For bakeries & production kitchens
Professional bakery equipment for dough production, baking flow and more reliable daily output
From baking ovens and proofing cabinets to dough mixers, dough sheeters, refrigeration, worktops and oven bases: this page brings together the key product worlds for bakeries, production kitchens and dough-based concepts in Switzerland.
Baking ovens & combi ovens
For stable baking windows, consistent results and planned capacity, the right oven is one of the most important decisions in a bakery setup.
Proofing & fermentation cabinets
Controlled proofing helps stabilise quality, improve batch planning and make dough processes more reproducible.
Dough mixers
For consistent dough quality and clean batch management, dough mixers are among the key machines in any production bakery.
Built for Swiss bakeries and production teams
Equipment for bread production, pastries, snack baking, branch supply and dough-driven concepts.
From dough to baking window
Mixing, proofing, sheeting, baking, cooling and staging all work together coherently.
Showroom & guidance
Compare equipment in Gretzenbach and get practical recommendations.
Reach the right choice faster
Direct entry points into the right collections save time during planning and purchasing.
Bakery product worlds
The key equipment and production zones behind strong bakery operations
Whether you produce bread, pastries, pizza dough, snack baking or branch supply, the right setup stabilises dough handling, baking windows and daily production rhythm.
BakingBaking ovens & combi ovens
For stable baking windows, consistent results and planned capacity, the right oven is one of the most important decisions in a bakery setup.
View ovens →
ProofingProofing & fermentation cabinets
Controlled proofing helps stabilise quality, improve batch planning and make dough processes more reproducible.
View proofing cabinets →
Dough productionDough mixers
For consistent dough quality and clean batch management, dough mixers are among the key machines in any production bakery.
View dough mixers →
Dough handlingDough sheeters & rollers
When dough must be rolled quickly, evenly and reproducibly, the right sheeting setup saves major time every day.
View dough sheeters →
PrepRefrigeration & work surfaces
For ingredients, dough control, intermediate storage and clean preparation, you need refrigeration and work surfaces that fit the production flow precisely.
View refrigeration & stainless →
SetupOven bases & undercounters
Oven bases and undercounters help integrate ovens ergonomically, create storage and keep the workspace more compact and organised.
View oven bases →Planning & selection
What really matters when choosing dough, proofing, oven technology and bakery flow
The right bakery setup depends on product range, daily volume, dough process, oven capacity, cooling needs and production rhythm. When mixing, proofing, sheeting, baking and staging are planned coherently, output becomes more stable and easier to control.
Plan product range, daily volume and baking windows realistically
Which products dominate your production, how large are the batches and how tight are your baking windows? These answers shape the oven, proofing and dough setup.
Organise dough handling, prep and oven logic coherently
A strong production bakery saves steps. Mixing, resting, proofing, sheeting, baking and staging should work as one connected process.
Factor in capacity, dimensions and cleaning from the start
Before buying, tray or trolley compatibility, usable space, power supply, cleaning access and daily handling should be clarified carefully.
Opening a new bakery or upgrading your production workflow?
We support businesses across Switzerland in selecting ovens, proofing cabinets, dough equipment, refrigeration and stainless work areas that work together from dough prep to final baking windows.
for single units and complete fit-out projects.
for comparison, selection and personal advice.
for bakeries, production kitchens and dough concepts.
FAQ
Frequently asked questions about bakery equipment
Which equipment matters most in a bakery or production kitchen?
That depends on your product range. In many cases, the oven, proofing cabinet, dough mixer, work surface, refrigeration and a well-planned production flow form the essential operational base.
When do I need proofing cabinets rather than simple dough resting?
Proofing cabinets become especially important when you need reproducible dough development, controlled batches and better temperature and humidity management. Simpler resting can work, but often with less consistency.
What should I pay special attention to with baking ovens?
Capacity, tray compatibility, temperature behaviour, energy type, cleaning effort and how well the oven fits your production rhythm are all key selection criteria.
Do you deliver bakery and production equipment throughout Switzerland?
Yes. M&R Gastro delivers across Switzerland and can also support selection, showroom visits and project planning for bakery, production and dough-based concepts.