Hygiene and temperature control, designed in from the start
Meat, poultry and fish processing puts hygiene and temperature control ahead of everything else, and both have to be designed in rather than added later. We plan high-care and low-risk segregation, chilled storage and drainage around the way your lines actually run, then specify processing equipment to match. Health and safety standards, construction regulations and BRC audit requirements are built in from the outset.
How we can help with your meat, poultry or fish project
Feasibility studies
Cost, time and resource assessed before you commit.
Factory design
Hygienic layouts planned around your processing lines.
Project management
Experienced engineers running the day-to-day delivery.
Factory construction
Build delivered to BRC and CDM 2015 standards.
Meat project in focus: Honest Burgers production facility
Honest Burgers came to us for a new production facility to keep up with growing demand. Working inside an existing building footprint, we designed burger preparation and assembly zones, a dedicated chip line, and goods-in and goods-out refrigeration, then produced room data sheets covering finishes, drainage and plant locations.
Support for cultured meat and emerging protein
Working in biotechnology? We keep pace with developments in cultured meat, also known as lab-grown or cell-based meat, and we understand the controlled environments needed to produce it. We take on less typical projects by choice, so if you are scoping a facility of this kind, we can help you plan the next steps.
Dedicated support for your meat, poultry or fish project
We optimise your facility for efficiency, productivity and safety, with consultants supporting you from feasibility through to fit-out. Talk to us today about your meat, poultry or fish factory plans.
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