FAQs
We supply commercial pizzeria and bakery equipment including spiral dough mixers, dough dividers, dough rounders, ovens, refrigeration and related equipment.
Equipment can be supplied with standard kerbside delivery, or we can arrange installation, commissioning, servicing, maintenance and repairs where available.
Easy, Evo and Moon Line machines are supplied with plugs fitted. Most larger equipment is not.
Different sites require different electrical connections, including hardwiring, 16A commando plugs, 32A commando plugs or standard sockets.
Many products are stored in third-party warehouses and arrive from the factory without plugs fitted, making customer-specific wiring impractical.
We strongly recommend that all commercial equipment is installed by a suitably qualified electrician.
Yes. Standard delivery is kerbside only and is included in the purchase price.
The driver will place the equipment as close to your premises as reasonably possible using a pallet truck, provided the surface is smooth, level and suitable.
Drivers do not take equipment inside buildings, unpack equipment, remove it from pallets or assist with installation.
Yes, in many areas of the UK.
Installation must be arranged before delivery. We will require a video showing site access and measurements for any narrow doorways, corridors or restrictions.
Availability depends on your location and engineer availability.
You are responsible for checking access dimensions before ordering.
Many mixers, dough rounders and dividers fit through standard commercial doorways. Larger machines and some ovens may require dismantling or special access arrangements.
Please refer to the dimensions shown on our product specification sheets and measure carefully before purchase.
Yes. We can arrange servicing, maintenance and repairs throughout much of the UK.
Where local engineers are unavailable, equipment can often be returned to our workshop in York or serviced by approved third-party contractors.
We work with a network of independent engineers and contractors across the UK.
Some work regularly on our equipment and are highly familiar with it, while others may be experienced commercial catering engineers who have not previously worked on our specific machinery.
Not always.
Where we have engineers who regularly work on our machines, we will normally use them. In areas where they are unavailable, we may offer an engineer who has not previously worked on that specific model.
Where this applies, we will make it clear before any work proceeds.
Repairs are normally invoiced based on time spent, plus any parts required.
Where a fault cannot be diagnosed remotely, engineers will investigate and report their findings before additional work is authorised.
We strongly recommend choosing a mixer that is larger than your current requirements rather than operating continuously at maximum capacity.
For example, if you regularly need to mix 60kg of dough at low hydration levels, you should consider an 80kg or larger mixer.
Running equipment below its maximum limits generally improves reliability, reduces wear and extends service life.
Capacity figures are intended as guidelines only.
Flour strength, hydration level, dough temperature, ingredient quality, recipe formulation and mixing technique can all significantly affect performance.
If you regularly work with low-hydration doughs or heavy recipes, we recommend purchasing a larger machine rather than operating continuously at the published limits.