Dairy & Food Production
Dairy and food-production facilities with defined hygienic zones and production flow.
A dairy is among the most tightly regulated buildings the practice designs, and at the same time among those that can rarely stop. TINE has been a client since the 1970s.
From process to building
The process comes first, and the dairy facility is shaped around it. The production flow, the hygienic zones, the staff routes and the technical systems are mapped before the building takes form, so the process hall, storage, laboratories and offices fall into place around the flow rather than the other way round.
Building while operations continue
Expanding a facility in operation means production has to be kept running throughout the construction period. With dairies for TINE since the 1970s, the practice has built up the experience of expanding in stages, where new capacity is built, tested and brought into operation alongside the lines that are running. TINE Verdal shows the principle, developed stage by stage since the 1980s without a stop in production.
Hygiene built in from the start
Food-production facilities have to meet strict and constantly changing regulatory requirements while the flow stays high. Dairy facilities are planned to the EU dairy regulations and the Food Safety Authority’s requirements, with hygienic zones, CIP-washable surfaces and an unbroken cold chain. Zones and cleaning routes are laid in early, so production can be certified without later intervention.
Coordination
A dairy facility takes shape where the process consultants, the equipment suppliers, the engineering disciplines and the Food Safety Authority meet, and their requirements have to be reconciled with one another before they can be built. The practice holds that thread through the design work, so the client ends up with one coherent basis to build from rather than four that pull apart.
