Dairy & Food Production

In a dairy, hygiene governs the layout. Raw, pasteurised and packaged areas are separated by controlled air pressure, dedicated staff routes and material airlocks - zoning is the organising principle of every layout.

We design dairy and food-production facilities from craft-scale traditional dairies to masterplanned multi-line plants. Craft dairies make traditional and niche products, where process precision and product identity matter more than volume. Masterplan-driven expansions let active plants grow line by line, with structural grids and utilities sized for capacity that may arrive over a decade.

Brownfield extensions add capacity to plants that cannot stop. Sequencing and temporary works keep existing lines running while new capacity is built, tested and commissioned in parallel. The TINE Verdal dairy has grown this way since 1992 - stage by stage within one masterplan, including a dedicated re-zoning of the plant, without stopping production.

Food-production facilities must meet strict and constantly changing regulatory requirements while running at high flow. That is decided at the drawing stage.