Have you ever wondered how the raw agricultural products get transformed to products you finally consume? Food plants are industries that work on the crude produce from the farms and process it to something you can relish on.
For effective operation of food plants, their architecture is of prime importance. Flawless architecture can improve functionality and facilitate quicker, high quality processing. Therefore, it is impertinent to hire professional architects to design an optimal space.
Stendel + Reich food plant architects with their reputation for a high degree of service can be your best bet for designing your food plant!
However, there are several myths that can lead to misconceptions about the role of architects in the design and construction of food facilities.
Here, we shall explore five common ones and make an attempt to bust them!
1] Food architects only design the building’s appearance:
While the appearance of a food plant is important, food architects are responsible for much more than aesthetic design of the building. They play a critical role in ensuring that the facility is safe, efficient, and compliant with regulations.
2] Food architects do not need knowledge about food safety:
Without deep understanding of food safety regulations and best practices, architects just cannot design the plant effectively. They need to create a facility design such that risk of contamination is minimized, thereby ensuring production of food products is safe for consumption.
3] Food architects don’t need understanding of engineering and building systems:
Food architects must have a strong understanding of engineering and building systems to design a facility that can handle the specific requirements of food production, such as temperature and humidity control.
4] Food architects are not involved in the construction process:
From conceptualizing the design to final construction, food architects are involved in all the stages. They work closely with the client and other parties to ensure that the facility is built according to the specifications.
5] Hiring food architects is expensive:
Although hiring a food architect may initially seem extravagant, they can aid in minimizing costs in the long-term by designing the ideal facility.
This can help reduce costs associated with accidents, contamination, and penalties.
All the above-mentioned misconceptions are enough to dispel the myths about food plant architects. They are experts in their field and their experience, skillset and knowledge guarantees that the facility is built to the highest standards!
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