ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Opening commercial bakery, need advice about equipment!
New Posts  All Forums:Forum Nav:

Opening commercial bakery, need advice about equipment!

post #1 of 4
Thread Starter 

I'm a home based baker, planning to go commercial.  I'm trying to get my business plan together and I'm curious as to what equipment is a must?  I specialize in decorated sugar cookies, but also do cupcakes, drop cookies, and other sweets.  I'm used to working with all residential equipment, so the commercial equipment is totally foreign to me!  Can anyone help??

post #2 of 4

Welcome to Cheftalk.  You might put this in a baking forum.  To answer the question we would need much more information.  Size, volume, and local requirements.  I would suggest you hire a consultant or another baker to help you with equipment needs. 

post #3 of 4
Please don't take this the wrong way, but...

I would suggest working for a commercial bakery for a few months, even better several bakeries. Ther, you can use all kinds of commercial equipment and decide what you like and don't like. You will also pay attention to what the health dept. demands in terms of sanitation--why you need separate handsinks, prep sinks, pot wash sinks, and pre rinse sinks, as well as mopsinks and grease traps.

Once again, it is not my intent to come across the wrong way, but if you take my advice you will be glad when the time comes for you to plunk down your money.
...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #4 of 4
Quote:
Originally Posted by foodpump View Post

Please don't take this the wrong way, but...

I would suggest working for a commercial bakery for a few months, even better several bakeries. Ther, you can use all kinds of commercial equipment and decide what you like and don't like. You will also pay attention to what the health dept. demands in terms of sanitation--why you need separate handsinks, prep sinks, pot wash sinks, and pre rinse sinks, as well as mopsinks and grease traps.

Once again, it is not my intent to come across the wrong way, but if you take my advice you will be glad when the time comes for you to plunk down your money.


Exactly what I was going to say.

IME it is always better to learn on someone else's dime.

 

mimi

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Opening commercial bakery, need advice about equipment!