Pastry Shop Project 2

Pastry Shop Project 2 — the implementation of a regional pastry shop project shows that professional HoReCa equipment can be provided outside the capital.

Pastry convection oven — essential pastry shop equipment

Pastry Shop Project 2 — a pastry convection oven with steam injection function (steam) is the main equipment in a pastry shop. Convection and steam — a convection fan ensures even heat distribution across all trays simultaneously; steam injection is critical for baking bread and bagels (crust), éclairs and other pastry products. Capacity and size — a standard pastry oven includes 4–10 trays 60×40 cm; larger pastry shops now also have 10–20-tray ovens available. Programming — a modern oven with program memory allows setting multiple stages (temperature, time, steam amount) for each recipe; see Pastry Shop Projects.

Planetary mixer for dough preparation

Pastry Shop Project 2 — the planetary mixer is the second indispensable piece of equipment in a professional pastry shop. Mixer capacity — a 20–30 litre mixer is suitable for a medium-sized pastry shop; for larger production, 60–80 litres; see Pastry Shop Project 1. Attachments — hook for heavy dough (bread, bagels), whisk for creams and whipped products, paddle for light dough and buttercream. Speed control — 3–6 speeds; slow speed for initial dough mixing, faster speed for creams and whipped products. Durability — a pastry planetary mixer is designed for 8 hours of work per day, 5–6 days a week; a commercial model, not a household one, should be chosen.

Pastry refrigeration equipment and display cases

Pastry Shop Project 2 — a pastry shop requires several different refrigeration units for various purposes. Worktable refrigerator (saladette) — inside the pastry worktable; used for storing cooked creams, glazes and pre-prepared decorations. Blast chilling (blast chiller) — rapid cooling of freshly baked products; a pastry shop HACCP requires cooling products from 65°C to 4°C in 90 minutes. Sales display case — refrigerated or unheated display case for showcasing finished products in the sales area; see Pastry Shop Projects.

Pastry shop projects in regions outside the capital

Pastry Shop Project 2 — BHS regularly carries out pastry shop project fitting not only in the capital but also. BHS provides equipment fitting. This is particularly important for heavy equipment (mixers, ovens). Pre-project consultation — before selecting equipment, BHS specialists consult on space planning, ventilation requirements and electrical capacity; BHS provides projects. BHS offers pastry shop project fitting.

Frequently asked questions

What is the typical minimum area for a pastry shop? Pastry Shop Project 2 — a minimum production pastry shop with an oven and mixer requires 15–20 m² of production space; for a larger product range, 30–50 m² is recommended; see Pastry Shop Project 1.

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.