Industries · Bakery & Patisserie
Bakery Equipment
Commercial bakery equipment for the whole fit-out — deck and convection baking, provers, spiral and planetary mixers, dough preparation machinery and the display cabinets that sell the finished product, curated for Australian bakeries and patisseries. Whether you're setting up a new bakery from a bare site or replacing a production line the business has outgrown, this range pulls together the equipment a working bakehouse actually runs on, so you can spec the back-of-house production flow and the front counter as one job. It sits alongside our other industry equipment ranges; for the wider cooking line beyond the bakehouse, the commercial ovens hub covers every format.
Shop Bakery Equipment by Category
Spiral mixers
Shop the spiral mixers range →
Planetary mixers
Shop the planetary mixers range →
Sheeters
Shop the sheeters range →
Provers
Shop the provers range →
Ovens
Shop the ovens range →
Display cabinets
Shop the display cabinets range →
Dough rollers
Shop the dough rollers range →Who this bakery equipment range is for
A wholesale production bakery, a hot-bread shop and a patisserie run very different days on much of the same machinery, and this range covers all three. It's built for bakers setting up a new bakery or scaling an existing one, hot-bread shops baking through the night for a morning counter, patisseries and cake shops where the display cabinet is the shopfront, and cafes or restaurants adding a serious bake-off program to an existing kitchen. Every operation needs the same spine — mix, prove, bake, cool, display — sized to its own volume. If the trade leans towards fried dough or bases instead of loaves, the donut shop equipment and pizza equipment ranges cover those fit-outs; start here when the oven schedule is the business.
ConvectMax
ConvectMax 4 Tray Electric Convection Oven YXD-1AE595(W) x 530(D) x 570(H)mm
$747.00 +GST$1,099.00
Last stock!
UNOX
UNOX LineMicro Anna 4-Tray Electric Convection Oven XF023-AS600(W) x588(D) x472(H) mm
$1,442.00 +GST$1,696.00
Last stock!
BakerMax
BakerMax Compact Countertop Double Deck Electric Pizza Oven EP-2T/15580(W) x561(D) x435(H) mm
$741.00 +GST$1,090.00
Bonn
Bonn Performance Range 1000W Commercial Microwave Oven510(W) x 330(H) x 382(D)mm
$884.00 +GST$1,040.00
Mecnosud
Mecnosud Spiral Mixer - Tilting Head Removable Bowl 20Kg770(W) x 790(H) x 430(D)mm
$3,381.00 +GST$4,200.00
What a bakery fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Baking and proving
The bake is where the product is won or lost. A stone-based deck oven gives artisan bread its crust and spring; convection ovens handle croissants, danishes and bake-off trays with even airflow; and provers take the guesswork out of the final rise by holding dough at a set temperature and humidity. Most bakehouses end up running two formats side by side — deck for bread, convection for pastry — because each does its half of the menu better than any single unit does both.
Mixers and dough preparation
Dough preparation sets the ceiling on daily output. Spiral mixers develop bread dough gently at high capacity, while a planetary mixer is the patisserie workhorse for batters, creams and lighter mixes. Downstream, dough rollers and rounders turn bulk dough into consistent portions far faster than hand work, and the specialist bakery machinery range adds dough dividers, sheeters, moulders and bread slicers — the labour-saving links in the chain that keep a small crew ahead of a big order book. Modern machinery guarding also makes this equipment safer for staff than the older gear it replaces.
Refrigeration, blast chilling and display
Cold work is half of pastry. Blast chillers pull cakes, mousses and cooked fillings through the danger zone quickly and set delicate work firm, while back-of-house fridges hold butter, doughs and finished stock at stable temperature. Front of house, cake display fridges do the selling — a lit, well-loaded cabinet moves product a shelf never will, and patisseries in particular live and die on it. Spec the display cabinets to the product: chilled for cream and custard lines, ambient for crusty bread and rolls.
Benches, racks and smallwares
Production flow runs across stainless steel benches deep enough to scale, shape and tray up in one movement. Around them sit the quiet essentials: mobile rack trolleys on wheels to move trays from bench to prover, wire cooling racks, baking trays and tins, scrapers, and the accessory bin of cutters and brushes every baker accumulates. Buying these alongside the machinery keeps the whole fit-out consistent and saves a second round of ordering.
How to plan a bakery fit-out in three steps
1
Map the product range to a production flow
List what you'll actually sell — bread lines, pastry, cakes, pies, sandwiches for a cafe fridge — then lay it out as a flow: mixing, proving, baking, cooling, finishing, display. Each stage needs its own zone and clear movement between them, and a product that doesn't fit the flow should be questioned before the equipment is.
