Bakers must make sure electricity, water, natural gas and other utilities are adequate for needs now and in the future when they’re building a new bakery.

“There is nothing more frustrating than building a beautiful plant and finding that there aren’t enough utilities to feed the equipment,” said Pablo Coronel, senior fellow, food process and safety, CRB Group. “Utility/infrastructure needs are determined during the initial feasibility study in which the current and future requirements are analyzed and planned ahead, and it’s always a good idea to add a contingency allotment of power and utilities.”

Defining utilities early and making sure loads are correct is extremely important, said Robb Raney, principal and project director for food and beverage, Burns & McDonnell. 

“Not only is demand for electrical supply at a premium, but demand for electrical hardware and the infrastructure built at a facility has an extremely long lead time,” he said. “Being able to define that early in the project will allow you to procure that equipment. That can have a major driving impact on the overall schedule.”

Courtney Dunbar, director – site selection, Burns & McDonnell, said the power demand is much higher than in previous decades.

“Growth in technology has increased power demands for nearly all industries,” she said. “As a result, the availability of power to serve industrial facilities has elevated significantly in recent months. A solid understanding of power needs as identified through detailed pre-capital planning will help baking and snack manufacturers to wisely pursue site options that will allow them to operate effectively for years to come.”

This article is an excerpt from the December 2024 issue of Baking & Snack. To read the entire feature on Design & Build, click here.