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Bakery Equipment

Commercial bakery and baking equipment for retail bakeries, hotel breakfast operations, café production kitchens and high-volume foodservice — commercial ovens, planetary mixers, spiral dough mixers, bread slicers, proofers and bakery accessories from 49 commercial brands. For combi-steam baking specifically, browse combi steam ovens; for bench-mounted convection, see bench-top convection ovens; for dough mixing, browse commercial planetary mixers. Silver Chef finance available on eligible equipment — ask at checkout or in-store at our Granville NSW showroom.

Mixer choice is the first bakery equipment decision

Planetary mixers (bowl-lift or head-tilt) are versatile — suited to cakes, pastry, meringue, and lighter dough. Spiral mixers are purpose-built for bread and pizza dough — more efficient gluten development, lower heat buildup in the dough. For a side-by-side comparison, read our guide on spiral vs planetary mixers for commercial kitchens.

Popular picks include the Yasaki 40-Litre Belt-Drive Three-Speed Mixer B40KG for general bakery and patisserie mixing, and the Prometek Tecnodom Icarus Digital Combi Oven TD7NE (GN 1/1) for precision baking with steam injection control.

Frequently asked questions

What equipment do I need to set up a commercial bakery?

The core equipment list: commercial oven (convection or combi-steam), dough mixer (planetary for pastry, spiral for bread), proofer/proving cabinet, bread slicer, and refrigeration for dough storage. Larger operations also need a deck oven for artisan bread and a blast chiller for rapid cooling.

Planetary mixer vs spiral mixer — which is right for bakery use?

Spiral mixers are specifically designed for bread and pizza dough — they develop gluten more efficiently and generate less frictional heat, so the dough doesn't overheat during long mixing cycles. Planetary mixers are more versatile (whisk, paddle, dough hook) but less efficient for heavy dough volumes. Most bakeries use both.

Can I finance commercial bakery equipment?

Yes — Silver Chef equipment finance is available on eligible items. Finance can spread the cost of ovens, mixers and proofers over 12–36 months. Ask at checkout or contact us to discuss options.

What oven is best for commercial bakery use?

Convection ovens with steam injection are the standard for bread baking — forced air ensures even browning, steam gives the crust gloss and rise. Combi-steam ovens offer the most precise humidity control for artisan breads and pastry. Deck ovens are preferred for baguettes and sourdough requiring bottom-heat.

Is wholesale bakery equipment available?

Yes — CKA supplies commercial kitchens, trade buyers and wholesale operators. Contact us for volume pricing on bakery equipment packages.

Do you deliver commercial bakery equipment Australia-wide?

Yes — fast dispatch to all states. Smaller items ship standard freight; larger ovens and mixers ship palletised with specialist freight carriers.

What warranty do commercial bakery equipment items carry?

Manufacturer-backed and varies by brand and model — see our warranty information page for full terms.

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