Bakery Equipment
Model: PLM-001. Click to view full specifications, FAQ, and quote.
Industrial Planetary Mixer
Model: PLM-001. Click to view full specifications, FAQ, and quote.
Industrial Donut Fryer and Glazer
Model: DON-001. Click to view full specifications, FAQ, and quote.
Industrial Convection Oven
Model: CVO-001. Click to view full specifications, FAQ, and quote.
Industrial Dough Divider and Rounder
Model: DEC-001. Click to view full specifications, FAQ, and quote.
Industrial Bread Slicer
Model: BRS-001. Click to view full specifications, FAQ, and quote.
Industrial Dough Sheeter
Model: SHT-001. Click to view full specifications, FAQ, and quote.
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Industrial Proofing Chamber
Model: PRO-001. Click to view full specifications, FAQ, and quote.
Industrial Tunnel Oven
Model: TNO-001. Click to view full specifications, FAQ, and quote.
Industrial Rotary Oven
Model: RTO-001. Click to view full specifications, FAQ, and quote.
Industrial Spiral Mixer
Model: SPM-001. Click to view full specifications, FAQ, and quote.
How to Equip an Industrial Bakery Line
Esper Food Tech supplies industrial bakery equipment for bread, buns, pastry, cookies, and pizza bases — from single machines to complete mixing–proofing–baking–cooling lines. Capacities from 100 kg/h artisan lines to 3,000 kg/h industrial bread plants.
The Four Core Processes
| Process | Machines | Capacity Driver |
|---|---|---|
| Mixing | Spiral mixer (SPM) for bread dough; planetary mixer (PLM) for pastry | Flour charge per batch: 25–500 kg |
| Forming | Dough sheeter (SHT); divider-rounder (DEC) | Pieces per hour: 1,000–30,000 |
| Proofing & baking | Proofing chamber (PRO) + rotary (RTO) or tunnel oven (TNO) | Belt width 1.2–3 m; bake time 8–30 min |
| Cooling & finishing | Cooling conveyors + bread slicer (BRS) | Cooling time 60–120 min dictates real throughput |
Rotary, Convection, or Tunnel Oven?
| Factor | Rotary (RTO) | Convection (CVO) | Tunnel (TNO) |
|---|---|---|---|
| Batch/continuous | Batch | Batch | Continuous |
| Best for | Bread, buns in tins | Pastry, cookies, meringue | High-volume bread, buns, pizza |
| Throughput | 300–800 kg/shift | 100–400 kg/shift | 500–3,000 kg/h |
| Energy per kg | Medium | Medium-low (electric) | Lowest at high volume |
| Capex | Medium | Lowest | Highest |
Proofing: The Underrated Bottleneck
Dough spends 45–90 minutes proofing versus 20–30 minutes baking. Undersized proofing — not oven capacity — is the most common limit on line output. We size proofing capacity against your target pieces/hour, with 30–38°C and 75–85% RH control. (typical range, configurable)
Dough Temperature Control
Finished dough temperature (typically 24–26°C for bread) drives consistency more than mixer brand. Spiral mixers with double-jacket bowls and chilled water systems hold dough temp within ±1°C across batches — the difference between uniform and variable crumb structure.
Frequently Asked Questions
Spiral mixer + proofer + rotary oven + cooling racks: a 300–500 kg/shift plant. Add sheeter and divider as volume grows.
Yes; send current pieces/hour and product dimensions, we size the upstream (mixing/forming) and downstream (cooling/slicing) to balance the line.
Both. Gas rotary/tunnel for lowest running cost where supply exists; electric convection where gas is unavailable or for pastry-specific profiles.
Single machines 30–45 days; complete lines 75–120 days including commissioning.
We provide process parameter starting points (mix times, proof curves, bake profiles) per product family; recipe refinement runs on your flour and water.
Wear parts (belts, bearings, mixer tools) stocked; remote diagnostics on control panels; on-site service within warranty.
Bakery Machine Specifications
Representative typical ranges across the bakery range — every machine is configured to your product and shift model.
| Stage | Machine | Typical range |
|---|---|---|
| Mixing (bread dough) | SPM spiral mixer | 20–500 kg/batch, 4–12 min cycle |
| Mixing (batter, cream) | PLM planetary mixer | 10–200 L bowls, tool-swapped |
| Dividing and rounding | DEC divider rounder | 1,000–12,000 pcs/h, 30–500 g |
| Sheeting | SHT dough sheeter | 0.5–25 mm, 200–1,000 kg/h |
| Proofing | PRO proofing chamber | 45–90 min, trolley or cabinet |
| Baking (batch) | RTO rotary / CVO convection | Batch racks and decks |
| Baking (continuous) | TNO tunnel oven | 1,000–5,000 kg/h zoned |
| Slicing | BRS bread slicer | 800–3,000 loaves/h |
| Donut lines | DON fryer and glazer | 1,200–6,000 pcs/h with glazing |
Not sure which frame size fits your plant? Tell us your product and shift output — the answer is usually one email.
