dust from around conveyors and production equipment, while reducing reliance on high-pressure airlines for routine cleaning tasks.
According to Patrick, this is not an uncommon situation.
“ Many bakeries face the same issue,” he explains.“ There are always areas around production lines where crumb and flour deposits build up. Operators often turn to compressed air because it is quick, but in many cases it simply moves the material somewhere else rather than removing it completely.”
The challenge is particularly noticeable around conveyor systems, support framework, elevated walkways and other areas where access can be restricted. Traditional vacuum systems can sometimes struggle to reach these locations effectively, leading sites to rely on compressed air as a practical alternative.
The question then becomes how to dislodge debris from confined spaces while still collecting it in a controlled manner.
Following a site assessment at Warburtons, BVC proposed a modified version of its ATEX-rated TI60 industrial vacuum system. The unit incorporated a dedicated blowing outlet, allowing operators to use low-pressure airflow to loosen deposits before collecting them through the vacuum system.
The concept differs significantly from the use of traditional highpressure airlines. Rather than dispersing debris across the surrounding area, the aim is to provide a more controlled cleaning process that combines dislodging and collection as part of the same operation.
The approach has also been adopted elsewhere within the bakery sector. Similar systems have been supplied
to Fine Lady Bakeries, where comparable cleaning challenges were identified around crumb and flour dust accumulation.
For food manufacturers, the wider lesson is that cleaning methods should be considered as part of the overall production and hygiene strategy rather than simply a housekeeping task.
An effective cleaning regime helps maintain standards, supports operational efficiency and reduces the time spent repeatedly dealing with the same accumulations of dust and debris.
It can also help minimise the amount of airborne material generated during cleaning activities, creating a cleaner and more controlled production environment.
As bakery operations continue to increase throughput and automation, cleaning challenges are unlikely to disappear. If anything, the complexity of modern production lines means that difficult-to-access areas are becoming more common.
For that reason, manufacturers are increasingly looking beyond traditional cleaning methods and assessing whether alternative approaches could deliver better results.
For some sites, that may mean upgrading existing vacuum equipment. For others, it may involve rethinking how cleaning is carried out altogether.
What remains clear is that effective cleaning is not simply about removing debris from one location. It is about ensuring that material is collected, contained and removed from the process in the safest and most efficient way possible.
BVC Quirepace offers free onsite demonstrations of industrial vacuum equipment at food manufacturing facilities across the UK.
For further information, contact BVC on 023 9260 3700, email sales @ quirepace. co. uk or visit www. quirepace. co. uk / industrialvacuum-cleaners /.
Mention Food & Drink Processing & Packaging when making an enquiry and a 5 % discount will be applied to your first order for BVC industrial vacuum equipment.
FDPP- www. fdpp. co. uk 5