About Commercial Baking Equipment
Review the information provided here, and look over the equipment images that follow, before beginning this activity.
A Proofer is a special box in which the ideal conditions for fermenting yeast doughs can be created; this box maintains a preset warm temperature and humidity level appropriate for the specific dough.
A Retarder is a refrigerator that maintains a high level of humidity to prevent the dough from drying out or crusting. Chilling or refrigerating yeast dough slows or retards the fermentation so the dough can be stored for later baking.
A Sheet Pan is a shallow rectangular pan for baking sheet cakes, cookies, rolls, and some other baked goods. It is typically made from aluminum or stainless steel and measures 26 inches by 18 inches.
A Molder rolls and forms pieces of bread dough for standard loaves, baguettes, and rolls, eliminating the need to perform these tasks by hand.
Horizontal Mixers are large industrial-sized machines capable of handling as much as several thousand pounds of dough at a time. Each model is designed to work best with a specific range of products such as bread doughs, pastry doughs, or soft doughs and batters, based on the design where the beater or agitator may differ.
A Rack Oven is a large oven into which an entire rack full of sheet trays can be wheeled into for baking; a sheet tray rack made to be used in a rack oven usually holds 15-20 sheet trays, and different rack ovens can hold up to 1 to 4 racks at once.
A Revolving Oven has multiple levels that each hold up to one to three sheet pans and its levels are in motion while baking. It can be loaded one level at a time through the front door.
A Doughnut Fryer is a fryer that can be used for cake doughnuts as well as proofed doughnuts. The proofed doughnuts are arranged on the screen on the right side of the fryer, then are manually lowered into the fat to fry. On the left side, there is a batter depositor that can drop batter directly into the fat to be fried directly and removed when fully cooked.
Steam-Jacketed Kettles have double walls between which steam circulates; liquids in the kettles themselves are heated quickly and efficiently. These kettles used in a bakeshop are used for making custards, creams, and fillings.
A Sheeter rolls out portions of dough into sheets of uniform thickness. To make thin sheets, the dough usually must be passed through the roller several times. The operator decreases the space between the rollers after each pass.
(The images of commercial baking equipment are not shown to scale. With the exception of the Sheet Tray, commercial baking equipment can weigh hundreds to thousands of pounds, and industrial kitchens where they are found must be large enough to accommodate their large 'footprints'.)