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News
Essential Kitchen Equipment Guide for Small Artisan Bakeries
Do you know what the difference is when it comes to purchasing bakery equipment between small artisan bakeries and larger-scale bakery businesses? Compared with a normal bakery, an artisan bread shop focuses on making bread with natural ingredients in a traditional and crafty way. That’s why the baked goods in artisan bakeries are often fresher, fluffier, and richer in texture.
Because this process relies heavily on hand skills and traditional methods, the daily production volume is usually limited—around 300–500 pieces per day. This smaller scale doesn’t reduce the importance of equipment; instead, it makes smart choices even more critical. As part of your bakery’s business plan, it’s essential to decide which equipment truly supports your operation and allocate your budget wisely.
What Equipment Do You Need In a Small Artisan Bakery
For making authentic, flavourful baked goods, a simple but effective specialized range of kitchen equipment undoubtedly plays a crucial role in the entire process. How to invest in the right device for a small bake shop really matters in thriving your business.
Unlike the bakery equipment in mass-produced bakeries, all you need to do in a small artisan bakery is pay more attention to the basic product while preserving traditional baking methods.
Deck Oven
From sourdough bread and ciabatta to focaccia and even egg tarts, a deck oven is one of the most essential pieces of commercial bakery equipment. With its stable radiant heat on stone decks, it provides the perfect baking conditions for an artisan bakery, especially for shops that focus on crisp crusts and moist crumb dough products.
Unlike general small bakery equipment, a deck oven allows bakers to fine-tune quality through adjustable top and bottom heat. The interior stone base is the secret to achieving that firm, well-baked bottom every artisan bread requires.
Available from single-layer models to multi-tray or modular ovens, Shinelong Kitchen provides deck ovens tailored to the specific needs of small bakery equipment users. By combining advanced baking technology with the unique workflow of an artisan bakery, we deliver a complete deck oven series that supports consistency, quality, and tradition in every bake.
Convection Oven
Compared with a deck oven, the main advantage of a convection oven lies in its fan-assisted hot air circulation, which ensures products are heated more evenly and shortens baking time. This makes it perfect for tiny or one-bite pastries, from cupcakes and cookies to puff pastries.
In artisan bakery operations, a convection oven primarily handles cakes, buns, and small pastries with efficiency and consistent results. As another essential piece of commercial kitchen equipment in your bakery operation, it complements the deck oven perfectly, allowing bakers to achieve a wider range of baked goods with reliable quality.
Dough Proofer
Proofing is a key step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking with typically ranging from 20 to 45 °C. To ensure consistent results, commercial proofer cabinets are used to manipulate the speed and qualities of fermentation through regulating temperature and controlled humidity.
In a commercial bakery environment, a proofer cabinet is the unit that can ensure even dough rise, achieving optimal volume, open crumb structure, and flavor development.
Dough Mixer
Mixing is a fundamental step in dough preparation where ingredients like flour, milk powder, sugar and etc are combined and gluten networks are developed to create proper structure. In bakery operations, a dough mixer ensures reduced manual labor, especially for high-duty hand work in an artisan bake shop.
Commercial dough mixers are designed to handle almost 10 KG while maintaining dough integrity, contributing to consistent texture, proper rise, and uniform crumb in every bake.
Refrigeration Equipment
As an essential device for artisan bakers, commercial refrigeration units maintain the freshness of butter, eggs, creams, and pre-fermented dough. From reach-in refrigeration to undercounter freezers, there is a wide variety of commercial refrigerators in Shinelong Kitchen, allowing bakers to schedule production flexibly, extend ingredient shelf life, and maintain hygiene standards, all of which are essential for consistent quality in artisan products.
Prep Table
The prep table serves as the primary workstation where dough can be divided, rolled, or proofed, providing a durable and hygienic surface for shaping and preparing baked goods, supporting the entire preparation process. Workbench tops are typically made of wood or marble, both ideal materials for handling dough and ensuring consistent baking results.
In small artisan bakery environments, where kitchen space is limited, undercounter refrigeration units are often the best solution, combining a flat top workspace with a freezer or fridge below. This multiple setup maximizes workspace while maintaining essential cold storage, making it a versatile piece of commercial bakery equipment.
Dough Dividers and Rounders
Dough dividers and rounders are great for small artisan bakeries that make sure bakers get each loaf or roll is perfectly uniform in size and shape. Easy to operate and clean, energy-efficient, and built for durability, these machines standardize portions, maintain dough quality, and help bakers achieve consistent results across every process, saving time while supporting artisan baking standards.
Achieve Your Bakery Dream with Shinelong
Every loaf and pastry tells a story in an artisan bakery. With the right equipment and expert tips from Shinelong Kitchen, your creations can reach their full potential. Browse our complete selection of commercial bakery equipment, and get in touch with our team to start set up your bakery kitchen today.
