Case Study

Lantmännen factory ventilation and pressurisation

Overview

Client: Lantmännen

Industry: Food

Project Overview: New and existing systems combined to achieved stable ambient all year round temperature

Outcomes

  • Summer temperatures were significantly improved
  • Room pressure automatically controlled and maintained at a constant level
  • Product quality issues were eliminated
  • Winter over-cooling was eliminated
  • Existing plant reused, reducing cost for our client

Challenges

Our client’s bakery production area suffered from very high summer ambient temperatures and local over-cooling in winter.

Variable room pressures were having a detrimental effect on a number of the key production stages and affecting product quality, leaving the facility vulnerable to numerous hygiene issues.

Solutions

First, we assessed the existing ventilation and, where possible, retained as much as we could.

We then added a combination of new central plant and local ventilation systems to improve the overall temperature and used air sock distribution in specific areas to provide local cooling for personnel and to minimise the loading on the roof structure.

The old and the new system were integrated on to a common building management system, and heat recovery from production was utilised to temper the air supply in winter.

Conclusion

By integrating new central plant and local ventilation systems with the existing infrastructure, we successfully stabilised the bakery’s ambient temperatures year-round. This comprehensive approach not only enhanced summer cooling and eliminated winter over-cooling but also ensured consistent room pressure and improved product quality. The strategic reuse of existing plant components further reduced costs, resulting in a more efficient and cost-effective solution for our client’s production challenges.