Bakery Cooking Equipment Buying Guide
Buying Guide · Bakeries
Build a Bakery Around Your Bake, Your Dough and Your Volume
A bakery works when the oven, the mixers and the proofing space are sized to the same production schedule. A big oven waits if the dough is late, and a big mixer is wasted if the oven cannot bake what it makes.
Use the Quick Picker for a starting point, or send Russell Hendrix your product list, trays or loaves per bake and your floor plan. Our specialists can help balance the bake room before you buy.
Quick Picker: Find Your Bakery Equipment Starting Point
Start With the Bake, Not the Model
List what you bake: bread, rolls, pastry, cookies, cakes or fried items. Then work out how many trays or loaves you need out of the oven in one bake, and when. That sizes the oven, and the oven sizes the mixing and proofing around it.
Fuel, electrical service, water and venting vary by building and by oven type. Confirm them early, because they can narrow the oven options before you compare any model.
Best-Fit Bakery Formats
This guide is written for kitchens where baking and dough work are the main job.
Match Your Products to Your Equipment
Most bakeries are an oven, a mixer and proofing space, sized to the same schedule.
Find the row closest to your bakery and use it as a starting checklist. It is a typical starting point, not a specification. Your products, your bake schedule and your floor plan decide the final line.
How to use this table
- Pick the row nearest your bakery.
- Open the matching sections below for types and sizing.
- Run the Quick Picker for each piece you plan to buy.
| Bakery type | Core pieces | Often added | Watch for |
|---|---|---|---|
| Retail or neighbourhood bakery | Convection oven, planetary mixer, proofing cabinet | Spiral mixer; dough sheeter; deck oven | The morning bake peak; bench and floor space |
| Café with baked goods | Countertop or half-size convection oven, small planetary mixer | Proofing cabinet | Few trays at once; shared power; a small footprint |
| Artisan bread bakery | Deck oven, spiral mixer, proofing cabinet | Dough sheeter; convection oven for pastry | Steam, long proofing times and venting |
| Pastry and patisserie | Convection oven, planetary mixer, dough sheeter | Proofing cabinet; deck oven | Consistent sheeting and cool working space for laminated dough |
| Donuts and fried pastry | Fryer, mixer, proofing cabinet | Convection oven for baked items | Donut fryers are specialist items; oil handling and venting |
| Wholesale or production bakery | Rack or deck oven, large spiral mixer, proofing cabinets | Dough sheeter; several mixers | Output per bake cycle; floor space; loading and cooling |
Our starting point, by volume
| Volume | Oven | Mixer | Proofing | Add-ons |
|---|---|---|---|---|
| Small: a café or a few trays per bake | Countertop or half-size convection | Small planetary mixer | Half-height cabinet | Dough sheeter if you make laminated or flat dough |
| Mid-size: a retail bakery | Full-size convection oven | Mid-size planetary, and a spiral mixer for bread | Full-height cabinet | Dough sheeter for pastry |
| High volume: production or wholesale | Double-deck convection, or a rack oven | Large spiral mixer | Full-height cabinet, one or more | Deck oven for hearth breads |
Volumes are only a rough guide. Ask the oven manufacturer how many trays or loaves it bakes per cycle for your products, and check the plan with a specialist for anything beyond a small bakery.
Not seeing your format? Talk to a specialist and share your product list.
Ovens
The oven sets what you can bake, how much, and what the building must provide.
Convection ovens are the usual starting point for a bakery: a fan moves hot air over the trays for even baking of pastry, cookies and many breads. Deck ovens bake on a heated deck and suit hearth breads, and rack ovens take whole racks of trays for high volume.
The online assortment includes a good range of convection ovens. Deck and rack ovens are usually quoted by a specialist, so the Quick Picker will point you to Sales for those.
Recommended starting points
- Half-size or countertop convection: a café or a small bakery.
- Full-size convection: a retail bakery baking full trays.
- Deck or rack oven: hearth breads or production volume. Ask a specialist.
Shop Commercial Ovens
Convection ovens, including bakery models, plus combi and other ovens.
Check Tray Count and Size
Bakery ovens list how many trays they take and whether they are full-size or half-size. Match this to the pans you actually bake on.
Match the Fuel and Power
Gas ovens are sold for natural gas or propane. Electric models list voltage and phase. Confirm which your building supplies.
Plan the Venting
Venting needs depend on the oven type and fuel. Involve your ventilation contractor and local authority before you choose.
