Steel bakeware and oven floor tiles made in Westmead
We manufacture industrial bakeware for operations that cannot afford weak tins, warped trays or soft rims. Our base is in Westmead, Pinetown, and we supply nationally to plant bakeries, supermarket bake rooms, hotel kitchens and food production sites that need steel gear made for daily use. The original Bakerite steel floor tile is still part of our work, and many clients come to us because they need the same type of practical, hard wearing product that has already proven itself in busy ovens.
Our range includes steel oven floor tiles, bread pans, custom trays and related bakery equipment made to suit your plant layout. We work with standard sizes and also make to order when a site has a particular oven bed, rack size or handling method. If a bakery is running in hot conditions, near the coast, or under load-shedding pressure with stop start oven cycles, the right steel spec and finish matters a lot more than people think, and that is where experience counts.
What we supply for bakeries, retailers and hotels
Bakerite supplies bakeware for production lines, in-store bakeries and hospitality kitchens that need reliable batches every day. We make items for bread, rolls, buns, trays for sweet and savoury products, and floor tiles that stand up to repeated heat and handling. Clients often ask for replacements that match old equipment so they can keep the same workflow, the same tray counts and the same oven fit.
- Steel oven floor tiles
- Bread pans
- Custom trays
- Pan recoating
- Tray recoating
- Pan straightening
- Corner repairs
- Rim repairs
- Lid repairs
- Weld repairs
- Fleet assessment
- Deep cleaning
- Spare lids
We also handle repair and recovery work for bakeware that is still structurally useful but needs attention. In many cases it is better to repair, recoat or straighten a tray than replace the full set at once. That helps with cost control and it also keeps production moving while replacements are being planned, which is important for sites working to tight schedules.
How we work with plant bakeries and food businesses
Our process starts with a practical assessment of what you are using now and what the oven or line actually needs. Some clients send drawings, some send samples and others ask us to inspect a batch of old pans and trays. From there we advise on repair options, replacement quantities and the best way to keep the fleet working with less downtime. We are used to working with people who need straight answers, not long stories.
For larger sites, our team can look at the full bakeware fleet and identify items that should be recoated, repaired, straightened or scrapped. That helps managers plan purchases in stages rather than all at once. It also avoids the common problem of mixing badly worn trays with newer ones, which can cause poor baking results and uneven handling. A proper fleet assessment can save a site plenty over a year, especially where turnover is high and the kit gets rough treatment.
- Assess existing pans and trays
- Confirm sizes, quantities and oven fit
- Recommend repair, recoating or replacement
- Manufacture or restore the agreed items
- Keep communication open from order to collection or dispatch
