5 Common Bakery Equipment Maintenance Mistakes to Avoid

The pre-dawn air in the bakery should be filled with the warm, promising scent of proofing dough and heating ovens. Instead, on this particular morning, it’s thick with tension. The main spiral mixer, the workhorse of the entire operation, has ground to a halt mid-batch. A high-pitched whine, a shudder, and then a deafening silence that is far more alarming than any noise. Every second of that silence represents lost orders, wasted ingredients, angry customers, and a reputation slowly chipping away. This isn’t just a broken machine; it’s a catastrophic failure at the very heart of the business, a scenario that is all too common and almost always preventable.

This guide is built on a fundamental truth we at MBICO have observed over decades of engineering and field support: major equipment failures are rarely sudden, unpredictable events. They are the final, loud, and expensive outcome of small, repeated mistakes—lapses in a maintenance culture that settles for “good enough.” The purpose of this report is to reframe how you view your equipment care. It is not a cost center to be minimized, but a critical driver of your bakery’s profitability, quality, and safety. Neglecting it is an open invitation for the kind of chaos described above, where unplanned downtime can cost businesses an average of $260,000 per hour in lost revenue.

We will deconstruct the five most common and critical maintenance mistakes we see in bakeries of all sizes. We will move beyond generic advice and delve into the mechanical, chemical, and operational science behind why these errors are so damaging. As your partner in production, MBICO is invested in the entire lifecycle of your operation, from the day your equipment is installed to the day it’s retired after years of faithful service. This guide is a distillation of our collective expertise, designed to empower you with the knowledge to protect your investment, your staff, and your bottom line. We will explore the root causes of failure and provide a clear, actionable path to building a resilient, reliable, and highly profitable bakery.

Mistake #1: Treating Cleaning as a Janitorial Task, Not a Mechanical Necessity

The most pervasive and damaging misconception in many bakeries is that cleaning is primarily for hygiene and sanitation. While food safety is paramount, this view dangerously overlooks a core mechanical principle: in a bakery environment, improper cleaning is a direct cause of premature and catastrophic equipment failure. To build a world-class maintenance program, the first shift in mindset is to understand that a robust cleaning protocol is as much a mechanical task as lubricating a bearing or tightening a belt.

The Science of Abrasive Contamination

The flour that coats nearly every surface in a bakery is not a benign powder. On a microscopic level, it is a fine, organic particulate that acts as a potent abrasive. In any industrial setting, dust and debris pose a challenge to moving parts, but the combination of flour dust and necessary lubricants creates a uniquely destructive synergy inside bakery equipment.

This leads to a phenomenon that engineers refer to as the “lapping compound effect.” A lapping compound is a slurry of abrasive particles in a liquid or paste carrier, used intentionally in machine shops to grind, polish, and shape hard materials like metal or glass. When fine, abrasive flour dust mixes with the “wet” grease or oil used to lubricate chains, gears, and bearings, the bakery unintentionally manufactures this highly destructive substance. This gritty paste works its way into the tight tolerances of mechanical components. Instead of providing a low-friction surface, the lubricant becomes a vehicle for abrasion, actively grinding away at the machinery it was meant to protect. This process dramatically accelerates wear on chain links, causing them to “stretch” or elongate. It pits the smooth surfaces of bearing races, leading to vibration and eventual seizure. It wears down the teeth on gears, causing poor performance and eventual failure. Therefore, rigorous cleaning is not just about wiping away dirt; it is a critical engineering control designed to prevent the creation of an abrasive compound that is actively destroying your equipment from the inside out.

How “Dirt” Causes Specific Failures

The consequences of this abrasive contamination and general residue buildup are predictable and specific to each piece of equipment.

