Bakery and coffee · load, moisture, cleaning
A bread rack is not a clothing rack. It carries a full tray of product every day, gets wiped constantly, and lives with steam and oil. Design the load and the cleaning first, the shape second.
| Form | Construction | Best for | Watch out for |
|---|---|---|---|
| Angled tray rack | 15–20° slope with removable shallow trays | Bread, croissants, bagels at ambient | Add a front lip or round items roll off |
| Multi-tier shelving | Four to six tiers, adjustable pitch | Sliced loaves, sourdough, packaged goods | Set pitch at tallest item + 60 mm for tongs |
| Counter display case | Wood base with acrylic or glass cover | Cakes, pastries, sandwiches | The cover must lift off completely for daily washing |
Three materials cover most of it: pine (low cost, visible grain, soft), rubberwood (harder and more stable, good for load-bearing tiers) and E0-grade plywood (stable, suits large counter tops).
Coating is the part worth spelling out, because the stand sits next to open food:
New timber carries an odour even with water-based finishes. Allow three to seven days of off-gassing before the unit goes into a store, longer for closed cabinets — build that into the schedule rather than discovering it on opening day. Where a market requires food-contact compliance for a specific finish, tell us the standard and we will confirm which coating system we can document.
| Product | Typical size | Suggested tray / tier depth |
|---|---|---|
| Baguette | 550–650 mm long | 200 mm deep, angled to save depth |
| Loaf (450 g tin) | 200 × 110 × 110 mm | 250 mm deep, 180 mm pitch |
| Croissant / bagel | Ø80–120 mm | 300 mm tray, 25 mm front lip |
| 6" / 8" cake | Ø150 / 200 mm, 80–120 mm tall | 200 mm internal cover height minimum |
| Coffee beans / drip bags | 100–250 g bags | 180 mm deep, with price-card clips |
An all-timber rack has two weaknesses in a bakery: you cannot see the product, and it does not keep insects out. Most of our bakery work therefore combines a timber frame with acrylic parts:
Making both parts in one factory is the practical argument: the cover and the timber base are cut to the same tolerance. Split across two suppliers, the classic rework is a cover that misses by 2 mm and will not seat.
A floor plan or measured sketch showing where the unit goes, the products and their pack sizes, and roughly how many units per store. We size the panel to the loaded weight and cut a sample for the store to test in service.
It depends on span, panel thickness and how the ends are supported. 18 mm plywood across an 800 mm span with both ends supported handles a normal bakery load; beyond 1000 mm add a centre support or move to 25 mm. Tell us the expected load per tier and we size to a 1.5× safety factor.
Acrylic inserts can; timber trays should be wiped, not soaked. That is why on high-wash positions we specify an acrylic tray inside a timber frame — the frame never touches water and the tray goes to the sink.
Three to five days for water-based lacquer, two to three for hardwax oil, longer for solvent finishes. We build an off-gassing window into the schedule and tell you which coating each batch used, so nothing is unboxed on opening morning.
Yes, made to the site dimensions. We need a plan or measured sketch including column positions and socket locations. Irregular units take a few days longer to sample than standard ones.
One piece. Single-unit work is dominated by setup and cutting time, so the unit price drops noticeably with quantity — if a second site is planned, order for both in one run.
Sketches, CAD files or reference photos are all fine to start. MOQ 1 pc · 7-day sampling.
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