Bakery Equipment

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Whether you specialise in artisan sourdough, laminated pastry, pies, or run a broad menu, the right commercial bakery equipment is what holds your product to a standard. Mixing dough in bulk without overworking the gluten, sheeting pastry to an even thickness, dividing and rounding to a consistent weight, proving under controlled humidity — each of these is a step where equipment decides whether the bake comes out right. Take the heavy work off your bakers, cut labour hours, and bring consistency to every batch. Shop the range at Restaurant Equipment Online and order with comprehensive Australia-wide shipping. These are the top FAQs for Bakery Equipment How do you choose the right mixer type (planetary vs spiral) for your dough and batch sizes? Choosing the right commercial mixers for your bakery starts with looking at your menu. Consider what you're making and in what volume as this is a key consideration when you're narrowing down your options between a planetary or spiral mixer. Planetary mixers are a highly versatile option and can be used for everything from batters and icing to pastry and smaller dough batches. They operate with a mixing head that rotates while the bowl simultaneously turns, ensuring all-in mixing with even and consistent results. Spiral mixers are a better choice when you need bulk preparation and are the best option for dough, gently developing gluten with minimal heat to avoid over-kneading that compromises the texture when you bake it. A spiral mixer is especially ideal for when you're producing bread or heavy doughs like sourdough or seeded loaves in larger volumes and can deliver bigger batches in shorter times. What capacity should you plan for to meet peak bake days without overbuying? Investing in equipment requires getting the right capacity, without ending up with a machine that creates more stock than you actually need. We recommend starting off with doing some calculations regarding how much you sell on your busiest days and worki

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