Pastry Shop Project 1

BHS helps pastry businesses create an efficient and HACCP-compliant production kitchen.

Pastry convection oven in a pastry shop

Pastry Shop Project 1 — a pastry convection oven with steam is the main equipment in a pastry shop; it must withstand intensive production over several shifts per day. Production intensity — a pastry shop with on-site sales and wholesale deliveries can bake 10–20 trays per shift. The oven must be designed for commercial intensive use. Multi-tray capacity — a 6–10-tray convection oven allows baking large batches of sponge layers, macarons and other products in parallel. See Pastry Shop Projects. Steam function — steam injection is critical for éclairs, soux pastry and bread products. In pastry shops where éclairs and macarons are popular, this function is essential.

Blast chiller for rapid cooling in a pastry shop

Pastry Shop Project 1 — a blast chiller is important in a pastry shop where compliance with HACCP requirements is a food safety standard. HACCP cooling requirement — freshly baked and prepared products (creams, mousse, ganache) must be cooled from 65°C to 4°C within 90 minutes; this is not possible in a standard refrigerator. Production time — a blast chiller allows a pastry shop to quickly cool large batches, freeing the oven for the next batch. Without a blast chiller, production time is limited and daily output can decrease by 30–40%, which is critical for businesses with wholesale deliveries. Storage after cooling — cooled products are placed in a regular +4°C refrigerator or refrigerated shelf. See Pastry Shop Project 2. Capacity — blast chillers are available in various sizes; a small pastry shop may suffice with a 5–10-tray model, while large-scale wholesale production requires larger models.

Pastry work table setup

Pastry Shop Project 1 — in a pastry shop, the work table setup is tailored to specialized tasks. Marble or stainless steel — pastry decoration tables sometimes use a cold marble surface (suitable for chocolate); for general tasks, stainless steel is the HACCP standard. Large work surface — pastry decoration tables require a larger work surface than in a restaurant; at least 1500×700 mm per pastry chef workstation. Refrigerated work table — some pastry shop projects integrate refrigerated work tables (saladettes) for storing glazes and creams near the work surface. BHS provides setup.

Frequently asked questions

How quickly can BHS set up a pastry shop? A standard pastry shop (5–6 main pieces of equipment) is usually set up within 2–4 weeks after order confirmation. Contact BHS.

Does BHS offer technological project development for pastry shops? Pastry Shop Project 1 — yes; BHS can consult on room planning, equipment layout, ventilation requirements and plumbing connections. Full technological project development is available upon request.

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.