Bakery Equipment Australia Wide
Whether you’re a small kiosk, an artisan baker, or running a large industrial baking establishment, the right bakery equipment makes all the difference. From mixing through to dividing, portioning, forming and even packaging — every stage of the baking process has equipment built specifically for it.
Bakeries use a wide mix of standard equipment — ovens, mixers, bread slicers, dough dividers and dough moulders — through to more specialised, niche machinery depending on what’s being produced and at what scale.
What Equipment Does Your Bakery Actually Need?
Every bakery is different, and the equipment that suits a small artisan operation looks nothing like what a wholesale or industrial bakery needs.
Before you start looking at specific machines, it helps to think about what kind of bakery you’re running — or building.
Artisan & Retail Bakeries
Smaller batch sizes, more hands-on processes, and often a focus on specialty or sourdough-style baking. Equipment here tends to be compact — bench top mixers, smaller deck ovens, manual or semi-automatic dividers — built for quality and flexibility rather than raw volume.
Wholesale & Industrial Bakeries
Higher volume, more automation, and equipment designed to run for extended periods with minimal downtime. Think larger spiral mixers, automatic dough dividers, rack ovens, and production-line style equipment that can keep up with supplying multiple retail outlets or food service customers.
Cafés & Restaurants with In-House Baking
Often somewhere in between — enough equipment to produce fresh bread, pastries or desserts in-house, without needing full industrial capacity. Compact ovens, smaller mixers, and multi-purpose equipment tend to suit this setup best.
Specialty Producers
Patisseries, cake decorators, and producers focused on a specific product (think croissants, donuts, or specialty bread) often need equipment built for that exact job — sheeters, specific forming equipment, or display and finishing equipment alongside the core production machinery.
Commercial bakery equipment including: steam kettles such as Dieta Soupper 80 MIxer Kettle.
What Determines the Size and Type of Equipment You Need?
A few key factors affect what equipment will suit your bakery:
- The type of baking facility — an artisan baker and an industrial food baking establishment need very different sized equipment
- Available floor space — large industrial machines need a lot more room than a compact bench top setup
- How busy the baking establishment is — higher throughput generally means equipment built for continuous or heavy-duty use, not just occasional batches
Artisan Spiral Dough Mixer
Equipment generally falls into a few broad categories: heavy duty commercial bakery equipment for small to medium operations, and industrial grade baking and food processing machinery for high capacity, high volume production. The right choice depends entirely on your specific bakery’s needs — whether that’s a small artisan setup or a large industrial baking establishment.
New vs Used Bakery Equipment — What’s the Smarter Choice?
If you’re setting up or expanding a bakery, one of the first decisions you’ll face is whether to buy new vs used bakery equipment.
New equipment carries manufacturer warranties and the latest features, but the price tag often runs into the tens of thousands of dollars — a serious capital outlay for any growing business, let alone one just starting out.
That’s where buying used or second-hand bakery equipment makes a genuine difference. Quality used equipment — properly sourced, inspected and tested — gives you access to the same world-class brands and reliable performance, at a fraction of the cost.
For most bakeries, especially when scaling up or replacing existing machinery, used equipment is the smarter financial choice without sacrificing quality or reliability.
We do occasionally have access to new or crated bakery equipment, generally through liquidators or distributor stock — so if new equipment is genuinely what you’re after, it’s worth asking. But for the vast majority of bakeries we work with, second hand bakery equipment is the better fit — and it’s where we focus most of our stock and expertise.
Used Bakery Machinery – bakers Rack Oven – Tagliavini Baking Croissants and Buns
Bakery machinery Australia Wide
We supply bakery machinery to customers across Australia — from major cities through to regional and country areas — and to customers internationally including New Zealand, Fiji, Solomon Islands, Papua New Guinea, Thailand, South Korea, Sri Lanka and Finland.
Starting a new baking establishment, or replacing equipment for an existing bake-house? Browse our used, second-hand bakery equipment for sale or contact us anytime to discuss what you need.
Bakers Used Bakery Dough Divider Rounder
Frequently Asked Questions
What equipment does a commercial bakery need?
It depends entirely on the type and scale of your bakery. At minimum, most bakeries need mixing equipment (spiral or planetary mixers), an oven suited to their volume (deck oven, rack oven, or convection), and some form of dough handling equipment (dividers, rounders, or sheeters). Larger or more specialised operations add equipment like proofers, retarders, depositors and packaging machinery as they scale.
How much space do I need for bakery Machinery?
This varies hugely by equipment type and bakery scale. A compact artisan setup might fit in a small commercial kitchen footprint, while industrial rack ovens and production-line equipment need significantly more floor space — plus clearance for loading, maintenance access, and safe operation. It’s worth mapping out your floor plan, ensuring that you have the height requirements and access for large equipment before committing to purchase large baking equipment.
Should I buy new or used bakery equipment?
For most bakeries, used bakery equipment is the smarter choice — you get the same reliable, well-known brands at a fraction of the cost of purchasing brand new equipment, this frees up capital for other parts of the business. New equipment makes sense in some cases, but for the vast majority of artisan, wholesale and industrial bakeries we work with, quality used equipment does the job just as well.
What’s the difference between artisan and industrial bakery equipment?
Artisan equipment is generally built for smaller batches, more manual control, and flexibility across different product types. Industrial equipment is built for volume and consistency — designed to run for extended periods with minimal manual intervention. Neither is “better” — it comes down to matching the equipment to your actual production needs.
Used Bakery Oven and Proofer Retarder
Whether you’re still working out what your bakery needs or you already know exactly what you’re after, we’re here to help. View our current stock of used bakery equipment or get in touch and we’ll talk through what suits your setup.
Looking for other equipment? Check out our used food processing equipment, used restaurant equipment, or browse our full equipment catalogue.
Bakers Multideck Industrial Oven
View our current stock of used bakery equipment. or check out our Youtube channel for some of our customer videos including: Bakehouse Beachside Town – Coffs Harbour.
Sourcing and selling a large range of used (second-hand) commercial kitchen, bakery and food processing equipment under various brands since 2011 to customers Australia wide and overseas.