cookies link

Project Profile: Dearne Valley Foods Ltd

Dearne Valley Foods Ltd

Project Objective:

To convert an existing open plan warehouse into a full specification scotch egg production facility.

To design the area requirements in terms of space and flow, and to then appoint the design team and then contractors to complete the project.

The whole of the internal factory construction utilised a non-flammable panel to try to eliminate the risk of fire damage to meet with the requirements of the clients' insurers.

The client purchased 2 new production lines including forming, enrobing, frying, blast chillers and packing lines. Foodesco co-ordinated the supply and services requirements and then supervised the delivery and installation along with the clients engineering team.


Scope of Project

The complete design of all areas of the factory to meet with the output requirements needed by the client. Working with the management we provided layouts and detailed designs for all aspects of the project including walls floors and services.

Planning and local authority requirements were dealt with and a complete set of tender documents and design details produced.

As part of our Project Management services we advised on the choice of contract to be used. We then arranged and organised the tendering process.

Once the works on site had commenced Foodesco acted as contract administrators and Supervising Officers to ensure that all aspects of the contract ran smoothly.

The timing of the project was critical. The new facility needed to be completed within 12 weeks to ensure that trials could be completed prior to full production in time to meet with the Xmas demand.

The main assembly and packing areas were supported by the necessary decant, preparation and areas and tray/utensil washing areas were also included.

Other parts of the building were converted to create the necessary chilled, frozen and ambient storage facilities, whilst staff and office requirements were provided for from an externally constructed building.

Foodesco, acting as project managers and contract administrators, then appointed the contractors chosen for each section of the works and then controlled the whole project.


Processing Equipment

Foodesco also assisted the client in the purchase of all the required processing equipment and when the building was ready co-ordinated the delivery, installation and commissioning of that equipment.

The £1.5m unit was completed on time, ready for trials to be conducted in time for the Xmas production.

transparent gif
Return to previous page
transparent gif
transparent gif