Bakery Start Up Equipment Necessary To Start Your a small Bakery


The number one equipment in this list is an oven. And since ovens vary considerably in price and quality, you might have to consider choosing a quality stove while starting out. Actually, small convection ovens can accommodate a maximum of five sheet pans, while their double convection counterparts can hold twice the number of pans. Furthermore, a double deck oven can allow you to bake your confection at two different temperatures at the same time, which makes it a good investment if you are planning to bake artisan breads.


Professional bakers also need proof boxes for their roll dough and bread to rise at the recommended temperatures. And since proofers come in different sizes, mobile proof boxes can be recommended for small bakeries, and can as well be moved out when they are no longer in use. Better still, these proofers are generally less expensive than the built-in models, hence suited for small professional bakers who are just starting out.

Racks and baking sheets

Since you are starting out, you’ll be required to purchase at least ten baking sheets with three or more racks, as well. In addition, you’ll need a number of sheet cake pans, round cake pans, muffin tins and pie pans to start the business.


Also important, a spiral mixers and planetary dough mixers with a capacity of 30 to 40 quarts are among the essential equipment to purchase while starting out your bakery business.

Work Tables

Work tables are important for storing all the items you need while baking or to provide ample working space in your bakery. For this reason, it’s recommended that you get the sturdiest work tables that suit your budget, since you’ll be using them most of the time. But most importantly, consider your height while choosing which work tables to buy; for example, if you’re tall, choose a table that matches your height to protect yourself from back pains.


A chiller is “must-have” bakery equipment for storing cold ingredients like butter, milk, and cream. The good thing is that most chillers have flat worktops, which are great in providing the much-needed working space in bakeries. Preferably, getting a chiller with a stainless steel worktop may actually lessen your burden of having to buy more work tables, since you’ll have enough space for storing all the baking items that you need.


Federal regulations require all commercial food operations including bakeries to at least have 3 sinks while starting out. One, you’ll be required to have a three-department sink for washing, rinsing and sanitizing your dishes and other appliances that cannot be effectively washed in a dishwasher. Two, Government regulations demand that you have a mop sink that’s exclusively reserved for cleaning your floor. Lastly, you will be required to have a separate sink in the kitchen for washing your hands before or while baking.


If you’re planning to sell decorated cookies and cakes on a large scale, you’ll need industrial freezers to store the cakes and the cookie dough as well. Generally, these freezers are room-sized and can actually store a large number of cakes and cookies.


The most important thing a chef does is prepare quality food for their loyal customers. Not only does the food have to be delicious, but this means that the food must also be safe to consume as well. The most common ways a chef can make sure that their food is safe to eat is by making sure the kitchen staff washes their hands and by making sure the food is fresh.

However, another important way to ensure your kitchen staff is serving consumable food is by making sure your cooking equipment, like your griddle, is thoroughly cleaned.

When cooking on your griddle, it is common for fats, juices, and crumbs to be left behind on either the surface of your griddle or the collection pans. If this debris is not cleaned off, it will start to compound into a disgusting thick layer grease. Not only is it unhealthy for people to consume this grease, but this gummy layer will eventually harden, making it extremely difficult to remove from the griddle. Also, with this thick layer of grease, your griddle will not evenly transfer heat. Consequently, there is a high chance that your food will not be fully cooked, which ultimately puts your customers at risk.

When using a commercial griddle, it is important to properly and thoroughly clean it to avoid these potential safety risks. Not sure on what is the proper way? Read our tips below on how to clean your commercial griddle.

Turn Off and Cool Down Your Griddle

Making sure your commercial griddle is turned off may seem like an obvious first step, but it can be easily looked over. Many commercial griddles can produce extremely high temperatures, presenting a burn risk. Make sure that you not only turn off your griddle but that you also give it time to cool off before attempting to clean it.

Scrape off large Debris

The most challenging part about cleaning a commercial griddle is scraping off the large amounts of solid grease and debris. The best way to correctly complete this task by using a scraper, such as the grill scraper. Specially designed to clean a griddle, you can scrape most of the debris away without the risk of scratching or damaging the surface.

Even though our grill scraper is top of the line when applying strong force to scrape your griddle your scrapper could slip. If your scraper slips, there is a high chance that you will slip and touch the grill. So to minimize the chance of injury, we recommend once again to turn off your griddle before for scraping.

Turn on Commercial Griddle and add water

Once you have most of the grease off, turn on the griddle and wait until the surface is hot. Once your griddle is turned on and hot, add soapy water to the surface to loosen up the remaining grease and debris build-up. Once the water is boiling, place a clean rag or towel on the griddle. Use your scraper to guide the towel around the griddle lightly. This process will soak up loosened grease and debris. Finally, push the debris that has not been soaked up into the catch-tray.

Clean the Catch-Tray

The catch-tray is designed to catch all debris, grease, and miscellaneous trash around your griddle. Once the surface of the griddle is thoroughly clean, and you push all debris into the catch-tray, you can remove the catch-tray from the griddle. Dispose of all waste in the tray and then wash it thoroughly with warm water and soap, as if you’re washing a traditional dish. Unlike the surface of the griddle, the catch-tray does not need to be cleaned as frequently. It is recommended to clean the catch-tray once a day, or once the catch-tray is full.

Clean your griddle frequently

Depending on how much debris and grease buildup there is, you may have to repeat these steps a few times, to make sure the surface of the commercial griddle is thoroughly clean. To avoid having to repeat these steps excessively, it is recommended to clean your griddle after every use. Cleaning your commercial griddle after every use will make sure that there is never a substantial build up grease and debris. Consequently, cleaning the griddle will be significantly easier and faster.

Here at Consolidated Food Services, we are determined to bring you and your company the best incommercial cooking equipment. Look through our full selection of commercial griddles from popular brands including, prokit,giga and bertos. With our extensive selection of commercial griddles, we are confident that you’ll find the right one for your kitchen. If you have any questions about our products, don’t hesitate to contact us. Shop with us today!