Planning and implementation of an expansion of food production.
Josef Müller Gemüse AG in Hünenberg processes fruit and vegetables into high-quality convenience food. The food is then supplied to wholesalers and customers across Europe. The owner-led company is a fully-owned subsidiary of Spanish GAC Group, one of Europe’s largest agricultural and food group companies. IE Food was contracted as general planner and design and build contractor to ensure the strong position in the Swiss vegetable market and the long-term success of the food producer. During active operations, the existing industrial building was to be expanded and the operational and logistics processes redesigned. With the aim of increasing efficiency, optimising hygiene in the food production and doubling the production area.
Building contractor:
Josef Müller Gemüse AG
Planning and implementation:
IE Food
Contract:
Planning and implementing an expansion of the production building, optimising all the operational and logistics processes for more economy
Construction time:
1 year
Old building contents:
13,600 m3
New building contents:
19,100 m3
Investment amount:
CHF 13.5 million for construction and overall environment
Projekt zum Download:
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The challenge.
The new expansion construction was to be implemented during active operations. Disruptions to the process of food production were therefore to be kept as minimal as possible. For this, it was necessary to have optimal communication between the IE Food experts and all involved parties. Because this was the only way that the necessary time window could be coordinated in an ideal manner. During the redesign of the production processes, it was also not feasible to interrupt the cold chain for the food. In the same vein, the strict hygiene requirements of the Codex Alimentarius and the international IFS standards and ISO 9001:2000 of the food industry had to be met to 100%.
The success factors.
Thanks to the integral planning of IE Food, they were able to link the extension to the existing industrial building in an ideal manner. This more than doubled the production area. In order to ensure as seamless a transition as possible from the old building into the new industrial building, the move took place in stages. As a result, the hygiene concept for the whole production processes was also improved further. But it wasn’t just the food production which was redesigned, but also the warehouses, the entire infrastructure and the production-related offices. In this way, for example, the atmosphere at the workplaces was substantially upgraded using bright and generously sized sources of daylight.
1 year
from construction planning to completion
Optimisation
of the room temperatures and humidity conditions thanks to better insulation and cooling
Staggering
the whole construction project for a seamless integration during active operations
Doubling
the overall production area
Upgrading
the workplaces with incoming, bright daylight
Improving
the hygiene concept according to international food safety standards
Our industry specialists – your direct contact for IE Food.
Contact
Theo Louwes
Managing Director IE Food Zurich
Telephone number
+41 44 389 86 82
E-mail
t.louwes@ie-group.com
Further successful IE Food projects in the food industry.
IE FOOD
IE master plan for the new construction of a location for food production, Pacovis AG, Stetten.
IE FOOD
IE master plan and general planning for the expansion of a convenience food operation. Trend Meal AG, Wernberg-Köblitz.
