How can we help?

Bakery Flour-Handling Equipment and Ovens Checklist

The professional inspection solution

You can conduct this checklist for free on the Checkbuster platform. You can use a lap-top, PC or the free inspection App

Flour-Handling Equipment

  • Bag chutes (gravity chutes for handling flour bags) are designed so that the speed of flour bags is kept to a minimum.
  • Dumpbin and blender hoods are of sufficient capacity to prevent circulation of flour dust outside the hoods.
  • Dumpbins are high enough from the ground so the operator can dump the flour bags without causing undue strain or fatigue.
  • If the edge of any bin is more than 24 inches above the floor, a bag rest step is provided.
  • A control device within the operator’s reach is to stop the dumpbin and blender.


  • Emergency stop buttons are provided on mechanical ovens near where the operator is stationed.
  • All piping at the oven is tested to be gas tight.
  • Main shutoff valves are provided to turn off the fuel or steam in case of an emergency. They can be operated separately from any automatic valve.
  • The main shutoff valve is located where explosions, fire, etc. will not prevent access to this valve.
  • The main shutoff valve is locked in the closed position when operators must enter the oven or when the oven is not in service.
  • A main disconnect switch or circuit breaker is provided for electrical heating equipment.
  • This switch or circuit breaker is located where it can be reached quickly and safely.
  • The main switch or circuit breaker does have provisions for locking it in the open position if any work must be performed on the electrical equipment or inside the oven.
  • All protective devices are properly maintained and kept in working order.
  • All safety devices on ovens are inspected at least twice a month by an especially appointed, properly instructed person, and at least once a year by a qualified representative of an oven manufacturer.
  • Protection of the gas pilot light is provided when it is impracticable to protect the main flame of the burner and if the pilot flame cannot contact the flame electrode without being in the path of the main flame of the burner.
  • Ovens with multiple burners are equipped with individual atmospheric pilot lights if sufficient secondary air is in the baking chamber where gas is available; or, is each burner equipped with an electric spark-type ignition device.
  • When fuel is supplied and used at line pressure, safety shutoff valves are provided in the fuel line leading to the burner.
  • When fuel is supplied in excess of line pressure, safety shutoff valves are provided in the fuel line leading to the burners.
  • The safety shutoff valve is positively tight and tested at least twice monthly.
  • The safety shutoff valve does require manual operation for reopening after it has closed, or is the electric circuit arranged so that it requires a manual operation to reopen the safety shutoff valve.
  • The manual reset-type safety shutoff valve is arranged so that it cannot be locked in an open position by external means.
  • If blowers are used for supplying the air for combustion, the safety shutoff valve is interlocked so that it will close in case of air failure.
  • If gas or electric ignition is used, the safety shutoff valve does close in case of ignition failure.
  • On burners equipped with combustion safeguards, the valve does close in case of burner flame failure.
  • One main, manually operated, fuel shutoff valve is provided on each oven and located closer to the source of the fuel than all other valves in the system.
  • Any space in an oven (except direct-fired ovens) that could be filled with an explosive mixture is protected by explosion vents.
  • Explosion doors that have substantial weight are attached by chains or similar means to prevent flying parts from injuring people in case of an explosion.
  • If explosion vents are located so that flying parts or gas might endanger people on or near the oven, heavily constructed shields or deflectors made from noncombustible material are provided.
  • If the gas supply pressure is substantially higher than that at which the burner oven can operate, a gas-pressure regulator is used.
  • A relief valve is placed on the outlet side of gas-pressure regulators where gas is supplied at high pressure.
  • The discharge from the relief valve is piped to the outside of the building.
  • Direct-fired ovens are safeguarded against failure of fuel, air, or ignition.
  • Each circulating fan in direct recirculating ovens is interconnected with the burner in such a manner that the fuel is shut off by a safety valve when the fan is not running.
  • The flame of the burner or burners in direct recirculating ovens is protected by a quick-acting, flame-sensitive safeguard that will automatically shut off the fuel supply in case of burner failure.
  • Duct systems (in indirect recirculating ovens) are operating under pressure tested for tightness in the initial starting of the oven and at intervals of six months or less.