How do I test a bakery’s walk-in cooler and proofer reliability?

Start with history. Ask for repair invoices, service reports and the name of the technician who comes in. Ask the seller how often each unit has failed, what was lost when it did, and how fast help arrived. A string of small repairs can mean a unit is near the end of its life, even if it works today.

Then watch the units work. Check the walk-in cooler’s door seals, floor, fans and temperature display, and ask whether a separate thermometer agrees with it. Notice frost, odd noises or water on the floor. For the proofer, ask how evenly it warms and humidifies from one rack to the next, and watch a full cycle if you can. Ask bakers whether anything in the routine is a workaround for a flaw.

Ask what the backup plan is. Is there a spare fridge, a neighbour who would lend space, or an emergency contact? Ask whether the units are owned or leased, and whether a lease transfers. Ask an equipment technician for an independent look, and ask your accountant how to account for likely replacement costs. Ask when the last unplanned stop happened and how many batches it affected, so you can judge how much a failure costs.

Key takeaways

• Read the service invoices before you trust the units.
• Watch both units through a full production cycle.
• Ask what the backup plan is when either one fails.
• Ask when the last unplanned stop happened and what it cost the bakery.