How it works
Features and Specs
Size & Production
120" x 53"
The Mini Bakery was specifically designed for grocery stores. It allows customers to know exactly where, when, and how, their bread was made. Transparency is the name of the game.
10 Loaves an Hour
After interviewing a variety of stores about their bread quantity needs, Wilkinson Baking Company concluded the optimal number of loaves per hour for grocery stores is 10.
Stop & Start
Autostart & Stop
Because of the autostart option, stores can schedule the Mini Bakery to start baking up to three hours before the store opens. This allows for a head start — if necessary — to meet daily production demands. Start and stop baking times and the desired number of loaves can also be scheduled 3 months out.
The Mini Bakery spreads production evenly throughout the day once the desired number of loaves and times to start and stop baking are set. This allows hot bread to be made all day long.
It Asks for Help
The bakery will ask for help throughout the day. Examples of messages it sends include: "Please empty the cabinet of bread", "I need more mix", or "I'm finished baking today". This allows the bakery staff to spend on average only 40 minutes a day pouring mix and slicing bread.
After baking for the day, the bakery will ask to be washed and to run an auto cleaning cycle to clean out the mixing pot. An employee is still needed to wipe down surfaces, but the auto cleaning cycle does most of the work, saving employees time and energy.
All measurements are unique by recipe and constantly monitored by the system. From the water temperature and mixer speed, to the proofer humidity and loaf height, sensors are always monitoring what's going on.
Dry Mix to Baked Loaf
Once dry mix is added to the hopper the process is fully automated. The bakery sends a message to an employee when the hopper is ready to be filled with more mix or bread needs to be emptied from the cooling cabinet.
Monitoring & Support
Each bakery has a touchscreen with a visual display that allows store staff to monitor every aspect of the bakery. Employees can monitor important bakery functions such as oven temperature, bakery status, the number of loaves made and the time until the next loaf exits the mixer.
Each store is assigned a representative that will monitor the bakery off-site and work with the staff to answer any questions. If an issue arrises, the representative is close by to help and make sure things run smoothly.