Parts and technical support from the people who installed it. Se habla español. Monday–Friday, 8:00–5:30 Pacific.
Reading the tape…
Commercial bakery equipment · South San Francisco
Browse for as long as you like. Nothing here asks for your email first, and no category is locked behind a form. When you want a second opinion, you can have one from someone who has installed a few hundred of these.
Before
After
Showing all ten categories
Steam that holds and a deck that recovers, bake after bake.
Whatever else you buy, the room gets built around this one.
The same dough at four in the morning as at noon.
Every loaf comes out the weight you priced it at.
The same shape ten thousand times, without gassing the dough.
Shape at four, bake at seven. Your crew gets its life back.
The temperature you set is the temperature it holds.
The whole deck loaded in one pass, not one peel at a time.
Volume, evenly baked, from one rack and one door.
Even heat for pastry, from first tray to last.
Sliced, bagged and out before the counter opens.
Pricing
These machines are priced in euros. Your quote is not.
A number posted today would be wrong by the time your crate is on a ship, and you would be the one to discover it. So you get a quote that holds instead of a price that does not.
Every line named before you decide
Specimen · No cash value
Included
Anyone can put an oven on a truck. What decides whether you are still happy with it in year eight is everything wrapped around it.
01 Before
Send a floor plan and a menu. You get a layout back — workflow, power, ventilation, and the corner your crew would otherwise fight over for a decade.
02 During
Carlos has run installs here for seventeen years, in English or Spanish, and has already met a building like yours.
03 After
Parts sit on a shelf in South San Francisco for years, waiting for the morning you need one.
Proof
Everything above this line is a promise. These are rooms you can visit, on equipment you can watch run, with bakers who will tell you the truth about it when nobody from here is standing next to you.
Questions
If yours is not here, you can have the answer from a person in about the time it takes to write it down.
Smallwares, yes — bannetons, lames, peels, pans and scales are priced and in the cart. Equipment goes through a quote, because the number depends on your voltage, your doorway, your freight and the euro on the day.
The crew carries the certifications your health inspector and your insurer will ask for, and the paperwork is part of the install rather than something you chase afterwards.
It comes by DHL. The shelf in South San Francisco covers the machines we sell, and when it runs out the part is on a plane rather than in a queue.
Yes. Installs run well beyond California, and there is a representative covering the Eastern side of the country.
A machine, a part, an order, an invoice — the counter handles all of it, Monday through Friday. Call, write, or come by; either way you reach a person, not a queue.
(650) 589-5724527 DNA Way — next door to the San Francisco Baking Institute. Not a coincidence.
Get directions →
