For chefs, purchase teams, and F&B leaders
Bakery Equipment for Hotels and Restaurants
Specify dependable equipment around menu breadth, service windows, operator skill, compliance, and total cost of ownership.
Get my equipment fit plan
What is getting in the way
Remove the expensive uncertainty first.
Procurement comparisons hide lifecycle cost
Different menus compete for the same equipment
Breakdowns affect guest service
Vendor coordination consumes chef time
The practical outcome
A buying decision your operations can support.
Fit-for-menu specifications
Recognised brand options
Clear installation responsibilities
A local after-sales contact
Recommended starting point
Products that match this buying stage.
Mixing
Stand Mixer
Kirthy commercial stand mixers bring professional, repeatable mixing to cafés, home bakers scaling up, cloud kitchens and pastry counters. Each 7-litre machine runs a whisk, flat beater and dough hook on variable speeds, so one compact countertop unit handles cake batter, whipped cream, icing, cookie dough and light bread dough. Choose the TB7L-200Y in white or the TB7L-300Y in red — both backed by Chennai-based service and spares.
Ovens
Line Miss XF023 Micro Oven
UNOX combi and convection ovens bring Italian engineering to cafés, hotels and compact bakeries. The LineMiss and LineMicro ovens deliver professional results in a small footprint, while the BAKERLUX SHOP.Pro range bakes 4–6 trays of bread, viennoiserie and pastries with precise humidity control — supplied and supported by Kirthy in Chennai.
Custom Equipment
Custom-Made Products
When standard equipment doesn't fit your space, menu or workflow, Kirthy designs and builds it in Chennai. Our own-make range includes electric and gas deck ovens, 24- and 28-blade bread slicers, 25 kg dough kneaders, 4 kg cake mixers, customised hot cases, display counters, work tables and racks — made to your dimensions, with installation and service from our team.
Your project roadmap
From first conversation to productive handover.
The exact scope depends on the project, but the decision sequence stays disciplined.
- 01
Discovery
Products, output, site, budget, team, and timeline.
- 02
System design
Capacity balance, workflow, utilities, and equipment options.
- 03
Site readiness
Access, services, delivery, installation, and responsibilities.
- 04
Handover
Commissioning, operator guidance, documentation, and support path.
Equipment fit plan
Get a capacity-matched shortlist for your project.
Share the product, bakery size and city — we'll guide model selection, installation needs and service options.