Bakery Equipment

Q: Do you deliver bakery equipment across Australia?

Yes, Commercial Kitchen Store ships Australia-wide, including heavy floor-model machines delivered by freight carrier. The Granville, NSW team is available on 1300 111 901 for delivery-access or installation guidance before ordering.

Commercial bakery equipment for Australian bakeries, patisseries and café kitchens — dough mixers, provers, sheeters, deck ovens and chilled displays covering every stage from raw flour to a stocked front counter. The production core of this range sits in our commercial spiral mixers and planetary mixers, backed by dough processing, proving, baking and display lines. Whether you're fitting out a new shopfront from scratch or replacing one tired machine in an established operation, everything here is rated for daily production volumes — not home benchtops.

Who bakery equipment is for

If dough gets mixed, proved or baked on site, this is your collection. Hot bread shops and artisan bakeries run the full line — mixer, prover, oven, display. Patisseries and cake shops lean on planetary mixers, sheeters and chilled showcases. Cafés and restaurants that bake their own pastry or pizza bases pick off single machines, while wholesale producers size up to floor-model mixers and multi-deck ovens that hold pace across long production runs. Pubs, clubs and caterers turning out bread rolls and desserts in volume fit here too.

What's in scope

Dough mixers — spiral and planetary

Spiral mixers work bread and pizza dough with a gentle action that develops gluten without overheating it, and they're the bread baker's default. Planetary mixers are the all-rounders — whip, beat or mix with interchangeable attachments — and the better pick where cakes, creams and batters share the bench with dough. Capacities run from 8-litre countertop units to 40-litre-plus floor models.

Dough rollers, rounders and sheeters

Rollers flatten pizza and pastry bases to a consistent thickness in seconds; rounders portion and ball dough uniformly; sheeters laminate pastry for croissants and Danishes at a speed and consistency hand-rolling can't match. Once daily volume passes a few dozen units, these machines pay for themselves in labour.

Provers

Our provers hold the controlled warmth and humidity dough needs to rise predictably, batch after batch — the difference between guessing your ferment and scheduling it. Essential for any venue baking yeasted goods on a timetable.

Deck ovens

Stone-deck baking delivers the crust artisan bread and pizza need, with independent temperature control per chamber. Browse the dedicated pizza and deck oven range to match deck count and depth to your bake schedule.

Display and refrigeration

The front-of-house end of the line: chilled showcases that merchandise cakes, slices and desserts while holding them at safe temperature. See cake display fridges for the full run of counter and freestanding cabinets.

How to equip your bakery in three steps

Fitting out a bakery is a chain of linked capacity decisions. Work through them in this order.

Step 1 — Start from your daily bake volume

Tally the kilos of dough you'll handle on your biggest production day. That single number sizes the whole line: mixer bowl capacity, prover trolley space and oven deck area all hang off it. Buy for the volume you'll reach in 12–18 months, not just opening week — a mixer running flat-out at capacity every day wears fast.

Step 2 — Match the machine type to your product mix

Bread-led venues want a spiral mixer and deck oven; pastry-led venues want a planetary mixer, a sheeter and chilled display; pizza shops want a spiral mixer, dough roller and deck oven. Listing your top ten products before you shop tells you which machines earn their floor space and which you can defer.

Step 3 — Check power, footprint and clearances

Larger floor mixers, sheeters and deck ovens commonly need three-phase power, while most countertop machines run from a standard 10-amp outlet — confirm the spec sheet against what your site actually has before ordering, and budget for a licensed electrician if three-phase needs to be run in. Measure doorways and aisles for delivery access, and allow service clearance around ovens and refrigeration.

Planning a full fit-out? Our complete bakery startup checklist for Australian operators walks through the complete startup checklist — what's essential from day one, what can wait, and roughly what each line item costs.

Popular picks: two proven starting points are the BakerMax 20-litre heavy duty mixer for venues that need one machine to cover dough, batters and creams, and the Tyrone floor-model dough sheeter where laminated pastry is a daily line rather than an occasional special.

Frequently asked questions

What equipment does a commercial bakery need?

The core production line is a dough mixer, a prover, an oven and refrigerated storage, with a display cabinet at front of house if you sell retail. Pastry-led venues add a sheeter; high-volume bread shops add dough rounders and dividers for consistent portioning. Start with the machines your top products can't be made without, then add labour-savers as volume grows.

Should I buy a spiral or planetary mixer?

Buy a spiral mixer if bread or pizza dough is your main game — the spiral action develops gluten efficiently without overworking or overheating the dough. Buy a planetary mixer if your menu spans cakes, creams, batters and lighter doughs, because interchangeable beater, whisk and hook attachments make it the more versatile machine. Many full-line bakeries end up running one of each.

What type of oven is best for a bakery?

Deck ovens suit artisan bread and pizza, where stone-base heat builds a crisp crust and each chamber holds its own temperature. Convection ovens bake cakes, cookies and pastries evenly and efficiently. High-volume operations step up to rack ovens that bake whole trolleys at once, and some venues run a combi oven for the flexibility of steam plus convection in one unit. Most bakeries match the oven type to their lead product rather than looking for one oven that does everything.

Do you sell to wholesale and business buyers?

Yes — Commercial Kitchen Store supplies cafés, bakeries, restaurants and wholesale food producers across Australia, from single machines to full fit-outs. For multi-unit orders or help speccing a complete production line, call our Australian-based team on 1300 111 901 for tailored advice and a quote.

Do bakery machines run on single-phase power?

Countertop mixers, dough rollers and smaller provers generally run from a standard single-phase 10-amp outlet. Larger floor-model mixers, sheeters and deck ovens often require three-phase power, which many cafés and new sites don't have by default — check each product's spec sheet and confirm your site's supply with a licensed electrician before you order.

Do you deliver bakery equipment across Australia?

Yes, we ship Australia-wide, including heavy floor-model machines delivered by freight carrier. Our range carries verified customer reviews on each product page, and our Granville, NSW team is on 1300 111 901 if you need delivery-access or installation guidance before ordering.

Helpful Resources

Planning your bakery equipment purchase? These free guides from our team cover the options, costs and Australian compliance requirements before you buy:

Bakery Equipment List for Australia — the complete equipment checklist for setting up a bakery.
Commercial Kitchen Equipment Checklist — the full fit-out list for a new commercial kitchen.
Setting Up a Commercial Kitchen — planning, layout and budgeting from the ground up.
Commercial Kitchen Regulations in Australia — FSANZ, council and equipment-compliance essentials.