About Bakery Equipment

By Robert Fisher, eHow Contributor

The smell of freshly baked bread and fried doughnuts can entice even the most dedicated nutritionist to step into a bakery. The tempting treats in the display case are the product of a four-step process: proper mixing (and kneading), scaling, proofing and baking done by specialized equipment. Although doughnuts and bread may require different procedures, the same standard equipment is found in most commercial bakeries.

Mixing and Kneading

A floor-mounted dough mixer takes the place of the hand-mixing of ingredients and kneading of dough, greatly speeding up the process and allowing the baker to multitask. Mixers range in size from 10 quarts to more than 400 pounds of dough, so knowing desired production levels will help to determine appropriate size. Features to consider on a mixer are the number of mixing speeds and password protection.

Scaling

A baker cuts and scales on a baker's table, known as a bench. Benches are made of either stainless steel or wood. Scaling dough involves a variety of small wares including spoons, bowl scrapers and ice cream scoops as well as dough cutters designed to slice through dough without damaging the bench.

Proofing

After scaling, a baker puts the dough in a humidified food cabinet, known as a proofer. Using a proofer allows the baker to control the temperature, humidity and the time it will take for the dough to rise, or proof. A heating element--below a small water reservoir at the bottom of the unit--creates steam for proofing.

Baking

Bakeries may use a wood, electric or gas-fired oven. Stationary gas-fired ovens are the largest of the three and typically use wheeled baking sheet racks. Most commercial electric convection ovens are mobile. A baker can determine the appropriate size for an oven by considering the baking-sheet capacity of the oven and the bakery's layout and size.

Considerations

Operational safety is a primary concern with bakery equipment. The location of kill switches, safety bars and locks vary on different makes.
The ability to easily break down equipment components for cleaning will help the equipment last longer and the bakery comply with health department standards.
The cheapest equipment is not always the most economical. As pastry chef Nick Malgieri points out in his book "The Modern Baker," quality equipment can last a lifetime.

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Restaurant Equipment Safety

By Heather Lacey, eHow Contributor

Restaurant equipment increases productivity and efficiency in the food service industry, but the many moving parts on these machines can be hazardous for the unprepared employee.

Steamers

Steam can burn as badly as hot water. When removing items from a steamer or pressure cooker, ensure that the machine is turned off before opening the lid. Always stand to the side when opening the lid to avoid burns from the escaping steam.

Mixers

When using a mixer, be sure to secure loose clothing or hair that could become entangled in the turning pieces. Do not reach hands into mixing bowls when the machine is running. If the equipment has a safety guard, ensure the guard is in position before operation.

Slicers

Never use a slicer without a safety guard and use push sticks instead of your hands to feed meat or cheese into the slicer blade.

Fryers

Be cautious near fryers. Although the oil does not have a boiling appearance, it is extremely hot. Always use baskets or tongs to remove fried foods and be careful when adding foods to the fryer to avoid splashing oil.

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What Is a Bakery Proofer?

By Amy Lively, eHow Contributor

Proofing is a baking term that refers to the process of allowing dough to leaven, or rise, prior to baking. Proofing is caused by the fermentation of yeast in dough, which releases carbon dioxide that allows the dough to rise.

Proofer Function

A proofer, or a proof box, is a sealed space that provides a warm and moist environment for dough to allow it to rise before it bakes. The environment inside a proof box allows dough to rise more quickly than dough that is not proofed, as well as helps prevent dough from drying out.

Temperature Settings

Temperature settings on proofers typically range between 110 and 125 degrees, with humidity between 95 and 98 percent. Dough vary in their temperature and humidity needs, but if the proof box is too dry, the dough develops a skin and will not rise properly, while dough will be too soft and spread in a proof box that is too wet.

Making a Proofer

If a large commercial proofer is not available or necessary, it is possible to make a proofer. Putting a cup of hot water in a plastic box large enough to cover the dough and high enough to accommodate the dough's rise can simulate a proof box. Dough can also be put in an unheated microwave or oven, although a plastic proof box allows the baker to monitor the dough without opening the microwave or oven door.

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