Equipment for a bakery & confectionery
| Equipment | Standard model | Price from |
|---|---|---|
| Deck Oven | 2 deck × 2 tray, gas | ₹1,96,000 |
| Rotary Rack Oven | 16–18 tray rotating rack, diesel/gas/electric | ₹10,50,000 |
| Planetary Mixer | 20 L, 3 tools (hook | ₹84,000 |
| Dough Kneader | 25 kg flour spiral kneader, 2-speed | ₹1,05,000 |
| Dough Proofer | 16 tray, humidity and temperature controlled | ₹1,19,000 |
| Dough Sheeter | Table-top reversible, 500 mm belt | ₹2,52,000 |
| Baking Trolley | 18 tray rack trolley, SS 304 | ₹25,000 |
| Display Chiller | Curved glass, 6 ft | ₹1,05,000 |
Landed setup cost in France
Estimates for a typical equipment package, including freight, insurance, duty, taxes and local delivery:
| Size | Equipment ex-works | Landed |
|---|---|---|
| Small — up to 100 meals a day / 40 covers | ₹8,71,800 | EUR 12,996 (₹13,32,138) |
| Medium — 100 to 500 meals a day / 80–120 covers | ₹17,43,600 | EUR 25,128 (₹25,75,614) |
| Large — 500 to 2,000 meals a day | ₹34,42,600 | EUR 47,264 (₹48,44,513) |
Rates as of October 2026. Build your own list in the kitchen setup estimator.
How we deliver a bakery & confectionery project
- Survey and brief — menu, meals per day, space and utilities (video survey for overseas sites).
- Layout and equipment schedule — 2D layout, gas, water, drain and power points.
- Fabrication — SS 304 at our Navi Mumbai factory, with inspection before dispatch.
- Shipping and clearance — crated and shipped to Le Havre / Marseille, documents for customs.
- Handover and service — staff training, warranty and AMC.
Compliance in France
Kitchens in France are checked against CE marking, NF standards, HACCP. Supply is 230 V / 400 V, 50 Hz and kitchens commonly run on Natural gas. We build hoods, gas trains and drainage to suit.
Why Fabrrinox Potnis
- SS 304 as standardFood-contact surfaces in SS 304, with SS 316 for coastal, marine and chemical environments.
- Own factoryBuilt at our MIDC Pawane, Navi Mumbai plant: you deal with the manufacturer, not a trader.
- Design to handoverLayout drawings, fabrication, delivery, installation, gas and exhaust commissioning, and AMC.
- Since 2004Founded by Mr Dilip Potnis, with 35+ years of commercial kitchen experience behind the designs.
FAQs: Bakery & Confectionery in France
What equipment does a bakery & confectionery need?
A typical bakery & confectionery needs deck oven, rotary rack oven, planetary mixer, dough kneader, dough proofer and dough sheeter, plus SS work tables, sinks and racking. The exact list depends on menu and meals per day; we prepare it with the layout.
How much does it cost to set up a bakery & confectionery in France?
Our estimate for a small setup is about EUR 12,996, medium about EUR 25,128 and large about EUR 47,264, landed with freight, duty and taxes. Civil, electrical and HVAC works are extra.
How long does the project take?
Design 1–2 weeks, fabrication 4–6 weeks, sea transit 24–32 days to Le Havre / Marseille, then clearance and installation.
Do you provide the kitchen layout and drawings?
Yes. For complete kitchens we provide a 2D layout, equipment schedule, and gas, water, drain and power points at no charge once the order is confirmed.
Which approvals should the kitchen meet in France?
Plan for CE marking, NF standards, HACCP. We design to these and share technical sheets your consultant needs.
Do you offer maintenance after installation?
Yes: annual maintenance contracts with preventive visits, exhaust cleaning and spare parts through partners or scheduled service trips.