Skip to content
Serving Commercial Bakeries Nationwide — Since 1980 (424) 444-4306
Serving Commercial Bakeries Nationwide — Since 1980

Commercial Bakery Machinery, Built to Your Line

Over forty years of designing, building and rebuilding commercial bakery equipment. Custom rotary blade scoring machines, proofer and oven work, plant layout and automation. You deal with the engineer, not a sales desk.

40+ Years In The Industry
1980 Building Since
USA Built & Shipped Nationwide
40+ Years Experience
Custom Engineered
Rebuilds & Retrofits
Engineer-Direct
Parts In Stock
What We Do

Machinery, Parts and Judgment

Three things bakeries call us for, in roughly that order.

01

Custom Scoring Machines

Rotary blade scoring systems engineered around your pan size, products per pan, line speed, score pattern and cut depth tolerance.

  • New machines built to your line
  • Retrofits to existing heads
  • Pan lip machines

See the ten questions we ask →

02

Parts & Wear Items

The blades, hubs, hangers and bearings that keep a scoring head cutting clean, in stock and shipping nationwide.

  • 3.88 in and 4.5 in scoring blades
  • Teflon coated and non-coated
  • Hubs, hangers, bearings

Shop all parts →

03

Engineering & Plant Work

Equipment rebuilds, proofer and oven modifications, dough handling, conveyorized storage and retrieval, and plant layout.

  • Proofer conversions and expansions
  • Oven extensions and repairs
  • Automation and line integration

See services →

In Stock

Scoring Blades

Our most-ordered wear parts. Not sure which one fits? Call with your shaft diameter.

Ed Fraschetti
1980 First Machine Built
Who You Are Working With

Forty Years of Bakery Engineering

Ed Fraschetti has been an innovator in the baking industry since his first machine in his early twenties. His work has covered scoring machines, conveyorized storage and retrieval systems, dough handling systems and elevators.

That history is the reason customers get a straight answer rather than a quote for whatever is easiest to sell. If a blade change fixes your problem, we will tell you that instead of quoting a machine.

Ed Fraschetti Owner and Principal Engineer
Selected Work

Projects That Came Back Online

Two jobs that show the range: a capacity conversion, and a rebuild after a fire.

Proofer Conversion

Rack Proofer to Tray Proofer Conversion

Orlando Baking Company · 2012

Orlando Baking Company needed more out of the proofer they already had. We converted their rack proofer to a tray proofer, which tripled tray capacity without expanding the building footprint.

The conversion was completed inside a three week shutdown window so the line could come back up on schedule.

3x Tray Capacity
3wk Downtime
Line Volume
Project Photos · Click to enlarge
Special Project

Oven Extension & Proofer Expansion

Great Buns Bakery · 2007 Fire Recovery

After a fire destroyed much of Great Buns Bakery in 2007, we were asked to help rebuild the equipment. That included repairing their existing oven and increasing its size by three meters, plus repairing the proofer and adding 25% to its capacity.

Working alongside the team at Great Buns, our management, designers and fabricators got the bakery running again better than before.

+3m Oven Extension
+25% Proofer Capacity
100% Back Online
Project Photos · Click to enlarge
Who We Serve

Built for Production Bakeries

01 Wholesale Bakeries
02 Artisan Bread Producers
03 Bun & Roll Lines
04 Tortilla & Flatbread
05 Frozen Dough Plants
06 Co-Packers
07 Supermarket Bakeries
08 Contract Manufacturers
Talk To The Engineer

Tell Us What Your Line Needs To Do

Pan size, line speed and a few photos are enough to start a real conversation. You will talk to Ed directly.