EPP provides practical and professional solutions for bakery equipment installations into restricted spaces, without compromising performance or compliance.

From restricted access and limited floor space to complex site logistics, investing in new bakery equipment can present challenges that have little to do with baking. Jole Reddin, Technical Sales Manager at European Process Plant Ltd (EPP), outlines how EPP has been delivering and installing bakery equipment into confined and awkward spaces for more than 50 years, bringing projects over the line with the professionalism and integrity for which the business is known.

Over the past decade, Jole has personally overseen bakery equipment projects for some of London’s most prestigious hotels, restaurants and industrial kitchens. Such environments frequently involve demanding physical constraints and complex site logistics, requiring tailored solutions, meticulous pre-planning and, where necessary, specialist lifting equipment to complete installations safely and efficiently.

Jole also stresses the importance of carrying out a formal site survey before any equipment is ordered and well in advance of installation. This should include a detailed assessment of access routes and whether equipment will need to be split for delivery, as well as identifying if a window must be removed or a section of wall temporarily taken out. Early coordination with the customer and project manager is essential to ensure a smooth delivery and installation programme.

Large deck ovens often need to be split prior to delivery and installation, then reassembled on site and manoeuvred into their final position,  Jole recalls one project at a well-known five-star hotel in London’s W1, where the only route into the building was via a very small service lift, making detailed pre-planning essential. In another installation at a compact retail bakery, a MIWE backcombi (convection) and deck oven also had to be split, not only because of the equipment weight, but because access was via a long and uneven garden path and steep steps needed to be overcome and detailed into the planning stage. Additionally, each element had to be lowered down a 6 ft drop and a window removed to bring the oven into position within the bakery. Jole further noted that, particularly in older or listed buildings, it is not uncommon for windows to be removed to allow access.

A recent installation took place in a Grade II listed building at Savoir Boulangerie, a French bakery due to open in May 2026 in Oxford’s historic centre. The EPP team worked closely with founder, Denise Richey to complete a challenging MIWE oven installation. Denise commented: “Jole and the team at EPP went above and beyond to ensure that, despite a complex installation, the project ran smoothly.”

Extraction requirements should also be considered when specifying a new oven. For hotels and small retail bakeries, a steam condensing hood for MIWE ovens can provide a practical solution. Their compact design can remove the need for external extraction and a flue, helping simplify installation in sites where space and access are restricted such as basement kitchens.

EPP is recognised for its professionalism and decades of experience in helping bakeries specify the right equipment to meet production requirements, capacity targets and site constraints, ensuring the solution performs as required and fits the space available. This expertise is underpinned by a strong track record in hospitality environments, with EPP completing at least 12 hotel installations over the past year alone.

Ultimately, successful bakery equipment installation depends on specifying the right solution and planning every detail of the delivery route, from access and lifting requirements to extraction, positioning and on-site assembly. With long-standing experience supporting craft bakeries, hotels and foodservice operators, EPP routinely goes beyond the expected, working closely with customers and project teams to reduce risk, prevent delays and deliver installations that are compliant, efficient and ready to perform from day one.

To learn more about EPP or to check out their range of professional bakery equipment, please visit www.eppltd.co.uk or contact the EPP team at sales@eppltd.co.uk.