Shop by Category

Explore our wide range of professional bakery equipment
Commercial Planetary Mixer

Planetary Mixer

Mix batters, creams, frostings, fillings, and dough with versatile commercial planetary mixers.

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Dough Mixer

Dough Mixer

Knead bread, pizza, and other dough efficiently with commercial mixers built for consistent results.

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Pizza Dough Roller

Pizza Dough Roller Sheeter

Roll and flatten dough quickly and evenly for pizza, pastries, flatbreads, and bakery preparation.

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OVEN

OVEN

Bake, roast, and prepare breads, pastries, cookies, and other baked goods with dependable commercial ovens.

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Pizza Oven

Pizza Oven

Bake pizzas quickly and consistently with commercial ovens designed for restaurants, pizzerias, and foodservice kitchens.

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Baking Pans

Baking Pans

Prepare breads, cakes, pastries, and other baked goods with durable pans designed for commercial kitchens.

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Shop by Bakery Workflow

Find the perfect equipment for every step of your baking process

STEP 01 —

Mix & Whip

Prepare batters, creams, frostings, fillings, and more with versatile mixing equipment.
STEP 02 — Knead Dough

Knead Dough

Mix and knead bread, pizza, and other dough efficiently for consistent production.
STEP 03 — Roll & Prepare

Roll & Prepare

Roll and flatten dough for pizza, pastries, flatbreads, and other bakery products.
STEP 04 — Bake & Finish

Bake & Finish

Bake breads, pastries, pizzas, cookies, and more with commercial bakery ovens.

Complete Your Bakery Setup

Explore additional tools and equipment for baking, handling, serving, and displaying your finished products.

Pizza Peel

Pizza Peel

Essential tools for handling and transferring pizzas with ease.

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Pizza Screen

Pizza Screen

Achieve perfectly crispy crusts with professional pizza screens.

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Bakery Display Case

Bakery Display Case

Showcase your baked goods beautifully and keep them fresh.

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Commercial Toaster

Commercial Toaster

High-capacity toasters for busy commercial kitchens.

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How to Choose the Right Bakery Equipment

Follow these essential steps to select the perfect commercial bakery equipment for your business.

1

Choose by Product Type

Planetary mixers are versatile for batters, creams, fillings, and lighter dough, while dough mixers are better suited for bread, pizza, and heavier dough.
2

Match Capacity to Production

Choose equipment capacity based on your typical batch size and daily production volume. Larger equipment is better for continuous or high-volume use.
3

Consider Your Workspace

Check overall dimensions and decide whether countertop or floor-standing equipment fits your available kitchen space.
4

Check Power Requirements

Confirm voltage, phase, plug type, and installation requirements before ordering commercial bakery equipment.

Bakery Equipment FAQs

Find answers to common questions about choosing, using, and maintaining commercial bakery equipment.

  • We offer a comprehensive range of commercial bakery equipment including planetary mixers, dough mixers, convection ovens, pizza ovens, proofers, sheeters, and more. All equipment is designed for professional bakery operations.
  • Planetary mixers are versatile and ideal for cakes, batters, and lighter doughs. Dough mixers (spiral mixers) are specifically designed for bread and pizza dough, offering superior gluten development and handling of heavy, high-hydration doughs.
  • No. The maximum dough capacity is typically 60-70% of the bowl capacity to allow proper mixing action. For example, a 20-liter bowl can handle approximately 12-14 liters of dough. Always check the manufacturer's specifications.
  • This depends on your location and electrical setup. In the US, small equipment uses 110V single-phase, while larger equipment requires 220-240V. Three-phase power is more efficient for heavy-duty equipment. Consult an electrician to verify your facility's electrical capacity.
  • Convection ovens use fans to circulate hot air evenly, making them ideal for baking pastries, cakes, and bread. Pizza ovens reach higher temperatures (up to 900°F) and often use stone decks for crispy crusts. Some deck ovens can serve both purposes.
  • Countertop equipment is ideal for smaller operations with limited space and lower production volumes. Floor-standing equipment offers higher capacity and is better suited for high-volume commercial bakeries. Consider your space, production needs, and budget.
  • Measure doorways, hallways, and elevator dimensions to ensure delivery access. Measure the installation space including clearance for ventilation, door swing, and maintenance access. Verify ceiling height, electrical outlets, and gas line locations if applicable.
  • A planetary mixer with multiple attachments (dough hook, flat beater, wire whip) can handle all these tasks. However, for high-volume bread production, a dedicated spiral dough mixer will provide better results and efficiency for heavy doughs.