Bakery shop

Baseline for Project Development

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.

Plot Plan and Vertical Layout Characteristics

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.

Technical and economic indicators of the general plan:

Area

18.98 ha

Area occupied by buildings and structures

7.59 ha

Building density

36,6%

Area occupied by landscaping

6.1 hectares

Greening factor

31,9%

Road pavement area

4.3 hectares

Territory utilization rate

96%

Length of fence

569 items m.

The vertical layout is in accordance with SNiP II8980 * "Industrial Master Plans." The corner elevations of the building are accepted at a relative elevation of 0.15. For the convenience of loading and unloading operations, the roadway is arranged below the ramp level by 0.9 m.

Characteristics of space-planning solution of the workshop

The main premises of the production building are divided into storage and production zones, and warehouses are divided into two groups - raw materials warehouses and a bakery.

Electric cars are used to transport raw materials and finished products. Therefore, the project provides for their access from both the raw materials warehouse and the product warehouse to the charging and repair shops. The expedition provides a platform for settling electric cars. Corridors for their movement are adopted with a width of 3.0 m. Reception and vacation of products is carried out on the expedition.

The storerooms of the raw materials are arranged so that short delivery of the products to the dosage unit is ensured. From the dosing dough goes to the fermentation chamber and is kept there on duty. From the fermentation chamber, the dashes with the dough are fed to the dough-cutting lines.

In the pantry area there is an office of the factory and sanitary facilities. A warm transition from the administrative building is also provided for this zone.

The flour storage warehouse is taken out of the building and is a silo connected to the building.

In the bread storage area there is a room for washing and repairing trays. Trays enter the expedition, are sent for processing and then - for receiving finished products from furnaces. Trays filled with products come to the bakery and are placed on racks, from where they are already sent to customers through the expedition and weight.

The bakery is the largest room. Its dimensions are determined by the dimensions of the process lines.

The molds released at the exit point of the finished products from the furnaces must be treated in the leaching chamber and delivered to the dough cutting line.

Pump station is located in unit with room for hoppers. The transformer room is located near the outer wall, there is a gate and a section in front of the gate for repairing transformers. The ventilation chamber is located closer to the bakery.

Rooms with permanent workplaces, as well as communication rooms have natural lighting and air exchange. Light-aeration lights are provided for these purposes.

The height of the main rooms of the building is assumed to be 4.8 m.

In addition to the requirements of the technology, the space-planning solution meets the requirements of sanitary and hygienic and fire safety. The area of the workshop is more than 4.5 m2, and the construction volume is more than 15 m3 per worker.

The smallest width of the passages is taken to be 1.0 m, corridors - 1.4 m.

Technical and economic evaluation of the workshop building.

Usable area

Software

6129 sq.m

Working area

Ave.

5986 sq.m

Building area

Pz

6680 sq.m

Building volume

Oz

54700 m3

K1

5.93 m

K2

0,92

K3

1,02

Graphic part

1. General plan of an industrial enterprise with a vertical layout M 1:1000.

2. Production building plan M 1:200.

3. Sections of production building M 1:100.

4. Coating plan of production building M 1:400.

5. Roof plan M 1:400.

6. Facade of the production building M 1:200.

7. Structural parts and assemblies 1 thing M 1:20.

8. Plan of the dressing room unit M 1:200.

Хлебозавод 2.dwg

Хлебозавод.dwg