Tuesday, July 6, 2010

SETTING UP A BAKERY:PART II – BAKERY EQUIPMENT

PART II – BAKERY EQUIPMENT

The equipment required can be decided as soon as the product range is settled. The minimum and maximum output is also required although these figures do not have to be fully accurate at this stage.

A rule of thumb estimate is as follows:


TURNOVER                          OVEN CAPACITY
(5½ day – 6 day week, single 8-10 hour shift)
Up to $5,000                            6 trays
$5,000 - $7,500                       9 trays
$7,500 - $10,000                     12 trays
$10,000 - $12,500                   15 trays
$12,500 - $15,000                   18 trays
Over $15,000                           21 trays



The maximum output is then used to set the size of the oven necessary for the production.Once the oven capacity is set the capacity of the remainder of the equipment is established to enable the oven to be kept full. Generally the prover capacity should be twice the oven capacity and the mixing, dividing and moulding equipment capacities should be sufficient to keep the oven full.



Plant capacity should not be excessive as the larger the plant the greater the expense. Extra capacity can always be purchased later if production is greater than originally calculated.Following this introduction on equipment there is a list of equipment suppliers.


Sundry or miscellaneous equipment is also required and once again we offer our expert assistance to help you decide the equipment required for your own operation. A list of all possible sundry equipment including packaging materials is included for your information and assistance.

7 comments:

Pam Brown August 5, 2010 at 5:32 PM  

Do the same requirements hold true for opening a gluten free bakery?

NY cheesecake June 11, 2011 at 12:04 AM  

better buy second hand equipments.It is effective and cheaper at the same time.

east midlands airport parking voucher codes September 16, 2011 at 5:52 AM  

Thanks for these tips, there's not much info on the web elsewhere

conference merchandise December 9, 2011 at 5:06 AM  

This is a very helpful tips for those who wants to start up new bakery business and I also agree with what "NY cheesecake" said, it would be better if just buy second hand equipment. Cheaper and effective. But make sure that every equipment you buy is still in perfect condition.

synthesis December 10, 2011 at 1:31 AM  

CS aerotherm is leading manufacturer of a range of Temperature and Humidity controlled equipment for a variety of applications in varied industries such as engineering, pharmaceuticals, and bakery equipments.

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