Food production industry

The design of production facilities involves dividing the construction site into functional zones. Initially, production buildings are designed, followed by auxiliary and storage areas, social and domestic spaces, laboratories, administrative offices, and other facilities, all of which are tailored to the specific requirements of the product being manufactured.

In the food industry, technological design plays a crucial role, as the effectiveness of these solutions directly impacts the profitability of the enterprise. Consequently, all subsequent planning, structural, and engineering decisions hinge on these technological considerations.

While the design requirements for such enterprises are standardized, the food industry has its own unique challenges. Given the high volume of fat waste and the short shelf life of products, these facilities must be equipped with grease traps and efficient transportation systems for raw materials and finished goods. In this context, variant design proves to be an ideal solution.