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State-of-the-art French Bakery in Christchurch featuring a 2,300m² open plan production space, advanced Smartline automated pastry machine, and specialized food-grade processing areas for efficient baking and storage.
CLIENT: French Bakery
LOCATION: Christchurch
AREA: 2300m²
This 2,300m² bakery facility centres around a large open plan production space for a state of the art Smartline automated pastry machine. The food grade process areas include ingredients storage, preparation, an oven room, a 315m² freezer and a 100% humidity steam prover.
Finished product is packed on site and dispatched either fresh or frozen and stored onsite in the 315m² freezer. Kingspan insulated panel cladding ensures that the internal building temperature and humidity can be efficiently controlled to suit the baking process.
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