Bakery
Design and cost for bakery construction. El-Eman Office provides food factory construction.
Energy and ventilation in bakeries
A bakery uses a great deal of heat energy, so the service runs are central to the cost of building one. Ovens run on gas, electricity or diesel depending on the type, and each has its own installation and safety requirements. The oven room needs a flue of suitable height and diameter and enough make-up air openings to ensure good combustion and to reduce heat inside the space.
- Natural gas needs approved pipework, safety valves and leak detectors as required.
- Three-phase equipment needs a suitable distribution board and cables of adequate size.
- Accumulated heat calls for strong extraction and cross-ventilation for the workers.
Dividing the space and sequencing production
Product should move in one logical direction to reduce contamination and effort:
- Receiving and storing flour and ingredients in a dry, clean place raised off the floor.
- The mixing, dividing and shaping area.
- A proofing room with suitable temperature and humidity.
- The baking area, separated as far as possible from other sections to limit heat.
- Cooling and packing, then display and sale.
Allow for aisle widths for trolleys and trays, and make sure the route of finished product does not cross the route of waste.
Hygiene and finishing requirements
Flour, moisture and warmth make a good environment for insects and rodents if proper measures are missing, so finishes should be easy to clean. The floor should be waterproof and non-slip, sloped toward drains. Walls should be smooth with no joints where dust collects, and doors and windows should have screens. A system to remove fine flour dust is needed, along with safe storage of flammable materials. Health requirements and licensing differ from one activity to another, so consult the relevant regulatory authorities before starting work.
Frequently asked questions
Does the oven need a special floor?
A heavy oven needs a floor able to carry its weight and protection from direct heat as the manufacturer recommends, so the structural design should be reviewed in advance.
Why is a proofing room important?
It controls the temperature and humidity of the dough, giving steady results whatever the weather and improving the quality of bread and pastries.
Can a bakery operate in a residential building?
It depends on licensing, the building's requirements, safety, ventilation and the effect of noise and heat on residents. Check with the relevant authorities before any commitment.
