Cafés & Boutique Patisseries
Boutique Patisserie Setup
A compact, high-efficiency system designed to fit into narrow floor spaces while delivering professional-grade croissants, danishes, and pastry bakes.
- Primary Baking Unit Convection Oven (5 Trays)
- Dough Preparation 20L Automatic Spiral Mixer
- Fermentation Humidity Controlled Proofer Cabinet
- Production Output Up to 400 pastries / day
- Power Requirements 220V Single-Phase / 380V 3-Phase
Traditional Artisan Bakeries
Artisan Sourdough Suite
Engineered specifically for heavy hydration doughs. Refractory fireclay stone plates and custom humidity inputs replicate classic brick ovens for beautiful, blistered crusts.
- Primary Baking Unit Artisan Stone Deck Oven (3 Chambers)
- Dough Preparation 40L Heavy-Duty Spiral Mixer
- Baking Surface 20mm Refractory Ceramic Plates
- Production Output Up to 800 loaves / day
- Energy Source Multi-Zone Armored Electric Grid
Medium Bakeries & Supermarkets
Commercial Baguette Line
A high-output production bundle engineered for continuous bread baking. Complete with automated divider-moulders and high-volume slicing equipment.
- Primary Baking Unit 16-Tray Rotary Rack Oven
- Dough Preparation 80L Heavy duty Spiral Mixer
- Formatting & Finishing Baguette Moulder & Divider
- Production Output Up to 2,500 units / day
- Fuel Preference Natural Gas, Diesel, or 3-Phase Electric
Industrial Facilities & Wholesale
Industrial Bread Factory
The pinnacle of commercial bread production. Dual high-capacity rotary ovens are linked to automated loading ramps and double-force mixers.
- Primary Baking Units 2x 18-Tray Rotary Rack Ovens
- Dough Preparation 160L Double-Force Spiral Mixer
- Material Handling Automated Roll-In Rack Ramp systems
- Production Output 5,000+ loaves / day
- Auxiliary Equipment High-Speed Industrial Slicer & Moulder