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PROOFERS AND BAKING OVENS |
Owner
Harry's
Farmers Market
Mechanical
Contractor
In-house Mechanical Team
Prime
Consultant
Johnson, Spellman & Associates
Construction
Cost
$1,500,000 (total)
$1,000,000 (mechanical)
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Special Circumstances
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Preliminary design package included
chilled water study.
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Complete heating and air
conditioning systems.
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Process piping for gas service to
all of the relocated ovens.
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Multiple flue systems for
ventilation of gas combustion products from ovens to roof.
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Make-up air systems to accommodate
the ventilation requirements.
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Performance specification for
relocation of the sprinkler piping.
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35°F controlled temperature in the
cooler space used for dough production using refrigeration split system.
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Chilled water system including
ammonia refrigeration using twin screw compressors and dual chilled
water accumulators. The chilled water system included a 1,000-gallon
storage tank to satisfy the peak demands.
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The distribution piping system
included Pfening mixing valves, hot-cold water Dosatron valves, and
water meters used for exact water dosage required by different dough
formulas.
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The mechanical design package
included P&ID schematics and written specifications for piping,
stainless steel tool grade circulation pumps, water barrels and
miscellaneous process equipment.
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New compressed air piping system
serving the dough mixers, bagel machines, proofers and baking ovens.
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The new bakery area has been
provided with new floor drains serving the specific equipment as well as
the open trench drain inside the dough mixing cooler space.
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