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.
Shop By
Now Shopping by
Shopping Options - Width 900 – 1199mm Remove This Item
- Depth 1200 – 1499mm Remove This Item
- Height 1800mm and over Remove This Item
Zanolli TAE101SL Combi Teorema Baking Tower -10-Tray Convection | 2-Tray Single Deck Oven | Mobile stand.
Special Price $26,576.00 Regular Price $30,200.01 SAVE $3,624.01 SAVE $3,294.55
Zanolli TAE62SL Combi Teorema Baking Tower - 6-Tray Convection | 2 + 2 Tray Double Deck Oven | Mobile Stand
Special Price $33,088.01 Regular Price $37,600.00 SAVE $4,511.99 SAVE $4,101.81
Zanolli TAE61SH Combi Teorema Baking Tower - 6-Tray Convection | 2-Tray Single Deck Oven | Mobile Stand
Special Price $24,200.00 Regular Price $27,500.00 SAVE $3,300.00 SAVE $3,000.00
Zanolli TAE101P3 Combi Teorema Baking Tower -10-Tray Convection | 2-Tray Single Deck Oven | 6-Tray Prover.
Special Price $29,216.01 Regular Price $33,200.00 SAVE $3,983.99 SAVE $3,621.81
Zanolli TAE62P3 Combi Teorema Baking Tower - 6-Tray Convection | 2 + 2 Tray Double Deck Oven | 6-Tray Prover
Special Price $35,728.00 Regular Price $40,600.00 SAVE $4,872.00 SAVE $4,429.09
Zanolli TAE61P5 Combi Teorema Baking Tower - 6-Tray Convection | 2-Tray Single Deck Oven | 10-Tray Prover
Special Price $27,104.00 Regular Price $30,800.00 SAVE $3,696.00 SAVE $3,360.00
Zanolli Rotor Wind 1E Rotating Convection Oven with inbuilt Prover - 8 Trays (400 x 600) Capacity
Special Price $28,688.00 Regular Price $32,600.00 SAVE $3,912.00 SAVE $3,556.36
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.
Speak to a commercial kitchen specialist
Not sure which of these 8 products suits your site? Tell us your venue, throughput and available services, and we will put together a specification and a quote.