Industrial Baker Clears The Air With New Cleaning System

Keeping contaminants out of the air and off of equipment can be a daunting, time-consuming chore for industrial bakers. Flour, dust, and food particles that are released into the air during the normal baking process can quickly settle on overhead piping and other equipment and potentially drop into the food, creating a major risk for product contamination.

Flour accumulation on walls, floors, ceilings, and overhead piping was a big concern for one leading U.S. industrial baker. As the largest wholesale baker and distributor of fresh-baked bread and sweet goods in the United States, the company owns several nationally recognized brands. The company’s facility is three stories high, and requires thorough equipment and overhead cleaning on a daily basis. The shop vacs that the bakery used would collect the flour and other debris, only to reintroduce them back into the air through the vacuum’s exhaust stream. Worse, when the Sanitation Manager and his team used the shop vacs, along with brushes and compressed air, to clean ovens, electrical panels, and other equipment, additional flour and other debris would spread around the facility, exacerbating the problem.