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85
BAKEHOUSES—ABOVEGROUND.
Standard for Voluntary Certificates.
(I.) CONSTRUCTION.
1. Floors, walls and ceilings to be finished to a hard smooth surface impervious to
moisture.
2. When practicable, the floor of the Bakehouse to be laid to proper falls and be drained
by suitable channels leading to a gully outside the Bakehouse.
3. The finished walls of the Bakehouse to be absolutely free from dampness. Should
damp walls exist, an inner wall of brick-work, at least half-a-brick thick, to be built, with
a space between it and the damp wall of two inches, such space to be ventilated and
drained, and such half-brick wall to be tied to the existing wall—or some other equally
efficient and approved method is to be adopted for ensuring absolute dryness.
4. The joints of any drain passing beneath the floor of the Bakehouse to be gas and
water-tight, and all pipes and sanitary fittings to be of the most efficient and approved
type. Covers to inspection chambers to drains to be of metal, and to be double covers,
both covers having an efficient seal.
5. The Bakehouse to have a minimum height of 8 ft., a minimum cubic capacity of fifteen
hundred feet clear of the ovens and of any flour stored in the Bakehouse, and not less than
400 cubic ft. per head for each workman employed therein.
(II.) LIGHTING.
6. Where practicable, natural light only should be utilized. In cases where artificial
illumination is a necessity, electricity is to be preferred, and when gas is used, the
incandescent type of burner, properly protected from flour dust, should be adopted,
together with ample means for carrying off the products of combustion from the same.
(III.) VENTILATION.
7. The method of ventilation to be such as to ensure a constant and sufficient change of
air without producing draughts, and such that the temperature of the Bakehouse
shall not exceed 80° Fahr. except during the half-hour after a batch of bread has been
drawn. Where a fan or other mechanical appliance is necessary to effect this it must be
provided.
8. The furnace in connection with any oven to be provided with an efficient outlet or flue
to carry off sulphurous fumes generated in the process of baking—an outlet for heat and
steam to be provided immediately in front of and above the oven door—the outer doors of
furnaces and oven doors to be perfectly close fitting.
9. Proving ovens, where necessary, are to be efficiently ventilated. Where gas is used
in the process of baking, means to be provided for carrying off the fumes generated.
(IV.) GENERALLY.
10. Proper provision to be made for the storage of flour, elsewhere than in the
Bakehouse, if practicable.
11. Lavatory basins to be provided in a suitable position, outside Bakehouse if possible,
for the use of the employes.