• Ovens: Baked-on carbon and grease on heating elements or interior walls create insulation, leading to inefficient heat transfer, uneven baking, and “hot spots” that burn products. A dirty burner can become clogged, causing ignition problems or an unstable flame. Perhaps most critically, food residue and grease buildup on an oven’s door gasket prevent it from creating a perfect seal. This allows heat to escape, forcing the oven to work harder and consume up to 20% more energy, while also causing temperature fluctuations that ruin product consistency.
• Mixers: Dough that is allowed to dry and cake around the agitator shaft seals can eventually work its way past the seal and into the gearbox or bearing housings. Once inside, this contamination displaces lubricant and destroys the components. Flour dust is also notorious for accumulating on motor casings and being drawn into cooling vents. This acts like a blanket, preventing proper heat dissipation and leading to motor overheating and burnout.
• Proofers: This is a point of extreme vulnerability. The humid environment is ideal for residue to cause problems. Mineral deposits from hard water, combined with dough and flour residue, can quickly foul the delicate temperature and humidity sensors. A fouled sensor sends incorrect data to the control unit, rendering it incapable of maintaining the precise environment needed for perfect proofing. The result is inconsistent product, wasted batches, and frustrated operators. Furthermore, mineral buildup in water lines and pans directly impedes the proofer’s ability to generate steam and maintain humidity.
• Dividers and Sheeters: Caked-on, hardened dough on rollers, belts, and cutting blades directly impacts performance. It leads to inaccurate portioning, tears in the dough sheet, and places significant strain on the drive motor and belts. A sticky residue found under the blades is a clear and immediate red flag for incomplete cleaning that will inevitably lead to jams and mechanical failures.

Beyond Mechanical Failure – The Safety Imperative

The mechanical damage caused by poor cleaning is significant, but it pales in comparison to the safety hazard it creates. Flour dust has a dual-risk profile: it is both a mechanical abrasive and a highly combustible material. Regulatory bodies like the U.S. Occupational Safety and Health Administration (OSHA) classify fine organic dusts as a serious explosion hazard.

The danger unfolds in a sequence known as a primary and secondary explosion. Dust accumulates on hidden or elevated surfaces like equipment tops, light fixtures, and ceiling rafters. An initial disturbance—perhaps a small puff of compressed air or a vibration—can dislodge this dust, creating a suspended cloud in the air. If this cloud encounters an ignition source, it can explode with incredible force. Ignition sources in a bakery are plentiful: an overheated motor bearing, a spark from a misaligned conveyor belt, faulty electrical wiring, or static discharge. This initial “primary explosion” is often small, but its shockwave is powerful enough to dislodge all the

other accumulated dust in the facility, creating a much larger, more fuel-rich cloud. The ignition of this second cloud results in a “secondary explosion” that is often catastrophic, capable of destroying buildings and causing fatalities. This makes a comprehensive cleaning schedule not just a best practice for maintenance, but a legally mandated and life-saving explosion prevention strategy.

Actionable Tool: The Tiered Cleaning Protocol

To move from theory to practice, a structured cleaning plan is essential. The following schedule provides a framework for the types of tasks that should be performed at different intervals. This protocol transforms the abstract concept of “cleaning” into a concrete, manageable, and effective maintenance strategy.

Mistake #2: The “If It Ain’t Broke, Don’t Fix It” Mindset

A reactive maintenance strategy—waiting for a component to fail before addressing it—is one of the most expensive decisions a bakery owner can make. It’s a philosophy rooted in a false economy, where short-term cost avoidance leads to long-term financial pain, operational chaos, and significant safety risks. The data is unequivocal: a proactive, preventive maintenance (PM) program is not an expense, but a high-return investment. Studies show that a well-implemented PM plan can reduce equipment downtime by as much as 50% and extend the operational lifespan of machinery by up to 30%.

The Economics of Downtime – Planned vs. Unplanned

To understand the value of preventive maintenance, one must first grasp the true, multiplied cost of unplanned downtime. A planned maintenance event is controlled. It is scheduled during off-peak hours, the necessary parts and technicians are ready, and the impact on production is minimal and predictable. An unplanned breakdown, however, triggers a cascade of compounding costs that go far beyond the price of a replacement part.

The experience of Franz Bakery, a leading commercial bakery in the Western United States, provides a perfect illustration. Their bread production line relied on a traditional metal slat switch that, due to the difficulty of cleaning and the buildup of crumbs and oils, would break down 2-3 times per year. Each failure initiated a costly emergency response:

• Direct Costs: The price of repair parts and the labor cost of the entire three-person maintenance team working for 4-5 hours to fix it.
• Indirect Costs (The Downtime Multiplier): This is where the real damage occurred. The entire production line came to a halt. Dough already in the pipeline was potentially wasted. Delivery schedules were threatened, risking relationships with key clients. Staff had to be paid overtime to make up for lost production. The stress and disruption to the workflow were immense.

The solution was a proactive investment. Franz Bakery replaced the problematic slat switch with a modern Intralox AIM Glide Switch, which was specifically designed for easy cleaning and maintenance. The results were transformative: zero unscheduled downtime since installation. The payback period on this investment was calculated to be less than one year, proving that the cost of prevention was a fraction of the cost of repeated failure.

