Case Study 1 – a revamped Mushroom Packing Facility
Case Study 1 – GC Food Solutions helps the largest Fresh Mushroom Farm and Packing Facility In Europe get even larger
GC Food Solutions have recently completed on budget and on time an extension project for Irish Mushroom Producer, Monaghan Mushrooms, at their site in Langford, North Somerset.
GC Food Solutions were employed to extend the intake and dispatch chill areas of their clients pack house facility on the site, the extensions would provide the client with a 100% increase in their intake chilling area and a 30% increase in their dispatch chilling area.
As part of the work involved in achieving the above extensions, GC Food Solutions were employed to supply and install PIR Fire Rated Panels, as well as concrete filled stainless steel kerbing, as a means of protection for the insulated walls, we also were required to install Insulated sliding and hinged doors as well as 2 Rapid roll High speed doors, to create an airlock facility in the intake chill, to help maintain the hygiene and temperature integrity of this area when pallets of mushrooms are beign brought off of the farm into the pack house.
As well as constructing the 2 extensions, GC food Solutions also were required to refurbish one of the existing chill stores on site, this involved the removal of old Polystyrene panels in the chill store and replacing them with PIR Fire Rated panels
GC Food Solutions were also employed by the client to provide them with a galvanised steel gantry, complete with walk way and hand rails, for to allow service personnel safe access to service the refrigeration unit which was to be located on top of it, this gantry was to be constructed over the top of their existing plant room, at a height of 3m in the air, this gantry was needed to set the refrigeration compressor, condenser pack on top of, which was to provide the increased cooling capacity needed for the increase in the chill facility on the site.
From the start, the deadline for completion of the project was always critical. Work had to be carried out in a fully operational hygienic facility with minimum disruption to the production process and no effect on either the volume or quality of product entering or exiting the facility. All work was carried out while maintaining strict food safety protocols and consistent with all guidelines for health and safety at work.
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