Dutch Pastry Boutique
As plant operations out grew their old facility, Spacemakers assembled land, design and construction of a new 19,000 square foot facility for Dutch Pastry Boutique.
- Industrial engineering exercise drew focus to major process elements allowing for improvements in process, operational efficiency, and added value in construction of new facility.
- Floor layout was optimized through above exercise.
- Spacemakers integrated the disciplines of HACCP (Hazard Analysis Critical Control Points), CFIA (Canadian Food Inspection Agency (CFIA)
- Specialized wall design and ceilings to allow for efficient wash-down.
- Ventilation system was designed around the client’s specialized process equipment.
- Future requirements taken in to consideration, allowing for future expansion or construction of an additional building on the site.
- Spacemaker’s innovated a unique solution to maximize site area and allowing for future development. Site area was saved by designing and constructing a building wall as a retaining wall rather than having two distinct elements.