Baking & Snack - August 2022 - 119

would be the first step when trying to correct
the problem.
" If you're pouring your flour from high
distances or you're allowing it to plume and
create that dust cloud, obviously that's not
going to be ideal if you want to control your
dust problem. You can fix those processes to
create less dust, " she said. " We like to take a
holistic approach of how to look at a facility.
But if there is the ability to eliminate the
source of your dust problem, that's always the
first route to go. "
And if you can't eliminate the problem,
bakeries must turn to engineering a solution.
Enclosing an area where flour or dust clouds
are created is a good place to begin.
" If you're enclosing a conveyor, you're going
to be partially eliminating that dust control
problem around the area of that enclosure,
but now you need to deal with the dust
problem inside the enclosure, " Ms. Yinger
said. " Then it would be a two-phase approach.
First, let's enclose it; then let's extract
it from that enclosure to make sure you're not
building up dust clouds there. "
After that, bakeries may turn to cleaning
crews to help with the problem as well.
" You're going to ensure that you are cleaning
around the area, that you have processes
in place to ensure that none of that particulate
is gathering on surfaces, " she added. " It
might take a little bit of a different look about
how you're going to approach it. "
Maintaining the units that pump air from
outside the bakery is important, but they can
often pose challenges as they may not be easily
accessible.
" Is there an air intake or a cooling unit
or something, and how are we doing
preventative maintenance and
then also cleaning
" Because sometimes
and maintaining
that appropriately? " Mr. Thorson
asked.
those are
not the cleanest spaces. They might be up
on the roof. They might be up in another
room that's not maintained quite at the level
of cleanliness that your regular processing
air is. "
Filtered and under pressure
Bakeries can keep their facilities positively
pressurized compared to the outside air. If
bakeries are pumping in more filtered air
than is being exhausted, that creates positive
pressurization, which inhibits mold and
other contaminants from getting in.
" By positively pressurizing - using filtered
outside makeup air - you're able to
filter that air before it comes into your buildIndustrial
dust collection equipment cleans the air in
manufacturing facilities.
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Baking & Snack - August 2022

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