Architects overall focus intensely on matching aesthetic requirements with structural realities. This process is what results in a successful and usable commercial space! However, when it comes to specific applications, an architect must think out of the box.
Food plants offer a unique challenge (or an opportunity) for architects. Not only must a plant foster positive working environments, but should also ensure that the space as a whole is safe, hygienic, and efficient. Here’s how architects approach the modern food plant, ensuring success from every angle:
Safety
A focus on safety is a given, especially when many, many moving parts are involved. From preventing accidents to safeguarding the integrity of the products, architects prioritize designing spaces that adhere to stringent safety regulations. This begins with logical yet strategic layouts. Traffic must flow smoothly, and emergency exits must be well-defined and well-placed! The design can also account for fire prevention and suppression. Architects also recommend specific locations for specific equipment and machinery, ensuring ergonomics reduce any chance of errors!
Hygiene
When it comes to food, hygiene is a top priority. This too falls under the purview of an architect. Inculcating hygiene in design begins with a deep understanding of the plant and what it produces. This helps meticulously plan a space to minimize contamination. Easy-to-clean surfaces, corrosion resistant materials, and climate control can help prevent the growth of unintended organisms. Additionally, architects focus on designing efficient drainage systems and ventilation to create an environment where cleanliness is not just a practice but an inherent characteristic. Remember, a food brand can never recover from having produced and sold unhygienic food!
Efficiency
Efficiency is the third pillar of focus in food plant architecture, as it directly impacts production output and operational costs. No matter what type of state-of-the-art machinery or employees a business procures, an unoptimized workflow will always form a bottleneck. Architects thus design a layout that optimizes this workflow. They work closely with on-ground staff to understand the exact placement of employees, necessary points of human intervention, and equipment that must be accessible. Close attention in these areas helps design a space that’s logical and innately efficient.
For Stendel + Reich food plant architects, designing such a safe, hygienic, and efficient space comes naturally. This stems from an inherent appreciation of architecture, along with an understanding of the unique requirements of a food plant.
