⚖️ Bakery Equipment Comparison Tool

Compare commercial bakery equipment side by side. Compare specs, prices, capacity and features to find the perfect machine for your bakery production needs.

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Specification	Manual Divider + Rounder	Semi-Automatic Divider & Rounder	Continuous Automatic 1P Divider & Rounder	Continuous Automatic 4P-6P Divider & Rounder
Capacity (pcs/h)	300-500	1,000-2,000	2,000-6,000	8,000-12,000
Dough Weight Range	30-150g	30-300g	100-500g	8-60g
Weight Accuracy	±3-5g	±2-3g	±1-2g	±1g
Operation	Manual	Semi-auto	Fully automatic	Fully automatic
Control System	Mechanical	Push button	PLC + Touchscreen	PLC + Touchscreen
Power (kW)	0.5-1.0	1.0-1.5	2.2	3.0-4.0
Dimensions (mm)	600×500×800	800×700×1400	2000×2300×1448	2500×2800×1600
Net Weight (kg)	80-120	200-300	790	1,200+
Labor Required	1-2 persons	1 person	1 person	1 person
Price Range (USD)	$1,500-3,500	$5,000-12,000	$12,000-22,000	$15,000-28,000
Best For	Small bakery, startup	Medium bakery	Growing bakery, medium factory	Large factory, high volume

Specification	20L Spiral Mixer	40L Spiral Mixer	80L Spiral Mixer	120L Spiral Mixer
Bowl Capacity (L)	20	40	80	120
Max Dough/Batch (kg)	8-12	16-25	35-50	50-80
Flour Capacity (kg)	5-8	10-16	22-32	32-50
Mixing Time (min)	8-12	10-15	12-18	15-20
Hourly Output (kg)	30-50	60-100	120-200	180-300
Motor Power (kW)	1.1-1.5	2.2-3.0	4.0-5.5	5.5-7.5
Speed Settings	2 speeds	2 speeds	2 speeds + timer	Variable + timer
Bowl Rotation	Fixed	Fixed	Removable	Removable
Dimensions (mm)	550×400×700	700×500×900	900×650×1200	1100×800×1400
Net Weight (kg)	80-100	150-200	300-400	450-600
Price Range (USD)	$800-1,800	$1,500-3,000	$2,500-5,000	$4,000-8,000
Best For	Small bakery, café	Medium bakery	Medium-large bakery, factory	Large factory

Specification	1-2 Deck Oven	3-4 Deck Oven	Rotary Rack Oven (Electric)	Rotary Rack Oven (Gas/Diesel)
Capacity (pcs/h)	150-300	300-800	800-2,000	1,000-2,500
Trays per Batch	2-6	9-16	36-42 (1 rack)	36-42 (1 rack)
Temperature Range	0-300°C	0-300°C	0-300°C	0-320°C
Temperature Control	Top/bottom independent	Top/bottom per deck	Digital + steam	Digital + steam
Steam Function	✗	✓	✓	✓
Power (kW)	6-12	18-30	24-36	0.75 (burner: 15-25kW)
Energy Cost/Batch	High	Medium	Medium	Low
Bake Quality	Excellent (artisan)	Very good	Good (uniform)	Good (uniform)
Labor Required	1 person (manual load)	1 person	1 person (rack load)	1 person (rack load)
Dimensions (mm)	800×700×600	1200×900×1600	1600×1400×2200	1800×1600×2400
Price Range (USD)	$1,200-3,500	$3,000-7,000	$5,000-12,000	$6,000-15,000
Best For	Artisan bakery, café	Medium bakery	Medium-large bakery	High-volume factory, low energy cost

