Artisan and neighbourhood bakeries
A 20 to 40 kg spiral mixer, a stone-hearth deck oven and stainless work tables cover the core of a small bakery.
Bakery equipment · mixers · deck ovens · display
Bakery Equipment in Dubai
A working bakery needs five things in order: a dough mixer, shaping and proofing, an oven, cooling, and display or storage. FIAMMA supplies the core of that line in Dubai: a 50 L spiral dough mixer, a 2 to 4 deck stone-hearth oven, a pastry display chiller, and custom SUS304 work tables.
If you are searching for bakery equipment and supplies, or bakery equipment and suppliers, it helps to separate two things first. Equipment is the machinery that makes and bakes the product: mixers, ovens, proofers, chillers and tables. Supplies usually means consumables and smallwares: flour and ingredients, trays, packaging and bakeware. FIAMMA supplies equipment, plus custom stainless steel fabrication. Ingredients and packaging come from other suppliers, and we say so plainly.
This page is built around bakery size, because the right equipment for a corner artisan shop is very different from a central bakery. It covers mixer sizing, deck ovens and Arabic bread on stone, proofing, cooling and display, workflow and hygiene. To see how the oven choice fits in, read the commercial ovens page. If you already know your volumes, send them through the contact page and we will suggest the line.
Bakery equipment, supplies or suppliers: what do you actually need?
Search terms blur three needs together. Here is how they split, and where FIAMMA fits.
- Bakery equipment. The machines and stainless steel furniture that make, bake, cool and display the product. This is FIAMMA's field: the spiral dough mixer, the bakery deck oven, the pastry display chiller and custom work tables.
- Bakery supplies. Flour, yeast, improvers, packaging, trays and bakeware. These are bought from ingredient and packaging suppliers, usually on a regular account.
- Bakery equipment suppliers. The business you buy the equipment from. Ask any supplier about installation, spare parts, lead time and who services the machine after the sale. Ask for lead times in the quotation.
What equipment does each kind of bakery need?
The right line depends on what you sell and how much. The table gives indicative lines by scale. It is a starting point for planning, not a fixed specification.
| Bakery scale | Typical equipment | Space and power notes |
|---|---|---|
| Artisan bakery (bread and pastry made and sold on site) | Spiral mixer of about 20 to 40 kg dough, 2 to 3 deck stone oven, proofing cabinet, stainless work tables, cooling racks, display counter or chiller | Compact production room. Three-phase for the mixer and oven. Gas or electric deck oven, with a hood or flue for gas. |
| Café bakery (croissants, cakes, small bread volume) | Small mixer, convection or one to two deck oven, proofer, pastry display chiller, prep table, undercounter chiller | Small footprint. Single-phase display chiller. Electric oven where there is no gas. |
| Hotel pastry section (patisserie and bread for outlets and banquets) | Planetary and spiral mixers, deck and convection ovens, sheeter, cold storage, display chillers, stainless benches | Several stations to separate. Check the hood, cooling load and a clear route to the outlets. |
| Central bakery (supplying several outlets) | Large spiral mixers (about 80 to 200 kg dough), divider and rounder, rotary rack or tunnel oven, retarder-proofer, cooling and packing | Plan floor loading, gas supply, flue, three-phase power and trolley movement before choosing machines. |
How big a dough mixer do you need?
Mixer size is quoted in two ways: bowl volume in litres and maximum flour weight in kilograms. The flour weight is the number that matters. As a rule of thumb, finished dough weighs roughly 1.5 to 1.65 times the flour, depending on hydration. The FIAMMA spiral dough mixer has a 50 L bowl and takes up to 20 kg of dry flour, which gives about 30 to 32 kg of dough.
To size one, work backwards from peak demand. If you need 150 kg of dough before the morning rush and a mixer gives you 30 kg a batch, that is five batches. Allow about 10 to 15 minutes of mixing each, plus loading and emptying, and check that it fits your window. Never overload a mixer past its flour rating: low-hydration doughs, such as pizza and Arabic bread, put the most strain on the motor.
| Dough per batch | Typical use | Notes |
|---|---|---|
| About 10 to 20 kg | Café bakery, pizzeria, small restaurant bakes | Fits a small prep area. Often single-batch daily dough. |
| About 20 to 40 kg | Artisan bakery, busy pizzeria | The 50 L FIAMMA mixer (up to about 30 to 32 kg dough) sits in this range. |
| About 40 to 80 kg | Busy bakery shop, hotel bakery, multi-outlet supply | Needs more floor space and a stronger three-phase supply. |
| About 80 to 200 kg and above | Central bakery | Plan bowl handling, dough trolleys and the downstream dividing line. |
Dough sheeters, dividers, rounders and proofers: what they do and when you need them
These are the machines between the mixer and the oven. How many you need depends on how much of the work is still done by hand.
