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Keep oven heat out of the shop, hold your retarder and cool room, and stop flour dust drifting where it should not.
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A bakery has a heat problem and a cold problem at once. The bakehouse runs hot all morning, the retarder and cool room have to stay cold, and the two sit metres apart with staff moving between them constantly.
Oven heat does not stay put. It rolls through the doorway into the shop, so your air conditioning fights it all day and your display cabinets work harder than they should to hold temperature.
There is flour dust to think about too, and the usual pests. Both move through an open doorway, and both are things a food inspector will look for under Standard 3.2.2.
Strip curtains hold the boundary without slowing anyone down. Your team walks through with a full tray rack in both hands and the barrier closes itself behind them.
They work in both directions. The same curtain that keeps oven heat out of the shop keeps cold air inside the retarder, which is why a bakery usually wants more than one.
Colour does a second job on the shop side. A curtain in your brand colours screens the bakehouse from customers and still looks deliberate rather than industrial.
A bakery has the same four doorways as most food shops, with one difference: one of them is holding heat in rather than cold. Here is what we fit where.
Your brand colours
Your front door is signage as well as a barrier. It keeps insects out and stops you air-conditioning the footpath, and a colour matched to your branding reads as part of the shopfront.
A colour. Never clear
This is the one holding heat back. Oven heat rolls straight through an open doorway into the shop. A colour also screens the bakehouse, so customers see a tidy boundary rather than your prep bench.
3mm ribbed, Polarflex Freezer grade
Dough retarders and cool rooms cycle all through the morning. Ribbed PVC stops the strips sticking together in the damp cold, which matters on a door that opens every few minutes.
Smoke
Smoke doesn't show dirt. This is the door your bins live behind and the one that gets propped in summer, which is exactly when you want the fly barrier working.
The bakehouse curtain is doing this job as much as the heat one. A full-width run with proper overlap stops dust moving between areas when the mixer is going.
These match the four doorways above. Prices exclude delivery and were taken from the live catalogue on 20 August 2026.
Prompt delivery, very helpful over the phone to ensure you have the right product for the application intended. Very efficient company, would return again.
It reduces how much gets through, in the same way it holds cold air in a cool room. The strips overlap so there is no open gap for hot air to roll through, and they close behind each person. It is not insulation, so it will not do the job of a wall.
2mm in 150mm or 200mm suits a bakehouse doorway. It is lighter and cheaper than the 3mm we put on cold storage, and it handles constant tray rack traffic.
Yes. Colour rolls come in Clear, Red, Yellow, Green, Blue, Smoke, Orange, Hot Pink and Purple. You can run a single colour or alternate two or three across the doorway.
Some will settle, the same as it does on every surface in a bakehouse. Wipe them down with warm soapy water or a food-safe sanitiser as part of your cleaning schedule. Strips unhook individually from the stainless steel head section if one needs a proper wash.
Yes. Our PVC is food grade and safe for use in food preparation and storage environments.
Yes, we ship Australia-wide. Delivery costs are calculated at checkout based on your location and the size of your order.
We make bakery strip curtains to order, cut to your door sizes and shipped Australia-wide. Start with whichever doorway is costing you most, which is usually the bakehouse in summer and the retarder all year.
Send us your door measurements and tell us your brand colours. We will tell you what to run where.
The page links out to these. They are the official sources, not competitors.
These are the things we could not confirm ourselves. The page cannot go live until they are sorted.
We have led this page on heat because it is the thing that makes a bakery different from every other food shop. If that is not how customers talk about it, we should reorder the page.
We have assumed a retarder is just another cold door. If provers are a different proposition, or you do not do them, we should say so.
Smoke would also work. Black is one of only two colours available in 2mm, so the choice is narrow at that gauge.
This is the only page with no photograph of our own work. Even one bakery doorway would be better than stock.
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