Does this sound familiar?
01
Your dough was stored too warm overnight. The proving time is off. You only realise when it is too late to correct it.
02
Your oven does not deliver the same temperature everywhere. One tray is good, the next too pale or too dark.
03
You work with multiple product lines and allergens. Separating ingredients and workstations costs time you do not have.
Free Kitchen Check
How dependent is your production on your experienced baker?
We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.
Start free kitchen checkBaking, proving and steaming in one appliance, to the minute.
You set the humidity level for a shiny crust, the proving time for croissants, the core temperature for filled pastries. Programme it once, then always the same result - even when you are not there.
Bakeries with a cafe or catering department also use the iCombi for savoury preparations such as quiches, filled rolls and tarte flambee.
A stable temperature is the foundation for good dough.
Hoshizaki refrigerators and refrigerated counters keep your dough at the right temperature throughout the night - without fluctuations.
Type of bakery
Every bakery has a different production rhythm, but the demands on refrigeration and baking are always high.
Artisan bakery
Your own dough, your own preparation. Your refrigeration and your oven need to start just as early as you do.
Bakery with cafe
During the day you switch from baking to serving. Your appliances switch with you.
Bakery with wholesale
Larger volumes, tighter schedules, higher demands on consistency.
Patisserie
Keeping ingredient storage at temperature is not a side issue here. Your refrigeration is part of the recipe.
Why bakeries choose JMGT
We understand that a bakery operates differently from a restaurant. You will notice that in the consultation.
Rational service through JMGT
We handle service on Rational appliances ourselves. You call us, not a service hotline.
Hoshizaki direct from stock
Many models are in stock. No weeks of waiting.
Advice on your production process
We advise based on your baking schedule and your products.
Tailored installation
Including connection and introduction for your team.
Frequently asked questions
Questions about bakery kitchens
Which combi oven for a bakery?
Rational iCombi Classic or Pro with baking mode for bread and patisserie. The baking mode automatically regulates steam injection, baking temperature and airflow. iCombi Classic often sufficient; Pro for changing staff or a wide product mix.
Which refrigeration is essential for dough production?
Hoshizaki freezer for frozen dough and bake-off, Hoshizaki Premier refrigerator for fresh dough and patisserie cream. Plus Hoshizaki Snowflake for warm bakeries (R290). For large production: walk-in cold room.
How do I handle allergen separation in a bakery?
Separate worktables and oven for gluten-free or allergen-free production. Rational iCombi has an Active Clean cycle that prevents cross-contamination. JMGT advises on kitchen layout based on your product lines.
How quickly can JMGT be on site in the event of a breakdown?
For Rational appliances 24–48h as standard, 4–8h with a maintenance contract. For bakeries that start at 04:00: emergency replacement possible within 24h from 40+ Rational used appliances in stock. Priority for customers with a maintenance contract.
Can I also use the combi oven for savoury preparations?
Yes. Bakeries with a cafe or catering department also use the iCombi for savoury preparations such as quiches, filled rolls and tarte flambee. One appliance for all products.