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Peter Backwaren bakery, Essen
A characteristic feature of modern bakeries is their intensive use of heating and refrigeration technology. With this project, the most favourable combination of building structure, technology and energy expenditure was determined right from the initial design stages using 3D simulation technology. The interdisciplinary, team-led approach to the design enabled a rational and energy saving production plant to be quickly achieved while ensuring environmental protection.
How the judges assessed it:
“An industrial building that provides an exemplary model not just in architectural and energy-based terms but also as a special workplace. The building volumes, which are clearly positioned in urban design terms, create a holistic building concept with their simple structural details and integrated, energy-based measures.
In contrast to existing industrial sheds, the glazed areas have been optimised to reduce solar loads while simultaneously ensuring a sufficiently high daylight provision. Cross-ventilation is possible throughout the shed. However, it is not clear how the production-related cooling loads will be dealt with. Worth mentioning are the additional, holistic material cycle and process analyses, including the use of solar power for the baking ovens and the vehicle fleet. The company’s innovativeness is commendable.”
Building concept
The client and designers jointly determined the underlying framework for a holistically optimised new-build scheme, including optimising the building structure, bakery-specific production processes, energy supply, waste disposal and workspaces. Instead of using statistical models for calculating the cooling and heating loads as has been standard up to now, a dynamic, thermal building and system simulation program was deployed. The analysis of materials and building forms resulted in a transparent and simultaneously energy saving building. The integrated energy and production planning established that the annual energy requirement for heating is around 31 kWh/m² and for cooling around 450 kWh/m². The building has been conceived as a largely recyclable, modular skeleton structure. An innovation is the completely wooden roof structure, which is sensible in both energy-based and ecological terms.
Energy concept
In continuing the energy-based and environmental building strategies from the first building phase, all plant processes, plant logistics, construction materials and technical systems are being optimised with the new shed as holistic material cycles. The integral planning for the layout and logistics as well as for the building and services technology is being monitored and certified throughout the entire project by the German Sustainable Building Council (DGNB).
The supporting structure, envelope and roof for the new shed will be made of timber as a renewable raw material. By intelligently linking the process and air conditioning technology and by constructing the building envelope to the passive house standard, the waste process heat is largely sufficient for the room conditioning. The extensive roof surfaces will be completely furnished with a photovoltaic system. This therefore creates a power plant that will feed solar energy directly into the baking process for the tasty bread rolls and will also “tank” the solar-powered vehicles in the emission-free fleet of vehicles used for sending deliveries to the sales outlets.