Case Study in Neglect – The Companion Baking Co. Mixer Failure

Sometimes, the “if it ain’t broke” mindset persists even when a machine is actively signaling its impending demise. The case of Companion Baking Co. is a powerful lesson in what happens when these warnings are ignored due to a flawed communication system.

The bakery had a large spiral mixer that began making a “funny noise.” The bakers on the floor, the people most familiar with the machine’s daily operation, heard it clearly. However, the company’s system for reporting maintenance issues—a computerized maintenance management system (CMMS)—was overly complicated and difficult for frontline staff to use. As a result, this critical early warning was never logged. The “funny noise” was a symptom of a developing problem, but the communication channel to the maintenance team was effectively broken.

The consequence was a predictable, catastrophic failure. The mixer broke down completely, leading to three full weeks of downtime. The tangible cost was staggering: the loss of 20,000 pounds of dough that could have been sold. As the Operations Manager admitted, “It was a lot for us to lose,” and the entire event was preventable.

This case reveals a sophisticated truth about maintenance culture. Companion Baking thought they had a proactive system in place. But a PM program is not just software; it’s a human-system interface. If the system is not designed for the user, it creates a communication vacuum where vital information is lost. The failure was not just mechanical; it was a failure of process and culture, where a difficult-to-use system reinforced the very “if it ain’t broke” mentality it was supposed to prevent. A successful PM program must be simple, accessible, and empower the people on the floor to be the first line of defense.

The Ultimate Price – When Neglect Becomes Dangerous

The financial and operational costs of reactive maintenance are severe, but the ultimate price is paid when neglect leads to injury. A robust preventive maintenance program is intrinsically linked to a safe work environment because it includes regular, scheduled inspections of safety-critical components like guards, emergency stop buttons, and safety interlocks. A reactive culture, by definition, ignores these latent safety failures until an accident occurs.

Consider the incident at Jian’s Dumplings, where a worker’s hand was severely injured after being pulled into an industrial dough mixer. An investigation by the Health and Safety Executive (HSE) found that the machine’s guard left an 8cm gap and, critically, there was no safety interlock to cut power when the guard was open. The company had failed to conduct a proper risk assessment of the machine. This was not a random accident; it was a direct and foreseeable consequence of neglecting basic safety and maintenance protocols.

In another tragic case, a settlement of $775,000 was reached after a bakery worker’s arm was partially amputated. The employee was unloading dough from a mixer manufactured in the 1950s when the machine, which was supposed to be stopped, unexpectedly started to cycle. These incidents underscore the gravest flaw in the “if it ain’t broke” philosophy: it gambles with the safety and well-being of employees. Proactive maintenance is not just about protecting profits; it is a fundamental responsibility for protecting people.

Mistake #3: Misunderstanding and Misusing Your Equipment’s Capabilities

Operator error is a frequent contributor to equipment breakdowns, but it is rarely a result of malicious intent. More often, it is a symptom of a deeper, systemic issue: a fundamental misunderstanding of a machine’s engineering limits, fueled by insufficient training and a failure to treat the manufacturer’s manual as the essential document it is. Using equipment improperly not only causes premature wear and tear but can also lead to poor product quality and, critically, may void the manufacturer’s warranty, turning a covered repair into a significant out-of-pocket expense.

Beyond “Overloading” – The Engineering of Mixer Capacity

One of the most common and costly examples of misuse is the overloading of commercial mixers. Many operators make the mistake of judging a mixer’s capacity solely by its advertised horsepower or the quart-size of its bowl. This is a dangerous oversimplification that ignores the most critical factor in mixing heavy dough:

torque.

The engineering reality is that not all ingredients are created equal. A 60-quart mixer bowl, for instance, can be filled nearly to the brim with a light, high-moisture batter like whipped cream or icing with relatively little strain on the motor. The volume is high, but the resistance is low. However, attempting to mix a dense, low-moisture dough—like a bagel or a stiff pizza dough—in that same mixer puts an immense amount of stress on the entire drivetrain. Even if the bowl is only half full, the low

Absorption Ratio (AR) of the dough requires the motor to generate tremendous torque to turn the agitator.

