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An industrial bakery is a facility that produces baked goods on a large scale. These facilities typically use specialized equipment to efficiently mix, shape, proof, and bake a wide variety of products such as breads, pastries, and cookies. Some examples of industrial bakery equipment include:

  • Mixers: These machines are used to blend ingredients together and can range in size from small countertop mixers to large, industrial-grade mixers that can hold hundreds of pounds of dough.
  • Divider-rounders: These machines are used to divide and shape dough into uniform pieces before baking. They can also be used to make balls of dough for products like dinner rolls.
  • Moulders: These machines are used to shape dough into specific forms, such as loaves of bread or pastries.
  • Proofers: These machines provide a warm and humid environment for dough to rise before baking.
  • Ovens: Industrial ovens are larger and more powerful than standard home ovens and can bake multiple products at once. They come in different types like Rotary Oven, Tunnel Oven, Deck Oven and more
  • Cooling racks: After baking, products need to cool down before they can be packaged or shipped. Cooling racks allow hot products to cool quickly and evenly.
  • Packaging equipment: Once products are cooled, they need to be packaged for distribution or sale. Industrial bakeries may use specialized packaging equipment such as vacuum sealers or shrink wrappers to protect and preserve the freshness of their products.

These are just a few examples of the many types of equipment that can be found in an industrial bakery. The specific equipment used will depend on the products being produced and the desired production volume.

Wrightfield are expert manufacturers of industrial bakery equipment. In this post, we take a closer look at the baking equipment that we manufacture and discuss how it can help an operation to increase efficiency, optimise accuracy and minimise giveaway. Please continue reading for more information.
bakery oven Belt conveyors Wrightfield

Our Industrial Baking Equipment Systems

Our motto is Better by Design, a refrain that helps us to manufacture products that are efficient, accurate and minimise giveaway. Our end goal is always to enable our clients to maximise productivity and, ultimately, profitability.

Our solutions incorporate highly automated systems, a factor that reduces the need for manual labour operations. Wrightfield baking equipment is also highly compatible and designed to seamlessly integrate with any other systems that you may have in your production line.

Our Systems

The industrial baking equipment that we manufacture includes:

Weighing solutions, such as fixed table weigh stations and checkweighers.

Grading, such as equipment that is able to index both naked and packed products, packaging machines and labelling machines.

Conveyors, the comprehensive range of conveyance solutions that we offer includes spiral conveyors, transfer conveyors and elevators. We also have a range of belt options available.

Manufacturers to the Industry

We are an experience and trusted manufacture of baking equipment and our products are used by some of the biggest names in the baking industry, including Pukka-Pies, Bells and Thomas J. Fudge’s.

Industrial Bakery Equipment – Find Out more

Click on the following link if you would like to find out more about industrial bakery equipment, or this link for information on other stainless steel equipment manufactured by Wrightfield.


Hygiene is a critical consideration when manufacturing bakery equipment. It is essential to ensure that the equipment is designed, constructed, and maintained in a way that prevents the growth and spread of bacteria, mould, and other microorganisms that can cause food spoilage and illness.

Here are some key hygiene considerations when manufacturing bakery equipment:

  1. Materials: Equipment should be made of food-grade materials that are durable, easy to clean, and resistant to corrosion. Stainless steel is a popular choice as it is non-toxic, non-corrosive, and easy to clean.
  2. Design: Equipment should be designed with hygiene in mind, with smooth surfaces and minimal crevices that can trap food particles and bacteria. Equipment should also be easy to disassemble and clean.
  3. Cleaning and sanitation: Equipment should be cleaned and sanitized regularly, especially after each use. This includes thorough cleaning of all surfaces, as well as internal components such as motors, gears, and bearings.
  4. Maintenance: Equipment should be maintained in good working order to prevent breakdowns and malfunctions that can compromise hygiene. Regular inspections, lubrication, and repairs should be carried out as needed.
  5. Training: Bakery staff should be trained in the proper cleaning and sanitation of equipment, as well as in the proper use and maintenance of equipment.
  6. Compliance: Equipment manufacturers should comply with relevant food safety regulations and standards, such as HACCP, BRC, SQF and others

A key factor for any company in the baking industry is hygiene. We are keenly aware of this at Wrightfield.

We own our own large manufacturing facility in Suffolk. Here, we carry out all manufacturing processes in-house, a key factor that allows us to minimise external elements and maintain exemplary levels of hygiene throughout the manufacturing process. Our systems are also designed with hygiene in mind.

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