Since 1978, Vanrooy Machinery has been dedicated to providing world class, European-quality equipment and machinery that serves the needs of our customers for years on end.
We pride ourselves on being a company that those in the food industry can rely on long-term, and the proof is in the pudding! Read on to learn about some of our long-term customers and their most-loved pieces of equipment from Vanrooy Machinery.
Phillippa’s
“The relationship between Vanrooy and Phillippa’s goes back over twenty five years, in part due to the quality of the equipment, in part due to the service, in part due to the relationship with David and the rest of the Vanrooy team.”
Phillippa’s started as a provider in 1994 selling breads, pastries, preserves and Australian produce. Products are made using traditional methods and good quality natural ingredients. Most of the equipment in their three sites has come from Vanrooy.
What Vanrooy equipment do you have and how long have you had it for?
Most of the equipment in our three sites comes from Vanrooy. The two standouts would be the Bertuetti, purchased in 2002, and the Salva single rack oven purchased around the same time.
What piece of Vanrooy equipment could you not live without and why? What are the crucial features that you value most?
Across the business the consistent piece of equipment are the Salva ovens whether they are rack ovens or deck ovens. The ovens are reliable, hard wearing, consistent, provide good for good looking product
How important is high quality machinery / equipment to you and your business and how has Vanrooy assisted with this?
Very important, dealing with equipment issues, poor performing equipment takes you away from your core business of baking.
Lune
“We haven’t looked back since…”
In her late twenties, Kate, founder of Lune, had a career change and as a result, ended up spending a lot of time in Paris. Kate fell in love with the lifestyle there, particularly the mornings which consisted of coffee and croissants. When she returned to Melbourne, she wanted to bring home a bit of this new lifestyle with her, however at the time (10 years ago), she wasn’t able to find anything that came close to the croissants she had in Paris. So, she set out to make them herself and Lune was born. Kate would wholesale her products to businesses, the first being co-founder Cam’s (who doubles as Kate’s brother) café in Port Melbourne. It was here that the two realised there was an incredible business opportunity, so they teamed up and turned it into a retail operation. At their first location in Elwood, people were cuing up from 3am, and if you came after 6am, they were likely sold out! Things have just been going from strength-to-strength for Kate and Cam since then, who now have two locations in Melbourne (CBD and Fitzroy) and are expanding to open in Brisbane and Sydney as well.
What Vanrooy equipment do you have and how long have you had it for?
We have a range of equipment from Vanrooy Machinery including an Escher Mixer, Tekno Stamap Sheeter, Salva Deck Ovens and more. We have had this equipment for almost six years and we haven’t looked back since.
What piece of Vanrooy equipment could you not live without and why? What are the crucial features that you value most?
Our Salva Ovens are probably the most important. We have become so reliant on the consistency and precision of the Salva equipment that we wouldn’t even give another brand a thought. We literally value everything about these ovens, particularly the consistency, the speed of the recovery and the tight range of temperature it holds. The Salva oven is so flexible, versatile, easy to use and unlike any other oven we have had. We definitely couldn’t live without it!
How important is high quality machinery / equipment to you and your business and how has Vanrooy assisted with this?
Extremely important. From ourselves and for our products, we demand that we always make the absolute best that we can. We try to inspire our team to show up and do better than they did the day before. This is what we want from our manufacturer of machinery as well – a manufacturer who strives to be better. We demand an uncompromising attitude to quality, and Vanrooy Machinery is no exception to this.
Small World Bakery
“Vanrooy has been great to deal with as we started our expanded bakery from a home-based wood-fired context and had not been experienced in the bakery setting before. They respected our approach from the start”.
Small World Bakery began in 2008 as a home-based side business for Emily while caring for a young family, and Chris was a full time viticulturist. The bakery is now located on a farm at Langhorne Creek, South Australia. Initially, the sourdough breads were baked in an Alan Scott Wood Fire Oven through the night and delivered to wholesale customers in the local region the next morning. However, with their expansion into a purpose-built bakery in 2012, utilising an array of Van Rooy bakery machinery, and then the purchase of a New American Stone Mill in 2018, Chris joined the business as manager and miller, while Emily was in charge of producing sourdough loaves to deliver direct to individual customers, chefs and restaurants.
