Question 1

What equipment do I need to open a bakery in Lebanon?

Accepted Answer

A basic Lebanese bakery needs: a gas deck oven (1 or 2 trays), a spiral dough mixer (25–50 kg depending on volume), a dough sheeter, a proofer, and a bread slicer. If you're doing manakish, add a traditional manakish oven (100–130 cm). For a pastry shop, add a planetary mixer, a pastry dough sheeter, and a refrigerated display case. Budget between $15,000 and $40,000 for equipment depending on scale.

Question 2

What's the difference between a deck oven and a convection oven for baking?

Accepted Answer

Deck ovens bake with radiant heat from stone or steel decks — they produce bread with a crispy crust and open crumb, the way traditional Lebanese bread should be baked. Convection ovens use circulating hot air for even, fast baking — better for pastries, croissants, and high-volume production. Most Lebanese bakeries use both: deck ovens for bread and manakish, convection ovens for viennoiserie and pastries.

Question 3

What size manakish oven do I need?

Accepted Answer

The 100 cm manakish oven produces about 100–150 manakish per hour and fits in smaller shops. The 130 cm model handles 200–300 per hour and is standard for busy neighbourhood bakeries (furn). Both are box-type metallic ovens with salt and brick insulation, gas operated with 2-side burners. If you're producing for delivery apps and multiple locations, you may need two ovens. All IPEC manakish ovens are built for the intense heat cycles this bread requires.

Question 4

Do I need a proofer for my bakery?

Accepted Answer

Yes, if you want consistent results. A proofer maintains the exact temperature and humidity dough needs to rise properly. In Lebanon's variable climate — hot and humid in summer, cool and dry in winter — ambient proofing gives inconsistent results. A retarder-prover lets you prepare dough the night before and slow-proof it in the cold, so it's ready to bake at 5 AM.

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