Settled flour,
vacuumed without a cloud.
Flour settles everywhere, from the bakehouse to the pastry lab and the shop. A central vacuum picks up settled flour and dust without putting it back into the air: the vacuumed air is never blown back into the bakehouse or shop, it is discharged where the central unit sits (a utility room, a ventilated crawl space or outside, depending on the installation). Fast dry cleaning between batches.
Flour everywhere,
all the time.
Flour on worktops, on the floor, in the corners of the bakehouse and the shop: a broom or a standard vacuum lifts the flour and puts it back into the air, where food hygiene demands the opposite.
A central vacuum picks up settled flour and dust through a wall inlet, without a cloud: the vacuumed air is never blown back into the bakehouse or shop, it goes to a central unit placed away (a utility room, a ventilated crawl space or outside, depending on the installation). Effective dry cleaning between batches, designed for professional buildings.
Built for
the bakehouse
- Flour vacuumed without putting it back into the air
- Vacuumed air never blown back into the bakehouse or shop, discharged away depending on the installation
- Fast dry cleaning between batches
- Bakehouse and shop cleaned from a few inlets
- A clean image on the sales side
Plan it
from the fit-out.
Creating, taking over or renovating your bakery: this is the time to integrate a central vacuum, with inlets in the bakehouse and shop and the utility room in a storeroom or cellar.
AspiWall studies the plan, sizes the central unit to the surfaces (bakehouse, lab, shop) and places inlets where flour settles most. The ducts stay built into the building, invisible.
Bakehouse and shop
- → Inlets in the bakehouse and the pastry lab
- → Inlet in the shop for the floor and displays
- → Utility room in a storeroom or cellar
- → Ducts built in before the floor coverings
Where does
the air go?
A standard vacuum, a robot or a stick vacuum filters part of the dust but blows the air back into the room where it runs. With an AspiWall central vacuum, the dirt is sent to the central unit and the vacuumed air is expelled out of the living areas or out of the occupied zones, which limits the re-suspension of fine dust. That is what makes the difference in buildings open to the public and places sensitive to dust.
A benchmark for
air quality.
AspiWall offers central units in Belgium made by Trovac, among other manufacturers. Trovac's central vacuum system has been distinguished by AFPRAL (the French Association for Allergy Prevention) since July 2014. An important reference for buildings where air quality, dust, dust mites and allergens are sensitive matters.
A visible argument
for your clients.
Your establishment can promote this installation as a real plus: AspiWall central vacuum system, made by Trovac — among other manufacturers —, a manufacturer distinguished by AFPRAL. The vacuumed air is expelled out of the occupied areas, which limits the re-suspension of fine dust, dust mites and allergens.
« Establishment equipped with an AspiWall central vacuum system, made by Trovac. The vacuumed air is expelled out of the occupied areas to limit the re-suspension of fine dust, dust mites and allergens. »
No, that's the whole point here. Where a broom lifts the flour, a central vacuum captures it and sends it to the central unit. The vacuumed air is never blown back into the bakehouse or shop: it is discharged where the central unit sits (a utility room, a ventilated crawl space or outside, depending on the installation). Settled flour is vacuumed without forming a cloud in the bakehouse or shop.
No. It is a central vacuum system for the dry cleaning of settled flour and dust. It is neither an explosion-proof (ATEX) system nor a production-line dust collector: it cleans surfaces, it does not treat process dust.
Yes. A single central unit serves the bakehouse and shop via the duct network, with distributed inlets. You dry-clean the lab between batches and the sales area before or after opening, without moving any appliance.
As standard, the central unit is designed for dry vacuuming: flour, dust, dry debris; for spilled liquids, wiping is still required and the vacuum handles the dry deposits. On request, AspiWall also offers wet & dry systems (water and dust), with a tank to empty or automatic drainage.
Yes. Contact AspiWall for a feasibility study based on the layout of your bakehouse and shop.
A bakehouse without a flour cloud?
AspiWall studies your bakery and installs your central vacuum across Belgium. +32 470 71 22 22 · info@AspiWall.be