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Choose a dough sheeter by starting with roller width: it must exceed the widest sheet your product needs, because a sheet wider than the rollers cannot be made in one pass. After that, check the gap adjustment range, the table length, and whether the machine is built for the dough you actually run. Roller width sets what you can make; the rest sets how fast and how consistently you make it.

To plan bakery equipment for 500 loaves a day, work backwards from output to batches, then size every station to that batch rhythm. Five hundred loaves is not one decision — it is a mixer that can turn a dough batch in the time the oven takes to bake one, a prover that can hold the dough waiting for the oven, and an oven whose tray count and bake cycle multiply out to 500 within your production window. Your real capacity is set by the slowest station, so find that one first.

Change frying oil when its condition says so, not on a fixed calendar. In practice most commercial kitchens discard oil somewhere between every one and every five days, and the spread is that wide because the driver is throughput and product type, not time. A busy fish and chips line may dump daily; a bakery frying a few trays of doughnuts a day, with proper filtering, will get far longer from the same oil. Judge by colour, smoke, foam, smell and how the food comes out.

Neither fuel is better in the abstract — the right choice is set by your site. Electric fryers suit bench-top positions, small footprints and kitchens where running a gas line to the fry station is impractical; gas fryers suit high-volume, floor-standing fry lines where you already have LPG on site and want cheaper heat per hour. Decide by utility supply, position on the line and volume, in that order.

Size your fryer against peak covers per hour, not against your daily total. Work out how many fried portions leave the pass in your busiest hour, how heavy each portion is, and how long each item spends in the oil — then choose a tank that can carry that load without the oil temperature collapsing. Most kitchens that complain about "slow" fryers do not have a weak fryer; they have a fryer that is one size too small for their peak.