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82
IT. SPECIAL REQUIREMENTS.
These "Special Requirements" are in addition to the "General
Requirements" already mentioned, and are best given in the
form of a separate specification for each individual Bakehouse
situated within the Borough of Lambeth—such specifications
having been drawn up after careful inspection and examination
in each case. In drawing up these "Special Requirements," the
following important sanitary considerations have been kept in
view, and, where practicable, adhered to: —
(a). Ventilation.
This is the greatest difficulty to be dealt with in Connection
with Underground Bakehouses, of which the positions naturally
render any ventilation scheme extremely difficult to carry out successfully
in practice. The ventilation must be efficient and
carried out so as not only to admit fresh air, but also to prevent,
as far as possible, the entrance into the Bakehouses of street dust
and dirt, which may cause injury to health amongst not only the
employees, but also the people eating the bread, confectionery,
etc., made therein. When the means of ventilating by windows,
mentioned amongst "General Requirements," is insufficient and
requires supplementing, provision must be made for permanent
outlets and inlets (other than the window or windows), communicating
with the external air, and the latter (inlets) at a sufficient
height above the street, or ground, level, to ensure the introduction
into the Bakehouse of clean air. Thus an inlet, or inlets
may be provided (e.g., in the form of an inverted Tobin, Sherringham's
valve communicating with an air-brick, stallboard
grating, or otherwise)—the furnace (oven) flue acting as the outlet
; or where no oven exists, or the extraction power of the furnace
flue is insufficient, or unavailable, both outlets and inlets
may, in some cases, become necessary, the former (outlets) placed
over the oven so as to ensure ready extraction of foul air by the
heat, and the latter(inlets)so situated that the entering air is taken
from a pure and uncontaminated source (e.g., mouth of inlet to
be not less than 4 feet above level of ground). In all cases the
air must enter without draught, and, in some cases, to ensure
this, the air may be required to be warmed previous to entering
the Bakehouse.
Finally, arrangements may have to be made to supplement, as
may be found necessary, ineffective or insufficient natural ventilation
by artificial or mechanical ventilation (e.g., fans, etc.),
though this latter method will not be found necessary, or advisable,
except in very few instances.