In this section you will find equipment for the pastry kitchen, organised by stage of work: mixing and whipping, bench work, moulds and baking, refrigeration, decorating. It includes Fimar and Forcar Refrigeration machines and accessories from Silikomart, Paderno, Thermo Hauser and Hendi.
What you need to equip a pastry kitchen
1. Mixing and whipping
The key machine is the planetary mixer: our range includes Fimar models from 20 to 80 litres and a 230 V countertop planetary mixer with inverter. For hand work you need whisks, brushes and spatulas and stainless steel mixing bowls and basins.
2. Bench work
Forcar refrigerated pastry counters combine a worktop with refrigerated compartments, with static or fan-assisted cooling and also with an upstand. For cutting and shaping dough there are pastry cutters, plus the croissant cutting rollers, rolling pins and sieves you will find among our pastry accessories.
3. Moulds and baking
Silikomart silicone moulds are made for single portions, 3D desserts and tart rings. For cakes and leavened products there are Paderno aluminium moulds for pandoro, ring cakes and loaf cakes, and cake tins, including loose-bottom models.
4. Refrigeration
A blast chiller rapidly cools creams and freshly cooked preparations: our range includes Forcar models from 3 to 15 trays. For storage there are pastry cabinets, both chiller (-2 to +8 °C) and freezer versions.
5. Decorating and filling
For filling and decorating you need Thermo Hauser piping bags, both disposable and reusable, and funnel dispensers for pouring creams and chocolate. For buffets and events there are Hendi chocolate fountains.
How to choose the main equipment
| Equipment | What to look at | Practical advice |
|---|---|---|
| Planetary mixer | Bowl capacity in litres | 20 litres for small and medium kitchens, 40–80 litres for large-scale production. Models with an inverter adjust the speed continuously. |
| Blast chiller | Number and size of trays | 3 trays for small batches, 10–15 for continuous production. Check the size of the trays you use. |
| Refrigerated cabinet | Chiller or freezer | Chiller (-2/+8 °C) for creams and semi-finished products; freezer for semifreddos and frozen products. |
| Moulds | Silicone or aluminium | Silicone for single portions and semifreddos; aluminium for baked cakes and leavened products. |
| Piping bags | Disposable or reusable | Disposable for hygiene and quick changes of filling; reusable for continuous work. |
Equipment by type of business
- Pastry kitchen: planetary mixer, blast chiller, refrigerated counter, chiller and freezer cabinets, moulds and cake tins.
- Pastry shop with counter sales: in addition to the kitchen, cabinets for storing finished products and serving accessories such as pastry tongs.
- Catering and buffets: single-portion silicone moulds, disposable piping bags, chocolate fountains.
To find out more, read our guides on how to choose cake moulds, how to use silicone moulds and blast chillers. If you are unsure which model to choose, message us on WhatsApp at +39 333 687 8297.
Frequently asked questions
What equipment do you need for a pastry kitchen?
You need a planetary mixer, a blast chiller, a refrigerated prep counter and a refrigerated cabinet for creams and semi-finished products. On top of these come moulds, cake tins, piping bags, whisks, spatulas and pastry cutters. The oven and the dishwasher are common to every professional kitchen.
Planetary mixer or spiral mixer for pastry?
For pastry you need a planetary mixer: with its whisk, flat beater and dough hook it whips cream and egg whites, works creams and prepares soft doughs. A spiral mixer is designed for stiffer yeast doughs and large volumes, such as bread and pizza.
How many trays should a blast chiller hold?
It depends on how much product you need to chill at the same time. A 3-tray model is enough for small daily batches, while kitchens with continuous production choose 10- or 15-tray models. Also check that the tray size matches the trays you use.
Silicone or aluminium moulds?
Silicone allows complex shapes and single portions, releases easily and suits semifreddos and mousses. Aluminium conducts heat well and is the right choice for baked cakes and leavened products such as pandoro and ring cakes.
What is a freezer cabinet used for in a pastry kitchen?
A freezer cabinet stores frozen products, such as semifreddos, bases and ice cream, at sub-zero temperatures. A chiller cabinet, from -2 to +8 °C, is used instead for creams, fillings and semi-finished products to be used the same day.
How are shipping costs calculated?
Shipping costs depend on the weight of the goods and the delivery address, and are shown during checkout before payment.