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Bakery & Patisserie Equipment
A bakery runs on three stages: mixing, proving and baking. Spiral mixers develop dough, provers control the rise, and deck ovens carry the bake. Commercial Kitchen Appliances supplies all three plus the refrigerated display that sells the result, ex-GST, delivered Australia-wide.
- Australia-wide delivery
- SilverChef finance available
- Manufacturer-backed warranty
- Granville showroom
Popular in this range
A selection from 109 products, priced ex-GST.
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Who this range is for
Retail bakeries, patisseries, cake shops, and cafes that bake on site. Whether you are scaling out of domestic mixers, replacing a deck oven that no longer holds heat, or working out what a wholesale line needs, the stages below are the order to think in.
How a bakery is built up, stage by stage
Bread is a sequence, and each stage gates the next. Mixing develops the dough, proving controls the rise, baking sets it, and display sells it. Size each stage to your standard batch and the whole line keeps pace; undersize one and everything upstream queues behind it.
1
Mixing
The stage that most often limits output, and the hardest to upgrade later because of power and footprint.
| Spiral mixers | Built for bread dough - the spiral hook develops gluten without overheating the mix. |
| Planetary mixers | More versatile for batters, creams and pastry, but less efficient on heavy bread dough. |
| Bakery equipment | Wider bakery range including dividers, moulders and ancillary gear. |
2
Shaping and sheeting
Where hand labour is easiest to convert into machine time.
| Pastry sheeters | Consistent lamination for croissant and puff, at a thickness a hand rolling pin cannot hold. |
| Dough rollers and rounders | Portions and rounds at a rate that keeps the bench clear. |
3
Proving
Controlled proving is the difference between consistent product and weather-dependent product.
| Provers | Holds temperature and humidity so the rise is repeatable regardless of the season. |
| Blast chillers | For retarding dough overnight and for cooling finished product safely. |
4
Baking and display
The bake sets quality; the display decides whether it sells.
| Deck and commercial ovens | Deck ovens carry the bake with stored heat. Match deck area to batch size, not to floor space. |
| Benchtop convection ovens | Smaller-format baking for cafes and finishing. |
| Cake display fridges | Refrigerated display required for anything with dairy or cream filling. |
| Countertop display | Eye-level refrigerated display where counter space is tight. |
Spiral mixer vs planetary mixer
The most common bakery buying mistake is choosing one when the work needs the other. They are not interchangeable, and the difference shows up in the dough rather than in the spec sheet.
| Spiral mixer | Planetary mixer | |
|---|---|---|
| Built for | Bread and pizza dough - heavy, low-hydration mixes | Batters, creams, icings and pastry |
| How it works | Fixed spiral hook with a rotating bowl, working the dough against itself | Single tool orbiting the bowl, with interchangeable attachments |
| Effect on dough | Develops gluten efficiently with less friction heat | Works dough harder and warms it faster on heavy mixes |
| Versatility | Specialised - dough almost exclusively | High - one machine covers many jobs via attachments |
| Choose it when | Bread or pizza is your main output | You produce a broad mix of cakes, pastry and fillings |
What drives the cost of a bakery fit-out
We have not put dollar ranges here, because the figure depends almost entirely on output volume and on your power supply - and a generic number would be misleading. What we can tell you is what moves the total.
Oven capacity is the largest single item, and deck area should be sized to your standard batch rather than to the space available. Mixing is next, and it is worth buying above your current batch size because it is the hardest stage to upgrade later. Proving and display follow.
Three-phase power is required for most deck ovens and larger mixers, so confirm supply and switchboard capacity before committing - retrofitting supply after fit-out is slow and expensive.
For a real figure on your own site, send us your floor plan and menu and we will quote it. Finance is available through SilverChef, with approvals up to around $65,000 in about five minutes.
Standards that apply in a bakery
Gas. Gas-fired deck ovens must be installed to AS/NZS 5601.1 by a licensed gasfitter, and certification is checked at inspection. Electric deck ovens instead need a licensed electrician to confirm three-phase supply.
Extraction. Ovens and proving equipment generate significant heat and moisture. Mechanical ventilation is assessed under AS 1668.2, and bakeries are frequently under-ventilated because the load is heat and steam rather than grease.
Cold chain. Cream and custard-filled product is a potentially hazardous food and must be held at 5°C or below under Food Standards Code 3.2.2, which is why filled lines need refrigerated display. Anything cooked and cooled on site must drop from 60°C to 21°C within two hours and to 5°C within a further four.
Surfaces. Food-contact surfaces must be smooth, impervious and cleanable under Food Standards Code 3.2.3. Flour dust is also a recognised respiratory hazard, so ventilation and handling in the mixing area are worth raising with your WHS adviser. Confirm fit-out details with your local council.
Bakery equipment FAQs
Do I need a spiral mixer or a planetary mixer?
If bread or pizza dough is your main output, a spiral mixer. The fixed spiral hook develops gluten efficiently and puts less friction heat into the dough, which matters on heavy low-hydration mixes. If you produce a broad range of cakes, pastry, creams and fillings, a planetary mixer covers far more jobs through its attachments. Many bakeries run both.
How do I size a deck oven?
By deck area against your standard batch, not by the floor space available. Work out how many trays or loaves you need out of the oven in one bake at peak, then choose deck area to match. Buying short means splitting batches, which lengthens the whole production day rather than just the bake.
Is a prover really necessary?
If you want consistency, yes. Without controlled temperature and humidity your proving time changes with the weather, which means product quality moves with the season and staff are constantly adjusting. A prover makes the rise repeatable, which is what allows you to standardise a production schedule.
Why do filled cakes need refrigerated display?
Cream, custard and dairy fillings are potentially hazardous foods and must be held at 5°C or below under Food Standards Code 3.2.2. Ambient display is only appropriate for genuinely shelf-stable lines such as plain biscuits or unfilled slices.
Do bakery ovens need three-phase power?
Most electric deck ovens and larger mixers do, and running several at once places real demand on the switchboard. Have a licensed electrician confirm both supply and switchboard capacity against the specific models before you commit, because upgrading supply after fit-out is expensive and slow.
Can I use a blast chiller to retard dough overnight?
Yes, and it is one of the more useful things a blast chiller does in a bakery. Retarding slows fermentation so you can mix one day and bake the next, which shifts labour out of the early morning. The same unit also handles the legal cooling curve on anything you cook and cool on site.
Supplying another kind of venue? We stock commercial kitchen equipment for every trade in Australian food service.
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