Bakery - Coursework of the production building

INITIAL DATA OF THE PROJECT.

The products of the bakery are bread, buns, small pieces. Flour and other raw materials are delivered to the plant by road. Storage of flour is provided in bins, but some varieties of flour can come in small batches. The project provides for 2 flow lines for bread, 3 lines for shaped bread and one line for buns.

1.1. DESIGN REQUIREMENTS.

1.1.1. Construction site.

The relief of the construction site is calm.

The soils on the sands site are large.

Groundwater level below the ground surface by 15 m.

1.1.2. Foundations.

The foundations of the building are made of prefabricated or monolithic glass blocks.

1.1.3. Walls.

Building walls: two-layer panels made of heavy concrete.

1.1.4. Internal supports.

Structural system and layout of the building: precast reinforced concrete columns.

1.1.5. Coating.

Coating on the building: roofing Petroflex on railway slabs.

1.1.6. Roof.

The roof on the building is an unvented combined roof (coating) with an internal drain.

1.1.7. Roof material.

Roofing material on the building: roll polyvinyl chloride roofing Petroflex.

Characteristics of the plot plan and vertical layout.

The general plan solution is linked to the space-planning solution of the production building. Ramps with width of 3.0m are provided for unloading raw products and loading bakery products. In front of the flour silos there is a turnaround platform for flour trucks with dimensions of 20x20. Spread platforms are also available in front of the ramps. The width of the main driveways is adopted equal to 9.0 m.

The entrance to the territory of the enterprise is located at a distance of 30 m from the roadway of the street.

A parking lot for personal transport has been designed at the pre-factory site.

The territory of the enterprise is fenced.