Tips & tricks for industrial bakeries: Optimum room climate and hygiene conditions and first-class quality products
Our dual-stage adiabatic cooling systems were installed at industrial bakery Bakkerij Holland. The easy-to-install modular IntrCooll systems provide comfort cooling and ventilation with up to 90% energy savings. The systems are certified with the VDI 6022 hygiene certificate.
Industrial bakeries have to deal with an extreme internal heat load due to their production processes. As a result, temperatures in the bakery often rise far above what's comfortable, especially when outside temperatures are well within the double digits. The airflows created by the ventilation are a challenge in regulating over and negative pressure in the production areas. Besides, bakeries are to comply with increasingly strict food safety and hygiene regulations.
Both the extreme internal heat load and the need to comply with these regulations make it challenging to create a comfortable and healthy climate in the bakery. Because of the high internal heat load caused by the production process, it is impossible to cool the building using conventional cooling techniques without incurring substantial energy
costs. On the other hand, hygiene and food safety regulations make the use of conventional ventilation impossible because of the risk of mold and microorganisms having free rein in the bakery.
However, there are options to sustainably create healthy and comfortable working conditions in bakeries without compromising food safety. In this whitepaper, we share our tips and tricks for creating and healthy and productive indoor climate while ensuring optimal overall hygiene and guaranteeing your products' quality.
- A sustainable alternative to mechanical cooling
- Ventilation with cooled, filtered outdoor air
- Health and comfort
- A balanced ventilation system against negative pressure
- Ventilation with ionized air
- Reusing heat
Cooled ventilation in practice
Industrial bakery Sinnack Backspezialitäten found the perfect solution in the indirect/direct adiabatic solution from Oxycom to supply the entire bakery with cooled, filtered ventilation. Especially in summer, the systems provide a noticeably comfortable working climate. You can read the whole story in the case study "A sustainable indoor climate for optimal working conditions and top quality bread".