Specification	Cabinet Proofer	Roll-in Proofer (2-4 racks)	Automatic Proofer (8-16 racks)	Proofer/Retarder Combo
Capacity (racks/trays)	1-2 racks (16-32 trays)	2-4 racks (72-144 trays)	8-16 racks (288-576 trays)	4-8 racks + retard
Temperature Range	20-45°C	20-45°C	20-45°C	-5 to 45°C
Humidity Control	60-90% RH	60-95% RH	70-95% RH (digital)	70-95% RH (digital)
Retarder Function	✗	✗	✗	✓ (refrigeration)
Programmable Cycles	✗	Basic timer	✓ (multi-stage)	✓ (multi-stage)
Power (kW)	1.0-1.5	2.0-3.0	4.0-6.0	5.0-8.0 (incl. compressor)
Uniformity	Good	Very good	Excellent	Excellent
Dimensions (mm)	700×800×1800	1400×900×2000	3000×1200×2200	2000×1200×2200
Price Range (USD)	$800-2,000	$1,500-4,000	$4,000-10,000	$5,000-12,000
Best For	Small bakery	Medium bakery	Large factory	Bakery needing overnight retard + proof

Specification	Tabletop Dough Sheeter	Floor Model Dough Sheeter	Automatic Reversible Sheeter	Industrial Laminating Line
Dough Width Capacity	300-400mm	500-650mm	500-700mm	600-1000mm
Thickness Range	1-30mm	1-40mm	0.5-40mm	0.5-50mm
Thickness Accuracy	±0.5mm	±0.3mm	±0.1mm	±0.1mm
Operation	Manual feed	Manual feed	Automatic reversible	Fully automatic conveyor
Hourly Output (kg)	30-60	80-150	150-300	300-800
Best For Products	Croissant, pastry	Croissant, puff pastry	Croissant, danish, puff	High-volume pastry production
Power (kW)	0.37-0.55	0.75-1.1	1.5-2.2	3.0-5.5
Dimensions (mm)	600×400×400	1000×700×1100	1800×900×1200	4000×1200×1500
Price Range (USD)	$500-1,200	$1,500-3,500	$3,500-7,000	$8,000-20,000
Best For	Small bakery, café	Medium bakery	Medium-large pastry shop	Large factory, industrial

💡 How to use this comparison: Green-highlighted cells indicate the best value or performance in each category. Prices are FOB Shanghai estimates and may vary based on configuration, voltage, and customization. Contact us for exact quotation based on your specific requirements.

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❓ Often Asked Questions

What is the difference between manual and automatic dough dividers?

Manual dough dividers require hand operation for weight adjustment and typically produce 300-2000 pieces/hour. Automatic continuous dividers use motor-driven systems with PLC control, producing 2000-12000 pieces/hour with consistent weight accuracy of ±1-2g. Automatic models save labor and increase output but cost 3-5 times more.

How do I choose the right spiral mixer size?

Choose spiral mixer size based on your maximum single-batch dough weight. A 20L mixer handles 8-12kg, 40L handles 16-25kg, 80L handles 35-50kg, and 120L handles 50-80kg per batch. Calculate your hourly dough requirement and divide by 3-4 batches per hour to determine needed capacity. Always choose 20% larger than current needs for growth.

Deck oven vs rotary rack oven - which is better?

Deck ovens offer better crust and bake quality for artisan breads, with independent deck temperature control. They're ideal for small to medium bakeries (150-800 pieces/hour). Rotary rack ovens provide uniform baking and higher capacity (800-2500 pieces/hour), use less labor, and are more energy efficient per piece. Choose deck ovens for quality-focused artisan bakeries, rotary for high-volume production.

Do I need a proofer/retarder combo or just a basic proofer?

If your bakery operates on a single shift and proofs dough immediately after dividing, a basic proofer is sufficient. If you want to prepare dough the night before for early morning baking, or produce multiple dough types with different proofing times, a proofer/retarder combo with refrigeration is highly recommended. It allows you to retard dough overnight and automatically start proofing at a preset time, saving early morning labor.

What voltage and power requirements should I consider?

Most commercial bakery equipment is available in 220V/380V, 50/60Hz configurations. Small equipment (tabletop sheeters, 20L mixers) typically use single-phase 220V. Larger equipment (rotary ovens, 80L+ mixers, continuous dividers) require three-phase 380V power. Always verify your facility's electrical capacity before purchasing. We can customize voltage to match your local requirements.

HNH Bakery Equipment | Commercial Bakery Equipment Manufacturer & Supplier

Building 8, Zhongbu Zhigu Industrial Park, Renmin Road, Changsha, Hunan, China

Email: sales@yuanmhe.com | WhatsApp: +86 137 5500 7928 | Web: www.hnhcbakery.com