Page 1 of 3
Title / Demonstrate knowledge of baking equipment and utilities used in the baking industry
Level / 3 / Credits / 4
Purpose / People credited with this unit standard are able to demonstrate knowledge of commercial baking equipment and commercial bakery utilities.
Classification / Food and Related Products Processing > Baking
Available grade / Achieved
Explanatory notes
1Enactments and codes relevant to this unit standard include but are not limited to the: Food Act 1981; Health and Safety in Employment Act 1992; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food Standards Code available at
2Definitions
Bakery refers to a craft, in-store, or production plant baking facility.
Organisational procedures refers to documents that include: worksite rules, codes, and practices; equipment operating instructions; production specifications; documented quality management systems; and health and safety requirements.
3Performance must be consistent with documented organisational policies and procedures.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of commercial baking equipment.
Evidence requirements
1.1Characteristics of and differences between oven types are identified and explained in accordance with organisational procedures.
Rangeincludes but is not limited to – convection, microwave, deck, rotary, rack, tunnel.
1.2Characteristics of and differences between mixer types are identified and explained in accordance with organisational procedures.
Rangeincludes but is not limited to – planetry, spiral, z-arm,
horizontal, mechanical dough development (MDD).
1.3Characteristics and uses of bakery product make-up equipment are identified and explained in accordance with organisational procedures.
Rangeincludes but is not limited to – rounders, dividers, rounder divider, moulders, pastry breaks, depositers, conveyors, automated production line.
1.4Characteristics and uses of provers are identified and explained in accordance with organisational procedures.
Rangeprovers, includes but is not limited to – prover retarders, retarders, automated provers, intermediate provers
1.5Characteristics and differences between slicing and wrapping equipment are
identified and explained in accordance with organisational procedures
Rangeslicers include but are not limited to – band, reciprocating;
customised wrappers include but are not limited to – wrappers,
cellophane, baggers.
Outcome 2
Demonstrate knowledge of commercial bakery utilities.
Evidence requirements
2.1The purpose of circuit breakers and fuses is described in terms of protection of equipment and safety of personnel in case of malfunctions and overload.
2.2Gas types and uses are identified and explained in accordance with organisational procedures.
Rangenatural, propane.
2.3Gas control devices are identified and explained in accordance with organisational procedures.
Rangedevices – thermostat, pressure governor, flame supervision, isolating valve.
2.4Maintenance and drainage of water system is identified and explained in accordance with organisational procedures.
Rangeincludes but is not limited to – protection against freezing, grease trap, clearing obstructions, descaling.
Replacement information / This unit standard was replaced by unit standard 29061.This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 27 October 2006 / 31 December 2018
Review / 2 / 17 March 2016 / 31 December 2018
Rollover / 3 / 16 February 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0111
This CMR can be accessed at
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
CompetenzSSB Code 101571 / New Zealand Qualifications Authority 2019 / / New Zealand Qualifications Aut