Bettys & Taylors Bakery: Controlled Demolition

The first major challenge was to keep the bakery contaminant-free, not only from dust but from external contaminants.

To protect the bakery and food production area, we used a modular, freestanding hoarding system. The top of the hoarding was then sealed to the structural soffit with a plastic monoflex sheet. Meanwhile, all joints and junctions were sealed, to ensure no air gaps. Dust extractors were then placed within the hoarding to create a negative pressure differential. This would further reduce the risk of dust passing through the hoarding into the food production area.

The other key challenge was the demolition of the brick oven itself. The oven was constructed out of a steel frame, enclosed with brick, sand and concrete blocks. To remove this, we engaged with a specialist demolition contractor to carry out the works. Together, we opted to use a BROKK demolition robot with multiple bucket and arm attachments, to break the oven down before it was loaded into electric powered mini dumpers and removed from the site. This reduced the manual handling requirement and ensured the demolition process was more efficient. It also cut the number of site personnel required to carry out the works within such a tight, enclosed space.