Consistently forcing a mixer to work with doughs that are too stiff or batches that are too large for its design specifications is a surefire way to cause premature failure. This form of overloading taxes the motor, which can stall or burn out. It puts extreme pressure on the gears, which can strip their teeth. It can even bend or break the agitator shaft itself. This is precisely why reputable manufacturers like MBICO provide detailed capacity charts. These charts don’t just list bowl volume; they specify the maximum batch size for different types of dough, based on their AR. Choosing a mixer that is too small to save on upfront costs is a false economy that leads to higher costs in maintenance, repairs, and equipment downtime over the life of the machine. Proper training must therefore go beyond “don’t overfill the bowl” and teach operators to respect the machine’s limits based on the

type of product being made.

The Manual is Your First Line of Defense, Not Your Last Resort

In many kitchens, the operator’s manual is treated as an afterthought, only to be frantically searched for after a machine has already broken down. This approach is backwards. The manual should be considered the single most important document that accompanies a new piece of equipment. It is the definitive guide, written by the engineers who designed and built the machine, containing specific, non-negotiable instructions on:

• Installation: Incorrect installation, such as improper electrical connections or inadequate ventilation, can cause premature failure from day one.
• Capacity Limits: As discussed, these are crucial for preventing overload.
• Cleaning Procedures: The manual specifies which cleaning agents are safe to use and which are not. Using aggressive, non-approved chemicals or abrasive tools like steel wool can damage surfaces, corrode components, and void the warranty.
• Maintenance Schedules: It outlines the required frequency for tasks like lubrication, inspection, and calibration.
• Safety Features: It details the function of all guards, interlocks, and emergency stops.

A culture of proactive maintenance begins with a culture of proactive learning. Training on the proper use of every piece of equipment is not a one-time event for new hires; it is an ongoing process. This investment in knowledge is one of the most effective ways to prevent costly breakdowns and, more importantly, workplace accidents.

The Ripple Effects of Improper Use

The consequences of misuse ripple throughout the entire production process, affecting quality, efficiency, and safety.

• Uneven Cooking: Overloading a convection or rack oven with too many pans restricts proper airflow. This creates hot and cold spots, resulting in some products being burnt while others are undercooked in the same batch.
• Poor Product Quality: Using the wrong attachment in a mixer—for example, attempting to develop a heavy bread dough with a wire whisk instead of a dough hook—will fail to properly develop the gluten structure, leading to an inconsistent and inferior final product.
• Safety Hazards: Using equipment for tasks it was never designed for is a recipe for disaster. The incident at Jian’s Dumplings, where the operator was injured while adding flour by hand to a running mixer, is a tragic example of an unsafe procedure born from a lack of formal training and a failure to establish and enforce a safe system of work.

Mistake #4: Skimping on Lubricants and Spare Parts

In the quest to control operational costs, maintenance items like lubricants and spare parts are often viewed as discretionary expenses that can be delayed or minimized. This is a critical error in judgment. A strategic inventory of the correct lubricants and essential spare parts is not a cost; it is a core component of a risk management strategy designed to guarantee operational continuity and protect your most valuable assets. Treating them as anything less is to be penny-wise and pound-foolish.

The Science of Lubrication – More Than Just Slippery

The role of a lubricant in industrial machinery is far more complex than simply making parts slippery. A high-quality lubricant performs four essential functions: it reduces friction and wear, it protects metal surfaces from corrosion, it helps to dissipate heat away from critical components, and it acts as a seal to prevent the ingress of contaminants like water and dust.

In a food production environment, there is an added layer of complexity: all lubricants used where incidental contact with food is possible must be food-grade. The NSF International provides a globally recognized registration system for these lubricants:

• NSF H1: These are lubricants intended for use in environments where there is a possibility of incidental food contact. This is the default standard for most lubrication points within a bakery’s production area.
• NSF H2: These lubricants are for use on equipment and machine parts in locations where there is absolutely no possibility of contact with food products.
• NSF H3: Often referred to as soluble or edible oils, these are typically used to clean and prevent rust on components like hooks and trolleys.

However, simply using an H1-rated lubricant is not enough. The type of lubricant is just as important as its rating. As established in Mistake #1, a traditional “wet” grease, even if it is H1-rated, can combine with the ambient flour dust in a bakery to form a destructive abrasive paste. For applications like exposed chains in a kneading or proofer area, this can be the wrong choice, despite its food-safe rating.

