Tray rack trolleys use vertical space to hold many trays—such as 15, 16 or 32—within a relatively compact floor area, making it easier to organize products in busy bakeries.

Castors on stainless steel bakery trolleys help you move multiple trays at once between mixing, shaping, proofing, baking, cooling and packing zones with fewer manual tray carries.

When used as cooling rack trolleys, stainless steel bakery trolleys provide defined tray spacing and airflow around products, helping you keep cooling areas tidy and easy to navigate.

A 15 tray bakery trolley is often used where batches are moderate and where mobility around tight spaces is important, such as smaller bakeries, cafés and hotel bakeries.

A 16 tray bakery trolley provides one more tray position compared with a 15 tray version and is commonly used with standard bakery tray formats where 16 levels match oven or proofer loading patterns.

A 32 tray bakery trolley generally offers twice the tray positions of a 16 tray unit in a similar footprint, often used in central production or larger bakeries that handle more trays per batch.

• Balanced capacity and maneuverability.
• Suitable as a flexible cooling rack near smaller ovens or benches.

• You may need more trolleys to cover high‑volume production runs.

• Aligns easily with common tray and oven capacity setups.
• Useful as a main workhorse in many bakery cooling rack solutions.

• Check that ceiling height and doorways accommodate the full trolley height.

• High tray capacity in a single unit for batch organization.
• Can reduce the number of trolleys needed in large cooling rack areas.

• Requires more careful route planning due to height and weight when fully loaded.

Product types and tray layouts influence how many pieces fit on each tray and how many tray levels you need per trolley to support your daily production.

Aligning trolley capacity with typical oven or proofer loads helps you treat each stainless steel tray rack as a clear “unit” of production for easier planning and scheduling.

Measure corridors, doors, and turns where trolleys will move. This helps you decide whether mainly 15 or 16 tray cooling rack trolleys are more practical or whether 32 tray trolleys can move comfortably in your layout.

Understanding staffing and handling patterns helps you choose trolley sizes that are practical for daily use, especially when considering fully loaded 32 tray bakery trolleys.

Confirm that slide spacing and internal width of the stainless steel tray rack match your tray size. This is important whether you choose 15, 16 or 32 tray bakery trolleys.

A robust stainless steel frame and well‑designed joints support everyday use in bakeries and central kitchens, where trolleys may be loaded and moved many times per shift.

Consider the size and design of castors, as well as the presence of brakes, to support safe movement and stable positioning of cooling rack trolleys in production and storage areas.

Smooth stainless steel surfaces and accessible corners support routine cleaning. This is especially relevant where bakery trolleys move between different zones, such as production, cooling, storage and dispatch.

Map the typical path for each batch: from tray loading, to proofers or retarders, then to ovens and finally to cooling rack areas. Align 15, 16 and 32 tray trolleys with this flow so that movement feels natural and efficient.

Define parking positions for trolleys near ovens, cooling zones and packing tables. This helps keep aisles clear and makes repetitive tasks easier to manage during busy periods.

Decide how many 15, 16 or 32 tray cooling rack trolleys can stand in your cooling zone without blocking air movement or staff routes. Clear labeling of trolleys can also help track batch order and timing.

• Which tray size do we use most often in our bakery?
• How many trays per batch do we plan to move on one trolley?

• How many trays do we typically bake and cool on busy days?
• Do we expect volume to increase within the next few years?

• What are the narrowest points where trolleys must pass (doors, corners, corridors)?
• Where will trolleys stand while waiting for proofing, baking, cooling or packing?

• Who will move bakery trolleys during each shift and how many at a time?
• Who is responsible for cleaning and checking trolleys as part of the daily routine?