03 / Bakery & food production
Production kit sized to your floor, your power and your output
Ovens, mixers, provers, dividers, packaging and cold chain sourced direct. Two things sink a bakery fit-out more often than price — the electrical supply and the door the machine has to come through. We check both before we quote.
What we source in this line
Capacities below are the common bands. Tell us your daily output and your product mix and we'll size the line to it — including the machines you don't need yet.
| Equipment | Typical range | Worth specifying |
|---|---|---|
| Deck ovens | 1 – 4 deck | Steam injection, stone vs steel deck, phase |
| Rotary rack ovens | 1 – 2 rack | Gas vs electric, rack size, extraction |
| Convection ovens | 4 – 16 tray | Tray spacing, humidity control |
| Spiral mixers | 25 – 200 kg dough | Fixed or removable bowl, two-speed |
| Planetary mixers | 20 – 80 L | Attachment set, gearbox rating |
| Dough dividers | Volumetric & hydraulic | Weight range, portions per hour |
| Moulders & rounders | Long & round | Belt width, dough weight range |
| Provers & retarders | 1 – 2 rack | Humidity and temp control, defrost cycle |
| Sheeters & laminators | 500 – 650 mm | Reversible belt, cutting station |
| Slicers & baggers | 10 – 60 loaves/min | Blade pitch, bag sealer type |
| Cold rooms & blast freezers | 5 – 40 m³ | Panel thickness, refrigerant, condensing unit |
| Packaging & sealing | Tray & flow wrap | Film width, throughput |
| Stainless prep | Benches, trolleys, racks | Steel gauge, castors, food-grade finish |
| Dough troughs & bins | 100 – 400 L | Material, mobility, lid type |
Not on the list? Send a photo or a model number — most production kit in this class is available.
What actually decides whether the fit-out works
Price is the easy part. These are the points that determine whether the machine runs on day one or sits in the yard waiting for an electrician.
Check your phase and your capacity first
South Africa runs 230 V single phase and 400 V three phase at 50 Hz, and so does most Chinese-built equipment — the frequency matches, which is why this kit suits us better than American plant does. What catches people is capacity: a rack oven can want more than the whole shop's existing supply. Confirm the amps before you order, not after.
Measure the door, not just the floor
A rack oven that fits the space perfectly is worthless if it cannot get past the passage, the roller door or a low ceiling. Send us the width of every opening between the street and the final position and we will confirm it goes in whole or has to be split.
Ventilation and gas sign-off are local
The machine ships with its specification; the canopy, ducting, make-up air and any gas installation are done here and signed off here. Budget for it as part of the project rather than discovering it the week the oven lands.
Size on your worst day, not your average
Bakeries fail on capacity at Christmas and month-end, not on a normal Tuesday. Work out the peak batch you have to deliver and size the mixer and prover for that — the oven is usually not the bottleneck people assume it is.
Elements, seals and belts are what stop production
Not motors. The parts that halt a shift are cheap, consumable and easy to ship with the original order. We specify a kit of the common ones so a small seal doesn't cost you a week of production and a lost contract.
You're trading the dealer network for the price
That's the honest trade. There is no branded technician on standby. Budget for a relationship with a good local refrigeration and element man, and buy with that in mind — which is an argument for straightforward controls over proprietary touchscreens.
Bakers ask these
Will it run on South African power?
Yes, if it is specified correctly — we are 50 Hz like China, so motors and timers run at the right speed. We confirm voltage and phase against your actual supply before ordering, and we will tell you when a machine needs a three-phase connection you do not yet have.
Do you handle installation and commissioning?
Delivery to your door is in the landed price. Positioning, electrical connection, extraction and commissioning are quoted separately where they apply, because they depend on your building — we say so on the quote rather than leaving it out and surprising you.
Is the equipment food-grade for a health inspection?
We specify food-contact stainless and the appropriate finish, and supply the documentation that comes with the machine. The premises inspection itself covers your whole operation, not just the equipment, so it sits with you and your local authority.
Can I start with one machine and add later?
Yes, and many do. But tell us the end state now so the first machine is compatible with the second — matching rack and tray sizes across ovens, provers and trolleys from the start saves a great deal of irritation later.
Tell us the output, not the model number
Loaves or units a day, your product mix, the space and the power you have — that's enough for us to come back with options, a landed price in Rand and a realistic delivery date.
- No obligation and no cost to quote
- Options at more than one build quality
- Landed price — duty, VAT and delivery included
- We reply within one working day