Project description
I bake bread and pastry to order from home, and I have clearly outgrown domestic appliances. On a normal weekday I now put out around sixty small items plus fifteen to twenty hearth loaves, and on weekends it goes closer to a hundred pieces. The room set aside for the bakery is about eighteen square metres with its own entrance and a ceiling of two metres seventy, the electrician says we can bring in fifteen kilowatts of three-phase power, and water with a separate meter and a drain is already at the wall. What I need is someone who will size a working set of equipment for that output and that floor area, not send me a page copied out of a catalogue.
The items I want chosen, argued and costed are these. A spiral dough mixer picked by bowl volume for batches of twelve to fifteen kilos at seventy to seventy-five percent hydration with a long autolyse, because my current machine heats the dough before it is properly developed. A proofing cabinet with real temperature and humidity control, since slack dough skins over within an hour on the bench. A deck oven with a stone hearth and steam injection, two or three decks, so I can bake loaves and trays in the same session. An extraction hood over the oven with matching make-up air, so the room does not go negative and I am not pulling cold draughts across the proofing dough. Then the layout itself: stainless tables, a sink, shelving for trays, and a short path from mixer to bench to oven, with surfaces I can wipe down in fifteen minutes at the end of a shift.
What I expect to receive is a scaled layout with dimensions, a load calculation with cable sizing, ventilation figures in cubic metres per hour for both extraction and supply, an itemised list with realistic price ranges, and a staged buying order so I can start with the oven and the mixer and add the rest over the next few months. I am open to good second-hand machines if you tell me plainly which items are safe to buy used and which are not worth the risk. Please plan on about two weeks for the whole package; I can measure anything in the room and answer questions the same day.
The items I want chosen, argued and costed are these. A spiral dough mixer picked by bowl volume for batches of twelve to fifteen kilos at seventy to seventy-five percent hydration with a long autolyse, because my current machine heats the dough before it is properly developed. A proofing cabinet with real temperature and humidity control, since slack dough skins over within an hour on the bench. A deck oven with a stone hearth and steam injection, two or three decks, so I can bake loaves and trays in the same session. An extraction hood over the oven with matching make-up air, so the room does not go negative and I am not pulling cold draughts across the proofing dough. Then the layout itself: stainless tables, a sink, shelving for trays, and a short path from mixer to bench to oven, with surfaces I can wipe down in fifteen minutes at the end of a shift.
What I expect to receive is a scaled layout with dimensions, a load calculation with cable sizing, ventilation figures in cubic metres per hour for both extraction and supply, an itemised list with realistic price ranges, and a staged buying order so I can start with the oven and the mixer and add the rest over the next few months. I am open to good second-hand machines if you tell me plainly which items are safe to buy used and which are not worth the risk. Please plan on about two weeks for the whole package; I can measure anything in the room and answer questions the same day.
Other / Miscellaneous Cash, Bank transfer
