Bakery
Commercial bakery and pizza equipment provides professional solutions for bakeries, pizzerias, cafés, restaurants, takeaway outlets and high-volume food production facilities. Designed for consistent results and demanding commercial use, the range includes equipment for preparation, production, baking, cooking, proofing and finishing.
Choose from commercial pizza ovens, deck ovens, conveyor pizza ovens, bakery ovens, convection ovens, rack ovens, dough mixers, spiral mixers, planetary mixers, dough rollers, dough sheeters, dough dividers, dough rounders, proofers, retarder proofers, bread slicers, pastry sheeters, pizza presses, pizza preparation benches, refrigerated prep counters and ingredient stations.
Whether producing artisan bread, pastries, cakes, pizza or other baked products, commercial bakery and pizza equipment delivers the capacity, temperature control, efficiency and reliability required for consistent production. With solutions available for small independent businesses through to large-scale operations, equipment can be selected to suit different production volumes, kitchen layouts and menu requirements.
ABP Atlas planetary and spiral mixers are built for reliable, consistent performance in busy bakeries, pizzerias and commercial kitchens. Designed for demanding food preparation, they provide the power and durability required for everything from general mixing to intensive dough production.
Planetary mixers offer excellent versatility for mixing, whipping and beating, while spiral mixers are specifically designed for efficient dough development and consistent results when producing bread and pizza dough.
With a range of capacities available, ABP Atlas mixers provide a practical, dependable solution for professional food production, helping improve consistency and productivity in the kitchen.
ABP Atlas dough dividers and rounders provide fast, consistent portioning and shaping for busy bakeries, pizzerias and commercial food production. Designed to reduce manual handling and improve production efficiency, they help create uniform dough portions for consistent finished products.
Ideal for pizza dough, bread rolls, buns and other bakery products, dough dividers accurately portion bulk dough, while dough rounders quickly form smooth, evenly shaped dough balls ready for proofing or further preparation.
With options to suit different production volumes, ABP Atlas dough dividing and rounding equipment helps save valuable labour time, increase output and maintain consistent portion sizes throughout production.
ABP Atlas Fornitalia deck ovens deliver consistent, high-quality baking performance for busy bakeries, pizzerias and commercial kitchens. Designed for professional production, Fornitalia ovens provide even heat distribution, excellent heat retention and precise temperature control.
Ideal for pizza, artisan bread, pastries, rolls and other baked products, the Fornitalia range is designed to achieve consistent baking with excellent crust development and an authentic deck-baked finish.
With configurations available to suit different production requirements, ABP Atlas Fornitalia deck ovens combine performance, capacity and reliability for professional bakery and pizza production.
Description Title
ABP Atlas Rollmatic dough sheeters provide fast, precise and consistent dough processing for busy bakeries, pizzerias and pastry operations. Designed for professional production, Rollmatic sheeters help reduce manual rolling while achieving an even, uniform dough thickness.
Ideal for pastry, croissants, puff pastry, pizza dough, pie bases and other bakery products, the Rollmatic range offers smooth operation and accurate thickness control to improve consistency across every batch.
Built for demanding commercial environments, ABP Atlas Rollmatic dough sheeters help save valuable preparation time, reduce labour and increase production efficiency.
Zanolli planetary and spiral mixers provide reliable, consistent mixing performance for bakeries, pizzerias and professional kitchens. Built for commercial production, they combine robust construction with efficient operation for a wide range of preparation tasks.
Planetary mixers offer versatility for mixing, beating and whipping batters, creams and other ingredients, while spiral mixers are designed specifically for efficient dough development when producing pizza, bread and other yeast-based products.
Available in a range of capacities, Zanolli mixers help improve preparation speed, consistency and productivity, making them a dependable choice for demanding commercial food production.
Zanolli pizza presses, dough dividers and rounders help streamline dough preparation for busy pizzerias, bakeries and commercial kitchens. Designed for consistent production, they reduce manual handling while improving speed, portion control and finished product uniformity.
Pizza presses quickly form consistent pizza bases, while dough dividers and rounders accurately portion and shape dough into uniform balls ready for proofing and production.
Ideal for businesses producing pizza, bread, rolls and other dough-based products, Zanolli dough preparation equipment helps reduce labour, increase output and deliver consistent results throughout every service.
Zanolli deck and conveyor ovens deliver consistent, high-quality cooking performance for busy pizzerias, bakeries and commercial foodservice operations. Designed for dependable high-volume production, they provide excellent temperature control and reliable results throughout service.
Deck ovens are ideal for traditional pizza, bread and bakery products, providing excellent heat retention and an authentic baked finish, while conveyor ovens provide continuous, automated cooking for fast and consistent high-volume pizza production.
