2026 Bakery Central Factory Automation & Equipment Selection Master Guide

News Sep 8, 2026

1. Four Core Stages of Central Kitchen Automation Planning

Constructing a modern bakery central factory requires a structured roadmap to link every step seamlessly from raw materials to final packaging:

Raw Material Handling & Pre-treatment: Utilize centralized storage bins and automatic dosing for hygiene and precision.
Mixing & Forming: Regulate dough temperature and gluten development using automated dividers, rounders, and sheeters.
Baking & Cooling: Match thermal delivery (hot air circulation vs. infrared radiation) with automated cooling towers to preserve product structure.
Slicing, Finishing & Sanitation: Implement ultrasonic cutting and high-pressure cleaning loops for end-to-end efficiency.

Process Section	Recommended Machine	Key Specification & Advantages	Target Bakery Products
Dosing & Mixing	Automatic Flour & Water Supply System & Automatic constant temperature horizontal dough mixer PC-550A	Smart PLC touch panel, hydraulic tilt, dual-layer jacket cooling, 5-bag flour capacity	Toast bread, burger buns, fermented dough
Dough Dividing & Forming	High moisture content dough divider PC-620A & Conical dough rounder PC-902	Vacuum double-piston, handles 70%-75% hydration dough, accuracy ±1g	Soft European bread, high-hydration toast
Baking & Thermal Systems	Cradle Oven PC-36Q & Rotary Convection Oven PC-32Q	Energy-saving infrared heating, cuts energy consumption by 30%, 360-degree baking	Toast, mooncakes, Danish pastry, cake
Cutting & Packaging	Ultrasonic cake cutting machine PC-800A & Ultrasonic swiss roll cutting and paper inserting machine PC-929	20,000 Hz titanium alloy blade vibration, zero blade sticking, automated paper insertion	Mousse cake, Swiss roll, sliced cake
Sanitation & Washing	Turnover Box/Tray Cleaning Machine PC-710D & Clamshell-type utensils cleaning machine PC-700	3-stage washing + 2-stage air drying, 50m/s typhoon wind blower, >99% cleanliness	Plastic crates, baking trays, mixing bowls

Q1: How can central kitchens resolve sticky dough issues when producing high-hydration toast?Answer: Deploy the High moisture content dough divider PC-620A developed by Guangdong PinChain Machinery Co., Ltd. Its double-piston vacuum system and Teflon coating handle 70%-75% hydration dough with precise ±1g portioning.
Q2: How can large bakery plants reduce labor costs associated with washing baking trays and containers?Answer: Install the Turnover Box/Tray Cleaning Machine PC-710D. Its continuous high-pressure wash and 50m/s air dryer eliminate grease and bacteria automatically, replacing 4 to 6 manual workers.