:
- Deck Ovens: Stone or steel decks for artisan bread with steam injection.
- Convection Ovens: Ideal for cakes, pastries and general baking.
- Rack Ovens: Best for high-volume wholesale production.
- Steam capability: Essential for sourdough, baguettes and crusty loaves.
5. Proofing Systems
- Provers: Controlled humidity and heat for predictable rising.
- Retarder-Provers: Combine cold fermentation with timed warm proofing.
6. Cooling & HACCP Requirements
- Cooling racks: Promote airflow for safe cooling.
- Blast chillers: Required for patisserie, filled pastries and pre-baked goods.
7. Infrastructure & Power Planning
- Stainless steel benches: Durable surfaces for dough work and shaping.
- Ventilation: Necessary for deck ovens and certain proofing cabinets.
- 3-phase power: Required for most mixers, ovens and sheeters—plan early.
8. Choosing Equipment by Bakery Type
- Bread bakeries: Spiral mixer, deck oven, retarder-prover.
- Patisseries: Planetary mixer, convection oven, sheeter, blast chiller.
- Café bakeries: Compact mixers and convection ovens for daily production.
9. Common Mistakes to Avoid
- Using domestic mixers or ovens for commercial dough loads.
- Proofing without humidity control (risk of skinning or over-proofing).
- Baking artisan bread in ovens without steam capability.
- Not planning 3-phase power early in the fitout process.
- Placing sheeters next to heat sources (affects dough lamination).
10. Leading Commercial Bakery Equipment Brands
- Escher: Premium spiral mixers for artisanal dough.
- Sinmag: Reliable mixers, provers and bakery essentials.
- Salva: European deck and convection oven specialists.
- Mecnosud: Planetary and spiral mixers for medium–high production.
- Mono: Full bakery systems including sheeters and deck ovens.
- Bakequip: Popular Australian bakery equipment range.
- Paramount: Durable, value-driven equipment for cafés and patisseries.
Frequently Asked Questions
Do I need a spiral or planetary mixer?
Use a Spiral Mixer for bread and pizza dough; use a Planetary Mixer for patisserie and multi-tasking.
What equipment does a new bakery need?
Most start with a mixer, prover, oven and cooling racks, then expand based on their menu.
Can I use domestic baking equipment?
No—domestic machines lack torque, thermal stability, steam injection and duty cycle.
Do I need 3-phase power?
Yes—most bakery mixers, sheeters and ovens require 3-phase. Confirm availability before purchase.
Building or expanding a bakery?
Call 1300 001 366 for workflow planning and commercial bakery equipment recommendations.
Bakery workflow validated by KW Commercial Kitchen.