IE master plan including a hygiene and energy concept for the new construction of a dairy plant.
Today, Meiereigenossenschaft eG Viöl is one of the last independent dairy plants in Schleswig-Holstein. The food producer specialises in the production of cream and skimmed milk concentrate. As the milk production at the current location of around 100 million litres per year was reaching its limits, a growth-oriented dairy plant including biological treatment plant was built in record time. IE Food carried out a feasibility study and then took on the general planning of the new construction on the outskirts of Viöl, including the hygiene and energy concept.
Building contractor:
Meiereigenossenschaft eG Viöl
Planning and implementation:
IE Food
Contract:
General planning and implementation of a new building constructed inside to outside, the development of an efficient hygiene and energy concept
Construction and planning time:
2 years
Area:
33,000 m²
Building / storeys:
4,600 m²
Outdoor area:
8,700 m²
Gross building volume:
28,500 m²
Investment amount:
EUR 18.5 million
Projekt zum Download:
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The challenge.
Doubling the milk quantity to be processed was more than ambitious. In addition, reserves were also to be planned from the very beginning for the later expansion of the milk production. The transfer of food production from the old to the new facility of the food manufacturer was also supposed to take place in a staggered manner. Milk processing presented a whole series of technical challenges to the experts of IE Food. It requires a great deal of drinking water and generates large quantities of waste water as it is an energy intensive process. For this reason, special solutions were required. A particular challenge here was the treatment of the dairy waste water and the vapour water generated by evaporating the skimmed milk, which cannot be fed into the local treatment plant.
The success factors.
First and foremost, the in-depth knowledge of the processes involved in milk processing, the cross-sector knowledge, the market knowledge and a network of reliable partners were crucial in the selection of IE Food. The result is a new site for the production of food with an integral hygiene and building concept. This means that from now on, the product and personnel flows can be consistently separated from each other and the areas shall be easier to clean. Thanks to the consistent planning and implementation according to the tried-and-tested IE Group principle, the new construction could be completed in record time. The processing volume of the dairy plant was also more than doubled with 200,000,000 litres of milk annually.
2 years
from the master plan to completion of the new building
Doubling
of food production to 200 million litres per year
Drinking water quality
across the whole premises thanks to the drilling of four of the company’s own wells
Clean
hygiene concept with two hygiene zones which are easy to clean
60 days
before the agreed deadline, the industrial building could be passed over
Efficient
energy concept including refrigeration, cogeneration plant and biological treatment plant
Environmentally friendly
disposal of waste water in the company’s own biological treatment plant
“The experts at IE Food achieved the ambitious target 60 days early. This is an amazing achievement.”
Ulrich Lembcke,
Managing Director of Meiereigenossenschaft eG Viöl
Our industry specialists – your direct contact for IE Food.
Contact
Tobias Rosenbaum
Managing Director IE Food Munich
Telephone number
+49 89 82 99 39 61
E-mail
t.rosenbaum@ie-group.com
Further successful IE Food projects in the food industry.
IE FOOD
Hygiene concept and planning of an expansion construction, Emmi Fondue AG, Langnau im Emmental.
IE FOOD
General planning and feasibility study for the expansion of a bakery operation, MPREIS, Völs.
