Heat, flour and early mornings
Ovens produce a great deal of heat and need exhaust, makeup air and sometimes gas supply. Mixers, sheeters, proofers and retarders each require power, and some need water or drainage. Flour dust is a concern for air quality and fire safety.
A good bakery layout moves from receiving and ingredient storage to mixing, shaping, proofing, baking, cooling and packing. Short travel distances save labour.
Our trades at work
Our mechanical crew installs hoods, exhaust, makeup air, gas lines, plumbing and floor drains. Our electrical crew, led by a Master Electrician, installs power for ovens and equipment, plus lighting. Refrigeration for dough and ingredients needs reliable power and good airflow.
Our interior systems and painting crews install washable surfaces.
- Oven exhaust and makeup air
- Walk-in cooler for ingredients
- Flour dust control
- Floor drains and hand sinks
Retail and display
Many bakeries sell directly. Display cases, counters, seating and signage matter. Our carpenters and millwork team build custom counters and shelves. Lighting should make products look appetizing, and our electrical crew can install flexible lighting.
Planning ahead
Check gas supply capacity and electrical service early. Ovens can need large upgrades. Alberta winters add makeup air heating, which affects costs. We coordinate with equipment suppliers and health inspectors to keep the build on track.
Bakers work while most people sleep, so we plan the construction schedule around your production hours. In a renovation, we can often build in zones and keep part of the bakery running. Our crews clean daily, which matters in a space where dust and debris affect food.
Dough, butter and ingredients need cold storage. Walk-in coolers and freezers should sit close to mixing and have easy access from receiving. We plan these locations early so product moves in a logical line.