Parts and technical support from the people who installed it. Se habla español. Monday–Friday, 8:00–5:30 Pacific.
Reading the tape…
Home / Who you are / Commercial Bakeries
Your customers know the loaf and never see the floor. The machines on it decide what every counter can promise, and whether it can keep promising when you open the next door.
Photograph · TMB floor: two retarder-proofers, a deck oven, and a rack oven in one line
01 · The fit
At many doors, one machine down is every store short. Buy the ones with parts on a shelf an hour away.
Call (650) 589-5724 →Every door opens with the same case.
The customer never sees the floor.
The dough works while your crew sleeps.
02 · The shortlist
Photograph · Rack oven, rack rolling in
Single and double rack. The morning bake for every door, timed to the vans.
TMB XL1-G · XL2-G · single and double rack
Photograph · Deck oven, loaves loading
Stone decks for the hearth loaves your stores are known for, at a floor’s volume.
Bassanina Zoom · multi-deck
Photograph · Spiral mixer, bowl full
High-capacity spirals sized to your batch and gentle enough for long fermentation.
ESMACH SPI 130–300 A · VMI SPI 400 AV
Photograph · Divider, pieces out
Weight held to the piece, at floor speed, shift after shift.
Robocut R · Robocut S · ESMACH DV MachHex · JAC Div R
Photograph · Moulder, loaf leaving
The same shape from every hand, because no hand touches it.
JAC Unic Moulder · Rondo Compas
Photograph · Walk-in, door open
Cold rooms cut to your floor plan and your temperature. The backbone of an overnight schedule.
Imperial-Brown box · built to order
Price on quote · Financing available · Each quote lists price and lead time per machine
03 · Smallwares
Photograph · Rack, covered
Racks and the deck
Product held between the oven and the van. Hands kept whole.
Shop →
Photograph · Bins under the bench
Ingredient storage
Flour, sugar, salt, staged where the mixers need them.
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Photograph · Couche, loaves resting
TRP-Charvet · Northern France
By the roll, for a floor that proofs by the hundred.
Shop →04 · The path
Plan
Send your store count, your SKUs, and your building. The floor gets drawn end to end, throughput, workflow, and power, before a machine is ordered.
Equip
European production machines matched to your volume and your labor plan, sequenced so each purchase raises what every store can carry.
Install
Your machines are set, connected, and proven by TMB’s own crew, led by an installation manager seventeen years in.
Support
One number for the life of the floor. A person answers Monday to Friday, 8:00–5:30 Pacific, and the parts are on the shelf in South San Francisco.
Loader at the deck
Loaders, deck-side
Loaders take the hardest minutes of the bake off your bakers, every shift. They are one category over.
05 · Support
If a machine goes down, you call one number, a person answers, and the part is usually on a shelf in South San Francisco.
Monday–Friday · 8:00–5:30 Pacific
Parts on the shelf · South San Francisco
Installed by TMB’s own crew
Se habla español
Employee-owned since 2011
No sticker prices here. These machines cross an ocean, and prices move with currency and timing. Your quote is built for your building, states each machine’s number and lead time, and is answered within one business day.
Yes. Start where the bottleneck is, usually the oven or the mixer, and let each machine prove the next one. Your quote can map the sequence for the whole floor, so the next store opens on a floor that is ready for it.
Yes. Financing is available on equipment. Ask when you request a quote and the terms arrive with the numbers, so you can weigh a monthly figure against your revenue instead of a lump sum against your reserves.
You reach a person during counter hours, Monday to Friday 8:00–5:30 Pacific, and parts ship from South San Francisco stock. Your quote states the service terms for each machine, so the risk math is on paper before you sign.
Quote request · Commercial Bakeries
Answered within one business day