Which type of oven?
| Type | How it bakes | Best for | Trade-off |
|---|---|---|---|
| Convection oven | A fan moves hot air over the trays | Pastry, cookies, rolls and many breads; most bakeries start here | Less hearth character; steam is an extra or a different oven |
| Deck oven | Product bakes on a heated deck, often in stacked chambers | Hearth breads and artisan loaves | Loading and unloading by hand; more floor space and venting |
| Rack oven | A whole rack of trays rolls into the chamber | High-volume production bakeries | Large footprint and utilities; needs space to move racks |
| Combi oven | Adds steam and programmed cooking | Bakeries that also cook or finish hot items | More utilities, including water and drain, and more cost |
Gas or electric for the oven?
| Consideration | Gas | Electric |
|---|---|---|
| Building needs | Gas supply, correct fuel type, connection and venting | Right voltage, phase and circuit capacity; larger ovens can draw a lot of power |
| Heat and response | Often favoured for strong recovery between loads | Steady, even heat; recovery depends on the model |
| Kitchen heat and venting | Combustion products as well as heat | No combustion, but the oven still needs ventilation for heat |
| Before you buy | Confirm natural gas or propane for the exact model | Confirm voltage and phase for the exact model |
Tray size and oven size
| Size | What it usually means | Notes |
|---|---|---|
| Full-size tray | A full-size sheet pan, commonly 18 x 26 in | Check that the oven rack and your pans match |
| Half-size tray | A half-size sheet pan, commonly 13 x 18 in | Typical for smaller and countertop ovens |
| Tray count | How many trays the oven takes at once | Compare trays per bake against your production, not the oven width |
Tray sizes and counts vary by oven. Confirm them on the product page.
Do I need steam for bread?
Crusty bread is often baked with steam, which some ovens add and others do not. If your products depend on it, ask the oven manufacturer or a specialist, because steam can bring water and drain needs.
Do I need a hood over a bakery oven?
Ovens that produce heat, grease or combustion products are usually covered by ventilation and fire-safety requirements, and the hood type can depend on the oven. The rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
Mixers & Dough Sheeters
The mixer decides what dough and batter you can make and how much at a time.
Planetary mixers are the flexible workhorses of a bakery, handling batters, icings, cookies and lighter doughs. Spiral mixers are built for bread and heavier doughs.
A dough sheeter rolls dough to an even thickness and helps with pastry, croissants, flatbread and pie dough. It is a convenience, not a requirement.
Recommended starting points
- Planetary mixer: the all-round starting point for most bakeries.
- Spiral mixer: add for bread dough at volume.
- Dough sheeter: add if pastry or flatbread is a core product.
Shop Commercial Mixers
Spiral, planetary, bench and floor mixers.
Shop Dough Sheeters
Countertop and floor dough sheeters.
Bowl Size Is Not Dough Weight
Listings show bowl capacity in quarts. The dough or batter a mixer handles can be lower, so ask the manufacturer for the maximum weight for your recipe.
Check the Power
Mixers and sheeters list their voltage. Confirm it against the outlets or circuits at the bench before you order.
Which type of mixer?
| Type | What it does | Best for | Trade-off |
|---|---|---|---|
| Planetary mixer | The beater travels around a fixed bowl | Batters, icings, cookies, fillings and lighter doughs | Heavy bread dough is limited well below the bowl size |
| Spiral mixer | A spiral hook turns while the bowl rotates | Bread and heavier doughs, especially at volume | Less flexible for whipping and light mixing |
| Bench or countertop model | Smaller bowl on a bench or stand | Cafés and small bakeries | Small batches; check how much it can take |
How big a mixer?
| Production | Typical choice | Why |
|---|---|---|
| A café or a few trays | Planetary mixer up to about 20 qt | Compact; batches match a small menu |
| A retail bakery | Planetary about 20 to 40 qt, and a spiral mixer for bread | The common mix of batter and dough work |
| Production or wholesale | Larger planetary and spiral mixers, about 40 to 70 qt and up | Large batches; check floor space, power and lifting |
Sizes are indicative only. Dough and batter capacity depend on the recipe and the model, so confirm it on the product page or with the manufacturer.
Do you need a sheeter?
| Product | Sheeter? | Notes |
|---|---|---|
| Croissants, danishes and puff pastry | Often useful | Consistent thickness for laminated dough |
| Flatbread, pie crust and cookies | Worth considering | Saves hand rolling at volume |
| Bread and rolls | Usually not needed | Shaping is done by hand or with other equipment |
Proofing & Dough Storage
Dough that is proofed the same way every day bakes the same way every day.