2
Size the mixer and bake capacity to your batch schedule
Work backwards from your biggest morning. Bowl capacity in litres must handle your largest single dough, and tray capacity per bake cycle sets how many cycles the schedule needs — under-sizing either means the day starts earlier and the labour bill grows. It's the most expensive mistake in a new bakery, and the hardest to fix after opening.
3
Confirm power, water and floor space before you order
Larger mixers and multi-deck baking equipment commonly run on three-phase power, provers need a water supply, and floor units need door-width access and service clearance. Measure the site, then check each product page for the model's exact electrical, water and clearance requirements before committing — the specifications are listed on every product.
Bakery Equipment FAQs
What equipment does a bakery need to open?+
A typical Australian bakery opens with: a spiral or planetary mixer sized to its biggest dough, a prover, a deck or convection setup for the bake, benches and rack trolleys to move product through the room, cooling racks, refrigeration for ingredients and finished stock, a display cabinet at the counter, and smallwares — trays, tins, knives and a bread slicer if sliced loaves are on the menu. Hot-bread shops often add a pie warmer for the lunch trade. Map your product list to the mix-prove-bake-cool-display flow and let that set the equipment you need.
Should I buy a spiral or a planetary mixer for my bakery?+
Match the mixer to the dough. A spiral mixer develops bread and pizza doughs gently without overheating them and handles large, stiff batches — it's the production bread choice. A planetary mixer takes interchangeable tools for batters, creams, meringues and lighter doughs, which makes it the more versatile buy for a patisserie or cafe. Many bakeries run both: spiral for the bread schedule, planetary for everything else, with the second machine doubling as backup when one is down for service.
What oven does a bakery need — deck or convection?+
Deck baking suits crusty artisan bread: the stone base drives oven spring and crust that fan-forced airflow can't replicate. Convection suits pastry, croissants, cakes and bake-off — even heat across multiple trays with faster turnaround. A patisserie usually leans convection; a bread-led bakery leans deck; most full-range bakehouses run one of each and schedule the day around them.
How much does it cost to fit out a bakery?+
It depends on the product range, the site and how much of the line is new — the mixer, the bake capacity and refrigeration are usually the biggest budget lines. Price your production flow rather than a generic package: spec each stage from this range at competitive prices, decide where premium equipment earns its keep, and use finance or the clearance range to bring the opening number down. Our sales team can help you find the right equipment for your business on 1300 111 901.
Is second-hand bakery equipment worth buying?+
Privately-bought second-hand gear usually comes without warranty, with unknown service history, and with motors and elements closest to end of life — a failed mixer or a dead deck stops production entirely. Everything in this range is new with manufacturer warranty (see our warranty and service information), and our refurbished clearance line is the safer middle path when the budget is tight: refurbished units sold through us, not an unknown seller.
What power supply does bakery equipment need?+
Benchtop machines generally run on standard 10-amp outlets, but spiral mixers, larger planetary machines and multi-deck baking equipment commonly need three-phase power, and provers need water connection. Requirements vary by model, so check the individual product page for each unit's exact electrical and plumbing specifications and have your electrician confirm the site can supply them before you order.
Do you deliver bakery equipment across Australia?+
Yes. Commercial Kitchen Store is an Australian commercial kitchen equipment supplier serving bakeries nationwide — smallwares and benchtop machines ship on standard freight, while mixers, deck units and refrigeration travel on palletised delivery. Free pickup from our Granville showroom in Sydney is available if you're local, and Australian-based phone support is on 1300 111 901 if you'd like help tailoring the fit-out list to suit your business.
Commercial bakery equipment supplier — finance and pricing
A bakehouse is one of hospitality's most capital-heavy fit-outs, which is why many operators finance it rather than buy outright. SilverChef Rent-Try-Buy is available on eligible equipment — eligibility shows on each product page — letting a new business open with weekly payments instead of the full upfront spend. Our range of commercial bakery equipment runs from robust workhorse brands to premium European kit at competitive prices, and our refurbished and ex-demo clearance lines offer a third option when the opening budget is tight. Spend where the product is judged — the bake — and save on the stainless steel around it.
Writing the shopping list from scratch? Our bakery equipment list for Australia walks through the full checklist item by item, from the mixer down to the scrapers.
Popular picks: the BakerMax 20L Planetary Mixer B20KG covers batters, creams and small dough work for a patisserie or cafe bake program, and the UNOX LineMicro Anna 4-Tray Electric Convection Oven XF023-AS is a proven compact bake-off unit for pastry and viennoiserie.
From a 10-litre benchtop mixer to spiral dough mixers, dough sheeters, dividers and rollers for production volume, the range of equipment covers every stage between raw flour and the display shelf — high quality, built to Australian electrical safety standards, with stainless-steel work surfaces that keep baked goods handling hygienic. Tailor each piece of equipment to suit your output: a patisserie slicing delicate layer cakes has different needs to a hot-bread shop slicing sandwich loaves all morning.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.