How do I choose the right tier count for my operation?

The right tier count depends on how many trays you need to hold at any one stage of production — whether that is proofing, cooling, or staging for service. A smaller artisan bakery producing in shorter runs may find a 7 or 10-tier unit sufficient, while a high-volume production kitchen cycling large batches continuously will typically benefit from a 15 or 20-tier configuration. It is worth thinking about peak production periods rather than average output when making the decision.

What is the practical difference between the high-level and low-level formats?

The high-level format is the standard configuration, suited to general tray storage and movement between areas. The low-level format sits at a lower working height and includes an integrated stainless steel worktop, which makes it a practical dual-purpose unit where the trolley can also serve as a preparation or staging surface. If bench space is limited in your kitchen, the low-level variant is worth considering.

Are these trolleys suitable for use in hot kitchen environments during service?

These trolleys are designed for bakery and pastry production workflows rather than hot line service environments. They are well suited to proofing rooms, cooling areas, and preparation sections where trays need to be stored, moved, and accessed systematically. If you need trolleys for a different application — such as hot holding or pass-through use — it is worth discussing your specific requirements with us.

EAIS Patisserie Trolley 600x400mm Tray Slide Storage

Name: EAIS Patisserie Trolley 600x400mm Tray Slide Storage
Brand: EAIS
SKU: PPAT-7
Price: 415.20 GBP
Availability: InStock

Product No: PPAT-7

EAIS Patisserie Trolleys - 600 x 400mm product image

EAIS Patisserie Trolley 600x400mm Tray Slide Storage

Product Description

This EAIS patisserie trolley is purpose-built for bakery and pastry kitchen environments where disciplined tray handling is part of the daily workflow. Constructed in stainless steel with a fully welded...

Specifications

Downloads

Product Description

This EAIS patisserie trolley is purpose-built for bakery and pastry kitchen environments where disciplined tray handling is part of the daily workflow. Constructed in stainless steel with a fully welded tubular frame, it accepts standard 600 x 400mm trays and holds them securely whether the unit is stationary during proofing or cooling, or being moved between production areas.

The range runs from 7 to 20-tier configurations, giving operators a practical choice based on how many trays they need to manage at any one stage of production. High-level and low-level formats are both available. The low-level variant includes a solid stainless steel worktop, making it useful as a staging or preparation surface as well as a tray store — a practical consideration in kitchens where bench space is at a premium. All units run on 125mm castors with bumpers, allowing controlled movement through tight corridors without risk of scuffing walls or adjacent equipment.

Welded tray slides with front and rear retaining edges keep trays secure during movement
Fully welded frame reduces dirt traps and simplifies daily cleaning
Low-level format doubles as a preparation surface with an integrated worktop
125mm castors with bumpers for safe manoeuvring in confined spaces
Tier count options from 7 to 20 accommodate varying production volumes

These trolleys are well suited to artisan bakeries, hotel pastry sections, and production kitchens that rely on consistent tray rotation throughout the day. The low-level format is particularly practical where bench-height access is preferred or where the trolley needs to serve a dual purpose. For very large facilities running significantly higher throughput, it is worth considering whether a greater tier count or additional units would better suit demand.

If you are working out the right tier count, format, or how many trolleys your operation needs, we are happy to talk it through before you order.

Key Features

Accepts standard 600x400mm trays across all tier configurations
Available in 7, 10, 15, and 20-tier formats to suit production volume
Welded tray slides with front and rear retaining edges prevent tray movement
Low-level variant includes integrated stainless steel worktop surface
125mm castors with bumpers for controlled movement in tight corridors

Operational Benefits

Keeps tray rotation organised and consistent throughout production cycles
Reduces handling time by consolidating proofing, cooling, and transport in one unit
Low-level worktop format frees up bench space in space-constrained kitchens
Fully welded construction minimises cleaning time and dirt accumulation
Tier count range allows operators to match the trolley to actual output volume

Specifications

Downloads

Frequently Asked Questions

: The right tier count depends on how many trays you need to hold at any one stage of production — whether that is proofing, cooling, or staging for service. A smaller artisan bakery producing in shorter runs may find a 7 or 10-tier unit sufficient, while a high-volume production kitchen cycling large batches continuously will typically benefit from a 15 or 20-tier configuration. It is worth thinking about peak production periods rather than average output when making the decision.
: The high-level format is the standard configuration, suited to general tray storage and movement between areas. The low-level format sits at a lower working height and includes an integrated stainless steel worktop, which makes it a practical dual-purpose unit where the trolley can also serve as a preparation or staging surface. If bench space is limited in your kitchen, the low-level variant is worth considering.
: These trolleys are designed for bakery and pastry production workflows rather than hot line service environments. They are well suited to proofing rooms, cooling areas, and preparation sections where trays need to be stored, moved, and accessed systematically. If you need trolleys for a different application — such as hot holding or pass-through use — it is worth discussing your specific requirements with us.