Building Expansion & New Production Line
Project Description
The project involved the enlargement of an existing 77,000 sq. ft. operational commercial bakery by 11,000 sq. ft. through the creation of new GMP ‘white box’ production area and additional packaging space. This required the upgrading of existing ingredient handling areas and ambient and forced cooling rooms, as well as adding a complete new production line. The existing mechanical and electrical fit-out was also enhanced to suit.
Scope of Work
Sacré-Davey provided engineering and project management services during the development, construction and fit-out stages.
Achieved a dramatic improvement in the GMP standard of the facility, thereby enabling improved performance in customer audits.
Provided the capability for the plant to handle a more varied product portfolio, as well as the capacity to double future output if desired.
Enabled the delivery of the project to schedule and within budget, while maintaining the full operational capability of the original facility.
Challenges
Working in an operating facility imposed restrictions on both the design and installation aspects of the project.
Specific requirements needed to be addressed in the design to im- prove the current GMP standards as well as providing new capabilities for new products. Construction and Installation needed to follow restrict procedures to ensure current production and food safety is not compromised.
Solutions
GMP, capacity and capability requirements have been considered in the design and a comprehensive implementation plan was established and followed during construction.
