My mission in this article is to give you a feel for the
kind of equipment that's usually required by the health
department and equipment that's traditionally used in a
personal kitchen but can also be used to get your business
started. I've also included a few helpful tips that can
make your work a little easier, less time consuming and
more profitable.
Here's your first money-saving tip: used commercial
equipment will more than satisfy your needs. Commercial
equipment tends to have a long operating life when it's
taken care of properly.
The following equipment list will be especially helpful if
you're operating on a shoestring budget. It will also be
useful if you are uncertain about operating this type of
business and want to test the waters.
Ovens - The health department has no requirements
concerning the size, type, or make of oven used in your
business. You can use the same type of conventional stove
that you have in your personal kitchen if it bakes properly
and produces the results you need. But you should be aware
that conventional ovens limit the quantity you can bake at
one time and the speed of baking.
To increase production and keep up with demand, you'll need
a commercial oven, preferably convection. Convection ovens
bake fast and efficiently. Before purchasing a commercial
electric oven, inquire about wiring and outlets needed for
operation. Before purchasing any type of gas oven, make
sure you have enough space for a hood fan and proper
ventilation.
Mixers - If you have budget concerns, a home-style stand
mixer will work perfectly to get you started. I recommend
KitchenAid mixers. If you have product demand and the
budget, definitely invest in a commercial mixer. A used
twelve or twenty-quart commercial mixer will get you off to
a great start.
Refrigerators/Coolers - Are you watching the budget? If so,
here's another tip that will save you many dollars.
Home-style refrigerators will work perfectly for your
start-up and established business. Commercial refrigerators
(referred to as coolers) can be expensive, even the used
ones. So consider carefully the amount of space you have,
the amount of product to be chilled, and your budget for
refrigeration. Before purchasing a commercial cooler,
inquire about the necessary electrical wiring and outlets
needed for operation.
Proofing Cabinets - If you're making large quantities of
yeast breads, you will benefit from having a proofing
cabinet. This cabinet maintains a warm temperature that's
perfect for the stage of bread making when the dough needs
to rise and double in bulk.
Work Sinks - A stainless-steel compartment sink is usually
a requirement of the health department. Even if this type
of sink is not required, you should consider buying one.
The convenience and ease of washing large sheet pans, large
mixing bowls, and other oversized pieces make it well worth
the cost.
Work Tables - The health department usually requires a
certain kind of work surface for food preparation and
protection. Stainless-steel tables are the most popular
because they can be easily cleaned and do not absorb germs
and other contaminants. There may be other tabletop
surfaces that meet approval. Ask your health department for
more information. The size table you buy should be
determined by available space and the task to be performed.
Rolling Pan Racks (Shelves) These heavy-duty metal racks
are made to hold both half- and full-size sheet pans. They
vary in height and the number of pans they hold. They are
excellent space savers. Use them for cookies and cakes
(before and after baking), ingredients, supplies, and more.
One of the great convenience features is mobility. They can
be moved to wherever you're working. A pan rack is not
required by the health department, but it should be near
the top of your list of necessities. Used racks will work
perfectly.
Storage Shelves - You'll need lots of storage space for dry
ingredients, packaging supplies, and other items. It's
always a great idea to make the most of your work space
from floor to ceiling.
Hand Sink - A hand sink is generally a small sink used to
wash your hands before and during work. This sink is
usually required by the health department. You can save on
cost by purchasing a fiberglass sink (called a utility
sink) at most building supply stores.
Ingredient Bins - It's not necessary to buy commercial
storage bins for items like flour and sugar. Just go to a
building supply store and purchase large thirty-two-gallon
trash cans with lids. They must be new, of course. These
cans will store a fifty-pound bag of flour or sugar and
more. Do not empty the product directly into the trash can.
Instead, drop the unopened bag into the can, and then open
the top of the bag and dip out the product as needed.
More Tips: Before purchasing any large equipment, measure
all doorways that the equipment has to pass through before
it can be placed in the work area.
Always ask for a warranty. Most companies offer at least a
thirty-day warranty on used equipment.
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For more on starting your home-based baking business PLUS,
alternatives to starting a business outside of the home,
creating a budget, writing a business plan, purchasing
equipment, marketing, setting prices, turning your baked
goods into gourmet gifts and more, visit
http://www.BringingHometheBaking.com .
Quincella C. Geiger, business owner and author of "Bringing
Home the Baking"--
How to Start a Licensed Home-Based Baking Business.
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