A proofing cabinet holds dough at a steady warmth, and often controlled humidity, while it rises. It keeps results repeatable and frees bench space.
Cold storage for dough and retarding are planned with your refrigeration, not with the cooking line. Include them when you plan the bake room.
Recommended starting points
- Half-height cabinet: limited space or modest volume.
- Full-height cabinet: steady daily volume and more trays.
- More than one cabinet: for staggered batches at higher volume.
Shop Proofing Cabinets
Heated holding and proofing cabinets.
Proofer or Holding Cabinet?
A holding cabinet keeps cooked food hot. Choose a cabinet sold for proofing to rise dough.
Tray and Pan Capacity
Check how many pans or trays fit and the spacing between slides before you choose a height.
Humidity and Power
Confirm whether the cabinet controls humidity and what voltage it needs.
Proofing options compared
| Option | What it is | Best for | Trade-off |
|---|---|---|---|
| Proofing cabinet | Insulated cabinet that holds heat, and in some models humidity | Repeatable proofing at steady volume | Needs floor space and a power outlet |
| Heated holding cabinet | Keeps cooked food hot | Holding baked or fried items | Not a proofer; do not use it to rise dough |
| Room-temperature rise | Dough on racks in the bake room | Very small bakeries | Results vary with the room and the season |
Fryers
Donuts and fried pastry are a different job from frying wings.
Many bakeries add fried items. General-purpose fryers can fry fritters and some fried pastry, but donuts are usually fried in a fryer built for them.
The online assortment has general-purpose fryers, shown in the Quick Picker. Donut fryers are not in the online assortment, so ask a specialist if donuts are a core product.
Recommended starting points
- Countertop electric: occasional frying or a small station.
- Floor fryer, about 30 to 50 lb: regular frying of fritters and fried pastry.
- Donuts as a core product: ask a specialist about a donut fryer.
Shop Commercial Fryers
Gas and electric floor and countertop models.
Oil Capacity
Fryers are compared by oil capacity in pounds. Use it as a starting measure, not a promise of output.
Gas or Electric
Floor fryers are available in both. Confirm fuel, voltage and phase against what the building supplies.
Ventilation
Fryers sit under the hood. Plan their position with the rest of the bake room and your ventilation contractor.
| Product | Usually fried in | Notes |
|---|---|---|
| Fritters and fried pastry | General-purpose fryer | Check oil capacity and recovery against your volume |
| Donuts | A fryer built for donuts | Specialist-sourced; send us the volume and the donut sizes |
| Occasional fried items | Countertop electric fryer | Check the voltage and the circuit |
Before You Order: Utilities, Ventilation & Installation
Most equipment surprises come from the building, not the equipment.
Walk this list with your contractor, gas fitter, electrician and ventilation supplier before you place an order. Requirements depend on your location, the oven type and local authority, so treat this as a checklist of questions, not a rulebook.
Ask early
- What fuel and electrical service does the space already have?
- Does the oven need water, a drain or special venting?
- Who installs and commissions each unit?
| Check | What to confirm | Who to ask |
|---|---|---|
| Gas supply | Natural gas or propane, line size and capacity for ovens and fryers, and the connection type each unit needs | Licensed gas fitter |
| Electrical | Voltage, phase and circuit capacity for electric ovens, mixers, sheeters and proofing cabinets; outlets at the bench | Licensed electrician |
| Water and drain | Whether the oven or proofer needs a water supply or drain, for example for steam | Licensed plumber and the product page |
| Ventilation and hood | Hood or venting required for the oven type and fuel, make-up air, and any fire suppression needed | Ventilation contractor and local authority |
| Clearances | Distance from ovens and fryers to walls, combustible surfaces and neighbouring equipment, as stated in the manual | Contractor and manufacturer documents |
| Floor and layout | Floor strength under heavy ovens and mixers, a level floor, and room to move racks and trolleys | Kitchen designer or contractor |
| Delivery access | Door and hallway widths, lift access, and whether large ovens arrive in sections or need a lift | Your site contact and Russell Hendrix |
| Installation and start-up | Who connects, tests and commissions each unit, and any first-heat steps the manufacturer calls for | Contractor and manufacturer |
| Certification and warranty | Approvals the local authority requires and what the warranty needs | Local authority and the product page |
The Real Cost of Owning Bakery Equipment
The price on the product page is only the first cost.
Two units with similar prices can cost very different amounts to run, clean and keep working. Compare these factors when two options are close.
Compare when options are close
- Energy use and preheat time.
- Cleaning time at close.
