Baking Facility

[DrRTU]

I am looking for a resource such as a “good practice” guide of room design criteria for a production baking facility in terms of suggested air changes per/hour, temperature, cleanliness and humidity. I have reviewed ANSI/ASB Z50.

 

[Drazen]

I you find it, it would be good to know, I did not manage it when I was designing bakery last year.

There are many issue related to conditions created by production line equipment. In some instances flour dust is big issue. Than much is related to how process steam exhaust is solved.

As I had ovens with large capacity gas burners I ended with natural ventilation with lot of louvers, and there was an issue how to solve heating in worst-case scenario (which exists despite the fact that you have lot of excess heat most of time).

That applies to baking rooms, warehouses, while fermentation room should have clearer and more straightforward requirements.

Flour storage, on the other side, falls into Ex-Agency mandate.

Guidelines for cleanliness is something what you need to pull out of manufacturing guild practices.

 

[CalvinMortley]

I might be able to dig up something on this ... keep you posted.

Calvin Mortley