The brief

Provide year-round ventilation for a production bakery, removing heat and process contaminants from the ovens. The nature of the extract air ruled out heat recovery, so outdoor air had to be heated and cooled in a once-through system without causing draughts in the working zone.

Solutions

We installed a once-through supply and extract ventilation system. A Mitsubishi Electric DX unit provided supply air heating and cooling. Conditioned air entered the premises through the supply air system, which heated outdoor air in winter and cooled it in summer.

Bakery P-1 supply-air and V-1 extract-air schematics showing duct sizes and airflows
Schematics of the bakery’s P-1 supply-air and V-1 extract-air systems. Duct sizes and branch airflows connect the working design with installation and subsequent balancing; this sheet shows the air-distribution part of the systems.

How and why we implemented it

Central supply air heating and cooling was combined with low-velocity air distribution. Grilles directed air towards process emission zones, reducing unwanted mixing in the working zone. Partial application of displacement ventilation principles linked DX unit operation with controlled airflow towards the extract points.

Result

The bakery received a system with seasonal supply air treatment: heating in winter and cooling in summer. Ventilation and central cooling were combined in a single conditioned air supply arrangement. Air distribution was designed around the production processes and the need to reduce unwanted mixing near process emission zones.