What are typcial specs for ceiling in a food processing bakery plant?
I wouldn’t use ceiling tiles at all. Basically, you don’t want anything that could crumble and fall in to food. Things to consider in food plant design 1) Nothing extra gets into the food. (falling, crumbling, chipping etc. this includes building materials, dust, animal droppings, etc.) 2) germs (all sorts) are not allowed to grow. Design the surfaces to be cleaned with air. Germs love water and no matter how much you try you won’t be able to completely dry something immediately after it’s wetted. Don’t give the little nasties places to grow.
