A food production business operates under fundamentally different conditions than a restaurant kitchen – it produces large volumes according to strict recipes, requires high consistency in quality for every production batch, and its equipment must run continuously in shift systems without any decline in quality. Production equipment is selected based on several criteria: hourly or shift throughput capacity, level of automation, energy efficiency class, ease of maintenance and compliance with European food safety and hygiene standards. BHS offers production equipment solutions for food businesses.
Confectionery production equipment
Confectionery equipment for production – specialized equipment for large-scale confectionery production. Industrial mixers with greater capacity than a standard planetary mixer, tunnel ovens with continuous conveyor baking, glazing machines, decorating stations and other specialized confectionery production equipment. This equipment is suitable for confectioneries, cake manufacturers, chocolate producers and bakeries with a set daily output. Production equipment is selected according to the planned hourly or shift throughput requirement.
HACCP and hygiene in food production
Food production must comply with HACCP principles and food safety regulations. Production equipment must be made from approved food-contact materials, be easy to clean, and the production environment must meet cleanroom requirements. The layout of production equipment in the space is designed and coordinated with technologists to eliminate contamination risks between raw material, production and finished product zones, ensuring an efficient and safe production process. Regular equipment maintenance, calibration and temperature checks are essential to guarantee production quality and consistency, as well as to maintain the documentation required for HACCP audits. BHS equipment meets European food production equipment requirements.
HoReCa and production scenarios
In a bakery, production equipment ensures consistent product quality from batch to batch – precise dough mixing, standardized fermentation and tunnel baking for large volumes. In a confectionery factory, an industrial mixer with a large bowl capacity and automated decorating process ensures high throughput. For food production businesses (such as semi-finished product manufacturers), production equipment is the most critical asset determining the company’s capacity and efficiency. BHS helps select the most suitable production equipment based on the specific volume and production requirements of your business.
Frequently asked questions
What is the difference between HoReCa equipment and production equipment? HoReCa equipment is designed for the pace of a restaurant or café kitchen – intensive but not fully continuous, with downtime for cleaning during the day. Production equipment is built for long-term continuous or cyclical operation, significantly higher throughput capacity, often with automated or semi-automated elements and substantially greater overall durability.
Does BHS offer consultations for selecting production equipment? Yes, BHS consultants help choose the most suitable equipment based on your planned production volume, product specifics and space dimensions. Contact the BHS team to receive a customized production equipment proposal.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
