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.