Commercial Bakery Equipment for Middle Eastern Bakeries
Middle Eastern bakeries live and die on dough handling and deck heat. The equipment here covers the production line a flatbread, pita or manakish bakery actually runs on — spiral and double-arm mixers sized for high-hydration dough, sheeters and rollers, retarder provers for controlled fermentation, and stone-based deck ovens that hold temperature through a continuous bake.
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Shopping Options - Depth 600 – 899mm Remove This Item
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Zanolli Ercolina Plus 30 Manual Dough Divider Rounder - 30 portions |40 - 135g Portions
Special Price $14,784.00 Regular Price $16,800.00 SAVE $2,016.00 SAVE $1,832.73
Zanolli Ercolina Plus 22 Manual Dough Divider Rounder - 22 portions |60 - 220g Portions
Special Price $14,784.00 Regular Price $16,800.00 SAVE $2,016.00 SAVE $1,832.73
Zanolli Ercolina Plus 15 Manual Dough Divider Rounder - 15 portions |150 - 360g Portions
Special Price $14,784.00 Regular Price $16,800.00 SAVE $2,016.00 SAVE $1,832.73
Zanolli Ercolina Plus 11 Manual Dough Divider Rounder - 11 portions |180 - 500g Portions
Special Price $14,784.00 Regular Price $16,800.00 SAVE $2,016.00 SAVE $1,832.73
More about this equipment
What to look for in bakery equipment
Start with your dough. Spiral mixers suit the long, wet doughs used for flatbreads and develop gluten with less heat than a planetary mixer, which matters over a full production day. Match bowl capacity to your batch size rather than your peak ambition — an underloaded spiral mixer kneads poorly.
For ovens, deck count and recovery time matter more than headline temperature. A bakery pulling trays every few minutes needs a deck that recovers heat quickly, and stone bases hold that heat far better than steel.
Explore related ranges in Deck Ovens, Dough Mixers, Dough Sheeters and Provers & Holding Cabinets.
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