Food production industry

The design of production facilities starts with 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 manufacture.

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 some 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 materials and goods.