| My mission in this article is to give you a feel for | | | | of bread making when the dough needs to rise |
| the kind of equipment that's usually required by | | | | and double in bulk. |
| the health department and equipment that's | | | | Work Sinks - A stainless-steel compartment sink |
| traditionally used in a personal kitchen but can also | | | | is usually a requirement of the health department. |
| be used to get your business started. I've also | | | | Even if this type of sink is not required, you |
| included a few helpful tips that can make your | | | | should consider buying one. The convenience and |
| work a little easier, less time consuming and more | | | | ease of washing large sheet pans, large mixing |
| profitable. | | | | bowls, and other oversized pieces make it well |
| Here's your first money-saving tip: used | | | | worth the cost. |
| commercial equipment will more than satisfy your | | | | Work Tables - The health department usually |
| needs. Commercial equipment tends to have a | | | | requires a certain kind of work surface for food |
| long operating life when it's taken care of properly. | | | | preparation and protection. Stainless-steel tables |
| The following equipment list will be especially | | | | are the most popular because they can be easily |
| helpful if you're operating on a shoestring budget. | | | | cleaned and do not absorb germs and other |
| It will also be useful if you are uncertain about | | | | contaminants. There may be other tabletop |
| operating this type of business and want to test | | | | surfaces that meet approval. Ask your health |
| the waters. | | | | department for more information. The size table |
| Ovens - The health department has no | | | | you buy should be determined by available space |
| requirements concerning the size, type, or make | | | | and the task to be performed. Rolling Pan Racks |
| of oven used in your business. You can use the | | | | (Shelves) These heavy-duty metal racks are |
| same type of conventional stove that you have | | | | made to hold both half- and full-size sheet pans. |
| in your personal kitchen if it bakes properly and | | | | They vary in height and the number of pans they |
| produces the results you need. But you should be | | | | hold. They are excellent space savers. Use them |
| aware that conventional ovens limit the quantity | | | | for cookies and cakes (before and after baking), |
| you can bake at one time and the speed of | | | | ingredients, supplies, and more. One of the great |
| baking. | | | | convenience features is mobility. They can be |
| To increase production and keep up with demand, | | | | moved to wherever you're working. A pan rack is |
| you'll need a commercial oven, preferably | | | | not required by the health department, but it |
| convection. Convection ovens bake fast and | | | | should be near the top of your list of necessities. |
| efficiently. Before purchasing a commercial electric | | | | Used racks will work perfectly. |
| oven, inquire about wiring and outlets needed for | | | | Storage Shelves - You'll need lots of storage |
| operation. Before purchasing any type of gas | | | | space for dry ingredients, packaging supplies, and |
| oven, make sure you have enough space for a | | | | other items. It's always a great idea to make the |
| hood fan and proper ventilation. | | | | most of your work space from floor to ceiling. |
| Mixers - If you have budget concerns, a | | | | Hand Sink - A hand sink is generally a small sink |
| home-style stand mixer will work perfectly to get | | | | used to wash your hands before and during work. |
| you started. I recommend KitchenAid mixers. If | | | | This sink is usually required by the health |
| you have product demand and the budget, | | | | department. You can save on cost by purchasing |
| definitely invest in a commercial mixer. A used | | | | a fiberglass sink (called a utility sink) at most |
| twelve or twenty-quart commercial mixer will get | | | | building supply stores. |
| you off to a great start. | | | | Ingredient Bins - It's not necessary to buy |
| Refrigerators/Coolers - Are you watching the | | | | commercial storage bins for items like flour and |
| budget? If so, here's another tip that will save | | | | sugar. Just go to a building supply store and |
| you many dollars. Home-style refrigerators will | | | | purchase large thirty-two-gallon trash cans with |
| work perfectly for your start-up and established | | | | lids. They must be new, of course. These cans will |
| business. Commercial refrigerators (referred to as | | | | store a fifty-pound bag of flour or sugar and |
| coolers) can be expensive, even the used ones. | | | | more. Do not empty the product directly into the |
| So consider carefully the amount of space you | | | | trash can. Instead, drop the unopened bag into |
| have, the amount of product to be chilled, and | | | | the can, and then open the top of the bag and |
| your budget for refrigeration. Before purchasing a | | | | dip out the product as needed. |
| commercial cooler, inquire about the necessary | | | | More Tips: Before purchasing any large equipment, |
| electrical wiring and outlets needed for operation. | | | | measure all doorways that the equipment has to |
| Proofing Cabinets - If you're making large | | | | pass through before it can be placed in the work |
| quantities of yeast breads, you will benefit from | | | | area. |
| having a proofing cabinet. This cabinet maintains a | | | | Always ask for a warranty. Most companies offer |
| warm temperature that's perfect for the stage | | | | at least a thirty-day warranty on used equipment. |