The expert-level solution is to select a lubricant based on the specific environmental challenge. In a dusty bakery, a dry-film lubricant is often the superior choice for exposed components. This type of lubricant, often utilizing technologies like MicPol®, deposits a solid, dry, tenacious lubricating film on the metal surface. This film provides excellent friction reduction but, because it is dry, it actively repels dust and moisture. Flour dust simply cannot adhere to it, which completely prevents the formation of the abrasive “lapping compound.” The benefits are dramatic: chain wear is drastically reduced, and lubrication intervals can often be extended from every few weeks to every few months, saving time, money, and labor while improving the cleanliness and safety of the equipment.

Spare Parts – From Hoarding to Strategic Inventory

A critical machine can be taken offline for days simply waiting for a simple, inexpensive part to be shipped. This turns a minor repair into a major production crisis. A well-managed spare parts inventory is the insurance policy against this scenario, with studies showing it can lower equipment downtime by 20-40%.

The key is to be strategic, not to hoard. A smart inventory is not about having a backup for every nut and bolt. It is a curated collection focused on two key categories:

1. High-Wear Components: These are parts that are designed to wear out and be replaced as part of the normal operational lifecycle. Keeping these on hand is non-negotiable. Common examples include oven door gaskets, mixer and proofer drive belts, proofer door seals, and the blades or silicone seals on dividers and rounders.
2. Critical Components with Long Lead Times: These are parts that are essential for the machine’s operation but may be custom-made or have a long delivery time from the manufacturer. Identifying these parts in advance and keeping one on hand can be the difference between a few hours and a few weeks of downtime.

The case of the bakery chain with the failing bread packaging machine is a perfect example of this principle in action. The machine’s chain was failing every few months due to a brittle bush. While the long-term solution involved upgrading the chain and sprockets, a strategic inventory would have identified that chain as a high-wear, critical component. Keeping a replacement on-site would have dramatically minimized the downtime associated with each failure, providing a crucial buffer while the root cause was being diagnosed and solved.

Actionable Tool: The Essential Spares & Lubrication Guide

To help bakery managers move from “skimping” to “strategic,” this guide provides a starting point for building an uptime assurance kit. It identifies the most common wear parts and the correct lubricant types for key pieces of equipment.

Mistake #5: Ignoring the Subtle Warnings Your Equipment Provides

Catastrophic failures are rarely silent. In the days, weeks, or even months leading up to a major breakdown, a piece of equipment is almost always communicating its declining health. It speaks a language of subtle warnings: unusual noises, new vibrations, slight temperature drifts, minor leaks, or intermittent error codes. Learning to listen to this language—and, more importantly, creating a system to act on it—is the final and most advanced step in building a world-class maintenance culture. Ignoring these whispers is a conscious decision to wait for the inevitable scream of a complete shutdown.

Learning the Language of Your Machinery

Your operators and maintenance staff must be trained to become expert diagnosticians, recognizing that small anomalies are symptoms of larger underlying issues.

• An Oven Says: “My temperature is drifting.” If a deck oven consistently runs 15 degrees cooler than its setpoint, or a rack oven develops noticeable hot and cold spots, it’s sending a clear signal. This could indicate a failing thermostat that needs recalibration, a degrading heating element, or a faulty door seal that is allowing heat to escape. The first step is always to verify the internal temperature with a reliable, independent oven thermometer.
• A Mixer Says: “I’m vibrating or making a grinding noise.” A mixer that suddenly starts to vibrate excessively or emits a new grinding or whining sound is in distress. The cause could be as simple as an unbalanced load in the bowl. However, it could also be a far more serious warning of worn-out motor bearings or damaged gears that are on the verge of seizing completely. These noises should never be dismissed as “normal.”
• A Proofer Says: “My crusts are dry.” When bread comes out of the proofer with a dry, tough crust, the machine is telling you its humidification system is failing. This is a direct result of insufficient steam. The diagnostic checklist should include checking for clogged water lines, heavy mineral buildup in the water pan or steam generator, or a humidity sensor that has become fouled and is no longer reading accurately.
• Any Machine Says: “I’m leaking.” A small puddle of water under a proofer or a few drops of oil beneath a mixer’s gearbox are not minor annoyances to be wiped up and forgotten. They are definitive proof of a failing seal or gasket. Left unaddressed, a small water leak can lead to corrosion and electrical shorts, while a small oil leak will eventually starve a gearbox of lubrication, leading to its destruction.