- Dough sheeter. Rolls dough through adjustable rollers to a set thickness. It is essential for laminated products such as croissants and Danish, and useful for pizza bases and flatbread.
- Dough divider. Cuts the batch into equal weights, by hand-operated press or by automatic machine. Consistent weight means consistent baking and consistent cost.
- Rounder and moulder. The rounder shapes pieces into balls; the moulder shapes them into loaves or baguettes. High-volume lines run these in sequence.
- Proofer or proofing cabinet. Provides a warm, humid space for the dough to rise. Yeast doughs typically proof at about 28 to 35 °C and 70 to 85 percent humidity. A retarder-proofer adds a cold hold, so dough can be prepared the day before.
- Where FIAMMA fits. The listed range covers the mixer, deck oven, display chiller and stainless steel work tables. For sheeters, dividers, rounders, moulders and proofers, tell us what you need and ask what can be quoted.
Deck ovens, Arabic bread and khubz on stone
A deck oven bakes from a hot stone base. The stone stores heat and releases it into the dough, which is why bread gets a crisp base, a good crust and an even bake. It is also the natural choice for Arabic flatbread and khubz, which need direct heat to blister and puff.
The FIAMMA bakery deck oven has 2 to 4 independent decks, up to 300 °C per deck and up to 12 trays per deck. A refractory stone hearth, stainless steel exterior and rock-wool insulation keep the chamber hot and the kitchen cooler. Each deck has its own thermostat and heating circuit, so pastry and bread can bake together at different temperatures. It is offered in electric or gas-fired versions.
- Gas or electric. Gas is often chosen for high-volume lines because of running cost, and electric where there is no gas supply, such as malls and hotels.
- Deck count. Count one deck per product type that needs a different temperature, then add decks for volume.
- Other oven types. For continuous large-scale output, rotary rack and tunnel ovens are common, and for hot-line cooking a combi is the tool. Our commercial oven types guide compares them, and the commercial ovens page covers what each needs on site.
Cooling, display chillers, work tables and racks
What happens after the oven decides how the product looks and how long it lasts.
- Cooling. Bread needs air around it to release steam before it is bagged or sliced, so plan cooling racks away from the draught of the door. Cream and mousse pastries need chilling soon after finishing.
- Pastry display chiller. The FIAMMA pastry display chiller holds +2 to +8 °C with R290 refrigerant, double-glazed front glass with defogging, and warm LED lighting. It measures 1200 x 750 x 1200 mm and runs on 220 V single-phase at 650 W. See our guide to display chillers for choosing the size.
- Stainless steel work tables. Dough and pastry are handled on SUS304 tables because the surface is smooth and easy to sanitise. Our infill table is 1.2 mm SUS304 with a 100 mm backsplash, adjustable feet and an undershelf, and can be made to any width, depth and height to fill a gap in your line.
- Racks and trolleys. Tray racks that match your tray size and oven are what keep bakers moving. Check the tray size first, then buy the rack.
Bakery workflow, layout and hygiene
A good bakery layout moves product in one direction: from dry store to mixing, shaping, proofing, baking, cooling and display. Crossing paths wastes steps and mixes dough with finished goods.
Flour dust is the particular problem of a bakery. It settles on everything, so surfaces should be smooth and easy to wipe. SUS304 stainless steel with welded joints and no sharp ledges is easy to keep clean, and see our guide to stainless steel kitchen equipment if you are unsure which grade to choose. Keep raw materials, dough and ready-to-eat products on separate surfaces, and allow room for hand washing. Food-safety rules in Dubai are set by the authority, so confirm the requirements for your premises with it and your consultant.
From flour store to counter: how to lay out a bakery in six steps
- Fix the product list and daily volume. Loaves, pastries and pizza bases per day, and which are baked at the same time.
- Choose the mixer and oven first. Size the mixer to peak dough weight, then the oven to the trays and bake times. Everything else follows these two.
- Add shaping and proofing. Decide how much is hand work and how much needs a sheeter, divider or proofer.
- Plan cooling, chilling and display. Racks for bread, chiller space for pastry, and a display that suits the counter.
- Check the site. Three-phase power, gas or electric, ventilation, floor loading and drains.
- Send us the plan. Layout, volumes and utilities through the contact page. We will confirm what we can supply and come back with a quotation.
Where it is used
Arabic bread and flatbread shops
Stone-hearth deck ovens give the direct heat khubz and flatbread need.
Café bakeries
A pastry display chiller and a compact oven so the counter looks right and the product stays fresh.
Hotel pastry sections
Independent deck control, display chillers and SUS304 benches for outlets and banquets.
