Food & Beverage
Structural engineering for the food and beverage industry: production and cold stores, hygiene areas, wet areas and tank foundations.
Production, refrigeration, storage – with hygiene as a design constraint.
What we take on
- Production and processing halls, wet and hygiene areas
- Chilled and frozen stores, structure and foundations
- Foundations for tanks, silos and process plant
- Alteration and extension during operation
Hygiene shapes the structure
Cleanability means smooth, closed surfaces, no open sections, no cavities or dust ledges above the product, junctions without dirt traps. That effectively rules out trusses and open steel sections in production areas and leads to closed sections or concrete. That decision is made at concept stage, not at tender.
Wet and aggressive conditions
Permanent humidity, cleaning agents and temperature cycling govern exposure classes, cover and corrosion protection. In frozen areas, frost heave below the slab and thermal bridges in the foundations are added – both to be solved in the construction.
During operation
Food plants often run multiple shifts with short cleaning windows. We plan phases against the production schedule, with strict separation of site and production areas.
Industrial & Logistics