With options to suit different kitchen sizes and production requirements, Zanolli deck and conveyor ovens help increase output, maintain product consistency and keep your kitchen moving during peak service periods.
Zanolli dough sheeters provide fast, precise and consistent dough processing for busy bakeries, pizzerias and commercial kitchens. Designed to reduce manual rolling, they help achieve an even and uniform dough thickness while improving preparation efficiency.
Ideal for pizza dough, pastry, croissants, pie bases and other bakery products, Zanolli sheeters offer smooth operation and accurate thickness adjustment for consistent results across every batch.
Built for professional production, Zanolli dough sheeters help save valuable preparation time, reduce labour and increase productivity while maintaining consistent product quality.
Moffat’s Spiroforce and Paramount spiral mixers provide reliable dough mixing solutions for bakeries, pizzerias and commercial food production, with options suited to different production volumes and operating requirements.
Spiroforce Spiral Mixers are designed for demanding, high-volume dough production. Their heavy-duty construction and powerful mixing action make them particularly suited to bakeries requiring consistent dough development across larger, frequent batches.
Paramount Spiral Mixers provide a practical and economical solution for everyday commercial dough preparation. Available across a range of capacities, they are ideal for bread, pizza and general bakery dough where straightforward operation, consistency and value are priorities.
Moffat’s Daub, Artezen and Miracle dough processing equipment provides efficient solutions for dividing, portioning and rounding dough, with each range suited to different production requirements.
Daub Dough Dividers & Rounders are designed for consistent, high-volume production, providing accurate dough portions and uniform rounding while significantly reducing manual preparation. Ideal for busy bakeries producing bread rolls, buns and other portioned dough products.
Artezen Dough Dividers focus on accurate and efficient dough portioning, helping bakeries maintain consistent product weights and improve production speed. They are well suited to bread, pizza and general bakery dough production.
Miracle Dough & Loaf Dividers provide dependable portioning for larger dough pieces and loaf production. Their robust commercial design makes them particularly suited to bakeries requiring consistent loaf weights while reducing labour and preparation time.
Moffat’s Rotel, Paramount and Tagliavini ovens provide professional baking solutions for bakeries, patisseries, cafés and high-volume food production, with each range offering a different style of baking.
Rotel Rotary Rack Ovens are designed for high-volume production, rotating the rack during baking to promote even heat distribution and consistent results across large batches. They are well suited to bread, rolls, pastries and general bakery production.
Paramount Convection Ovens use fan-forced airflow for fast, even baking and offer a versatile solution for smaller bakeries, cafés and general commercial baking applications where flexibility and a compact footprint are important.
Tagliavini Deck Ovens provide traditional deck-style baking with independently controlled baking chambers and strong heat retention. They are particularly suited to artisan breads, sourdough, pastries and pizza where precise top and bottom heat control is important.
From compact convection baking to artisan deck baking and high-volume rack production, AC&R Catering Equipment can help you select the right Moffat oven for your operation. Contact AC&R today for pricing, availability and expert advice.
Moffat’s Rondo, Flomic and Paramount dough and pastry sheeters provide efficient, consistent dough rolling solutions for bakeries, patisseries, pizzerias and commercial food production, with options to suit different production volumes and applications.
Rondo Sheeters are premium, precision-focused machines designed for demanding professional pastry and bakery production. They are particularly suited to laminated products such as croissants, Danish pastry and puff pastry where accurate, repeatable dough thickness is essential.
Flomic Sheeters provide a versatile solution for everyday bakery and pastry production, combining consistent dough rolling with practical operation for a wide variety of dough types and products.
Paramount Sheeters offer a reliable and economical option for general commercial dough preparation. Their straightforward operation makes them well suited to bakeries, pizzerias and kitchens requiring consistent dough thickness without the complexity of higher-production systems.
Moffat Paramount Provers provide controlled temperature and humidity conditions for consistent, reliable dough proving in bakeries, pizzerias and commercial food production.
Designed to help achieve uniform dough development and dependable results batch after batch, Paramount provers are ideal for bread, rolls and other yeast-based products. Their robust commercial construction and practical operation make them a reliable addition to busy bakery production environments.
Moffat’s Curlflow, Silhouette 2 and Paramount bread slicers provide fast, consistent slicing solutions for bakeries, cafés, supermarkets and commercial food production, with options suited to different operating environments and production demands.
Curlflow Bread Slicers are designed for efficient commercial bread slicing, providing clean, uniform slices and dependable performance for busy bakery operations.
