From their start as small shop fronts or little operations out of a home kitchen, commercial bakeries have come a very long way to become the industrial bakeries of today. Some of this advancement can be attributed to the inception and popularization of the assembly line in the early 1900s, while the increasing automation of industrial bakery equipment in the 1960s exponentially accelerated innovations in the industry. Modern bakers benefit from this long history of engineering and design with state-of-the-art equipment and robust secondary markets. Whether they use the latest technology unveiled at this year’s trade show or use quality used industrial ovens from trusted brands, industrial bakeries can attribute their efficient, high-throughput operations to early inventors who created early versions of key equipment bakers use today.
First dough sheeter Before mechanized dough sheeters, bakers had to undertake the slow process of rolling out dough by hand. This made achieving consistency in the sheet of dough challenging and prohibited high volume production. With the invention of the mechanized dough sheeter, however, these obstacles were overcome and bakers began using them for laminated doughs to produce baked goods such as croissants or pastries, or for the production of flatbread and pizzas. Dough sheeters are composed of two or more rotating rollers that compress the dough which is then conveyed to several gauging rollers that further shape the sheet of dough to the desired thickness. In 1953, Rondo founder Gustav A. Seewer invented and took out a patent on the first mechanized dough sheeter. The machine was composed of a long conveyor and a roller positioned at the center that was operated by a hand crank. Rondo and other industrial bakery equipment manufacturers have improved significantly on this design and dough sheeters are a common component of new and used bread production lines. First spiral mixer Mechanized mixers have taken many forms over the centuries: from the hand-cranked, dual-whisked egg beaters invented in the mid-1800s to the handheld electric mixers in many home kitchens since the 1920s to the stand mixers that commercial bakeries utilize. Electric mixers for commercial use gained popularity at the turn of the 20th century, with industrial bakery equipment manufacturers like DIOSNA producing mixing and kneading machines since 1911. The spiral mixer, however, has specific functionality and applications that some of the earliest mixers couldn’t achieve. Spiral mixers provide low friction, consistent mixing for large quantities of dough that require low temperatures to ensure the dough rises properly. Sancassiano debuted the first industrial baking spiral mixer with a central rotating post in 1971. Today the design of the spiral mixer hasn’t changed much, but the equipment and industrial bakers have benefited from more sophisticated automation technology. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. There are many reasons that you may be ready to sell one of your business’s industrial baking products. Your business may be scaling up to a new production line; you may have changed bakery products or recipes and the equipment is now idle; or you may be downsizing production to meet current market demand. Regardless of the context, the overall process for re-selling your used industrial bakery equipment is the same.
Define Business Objectives The first step is to identify your objectives for selling your used industrial baking equipment. Begin by identifying the timeframe that you have to sell and remove the equipment from your bakery. This can be informed by the timing of business events that are already in place; for example, if you are purchasing new equipment, you will need to have your existing equipment out of your bakery before the delivery date of the new equipment. Next, determine if you want to sell or exchange your equipment. If you need a different piece of equipment in your bakery, trading equipment can minimize complexity by combining both steps into one transaction. If you prefer to sell your equipment, you can determine the general price for your bakery equipment that you will be looking for. Sales Process Overview Start by connecting with a used industrial baking equipment seller. Initially, you will provide them an overview of your equipment including photos, the brand, production year, and the technical information you have available. If the vendor is interested, they will visit your bakery, inspect the equipment, and collect product specifications. They will then value the equipment and formalize the terms of sale. Depending on the reseller, they may purchase and collect your equipment on the spot, or they may market your equipment and once a potential buyer is found, they will negotiate a price. Once the equipment is purchased, they will then schedule a time to collect the equipment from you and transfer payment. Readying For Collection To prepare for the equipment collection, you need to manage the schedule of the equipment removal. This includes identifying how to minimize production downtime by scheduling the collection time around your business’s production line shifts, or by altering shift times to produce additional product before your buyer is scheduled to collect the equipment. It may also be helpful to clear the floor and entryways in order to facilitate an easier collection process, as well as disconnecting the equipment from any utilities such as electricity and water. Artisan Capital Partners tailors bakery solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. |
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