Requirements of small bakery are different from bakery automated plants .Size and capacity are
considerably low and equipments cover less area and of lower power and fuel ratings . These
equipment are meant for low production unit and require less manpower.
OVENS
Deck type ovens
Both options are travelling type as well as static models are available. Burner
can be installed at the top ie top firing or side firing others features are
steel body and temperature control
Rack type ovens
These type of ovens are also popular as it reduces the time of offloading
and cooling of baked product . .
MIXERS
spiral mixer : The most common in all bakery machinery . Ingredients of
correct ratio are fed into mixer . As per the design of arms these are
categorised . Spiral mixer are most common in use for bakery industry mostly
for biscuits and bread .
Planetary mixers
Mixing arm is arranged such as it has planetary motion
PROOVERS
These proovers helps in conditioning dough so as to raise it for
baking. Proovers provide humid atmosphere to the dough
EGG BEATERS
These egg beaters helps in preparing egg solution which are
main ingredients of many bakery product
DIVIDERS
Dough after mixing process is passed on to the divider to gives
two equal lobes which are then passed on to the proover and allowed
to raise and cover moulds as per the shape and size
SLICERS
Bread loaves or cake slabs are passed on from slicers to generate
slice s of bread or cakes . These slice have different width as per
the size of slab . Slicing blades are regularly regrinded to give edge.
DEPOSITORS
Depositors are used make cookies these depositors are usefull
to generate different shape and size . Batter is poured into the
hopper . Cookies are then placed on baking sheet and then kept in
oven for baking
MOULDS
Different moulds are available . These moulds give shape and size
to the products
SMALL BAKERY EQUIPMENTS