The Communication Breakdown – From the Floor to the Fix

This brings us back to the most profound lesson from the Companion Baking Co. mixer failure. The most critical failure was not mechanical; it was the breakdown of communication between the people who detected the symptom and the people who could provide the cure.

The individuals who spend more than eight hours a day working directly with the equipment are the bakers and operators. They develop an intimate, instinctual feel for their machines. They are the first to notice when the familiar hum of a motor changes its pitch or when a new, intermittent rattle appears. In a modern maintenance paradigm, these frontline workers are your most valuable sensors. However, if these “sensors” have no simple, reliable way to transmit their data, the entire system is operating blind.

The “funny noise” from the Companion Baking mixer was a critical piece of diagnostic data that was lost because the reporting system was too cumbersome. This highlights the need to move beyond traditional, paper-based work orders or complex software. The most effective solution is to empower the front line with simple, accessible technology. Imagine an operator noticing a slight oil leak. Instead of trying to describe it on a form, they use a ruggedized tablet to take a quick photo or a 10-second video. This visual evidence is instantly routed to the maintenance manager’s dashboard. This process does three things: it eliminates the friction of reporting, it provides rich, unambiguous diagnostic data (a video of a noise is infinitely more valuable than a written description), and it creates a culture of shared ownership and accountability for the health of the equipment.

From Listening to Logging – The Power of Data

The final step in this advanced approach is to close the loop. It is not enough to simply hear the warning and fix the immediate problem. A world-class operation logs every issue, every warning sign, every repair, and every part replaced.

Initially, this log serves as a valuable history for troubleshooting future issues. Over time, however, this data becomes something much more powerful: a tool for predictive and prescriptive maintenance. By analyzing this data, you can move beyond simply preventing failures and begin to understand their root causes. For example, the maintenance log might reveal that the drive belt on Mixer #2 is being replaced every six months, while the identical belt on Mixer #1 lasts for two years. This prompts a deeper investigation. Is Mixer #2 being used for stiffer doughs? Is it being operated by less experienced staff? Is there a slight misalignment in its pulleys causing premature wear?

This data-driven approach allows you to transition from a schedule-based preventive program to a condition-based prescriptive one. You are no longer just reacting to symptoms; you are diagnosing the underlying condition and prescribing a cure, truly mastering the art of asset care and maximizing the reliability and profitability of your entire operation.

Conclusion: Your Equipment is an Asset. Your Maintenance Program is its Guardian.

The long-term success of a bakery is inextricably linked to the performance and reliability of its equipment. As we have demonstrated, the most devastating and costly failures are not acts of fate but the predictable consequences of five fundamental mistakes. By shifting your perspective and implementing a more disciplined approach, you can transform your maintenance program from a reactive firefighting exercise into a strategic advantage.

Let us briefly recap the core lessons:

1. Cleaning is a mechanical necessity. Treat cleaning not as a janitorial task, but as a critical engineering control to prevent the formation of abrasive compounds and mitigate explosion risks.
2. Proactive prevention is always cheaper than reactive failure. The true cost of an unplanned breakdown is multiplied by lost production, wasted materials, and reputational damage. A preventive maintenance plan is an investment with a guaranteed return.
3. Respecting engineering limits and training staff is non-negotiable. Understand the true capabilities of your machines, particularly the relationship between dough type and mixer torque. A well-read manual and a well-trained operator are your best defense against misuse and warranty-voiding errors.
4. Lubricants and spares are investments in uptime, not costs. Using the correct type of food-grade lubricant for the specific application and maintaining a strategic inventory of high-wear parts is the foundation of operational continuity.
5. Listen to your machines and empower your people to report what they hear. Your equipment is constantly communicating its health. Create simple, effective channels for your frontline staff to report the subtle warnings that precede major failures.

At MBICO, our commitment to our customers does not end at the point of sale. We build the highest quality, most reliable bakery equipment in the industry, and we are equally dedicated to providing the knowledge and support you need to ensure it runs profitably and safely for its entire operational lifespan. Your success is the ultimate measure of our own.

To help you put these principles into immediate practice, we have compiled a comprehensive **** based on industry best practices and regulatory guidelines. Download your free copy today and take the first, most important step toward achieving greater reliability, safety, and profitability in your bakery.

For a personalized assessment of your bakery’s maintenance needs or to learn more about MBICO’s advanced equipment and world-class service and support programs, contact our expert team today.