bread bakery classification

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RossS

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Research Triangle, NC USA
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Electrical engineer
I have to do a design for a bread bakery, and I don't know enough about how these type facilities function to determine which classification, if any, should be applied. I think Class I is clearly out, but I can see arguments for Class II or III. Then again, I can imagine arguments for no classification at all.

This would probably be considered a low/medium volume operation. They produce "artisanal" breads and pastries for local merchants and restaurants. They also have in-house direct to public retail sales and a cafe/dining area.

Does anyone have experience in this realm that could lend some insight?

Thanks.
 
RossS said:
I have to do a design for a bread bakery, and I don't know enough about how these type facilities function to determine which classification, if any, should be applied. I think Class I is clearly out, but I can see arguments for Class II or III. Then again, I can imagine arguments for no classification at all.

This would probably be considered a low/medium volume operation. They produce "artisanal" breads and pastries for local merchants and restaurants. They also have in-house direct to public retail sales and a cafe/dining area.

Does anyone have experience in this realm that could lend some insight?

Thanks.
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It is (remotely) possible you have a Class II, Group G location; however, Health Code sanitary/housekeeping requirements would typically render it unlikely. This is not to say there are no concerns. Those same Health Code regulations have some rigorous installation, including fire prevention/suppression, requirements of their own.
 
Grain silos are typically Class III but before the food processing and associated sanitation/housekeeping requirements apply. Depending on size, some flour storage bins do have fire suppression requirements. (Using them for flower though only creates aromatic conditions.;))
 
RossS said:
I have to do a design for a bread bakery, and I don't know enough about how these type facilities function to determine which classification, if any, should be applied. I think Class I is clearly out, but I can see arguments for Class II or III. Then again, I can imagine arguments for no classification at all.

This would probably be considered a low/medium volume operation. They produce "artisanal" breads and pastries for local merchants and restaurants. They also have in-house direct to public retail sales and a cafe/dining area.

Does anyone have experience in this realm that could lend some insight?

Thanks.
Click to expand...

i've wired in food prep quite a bit. if you are grinding or bulk storing flour, CL III.
I've never seen a bakery classified yet.

rbalex would be one of the guys to listen to. i think he inhales chico
for the rush.
 
This was a topic in my recent continuing edu. class. According to our instructor, the electrician should not determine the classification even if you are designing the electrical system. For liability purposes make the fire marshal or the customer or their engineer tell you what the classification is in writing.
 
Martin B said:
This was a topic in my recent continuing edu. class. According to our instructor, the electrician should not determine the classification even if you are designing the electrical system. For liability purposes make the fire marshal or the customer or their engineer tell you what the classification is in writing.
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Good advice. My personal experience is Fire Marshals do a better job than most other AHJs. For the most part Electrical Inspectors do a credible job with the installation itself once the location is properly classified but they and Building Officials in general will tend to over-classify, "Just to be safe". Unless they are very experienced, the customer or his engineer may either over or under-classify. It's a crapshoot depending on whether initial cost or safety is considered most important. Finally, a facility's insurer may be a good option. I've met several sharp carriers.

Of course, they could always hire someone like me ;)

Edit add: Oops, was was that too commercial? I'm not available anyway.
 
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