Pizzerias and sandwich shops
Spiral mixing for stiff dough and a deck oven for bases at moderate temperatures.
Central production kitchens
Mixer and oven capacity planned around daily output, with fabricated tables to fit the room.
Benefits
Core bakery line from one supplier
Mixer, deck oven, display chiller and stainless tables, with one quotation to compare.
Sized to your volume
We help you work back from peak dough weight and tray count, not from a catalogue.
Built around stone and steel
Stone-hearth baking, SUS304 tables and stainless exteriors that are easy to keep clean.
Made to fit the room
Work tables are custom-fabricated to your width, depth and height.
Clear about what we supply
We supply equipment, not ingredients or bakeware, and we tell you what is and is not listed.
Related products
Equipment from the FIAMMA range that goes with this page.
Industrial Spiral Dough Mixer
Heavy-duty spiral dough mixer designed for bakeries and pizzerias. Features a dual-motor system driving the bowl and hook independently, safety grid protection with auto shut-off, two mixing speeds, and a reverse bowl rotation setting. Delivers perfect gluten development for bread, pastry, and pizza doughs.
Preparation EquipmentView details →
Commercial Bakery Deck Oven
Multi-deck stone-hearth bakery oven engineered for consistent, even bake floors across bread, pastries, and Arabic flatbreads. Independent temperature control per deck, a heavy-duty insulated chamber, and a robust stainless steel exterior deliver reliable daily output for bakeries, hotels, and central production kitchens.
Preparation EquipmentView details →
Luxury Pastry Display Chiller
Premium glass-enclosed pastry showcase chiller designed for bakeries, coffee shops, and hotels. Features double-glazed curved front glass with defogging heaters, brilliant LED lighting under each glass shelf, automatic defrosting, and a high-efficiency digital thermostat. Dynamic fan cooling ensures stable temperature profiles.
Cooling and Display EquipmentView details →
Stainless Steel Infill Work Table
Custom manufactured stainless steel infill work table. Ideal for filling gaps between heavy cooking appliances or creating dedicated prep stations. Constructed from premium heavy-gauge SUS304 stainless steel with sound-deadening under-panel reinforcement, adjustable bullet feet, and a rear backsplash to keep walls clean.
Custom Fabricated EquipmentView details →
Frequently asked questions
What equipment do I need to start a bakery in Dubai?
At minimum: a dough mixer, an oven (usually a deck oven for bread), stainless steel work tables, cooling racks and a display or storage chiller. Add a sheeter, divider or proofer as the product range grows. The right line depends on your volume, so start with peak daily output.
Do you supply bakery supplies such as ingredients, trays and packaging?
No. FIAMMA supplies bakery equipment and custom stainless steel fabrication. Ingredients, packaging and bakeware are normally bought from ingredient and packaging suppliers.
What size dough mixer do I need?
Work from your peak dough weight and the time you have to mix it. Finished dough is roughly 1.5 to 1.65 times the flour weight. Our spiral mixer takes up to 20 kg of dry flour, about 30 to 32 kg of dough per batch.
Spiral mixer or planetary mixer?
A spiral mixer suits stiff bread and pizza dough because it develops gluten gently. A planetary mixer is more versatile for batters, creams, whipped mixes and lighter doughs. Many pastry kitchens have both.
Deck oven or rotary rack oven for a bakery?
A deck oven gives a stone base and flexibility, with each deck controlled separately, and suits artisan and shop bakeries. A rotary rack oven suits higher volumes loaded on trolleys. Our commercial ovens page compares them.
Is the deck oven suitable for khubz and Arabic bread?
Yes. The stone surface gives the direct heat that khubz and flatbread need to blister and bake evenly. Each deck reaches up to 300 °C.
Do I need a proofer?
If you bake yeast dough regularly, a proofer gives a controlled warm, humid space so dough rises consistently, whatever the weather. Many small bakeries start with a proofing cabinet and add a retarder-proofer later.
What temperature should a pastry display chiller hold?
Ours holds +2 to +8 °C, which suits cream, mousse and filled pastries. Dry cakes and pastries without cream fillings may be kept at different temperatures, so confirm what applies to your products with your food-safety consultant.
Can you equip a whole bakery?
We supply the mixer, deck oven, display chiller and custom stainless steel tables, shelving and counters. For sheeters, dividers, proofers or rotary ovens, tell us what you need and we will confirm what can be quoted. Ask for the lead time in your quotation.
What do I send for a quotation, and do you supply outside Dubai?
Send your product list, daily volumes, utilities (gas or electric) and layout through the contact page or on WhatsApp. We supply across the UAE, including Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah and Umm Al Quwain.
Related guides and solutions
Planning a bakery or upgrading one?
Send your products, daily volumes and layout. We will suggest the core line and come back with a quotation.
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