Dairy

We design dairy and food production facilities - from milk reception through pasteurization and packing to cooling storage and broadcasting.

Hygienic reconciliation is the organizing principle of any plan solution. Raw, pasteurized and packaged areas are separated with controlled air pressure differences, dedicated personnel routes and material locks. The building is structured around pollution prevention - not adapted to the after-sales.

What we deliver

Complete architectural service from opportunity study to work. Process hall layout, hygienic zone planning, CIP integration, cooling and dry storage, laboratory facilities, technical buildings, offices and land planning. We coordinate directly with process equipment suppliers and food safety consultants to solve integration in the projecting phase.

Why it matters

Food production facilities must satisfy strict and constantly changing regulatory requirements while operating with high flow. Extension of existing plants - brownfield work - requires the maintenance of production during construction. We have two decades of experience designing extensions that keep existing lines running while new capacity is being built, tested and started in parallel.

Documented experience

Several facilities for large Norwegian dairy manufacturers, including new builds and phased expansions of active plants. The projects range from initial opportunity studies to work ladders and construction management.