Used Bakery < Food Processing Equipment
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Without the right equipment, even the most experienced pastry chef would have a hard time getting baked goods up to par. Choosing the best equipment for your bakery comes down to getting the appropriate machine for your baking processes, following all building codes and spending your money effectively. The following list of equipment includes suggestions for making the best purchase.
Bread loaves and individual truffles often have one of the best results when baked in typical ovens.. These ovens are in all probability the most common and often probably the most affordable, they usually use inside followers to circulate hot air for even baking. Electric ovens do not always require a ventilation hood, but gas ovens just about all the time do. When it comes to Equipment for bakery, a convection oven is a must have.
Retarder / Proofer Unit
To retard dough means to gradual the method of rising, or proofing. Refrigerating the dough is the best way to do that, however some forms of dough require temperatures greater than what a typical business fridge holds, akin to 50-60Â° F. Retarder / proofer models present a cool setting the place the dough can rest before rising. When the dough is prepared for proofing, the unit alters the temperature and humidity level to allow the dough to rise.
Many bakers will attest that the mixing process is a very powerful a part of equipment for bakery. In spite of everything, various kinds of bread require totally different mixing procedures, and totally different bakers have their most popular methods. Giant-scale manufacturing bakeries doubtless have industrial mixers to uniformly combine all doughs, while some artisan bakers will combine all their dough by hand for small batches. Nonetheless, even artisan bakers will herald an automatic mixing machine when demand requires larger production.
Dough Mixers can come in a number of different varieties, however the biggest distinctions to be made are between size and mixing speeds. Most commercial bakeries use floor models, since these are more powerful and can deal with larger dough loads, from 30 quarts to over 300 quarts. Some bakeries may be able to get by with a countertop mixer, however most probably it will simply be too small to accommodate the quantity of dough required for a viable bakery business. So far as speeds go, contemplate the difference between variable-pace and glued-pace mixers. For bakeries mixing just one thing, a set-velocity mixer is a superbly acceptable machine.The artwork of baking entails accuracy, skill and dedication to the trade. Choosing the appropriate equipment offers the baker the opportunity for larger consistency within the product whereas reducing labor costs in most cases.