Dairy & Food Production
Dairy and food production facility design from craft-scale traditional dairies to masterplanned multi-line plants. Hygienic zoning is the organising principle of every layout: raw, pasteurised and packaged areas separated with controlled air pressure, dedicated personnel routes and material airlocks.
Craft-scale and regional dairies
produce traditional and niche products, where process precision and product identity matter more than throughput volume.
Project
TINE Tretten
Masterplan-driven multi-phase expansions
let active dairy plants grow line by line, with structural grids and utilities sized for capacity that may arrive over a decade.
Project
Tine Dovre
Brownfield extensions in live operation
add new production capacity to plants that cannot stop, with sequencing and temporary-works strategies that keep existing lines running through construction.
Project
Tine Verdal
Food production facilities must satisfy strict and constantly evolving regulatory requirements while running at high flow. Our work keeps existing lines producing while new capacity is built, tested and started in parallel.
