SETTING UP A BAKERY:PART II – BAKERY EQUIPMENT
PART II – BAKERY EQUIPMENT
The equipment required can be decided as soon as the product range is settled. The minimum and maximum output is also required although these figures do not have to be fully accurate at this stage.
A rule of thumb estimate is as follows:
TURNOVER OVEN CAPACITY
(5½ day – 6 day week, single 8-10 hour shift)
Up to $5,000 6 trays
$5,000 - $7,500 9 trays
$7,500 - $10,000 12 trays
$10,000 - $12,500 15 trays
$12,500 - $15,000 18 trays
Over $15,000 21 trays
The maximum output is then used to set the size of the oven necessary for the production.Once the oven capacity is set the capacity of the remainder of the equipment is established to enable the oven to be kept full. Generally the prover capacity should be twice the oven capacity and the mixing, dividing and moulding equipment capacities should be sufficient to keep the oven full.
