Bakery Machinery — Wholesale Supply Enquiries

Commercial spiral mixers are designed for high-volume bread dough, pizza dough, and dense pastry mixing. Spiral mixers are widely used in production bakeries, artisan bread operations, and catering kitchens where consistent, high-capacity dough production is required.

• — Available in a range of bowl capacities — from compact 10-litre models to large-scale 200+ litre production units
• — Fixed-bowl and removable-bowl configurations subject to availability
• — Single-speed and two-speed drive options for different dough types
• — Stainless steel bowl and mixing tool construction for hygiene and durability
• — Suitable for bread dough, pizza dough, bagel dough, pretzel production, and similar high-density dough requirements
• — Power requirements, voltage, and phase should be confirmed before installation
• — Delivery dimensions and access requirements must be reviewed before ordering

Commercial planetary mixers are multi-purpose mixing solutions used across cake batter, cream, meringue, pastry, filling, and confectionery production. The rotating action provides consistent, gentle mixing for light-to-medium workload applications.

• — Bowl capacities from 5 litres to 60+ litres depending on model
• — Standard attachments: flat beater, dough hook, wire whisk
• — Variable speed control across most commercial models
• — Hub attachments available on some models for extended functionality
• — Suitable for cakes, desserts, pastry cream, buttercream, meringue, and general mixing
• — Bench-top and floor-standing configurations subject to specification
• — Product suitability, dimensions, and power requirements confirmed per enquiry

Commercial dough dividers ensure consistent portioning of dough for bread rolls, buns, and other portion-controlled baked products. Dough rounders shape divided portions into uniform balls for proofing.

• — Manual, semi-automatic, and automatic dough dividers subject to availability
• — Divider capacities from 20 to 36 pieces depending on model
• — Hydraulic and mechanical dividing action options
• — Dough weight range confirmed per product specification
• — Divider-rounder combination units available on enquiry
• — Suitable for rolls, buns, bread portions, and dough ball production
• — Throughput capacity, dimensions, and installation requirements confirmed per enquiry

Commercial dough sheeters roll and sheet pastry, croissant dough, puff pastry, and similar laminated or sheeted doughs to precise thicknesses for consistent production.

• — Bench-top and floor-standing sheeter configurations
• — Adjustable rolling thickness from approximately 0.5mm to 30mm depending on model
• — Single-roller and dual-roller systems
• — Reversible rolling action on most commercial models
• — Suitable for croissant, puff pastry, Danish pastry, shortcrust, pizza dough, and flatbread
• — Dough laminator attachments for folding-in layers where applicable
• — Dimensions, throughput, and power requirements confirmed per specification

Commercial proofing cabinets provide controlled temperature and humidity environments for dough fermentation and proofing. Consistent proofing conditions improve product volume, crumb structure, and quality.

• — Digital temperature and humidity control on most commercial models
• — Rack-compatible interior configurations for standard baking racks
• — Capacity from 10-tray to 32-tray and larger based on model
• — Retarder-proofer combination units available on enquiry
• — Suitable for bread, rolls, croissants, and all leavened baked products
• — Electrical installation requirements must be reviewed before purchase
• — Dimensions and rack compatibility confirmed per specification enquiry

Commercial bread moulders shape pre-divided and pre-rounded dough pieces into consistent loaf shapes for tin or freeform baking. Moulders improve consistency and throughput across bread production lines.

• — Throughput of several hundred pieces per hour depending on model
• — Adjustable moulding pressure and shape settings
• — Suitable for tin loaves, baguettes, batards, and similar moulded shapes
• — Typically used in combination with dough dividers and rounders
• — Dimensions and production line integration requirements confirmed per enquiry
• — Power supply requirements reviewed before ordering

Commercial baking racks and rack trolleys are used across bakery production for proofing, oven loading, cooling, and transport of trays and pans.

• — Standard 18x26 inch and 18x13 inch tray rack formats on enquiry
• — Stainless steel and epoxy-coated aluminium options subject to availability
• — Fixed and rotating rack configurations
• — Rack oven-compatible trolleys available on enquiry
• — Suitable for bread pans, sheet pans, baking trays, and cooling
• — Dimensions, tray compatibility, and wheel specification confirmed per enquiry

Beyond standard bakery machinery categories, Brownies Eat Out Ltd can support wholesale enquiries for specialist bakery production equipment based on your specific production requirements.

• — Croissant rolling and forming machines
• — Pastry cutting and portion machinery
• — Tortilla and flatbread pressing equipment
• — Pie and tart shell forming equipment
• — Cookie depositors and portioning equipment
• — Other specialist production machinery — subject to enquiry and availability
• — Specifications, lead times, and sourcing options confirmed per enquiry