Bakery Equipment For Sale

Looking for premium quality bakery equipment for sale? Look no further than EFCA. We have the required industrial baking equipment for your baking needs. Our equipment helps you increase your productivity.

EFCA has the best bakery equipment in Melbourne from top-class brands such as AliMec, BVT, Cake Concepts, Dijko, Diosna, Doinghaus, Foodjet, J4, K&S, Saturn, Savage, Wymbs, and Walter. We have specialised systems for proofing, baking, cooling, chilling, freezing. Our systems can provide rapid vacuum cooling of cakes, pastries, and bread right out of the oven. Whether you need a batch or continuous system – we have it all.

EFCA’s bakery equipment for sale is space-saving and energy-efficient. With features such as universal make-up lines, pizza decoration systems, logo printing, stacking, interleaving, rolling and one-shot depositing – our bakery equipment has it all.
Bake food with highly durable equipment that runs efficiently for many years. Get in touch with us today to discuss your requirements.

Muffin production lines including before the oven (tray conveyor, paper cup dispenser, depositor, decorator)
After the oven ( injection depositor, decorator, depanning, packaging)
Biscuits / Cookies : wire-cut & centre-in-shell depositor
Injection systems for croissants (top & side injection)
Pizza decoration systems

Laminators
Universal make-up lines
Pie / tart lines
Croissant lines
Cutting / stacking / interleaving or cutting / stacking / rolling
Pizza/focaccia/ciabatta/tortilla lines
Twist lines
Tin bread lines
Proovers
Spiral coolers & freezers
Vacuum coolers (batch & continuous)

Pancake System: single, double & triple layer products with fill between the layers
Printing of a logo on the top layer is also possible. Single & one-shot depositing
The pancake system can also make crumpets
Fun Cake System: formed & filled waffles & cakes in various flat-bottomed shapes plus also cake balls

Space-saving continuous rack system for products on trays
Proover/oven/cooler/buffer/ chiller/freezer
Only trays go in/out of system (racks automatically recirculated)

Mixers for all types of pastry and bread doughs
Fixed bowl and mobile bowl models
Automatic systems available including carousels and bowl handling systems
Continuous and batch-continuous (fixed bowl with bottom outlet) models

Ultrasonic cutters and guillotines
Rectangular or round products, creamy, soft, crumbly or layered food, cold or warm products can be cut
Batch and conveyorized machines
Cutting and in a tray or out of a baking tray

Printing & decorating systems using edible materials such as chocolate, soft fondant, tomato paste, etc
Printing designs or mono-layer
Vision system for decorating irregular products or locating products on conveyor

Wafer lines
Cocktail wafers
Sugar cones
Waffle lines

Fondant making systems including colour and flavour mixing system.
Closed system (no chilled wheel) and can make a wide variety of fondant from hard to soft

Tunnel ovens.
All types of heating methods:
Convection, radiant (cyclotherm) and direct gas fired
All types of bands: steel, mesh, stone

Scrapless forming of granular masses (muesli, cereal, nuts, grains, etc) in 2-D & 3-D shapes
Scrapless forming of pliable masses (cookie dough, fondant, protein, fruit pastes, fudge, etc) in 2-D shapes
3-D figure moulding for doughs & birdseed
Rolling machines for balls, eggs, etc
Extruders
sprinkling/coating systems

Oxygen absorbing sachets
Oxygen scavengers
Loose sachets
Continuous strip (fanfold)
Rolls

Spinning disc spray systems
For spraying of oil, release agent, glaze, etc.
Spinning discs greatly reduce atomisation so less oil, glaze, etc in the air or on the floor around the machine
Spinning disc spaying also means it is possible to spray a slurry with up to 40% inclusions

Cooker mixers (Firemixers)
Batch chocolate melting & tempering
Chocolate depositor / pump
Fondant tanks, chocolate melting & storage tanks
Cold tables & roller cutters
One-operator bowl lifting & pouring system

Vacuum cooling (also called vacuum baking)
Batch and continuous systems
Rapid cooling of hot products directly from the over (bread, cake, pastry etc) or cooking system (meat sauce, casseroles, etc)
Advantages include very quick cooling (in minutes), reduced floorspace, reduced baking time (higher capacity from the oven), reduced energy consumption.

Pump system for viscous materials (jam, tomato paste, butter, bakery fillings, etc)
pump from a mixing bowl or 200 l drum

Wafer lines
Cocktail wafers
Sugar cones
Waffle lines

Pressurised pacing/box-motion depositors and manifolds for aerated masses (marshmallow, chocolate, whipped cream, etc) and caramel & jam.
Indexing systems for biscuits & cakes.