- Service, parts and warranty.
| Factor | What to compare | Why it matters |
|---|---|---|
| Energy and preheat | Rated gas input or electric load, and how long the oven takes to heat | Ovens run for hours every day, so small differences add up |
| Steam and water | Water supply, drain and any descaling or filtration an oven with steam needs | Water-fed equipment adds running and maintenance costs |
| Cleaning labour | Removable racks, accessible interiors, how fast it cools to clean | Daily cleaning time is a real staffing cost |
| Wear parts | Gaskets, belts, hooks, bowls and door seals | Parts that wear are recurring costs |
| Service and parts | Warranty length, parts availability and who can service it near you | Downtime on the oven or mixer stops production |
| Installation | Gas, electrical and water work, venting changes and delivery | These can outweigh a difference in equipment price |
| Fit to the production | Whether the oven and mixer are sized for your real volume | Too small slows production; too large wastes fuel and space |
Common Mistakes to Avoid
Most bakery regrets are about planning, not about brands.
These come up again and again when kitchens are fitted out. Checking them now is cheaper than fixing them after installation.
Choosing by oven width alone
Compare trays per bake against your production, not the outside size.
Sizing for a quiet day
Size for your busiest bake, when every product is in the oven.
Ignoring the mixing and proofing
A big oven is wasted if the mixer and proofing cannot keep it fed.
Leaving venting to last
The hood limits where the oven can go. Plan it with the equipment.
Forgetting steam and water
If your breads need steam, plan water and drain before you order.
Buying before checking utilities
A gas oven needs the right fuel and connection; an electric one needs the right phase.
Skipping delivery access
Large ovens and mixers are heavy and bulky. Check doors, lifts and floor strength.
Choosing on price alone
A cheaper unit that costs more to run, clean or repair is not cheaper.
Frequently Asked Questions
Short answers to the questions we hear most from bakery owners.
Do I need a hood over a bakery oven?
Ovens that produce heat, grease or combustion products are usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
Convection, deck or rack oven?
Convection ovens are the common starting point for pastry, cookies and many breads. Deck ovens suit hearth breads, and rack ovens suit high-volume production. The Ovens section above compares them.
Can I switch a gas oven from natural gas to propane?
Some models can be converted with a kit, but not all of them. Conversion is normally done by a qualified person. Check the product page, and ask a specialist before you order if you may need to convert.
Do I need a spiral mixer or will a planetary do?
A planetary mixer is the all-round choice for batters, icings, cookies and lighter doughs. A spiral mixer is better suited to bread and heavier doughs. Ask the manufacturer for the maximum dough weight.
How big a mixer do I need?
Work out your batch sizes and batches per day, then compare against the maximum weight the manufacturer states. Bowl capacity in quarts is only a starting measure.
Do I need a proofing cabinet?
It is not required, but it makes proofing repeatable and frees bench space. A cabinet sold for proofing is different from a heated holding cabinet.
Why does the Quick Picker not show a certain product?
The picker only shows products that are available now, priced, not final sale or clearance, and whose size, capacity and fuel could be read from the listing. If something is missing, it may be out of stock or listed without the details the picker needs. Browse the full collection or ask Sales.
Can Russell Hendrix source equipment that is not listed online?
Yes. A specialist can identify, source and quote bakery equipment that is not in the online assortment, including deck and rack ovens, donut fryers and larger dough equipment.
When to Involve a Specialist
Some bakery decisions should be made with the whole bake room in view.
The picker shows what is available online today and fits the specs it can read. It does not replace a review of your menu, layout and utilities.
Bring in Sales when
- You are choosing a deck or rack oven.
- Your volume per bake is high or growing.
- Gas, electrical, water or venting capacity is uncertain.
- You are planning the full bake room, not one piece.
Not listed online? Here is what we can source
| Item | Why it may not be online | What to send us |
|---|---|---|
| Deck ovens, single or multiple decks | Specified to the products and building | Products, loaves or trays per bake, fuel, floor space and hood |
| Rack ovens | Sized to the rack and the volume | Products, racks per bake, fuel or power, and the floor space |
| Donut fryers | Not in the online assortment | Donut sizes, volume per hour, fuel or power, and available width |
| Larger mixers, sheeters and dough equipment | Sized to batch and volume | Dough weight per batch, batches per day and available power |
Plan the Bake, Then Choose the Equipment
The strongest bakeries connect the product list, the dough process, the oven and the building's utilities before any purchase is final.
Working through an opening? The Opening Journey walks through the concept, menu, space, workflow and equipment list in order.