Silhouette 2 Bread Slicers combine efficient slicing with a compact, presentation-focused design, making them particularly well suited to retail bakeries and customer-facing environments where space and appearance are important.
Paramount Bread Slicers provide a robust and practical solution for everyday commercial use, offering straightforward operation and reliable slicing for a wide variety of bread products.
2514
Lincoln Countertop Series conveyor ovens provide fast, consistent and space-efficient cooking for cafés, takeaway outlets, bars, convenience stores and smaller commercial kitchens.
Using Lincoln’s impingement cooking technology, heated air is directed onto the food as it travels through the cooking chamber, helping deliver faster cooking times and consistent results without the need for constant operator attention. Conveyor speed and temperature controls allow cooking settings to be matched to different menu items.
The compact countertop design makes the range particularly suited to operations where space is limited or the production volume does not require a full-size conveyor oven. Ideal for pizza, toasted sandwiches, flatbreads, snacks and other quick-service foods, selected models can also be stacked to increase production capacity while maintaining a relatively small footprint.
Unit 1164
Lincoln Impinger II FastBake conveyor ovens are designed for high-volume commercial kitchens requiring faster cooking, consistent results and continuous production. Ideal for busy pizzerias, takeaway outlets, food courts and quick-service operations.
Lincoln’s FastBake impingement technology uses high-velocity heated air to rapidly transfer heat to the product, helping reduce cooking times while maintaining consistent results across the conveyor. Adjustable temperature and conveyor speed allow cooking settings to be matched to different menu items with minimal operator supervision.
Compared with Lincoln’s Countertop Series, the Impinger II FastBake is designed for higher production volumes and heavier-duty operation, with a larger cooking chamber and conveyor system. Multiple units can also be stacked where greater output is required.
Unit 1456
Lincoln Impinger I FastBake conveyor ovens are built for demanding, high-volume foodservice operations requiring fast cooking, consistent results and dependable continuous production. They are ideal for busy pizzerias, takeaway outlets, food courts and quick-service restaurants.
Lincoln’s FastBake impingement technology directs high-velocity heated air onto the food from above and below, delivering rapid and even cooking. Adjustable conveyor speed and temperature provide repeatable results with minimal operator attention, making the range suitable for pizza, flatbreads, toasted products and a variety of other menu items.
The Impinger I is designed as a larger, high-capacity solution within Lincoln’s conveyor oven range, making it particularly suited to operations where maximum throughput is required. Compared with the more compact Countertop Series and Impinger II, its larger conveyor and cooking platform are geared toward heavier production demands, with stacking options available to further increase output
Cuppone Alpha pizza ovens provide professional electric pizza cooking for pizzerias, restaurants, cafés and takeaway operations requiring consistent results and dependable commercial performance.
The Alpha range features electric deck ovens designed for high-temperature pizza cooking, providing controlled top and bottom heat to achieve an evenly baked base and well-finished toppings. Multiple sizes and deck configurations allow the oven capacity to be matched to different production requirements.
Italian-made Cuppone Alpha ovens combine traditional deck-style pizza cooking with straightforward controls and robust commercial construction. Independent heat management allows operators to fine-tune the cooking environment for different pizza styles, making the Alpha range a practical choice for venues wanting reliable pizza production without unnecessary complexity.
Cuppone Delta pizza ovens provide advanced electric deck cooking for pizzerias, restaurants, cafés and takeaway operations requiring precise control, consistency and high-quality pizza production.
The Delta range features professional electric deck ovens with independent top and bottom heat control, allowing operators to fine-tune the cooking environment for different pizza styles. Multiple oven sizes and deck configurations are available to accommodate varying production requirements.
Italian-made Cuppone Delta ovens offer a more advanced control platform than the Alpha range, with digital operation designed to provide greater precision and repeatability during busy service. Combined with strong heat retention and independently controlled heating, the Delta range is particularly suited to operators wanting traditional deck-oven results with greater control over the baking process.
Cuppone Pizzaform pizza presses provide fast, consistent pizza dough forming for pizzerias, restaurants, takeaway outlets and high-volume pizza operations looking to reduce manual preparation.
Designed to press dough balls into uniform pizza bases using heated plates, the Pizzaform helps create consistent diameter and thickness while significantly reducing the time and labour required for hand stretching. Models are available to suit different pizza sizes and production requirements.
Italian-made Cuppone Pizzaform machines use a specialised hot-forming process that presses and partially seals the dough surface without fully cooking it, helping produce repeatable bases while maintaining a defined outer rim. This combination of speed, portion consistency and reduced reliance on skilled hand stretching makes Pizzaform particularly valuable for busy operations producing large numbers of pizzas.
