Pizzeria.

A benchtop spiral mixer built for dough and nothing else. The 8 L stainless bowl turns at 21 rpm while the spiral hook turns at 159 rpm inside it, which folds and stretches a bread or pizza dough the way hands do, only faster. It weighs 37 kg.

A bench-top lever press that turns a ball of dough into a flat, even base up to 240 mm across in one pull. The press plate is rust-resistant stainless steel, the frame is steel and iron, and a spring lifts the top plate back up on its own so the next ball goes in straight away. Made for pizza bases, tortillas, roti, pita and pie lids at cafe and takeaway pace. Ready to use out of the carton, no assembly.

An electric countertop pizza oven with two decks, four control knobs for temperature and time, and a pizza stone and door handle supplied. Bakes up to a 16 inch pizza at 50 to 350 °C, and does bread, pretzels and trays just as well. Stainless outside, non-stick inside, with a cool-touch handle.

A full-height aluminium speed rack that takes twenty full-size sheet pans or forty half-size ones, rated to 240 kg across the rack and 34 kg a tier. It rolls on four castors, two of them braked, weighs under 14 kg empty, and the edges are polished and rounded to protect your hands.

Three 25 litre bins for flour, sugar, rice and anything else that arrives in a sack. Each has a latching airtight lid with a clear window and scale lines so you can see what is left, a scoop, and detachable wheels so a full bin rolls out from under the bench. Food-grade polypropylene, stackable, and easy to clean. Each bin holds about 20 kg of rice.