There‘s nothing quite like the scent of fresh baked goods in the early morning. By the time we detect the comforting aroma from our neighborhood bakery, the bakers and staff have already been at work for hours. Whether it’s baking a scone or creating a wedding cake, bakers produce each item with passion and determination. They also need a number of professional equipment in order to run their kitchens efficiently and to make sure things are always fresh for their customers.
The most important piece of equipment a baker needs is the oven. Convection ovens can handle the baking for most cakes and cookies. However, they are not suitable for all types of batter. For example soufflets would not hold up in a convection oven. If you’re planning on baking a large variety of breads, a stone deck oven would be an ideal choice. The stone would absorb moisture to create a crispy and well browned crust.
Along with the oven, mixers are also an indispensable piece of bakery equipment. It’s important to choose commercial mixers because they will be able to endure heavy use. Planetary mixers are great for stirring batters, whipping cream, and blending ingredients whereas spiral mixers, otherwise known as dough mixers, are most often used for kneading dough for breads and pizza crusts. Large floor mixers are also a practical way to produce huge volumes of batter every day.
Fresh ingredients are essential for baked goods. Proper cold and dry storage units ensure that your cakes and breads are fresh and tasty. Reach in refrigerators are among the most popular cold storage units. Worktop refrigerators can help to save space and are a good place for storing final touches such as confectionery and frosting. For a bakery, dry storage is just as important as cold storage. You’ll need to keep your flour, sugar and grains dry and fresh. Some ingredient bins can store up to 200 pounds and many have casters for easy mobility. Remember to keep the dry storage off the floor to comply with safety codes.
The base of a baker’s table is built to withstand the pressure of constant kneading and mixing. Worktops are usually made of wood as some dough may become stiff when chilled. Stainless steel worktops would cool the dough which makes it harder to knead, and possibly affect its quality. Baker’s tables usually have a backsplash on all sides to prevent ingredients from falling off the table.
Racks can be used for allowing dough to sit and rise as well as a place for baked goods to cool. There is a large variety of racks on the market to fit the size and volume of your business. Invest in rack covers to protect against dust and other contaminants when in use. Some racks are even insulated for better proofing results.
With all the hard work happening in your bakery’s kitchen, you’ll want your customers to see your tasty creations in attractive display cases. Refrigerated display cases can merchandise goods which must be chilled such as cakes and pies. Dry, non-refrigerated bakery cases also allow your customers to serve themselves to bread, cookies, donuts and bagels.
In addition to the basic equipment needed for a successful bakery, you’ll also need a bread slicer, bakeware, utensils and other accessories. Restaurant Design Concepts can help you assess your premises. Visit our website or call us for a free onsite consultation.