Product category:
Building management systems
News Release from: Seeley International (Europe) | Subject: Buxton Spa bakery
Edited by the Processingtalk Editorial
Team on 09 October 2007
Cooling system for Buxton Spa bakery
Excessively high summer temperatures of between 34C and 37C in the main bakery area have been reduced by up to 10C following the installation of the Breezair Evaporative Cooling Systems
Specified by CoSaf Environments, the Breezair system has dramatically improved working conditions for the 120 employees working in the bakery A family business established in 1992, Buxton Spa Bakery is synonymous with the Holmfield brand, which originates from Holmfield Bakery, a family bakery, with over 75 years of baking experience, spanning four generations of the Higgins family
This article was originally published on Processingtalk on 3 Jul 2008 at 8.00am (UK)
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With a proud tradition of high quality baked products, Buxton Spa Bakery produces over a million cakes per week.
Prior to the installation of the Breezair system, the bakery used general ventilation equipment and open doors to reduce the overall temperatures.
However this proved ineffectual and resulted in a very stuffy environment with little or no air movement.
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CoSaf Environments conducted a detailed survey of the bakery to ascertain the best method of improving the overall air quality.
They observed that due to the construction of the building the process heat could not escape and was consequently building up inside.
At the same time, the workers, the ovens and bakery products were also heating the indoor air so that the temperatures within the building exceeded the ambient temperature of 21C by between 10 and 16C.
Rejecting air conditioning as inappropriate and prohibitively expensive, CoSaf Environments suggested the installation of two Breezair Evaporative Cooling machines with four-way air diffusers directing fresh, cooled air into the main bakery area.
At the same time CoSaf also recommended the installation of an extraction system to remove warm air emanating from the ovens and associated plant.
"The Breezair system has reduced working temperatures and has minimised the ingress of dust and other air borne contaminants into the area from outside", says Mike Higgins, Managing Director of Buxton Spa Bakery: "The introduction of cooled, clean fresh air has benefited both the bakery and our personnel who are enjoying a more comfortable and healthier working environment.
Interestingly, the lower ambient temperatures have also been responsible for a considerable improvement in the overall quality and freshness of the finished product".
The Breezair system is housed in a simple, clean, ultra-modern designed plastic casing specially developed to withstand all weather conditions.
The Breezair state-of-the-art components include an innovative water distribution system, which delivers continuous, balanced water coverage to all the pads.
The world-patented system ensures maximum cooling efficiency and minimal maintenance problems.
An innovatively designed, aerodynamic fan provides a constant, even flow of air over the pads to provide a welcome cool breeze with minimal noise and low energy consumption.
Other pioneering components include a highly efficient water pump that guarantees constant and reliable cooling when most needed, and a long lasting variable speed motor that gives maximum comfort level control.
"Refrigerative air conditioning, apart from being prohibitively expensive, was unsuitable for this application as hot air from the ovens and gas fired equipment would have been circulated around the bakery", said Mike Sullivan, Director of CoSaf Environments: "By installing Breezair together with an extractor system we were able to adopt a systematic approach to removing stale hot air and introducing cooled, fresh air into the building".
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