“We also have an online shop which enables orders for fresh flour and bread to be processed twice weekly, and for the two of us to manage hundreds of accounts locally and in Adelaide CBD. We both have a hand in just about every aspect of the small business, and it takes 6 days to produce and deliver approximately 80kg fresh stone-milled flour in various formats and 500-680 loaves of sourdough bread”.
What Vanrooy equipment do you have and how long have you had it for?
When we shifted production into the bakery in 2012 we took delivery of a Salva NXD deck oven with loader, M80 Escher spiral mixer, M40 spiral mixer and a Merand dough divider.
What piece of Vanrooy equipment could you not live without and why? What are the crucial features that you value most?
I don’t know if the M80 mixer and Salva oven can be separated in how we rely on these two pieces! The mixer is powerful, easy to access for dough removal and cleaning. It picks up 3-90kg dough with the reverse gear and second speed making life easy for the baker. The oven has modular decks which preheat and maintain individual temperatures and programs. The heights of each of the four decks work well and Emily can bake 24 loaves in each deck in an efficient flow to produce 500 pieces (various sizes) over 5-6 hours.
How important is high quality machinery / equipment to you and your business and how has Vanrooy assisted with this?
The quality and resilience of our machinery is vital for us as we are located 55 mins out of the city in a country area which means technical assistance can be a few days away. The technicians at Van Rooy are very helpful over the phone, and the contractors Van Rooy employees in our region are also effective problem solvers. We have not had any problems with our equipment that cannot be solved in some way.
Three Mills
“Salva represents the heart of our pastry operation”.
Three Mills began in 2013 under the name A. BAKER., a venue that combined a regional produce restaurant, artisan bakery and Australian spirits bar. The vision for the bakery then was to produce traditional sourdough breads and laminated pastries using local ingredients.
In 2016 Three Mills had the opportunity to reframe the bakery component as a stand alone operation and leave the restaurant business behind. They removed the bakery from the basement of our restaurant and established it under its new name, Three Mills Bakery. The name ‘Three Mills’ came from the idea of working with three unique grain suppliers in a continued quest to make the highest quality product.
“After reflecting on our time in the basement, we had a chance to reset. For us that meant not only finding ways to improve our products, but also learning how to operate a world class business. In our experience, it all starts with building the right team culture and demonstrating an immense respect for our wholesale clients’ businesses.”
What Vanrooy equipment do you have and how long have you had it for?
We have Salva Rack Ovens and Retarder proofers for 3.5 years.
What piece of Vanrooy equipment could you not live without and why? What are the crucial features that you value most?
Salva represents the heart of our pastry operation. After travelling to IBE in Munich to consider our options for equipment, we arrived at Salva rack ovens and retarder proofers for their build quality, control, and most importantly, their service both directly and through their Australian partner Van Rooy Machinery. Our Salva equipment has been instrumental in taking our products to the highest level. The crucial features we value most from our ovens are proofers are:
- Build quality, insulation thickness and craftsmanship.
- Easy to use interface for operating the oven and prover.
- Cold steam injection on the retarder prover.
- Minimal break downs.
How important is high quality machinery / equipment to you and your business and how has Vanrooy assisted with this?
High quality machinery is pivotal to our business. Specifically, our ovens and provers offer control over the end results. It’s forgiving equipment, we noticed that our team became more relaxed when we switched to Salva because we had more control over our timing. The retarder prover allowed for longer proving without destroying our pastry and we weren’t as rushed to get products through the ovens. Therefore our results were instantly better. For us, we look for a manufacturer that does not compromise on build quality, to build with servicing in mind so that machinery can be fixed easily and quickly, to build with a baker in mind and to build something that allows us to create baked products at the highest possible standard. Our experience with Vanrooy has ensured that we receive all of the latter for our business.
If you would like to learn more about Vanrooy and what we can do for you and your business, head to our website or feel free to get in touch with us directly.
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