The stoves provide a pleasant atmosphere
ABZ-PLUS / Thursday, 5 January 2006
Master baker Olaf Thonke, Rathenow, places on power-saving airing technology by aerial mixture / recovered heat it is used for heating
The Atmos group of companies acts internationally and deals primarily with the airing and climate control of bigger production buildings. But also for good more craft bakeries the Atmos solution becomes interesting if they need bigger production rooms. For them the ATMOS Anlagenbau GmbH in Iserlohn plans and realises the complete space airing and space climate control. A bakery which works with Atmos technology is the Rathenower bakery Thonke. The airing immediately belonged with to the project of the new building which was provided by Dietrich Fertigbau and was realised in 1994. After the good experiences at that time Olaf Thonke would build again with Dietrich Fertigbau, as the general contractor.
The master baker Olaf Thonke who has used the chances of the turn vigorously and leads today a modern company with 160 employees, 28 branches and seven million euros of annual turnover appears very contently with the production facility climate and the air quality in the production rooms which enclose meanwhile 600m². He already had to extend the new building twice, the Atmos airing technology was extended at the same time.
Removal of oven heat
Airing and climate control specialist Atmos calls economic efficiency tailored to its customers needs a its highest priority. The use of the daylight plays a big role likewise the deduction free of energy of loaded, heated up air. „The warm air rises, as everybody knows, by itself upwards, escapes about the skylights outward“, master baker Thonke explains the easy principle. Fresh air reaches draught-free about fabric tubes in the production rooms. Besides, the fresh air exists to a part of outside air and to the other part from the filtered, warm space air which is mixed. During the chill season the portion in “recycling air” is higher than during the summer months if the recovered heat of the stoves should not heat the space climate still, in addition. Thonke has decided on the Atmos airing system because it offered him first a favorable alternative to the installation of a heating in the production.
„However, mostly it is about the derivation of the heat,“ is Thonkes experience today. The bakery Thonke produces, in the meantime, the multiple like ten years ago. It is equipped with Thermoölöfen which offer proud 130 m² baking surface. Up to 14 hours daily it is baked. On the one hand the stoves are good heat accumulators and on the other hand the new building is well isolated, so that also at production beginning at 22 o’clock nobody must freeze. Only in the later tilled pastry shop the employees already complained about the coolness in the space. Here a heater was installed afterwards. In hard frost the heating installation of the house can provide for the production start for the first warmth, before the stoves deliver her heat.
Waste heat escapes above the roof
The majority of the heated air leaves the production rooms through the open skylights in the light dome by itself. Adjustable lamellae prevent water entering the bakery. And gauze applications keep insects from penetrating into the bakery. A baking room of relatively big height and with a roof opening is part of the Atmos air ventilation concept. According to Atmos, this is particularly interesting for an enterprise of more than 100 m² production surface. Hereby, the Atmos technology is able to hold a pleasantly low ambient temperature, decontaminate dust and excessive humidity and provide for a well-balanced level of air exchange and room cleansing. Atmos also realises systems for heat recovery, for Thonke, this is of lesser interest.
For the flour dust reduction there are with the Atmos draught except the space air rinse no special withdrawal systems with a belonging to it tube system what holds the capital costs pleasantly low. And more slightly the consequential costs also fall out. „Which colleague has calculated then already once how much stream costs him his withdrawal system yearly?“, asks itself Thonke. „This is certainly a lot.“ He has, in any case, a cheaper solution. Since one must also follow the costs for the regular cleaning of the conduits. His textile tube airing under the cover works partly already for over ten years. One recognises by a light dark colouring though the oldest airing tubes, but her function is limited of it in no manner. And, moreover: The extensive conduit system claims to his opinion after too much precious place.
Avoidance of flour dust
Flour dust at Thonke is being avoided as much as possible. Bread is processed with active dust-free equipment. For some time, special less-dust, active flour was used. Only the silo area is equipped with a flour-suction system. When flour is needed from the silo, the kneading vessel is getting covered by a thick dust cover, and the flour dust is sucked up into the filter station of the silo equipment. BGN representatives have already been twice at the baker’s and would have certified a „very good space climate“ to the company how Olaf Thonke confirms. However, exact measurements of the flour dust portion in the air were not carried out yet because allergy problems have never appeared.
Moreover, the young company boss represents the surely argumentative, but point of view not quite to be dismissed: „Who is not suitable because of an allergy for an occupation, should not at all only seize him. We had once an apprentice with whom a grass pollen allergy was ascertained. He could orientate himself on time on a change of job. Nevertheless, airing technology should not serve to allow the work in the baking room to allergy sufferers. Nevertheless, one must weigh between that what makes sense technically feasibly and economically.“
Desirable climate via remote control
What concerns the control of the Atmos ventilation systems, Olaf Thonke knows two generations: the technology which was still used ten years ago – the desired values must be put here by hand – and the newest technology which is connected about modem with the headquarters in Iserlohn. It is supervised by the Atmos specialists round-the-clock and is corrected if inevitably or desired. In the new switch cupboard which was installed with the cultivation to the bakery three years ago nobody has still shifted from the bakery something. „Because we can count on the Atmos people, I do not have myself at all in the complicated thing hineingekniet“, confesses the bakery owner.
The filter pockets for the dust removal of the air circulation are changed once a year, reports Thonke. The gauze applications before the skylights must be cleaned, in the meantime, however, monthly because because of the risen production, nevertheless, considerably more flour dust retreats in them than earlier. In the beginning one more cleansing interval of six months was enough.
The search for the mould cause
Another experience of Olaf Thonke’s on the subject of air ventilation technology is following: Atmos states the ‘mould avoidance’ in its brochures. Above all older bakeries have to fight with floor spots on the walls. Once in the plaster, the mould mushroom comes over and over again to the surface. Also bakery new buildings are not protected before it how the Rathenower baker had to get to know. With him the dark spots appeared in a bearer of the outer wall of the expedition. Here the construction had not been isolated, the wall was colder than her surroundings. The result: Humidity condensed at this point, led to a humid wall and mould education. The missing isolation allowed to he soon complement, the problem was solved with it. By the mould avoidance it depends apparently not only on the right ventilation, but also on the good isolation of the outer walls.
Not only in technical regard the work atmosphere is right at the bakery, but also on an interpersonal level. Regular common events are proof beyond the everyday work.