Machines Used in the Bakery Industry

By Crissi Enger, eHow Contributor , last updated June 25, 2013

There are some key pieces of equipment that the bakery industry uses. These may vary slightly in style, size and capacity from a pizza shop to a bakery, restaurant or hotel; however, every kitchen that produces baked goods of some sort will have them. The business cannot be run without these machines and equipment.

Cabinets & Ovens

Cabinets, racks and ovens are a necessity for the baking industry. Baking ovens come in both gas and electric, as well as extra deep, full size and half size. In 2009 prices range from $3,000 to $10,000 depending on the features you are looking for. Cabinet types are heating, holding and proofing. Heating cabinets are used for keeping items warm and are available in multiple sizes; the 2009 price range is from $1,200 to $4,000. The holding and proofing cabinets can be either insulated or noninsulated and have a capacity of either 18 or 35 pans. Insulated holding cabinets are for items that do not need heat, but should be kept warm. Noninsulated holding cabinets are used to store items that can be kept at room temperature. A proofing cabinet is used for holding baked items containing yeast while they rise. These cabinets give you the ability to control the humidity and warmth within the cabinet. The 2009 price range is from $1,700 to $4,200.

Mixers & Slicers

Bakery mixers are made from heavy-duty stainless steel and have a 20- to 225-qt. capacity. There are general purpose mixers, as well as dough mixers and food processors. General purpose mixers can be used for any food items, while a dough mixer is specifically for dough; these mixers have spiral dough whisks. In 2009 prices begin around $940 for the smaller 20-qt.-capacity mixers and go up to $17,000 for the 225-qt.-capacity mixers. A bread slicer can process one loaf of soft or hard crust bread in approximately 8 seconds; 2009 prices range from $4,000 to $8,000.

Sheeters & Presses

Sheeters and presses are specifically for rolling dough and are stand-alone machines. These machines may be automatic or manually operated, as well as countertop-sized or double pass. Also, they are available heated and nonheated. A sheeter is used to make large sheets of dough, and the machines that have the double-pass capability will roll the dough through a second time. A press simply flattens the dough. Heated versus nonheated sheeters and presses are dependent upon what type of goods you will be making. For example, a heated sheeter or press is needed when making pizza dough. In 2009 prices begin around $1,000 and go up to approximately $4,500 for the larger bench models with double rollers.

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