| Equipment | Best For | Capacity Range | Key Feature |
|---|---|---|---|
| Cake Mixer | Whipped cream, sponge batter | 5–30L | Planetary motion, multi-speed |
| Planetary Mixer | All-purpose bakery mixing | 10–80L | Beater/whisk/dough hook attachments |
| Spiral Mixer | Heavy dough, bread, pizza | 10–100kg/batch | Dual-speed spiral with rotating bowl |
| Pizza Oven | Small-scale pizza baking | 1–6 pizzas/deck | Ceramic stone deck |
| Conveyor Pizza Oven | Continuous pizza production | 20–100 pizzas/hr | Adjustable belt speed |
| Deck Oven | Bread, pastries, pizza | 1–3 decks | Top/bottom heating control |
| Convection Oven | Uniform baking/cooking | 4–10 trays | Hot air circulation |
| Proofer | Dough fermentation | 10–36 trays | Humidity + low-heat control |
| Feature | Description |
|---|---|
| Mixing Action | Planetary or vertical rotation for fluffiness. |
| Speed Settings | Typically 3 speeds (slow for folding, high for whipping). |
| Applications | Whipping cream, eggs, light batters. |
| Bowl Capacity | 5–10L for countertop, 10–30L for floor-standing. |
| Power Input | 220V / 110V; 300W–1500W depending on model. |
| Material | Stainless steel bowl & food-safe mixing tools. |
| Feature | Description |
|---|---|
| Planetary Motion | Beater moves around the bowl and itself. |
| Attachment Tools | Comes with beater, dough hook, and whisk. |
| Speed Control | 3-speed or stepless variable gear. |
| Bowl Size | 10L–80L (larger options for industrial). |
| Body | Cast iron frame with stainless steel bowl. |
| Safety Features | Bowl guard, auto shutoff when open. |
| Feature | Description |
|---|---|
| Spiral Mixing Head | Mixes dough gently while bowl rotates. |
| Ideal For | High-gluten dough, bread, pizza. |
| Dual Timers | Independent timing for low/high speed. |
| Capacity Range | 10kg–100kg dough per batch. |
| Power Input | 220V/380V; 1.5–7.5 kW. |
| Stainless Steel Bowl | Durable, corrosion-resistant. |
| Feature | Description |
|---|---|
| Heating Type | Electric or gas with top & bottom elements. |
| Chamber Design | Ceramic stone deck for crisp base. |
| Temperature Control | 0°C–400°C or more; independent for top/bottom. |
| Timers | 15–60 min timers with alarms. |
| Sizes | Fits 1–6 pizzas per deck. |
| Insulation | Double-wall body, tempered glass door. |
| Feature | Description |
|---|---|
| Conveyor Speed | Adjustable for desired cook time. |
| Heating Method | Electric or gas radiant elements. |
| Baking Chamber | Continuous cooking; open ends. |
| Auto Feed & Exit | No manual monitoring required. |
| Production Output | 20–100+ pizzas/hr depending on size. |
| Stainless Steel Build | For hygiene & durability. |
| Feature | Description |
|---|---|
| Heating Type | Electric or gas (with stone deck). |
| Top/Bottom Heat Control | Independent zone control. |
| Baking Style | Crispy crust, even browning. |
| Decks per Unit | Single, double, triple decks. |
| Fire Brick / Ceramic | Retains consistent heat. |
| Tempered Glass Door | Viewing without heat loss. |
| Feature | Description |
|---|---|
| Fan-Circulated Air | Even heat distribution throughout the chamber. |
| Temperature Range | 50°C–300°C typically. |
| Digital or Manual Timer | 0–120 min; programmable options. |
| Tray Capacity | 4–10 trays (GN or bakery trays). |
| Interior Light + Glass | Visible baking status. |
| Electric Heating Only | Energy-efficient. |
| Feature | Description |
|---|---|
| Humidity Control | 60–95% RH range, prevents skin on dough. |
| Temperature Range | 30–45°C for optimal fermentation. |
| Tray Capacity | 10–36 trays or more. |
| Door Type | Single/double glass door, insulated. |
| Stainless Steel Interior | Easy to clean. |
| Water Tray or Auto Steam | For creating moist environment. |
