How to arrange ventilation in a mini-bakery?
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the answer358
viewsHello. There is a mini bakery of 40 sqm. It is very hot and it is necessary to remove the hot air from the stove; workers are not comfortable working. Plus, it’s hot outside in the summer.
What ventilation needs to be done? Will just air conditioning (cooling) save. Plus, small particles of flour fly around the room.
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Good afternoon!
Responsibility for the organization of ventilation and heat removal in the bakery lies with the owner or manager. The lack of effective ventilation not only reduces labor productivity and the quality of products, but also faces fines. Standards for the design and organization of ventilation are contained in paragraph 5 of VNTP 02-92 "Standards for the technological design of the baking industry."
The document sets the following requirements applicable to your mini-bakery:
1) Ventilation is designed taking into account SNiP 2.09.04-87 and GOST 12.1.005-88.
2) For small rooms with little heat (mini-bakeries), it is necessary to provide for natural-exhaust or supply and exhaust ventilation.
3) The air discharged from the ventilation of the bakery does not need to be pre-cleaned.
I advise you to opt for supply and exhaust ventilation, as it ensures compliance with all applicable standards and creates comfortable conditions for personnel and the production process. The system will include the following elements: a general exhaust hood, local exhausts and possibly dust collectors. The hood is usually installed in the middle of the room. A pipe is removed from the bakery, which rises to the roof of the building. Local suction pumps are mounted above the heat-generating equipment (ovens, ovens, microwave cabinets) and dough mixing zones. This will ensure the removal of heat, odors, flour dust. Additionally, if local suction can not cope, you can install a dust collector suitable for design and power. It is not recommended to install an air conditioner for cooling air in industrial premises, as this will lead to a violation of baking technology (according to VNTP 02-92).
In any case, you must first order a ventilation project, and then, after its preparation and approval, purchase and install the necessary equipment based on the calculated capacity. The project cost for your area will be approximately 30-40 thousand rubles.A set of equipment (hood + 3 local suction) will cost 80-100 thousand rubles.
Hello. It is great that you care about the comfort and health of your workers, but in addition to this, you also have to make ventilation, and even in accordance with the norms of the law.
For the production of bakery products and other dough products, you must support:
1. Normal temperature for the working process and a favorable temperature climate for kneading and other stages of dough production.
2. Keep a standard humidity schedule.
3. Create conditions for the removal of suspensions.
4. Qualitatively remove combustion products.
SNiP 41-01-2003 regulates clear, stringent requirements for ventilation and air conditioning systems in the workplace.
Be careful, the standards in the zoning of workshops and work areas vary. Typically, in such rooms forced-air and exhaust ventilation is installed with a set of works on the creation of a general-exchange hood and local umbrellas. Also on your question - SanPiN 2.3.4.545096.
Be careful and design the system in accordance with all the rules in order to avoid administrative penalties after verification.