Bakery Production Equipment

Bakery equipment gets sold by bowl litres and deck count, but the number that decides your daily output is how long each stage takes and where the queue forms.

Description

A bakery line is a sequence: mix, divide, prove, bake, cool. Each stage has its own timing, and your real output is set by the slowest one. Buy a big mixer and a small oven and you've bought dough that sits waiting.

Mixer capacity is quoted in bowl litres, sometimes in flour kilos. Those aren't the same figure and suppliers use both, so check which one you're being quoted. A spiral mixer develops gluten better than a planetary and is what most bread bakeries want. Planetary mixers are more versatile for cake and pastry work.

Deck ovens bake with stored heat from stone or steel, and they give you the crust that bread buyers here recognise. Rotary rack ovens bake more per batch and more evenly, which suits volume. Deck for quality and character, rotary for throughput, roughly speaking.

Proving is where new bakeries lose time. Dough needs controlled temperature and humidity to rise consistently, and in this climate leaving it to rise in ambient conditions gives you different bread every day.

Your slowest stage sets your output

Balance the line, not just the machines. A big mixer and a small oven leaves dough queuing. Work out the timing of each stage before you buy anything, and match capacity across the whole sequence.

Bowl litres and flour capacity are different numbers. Suppliers quote both. A 100-litre bowl doesn't take 100kg of flour. Check which figure you're comparing before you compare prices.

Proving needs control in this climate. Ambient proving in Nigerian heat gives you inconsistent bread. A prover costs money and buys you a product your customers can rely on.

Gas, diesel or electric changes your economics. Oven fuel is a daily cost and the cheapest oven to buy is often the dearest to run. Ask for consumption figures and do the sums over a year.

Specification

These figures decide output and running cost. We confirm them against written supplier data before quoting.

Mixer capacity	Bowl volume in litres and flour capacity in kilos. Two different numbers, so confirm which one is quoted.
Mixer type	Spiral for bread dough, planetary for cake and pastry. Spiral develops gluten better and is the bread bakery standard.
Oven type and capacity	Deck or rotary rack, with tray count per batch. Deck for crust character, rotary for volume and evenness.
Oven fuel and consumption	Gas, diesel or electric, with consumption per hour. This is a daily cost that outweighs the purchase price difference over time.
Prover capacity	Trolley or tray count, and whether temperature and humidity are actively controlled.
Power supply	380V three-phase for commercial equipment, 50Hz. Matches our grid without correction.

We do not publish prices, because the landed figure depends on the specification, the Customs valuation and the exchange rate on the day you pay.

Minimum order

One machine at a time is possible, though a bakery usually needs a matched set to produce anything.

We'd rather quote the whole line: mixer, divider, prover, oven, racks. It comes in one shipment, the capacities match, and you're not waiting on the missing piece while everything else sits idle.

What decides the right one

Your product first. Bread, cake, pastry and meat pie need different mixers and different ovens, and a line built for one does the others poorly.

Then daily volume, worked back through each stage's timing. This is what balances the line and stops you buying an expensive bottleneck.

Then fuel, based on what's actually available and affordable where you are. Gas is common and clean. Diesel works where gas supply isn't reliable. We'll run the numbers with your local prices.

Common questions

What's the minimum order

One machine, though most bakeries buy a matched line. Quoting the whole set together avoids capacity mismatches.

Spiral or planetary mixer

Spiral for bread, because it develops gluten properly. Planetary if you're doing cake and pastry work as well.

Deck oven or rotary rack

Deck gives the crust bread buyers here expect. Rotary bakes more per batch and more evenly. Volume usually decides it.

How many loaves a day can I make

Depends on your slowest stage, not on the oven alone. Tell us your target and we'll work through the whole line's timing with you.

How is it shipped and installed

Containerised, with installation and commissioning support so your first proper bake happens with guidance.

Tell us your products and your daily target

What you're baking, how much a day you want to produce, and what fuel is reliably available to you. We'll balance the line stage by stage, tell you what it lands at in Naira with every line itemised, and what your real daily output looks like.

Costs you nothing and commits you to nothing.

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