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The production and storage facility covers a total area of over 7,000 m² (75,347 ft²). The aim is to create a modern and high-quality infrastructure dedicated to the production and preservation of quality products, while improving the efficiency of production processes. The planned structure combines a steel and concrete frame.
Technical Details
The technical design of the production hall is based on steel trusses with a span of up to 40 m (131 ft). The truss girders will be equipped with cold panel supports under the bottom chord, thus providing optimal thermal insulation of the pastry storage. Furthermore, a technical space will be integrated within the height of the truss structure, designed to accommodate the equipment, walkways, and network ducts required for the smooth operation of the production facility.
The steel structure was modeled and structurally analyzed using the RFEM 6 program. Various steel connections were designed using the "Steel Joints" add-on.
This project demonstrates a commitment to excellence and innovation in the food industry.
| Location | 44140 Montbert France |
| Project Management | SCI-Mill-Boulangerie ANGE |
| Architecture and Project Management | ADENT Ingénierie |
| Design and Construction | GH HERVOUET |
