How to Lease Bakery Space:
7 Tips for Perfect Location
EM Bakery Equipment- May 2024- 12 minutes read time
Find THE perfect new space for your bakery
After 43 years in the baking industry, we have seen a lot of bakery layouts, to say the least. Time and time again, we are asked about configuration, space and utility requirements.
We are experts at support and consulting when it comes to efficiency planning, and we are happy to share our wealth of experience.
The real estate world can be terrifying, and finding THE right spot can be tiring. That’s why we put together this guide to help you navigate through the market to find a place that is easy on your pocket and stress-free in the future!
Big doors give you more possibilities
For the ideal setup, it's best to look for spaces with loading docks that are easily accessible from the street or alley. The next best option would be spaces with roll-up barn doors, followed by double doors with glass windows.
While other doors can still work, they come with certain limitations and can make the moving process more costly.
Loading docks are the best option with no additional cost. It’s easy for trucks to back in and are great for moving in and day-to-day operations.
Roll-up barn doors places will may need to use a truck with a tailgate, which means extra costs.
If the only way in and out is through double doors, consider how this might impact future operations and the potential for collisions with customers.
While other types of doors can still be used, they will likely incur extra costs and come with limitations during the moving process.
It's also important to consider what equipment you will need. In most cases, ovens- decks or racks -link- come assembled and cannot fit through standard door sizes. You may have the option to order a pre-assembled oven, but this will significantly increase the price and installation time.
Modular ovens –link- can be moved deck by deck, as shown in the photos. These can be a good solution for limited spaces.
Get a bakery space with 3-phase power
Can a bakery operate on 1-phase? Yes. Do we recommend it? NO. And here's why:
Bakery equipment requires a vital source of energy, and 3-phase power between 208-220V is essential. For a startup bakery, 100 Amps may be fine, but for future growth, it is recommended not to settle for anything less than 200 Amps.
Note that wiring in old city districts may not be very reliable, and it is recommended to get a second opinion from a specialist about reliability and quality.
Be also aware of open delta transformers as they may need help to keep up with the energy necessary for the equipment, making them unreliable, and only some pieces of equipment will work with it.
However, if power is a limiting factor, there are 1-phase equipment options available. These are great for starting Microbakeries -link- or for home bakers.
Significance of Ceiling Height: 10 feet plus ideal
When setting up a bakery, the size of the entrance-the bigger, the better-applies to the ceiling as well. Aim for a minimum ceiling height of 10 feet for optimal functionality.
Rack ovens, along with some other bakery equipment like the Bongard retarder proofer Hera-link-, have motors located on top of them. High ceilings provide the necessary room for these ovens to operate efficiently and remain cool.
If you opt for a gas deck oven, take into account the ventilation requirements. The ceiling should be tall enough to accommodate a ventilation system to remove combustion gases effectively.
Having a high ceiling in your bakery is important as it allows ovens to have enough space to work properly and stay cool. This is particularly crucial if you are considering purchasing a gas deck oven.
Moreover, ceiling height is essential for maintenance purposes as well. With motors located on top, rack ovens require sufficient space for technicians to service and maintain them, something that a low ceiling would make challenging.
Smaller retail bakeries may make do with an 8-foot ceiling; however, this height could be limiting. For those aiming for large-scale production, an 8-foot ceiling is too low.
Flooring Matters
When it comes to the right floor to have in your bakery, there are three important factors to consider: sanitation, heat and utilities, and the surrounding spaces.
Firstly, think about how quickly and easily washing the floor will be. Also, you will need to meet local health regulations for food production.
If you need drains, keep in mind that installing them on a concrete floor can be pricey and challenging. Wooden floors may be a better option in this case, but they have different limitations.
Consider the heat and utilities in your bakery. The type of oven you choose is important.
Rack ovens don’t have buffer and transfer the heat straight to the floor. This makes them unsafe for wooden beam floors as a potential fire hazard.
On the other hand, deck ovens have floor insulation. Theoretically suitable for wooden floors. However, deck ovens are heavier than rack ovens, so wooden floors may not be the best option for them.
It's also important to consider the heat transformation and its impact on surrounding spaces. The heat can affect pipes in the floor layers, potentially heating the water in the pipes. This can be detrimental to your dough as yeast is sensitive to temperature.
Other pipes may melt and cause damage. Review the blueprints and ensure proper insulation and protection for surrounding areas to avoid these issues.
Considering these factors, you can choose a floor that meets sanitation requirements, works well with your chosen oven, and maintains the integrity of your bakery's utilities and surrounding spaces.
Considering these factors, you can choose a floor that meets sanitation requirements, works well with your chosen oven, and maintains the integrity of your bakery's utilities and surrounding spaces.
Considering these factors, you can choose a floor that meets sanitation requirements, works well with your chosen oven, and maintains the integrity of your bakery's utilities and surrounding spaces.
Utilities- Water and Gas
In a bakery, water is essential for almost every task, so it's important to consider two factors: the amount and temperature.
Pay attention to the temperature, as yeast is sensitive to it. Does the building have a sufficient supply of hot and cold water?
The environment can also affect the temperature. Ensure you will have enough hot and cold water available in both summer and winter.
If you are in a hot climate, we recommend checking out the water chiller -link- offer always to have access to cold water.
If you are in a hot climate, we recommend checking out the water chiller -link- offer always to have access to cold water.
To save even more time, consider using water meters –link-, which pair great with water chillers.
From mixing to steam in the oven or humidity in proofers, a significant amount of water is needed, so make sure the building can handle this demand.
If you opt for a gas oven, ensure that the building has access to natural gas or propane.
Minimize Stairs and Unnecessary Doorways
When searching for a bakery space, finding one with minimal stairs, landings, and corners is advantageous.
Clear paths and short walks are the ideal solution for production spaces, as they save both time and money.
Imagine the challenges of maneuvering racks of finished products or pallets loaded with ingredients through a maze-like layout when moving in or out of the space.
Venting and Make-up Air
When selecting a bakery space, it is crucial to prioritize proper ventilation or a make-up air system.
Ventilation plays a vital role in a bakery environment. Each oven releases hot air into the building, slowly creating a vacuum. Vents are important in preventing this vacuum effect and also help in combating smoke and odours.
Make-up air systems are particularly necessary when using gas. These HVAC solutions are designed to "make up" the air in your space. In essence, they pull fresh air from the outside and replace the indoor air.
It is also important to consider the impact on neighbouring units or equipment in the bakery. Inadequate venting can lead to complications and additional costs.
You can ensure a well-ventilated, odour-free bakery by prioritizing ventilation or investing in a make-up air system.
Keep in mind that every extra labour will be an extra cost for your pocket, extra time, and specialized experts can be hard to find and usually have a long wait time.
Let us repeat once again: the more, the better.
If you can find space with some of the criteria’s above you will safe yourself time and money.
We hope this will help in the decision-making procession and you will find the best bakery location!
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