Our company specializes in sanitary design, materials and finishing in food industry.

Members:

 

Architectural design

The architectural design of a food manufactory is part of a planning exercise, which combines the current needs of the company, its growth expectations, past experience and organizational culture.

All this information is organized, analyzed, and quantified so we can create all the areas that allow an organized and efficient process, with all the correct sanitary conditions for a food manufacture.

We developed an exclusive design method to find the best solutions so that the client can be sure that the design fulfill the expected needs.

Our work team is a multi-disciplinary staff which is formed by specialists with experience in food safety systems helping supervise every design so we can assure that the facility will fulfill the food safety standards, such as EHEDG, 3 A, SQF, FSSC 22000.

 1. Conceptual design

 2. Schematic design

3. Detail design

Phase in which all the information is collected: needs, experiences, expectations and restrictions. This is the most complex step, in which most of the information is developed and important decisions are made. It is carried out through interviews and gathered information. The final result is an architectonic program that describes the specific needs of the design.

Phase in which we show plans with general areas of the distribution, it allows to review process flows, personal flows, garbage flow and the like.

Phase in which information is developed in order to have pre-engineering plans, as well as to establish the finishing in each area. Hydraulic plans, electric plans, and other ones.

Why is it important to have a good design?

  • The budget is something important for the asset of any company, once the investment is made, it is hard and expensive to be modified.
  • A planned design will allow an organized growth through the company expansion.
  • A good design reduces the process time, promotes plant efficiency and prevents work risks.
  • A good design that consider food safety will make easier fulfill the food safety standards and will help reducing the risk of food contamination.

More information

IDEA CONSTRUCTION FOOD SAFETY INC.

ideaconstructionfoodsafety.com

Members

 

  •  1. Conceptual design.

    Phase in which all the information is collected: needs, experiences, expectations and restrictions. This is the most complex step, in which most of the information is developed and important decisions are made. It is carried out through interviews and gathered information. The final result is an architectonic program that describes the specific needs of the design.

  •  2. Schematic design .

    Phase in which we show plans with general areas of the distribution, it allows to review process flows, personal flows, garbage flow and the like.

  •  3. Detail design.

    Phase in which information is developed in order to have pre-engineering plans, as well as to establish the finishing in each area. Hydraulic plans, electric plans, and other ones.

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