Built in Alrode for bakery work that cannot stop
Bakery & Catering Equipment started in Alrode because that is where many of Gauteng's baking, food service and light manufacturing operations need supply support close at hand. Since 2011, the business has grown around one simple idea, make dependable bakeware that suits the way local bakeries actually work, whether that is early-morning bread runs in Soweto, steady output in Germiston or repeat orders from a plant in Midrand.
We manufacture bread pans, lids, baking trays, perforated trays and baguette trays, with other bakeware made to suit the job at hand. Our work is practical and measured. We pay attention to how a pan sits in the oven, how a lid fits after repeated heating, how a tray handles daily wash cycles and how steel behaves in heat, humidity and load-shedding conditions. That matters when equipment has to keep performing, not just look neat on the day it leaves the workshop.
Our base in Johannesburg South gives us easy access to surrounding industrial areas and transport routes. It also keeps us close to the people who use the products, which helps us make better choices on sizes, folds, holes, edge finishes and stacking. A lot of our work comes from word of mouth, repeat orders and straight conversations with production teams who need the next run to match the last one.
How we make pans, lids and trays that fit the line
We work with bakeries that need standard items and with teams that need a piece copied, adjusted or improved. Some customers come to us with an existing pan that needs matching. Others need a heavier gauge build because the current item warps too easily, or a tray that handles a different oven layout. We keep the process direct so the customer knows what is being made, what measurements matter and how the final piece will be used.
Size matching, pan copying and lid fitting are part of everyday work. So are tray perforating, baguette forming, divider inserts and prototype runs. We do not overcomplicate the brief. We look at the application, the heat exposure, the handling routine and the cleaning process, then build the item to suit. If a bakery in Boksburg needs a new batch that matches older stock, we can work from samples, dimensions or practical consultation on site.
- Standard and custom bread pans for regular production lines
- Perforated trays for better airflow and consistent bake results
- Baguette trays formed to suit loaf shape and spacing
- Lids and divider inserts made for fit, handling and repeat use
- Heavy gauge builds for tougher daily service and fewer replacements
What we value in every order, from one pan to a full batch
Our values are not complicated. We value accuracy, honest timelines and products that do the job properly. A baker does not need fancy language, they need a tray that stacks well, cleans easily and stands up to the pace of production. That is what guides our work every day. We try to keep communication clear, especially when a customer needs a specific size or a re-order based on an older sample.
We also believe in consistency. If a bakery in Alberton or Germiston orders the same item again, it should come back as close as possible to the original. That means keeping records, checking measurements and asking the right questions before fabrication starts. It also means saying when a design change may help, rather than forcing the same old shape into a new job that does not suit it.
- Clear measurement checks before fabrication starts
- Practical advice based on bakery use, not theory
- Repeatable builds for batch reorders and ongoing supply
- Careful handling of samples, drawings and reference pieces
- Workmanlike finish suited to daily commercial use
Service that stays useful after the first delivery
Customer care does not end when the order leaves the workshop. We handle follow-up questions, re-order checks and fit confirmation, especially where a lid, insert or tray has to work with existing equipment. Our team knows that a small sizing issue can slow a production line, so we try to resolve details early. That saves time, steel and transport costs for everyone involved.
For bakeries dealing with rising input costs, municipal pressure on waste and water use, or the extra strain that comes with load-shedding, dependable bakeware can make a difference in day to day output. A tray that holds shape, a pan that releases cleanly and a lid that fits properly all help keep the line moving. It is not about making a big claim, just doing the practical part well.
We also keep turnaround and dispatch in mind. Our dispatch coordination is built around moving orders efficiently from Alrode to nearby areas like Boksburg, Soweto and Midrand, and further afield when required. Packaging, labelling and order checking are all part of the process because a wrong item at the end of a run creates avoidable delays.
The people behind the workshop and the office
Bakery & Catering Equipment is led by Thabo Maseko, our Managing Director, with a team that covers sales, production, fabrication, customer care and dispatch. Each role matters because good bakeware depends on more than one set of hands. Sales has to understand what the bakery actually needs, production has to make it properly and dispatch has to get it out without damage or confusion.
Naledi Khumalo handles sales with a practical eye for what can be matched, copied or improved. Johan van Wyk oversees production and keeps runs moving. Ayesha Patel manages customer care and follow-up. Sibusiso Dlamini supervises fabrication, while Candice Naidoo coordinates dispatch. Together, the team keeps orders moving through the workshop in a way that is organised but not stiff.
That mix of experience matters on jobs where a customer comes in with an old pan, a worn lid or a tray that no longer meets production needs. The answer is usually found through careful checking, a bit of problem-solving and straight talk about what will work best. Sometimes a minor adjustment is all it takes, and sometimes a full new batch is the better answer.
Where we supply and how to start an order
We are based in Alrode and work with customers across Johannesburg South and wider Gauteng, including Alberton, Germiston, Boksburg, Soweto and Midrand. Many of our customers are bakeries, catering operations, food producers and industrial kitchens that need reliable supply without long delays. We also handle enquiries from businesses outside these areas when the order suits the work we do.
If you need a quote, a size match, or advice on a new run, send the dimensions, a sample photo or the old item if it is available. If there is a lid that needs fitting, a tray that needs perforating, or a baguette form that has to be adjusted, we can talk through the details before fabrication starts. That makes the process cleaner and helps avoid rework, which saves time and money.
- Send measurements, samples or clear photos for faster quoting
- Include the oven type, stack height and handling method where possible
- Tell us if the order is for a one-off prototype or a repeat batch
- Ask about heavier gauge options if the current item bends too easily
- Email orders@bakerycateringequipment.co.za for direct ordering and follow-up
Our aim is simple, supply bakeware that suits the job and can keep up with the pace of a working bakery. That is the standard we have worked to since 2011, and it is still how we approach every order today.