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Cape Town-based food factory renovated

7th March 2014

  

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Local food company Paarman Foods’ factory in Cons- tantia, Cape Town, has undergone major renovations using Saint-Gobain Gyproc’s innovative products to meet the needs of the plant, reports Paarman Foods in a statement.

Company MD Graham Paarman says the company needed to make the factory more accessible to production staff, thereby increasing the factory’s production capabilities.

Paarman Foods has about 160 employees and specialises in manufacturing food seasoning that is also available for the export market. The renovations were named the joint winner of the Refurbishment and Extensions category at the South African Institute of Steel Construction 2013 Steel Awards.

“The renovation project was unique, as it sought to completely change the factory setting. With the use of a good professional team and quality innovative products, it has provided a more productive working environment, which met our requirements,” explains Paarman.

He adds that one of the biggest considerations made for the renovations was how space would be shared.

“The management offices were relocated to the middle of the factory, with the idea of decreasing and controlling noise levels to ensure that the noise emitted by a working factory is blocked out of the office environment.

“In addition, the renovation had to take place while the factory remained in operation and, given the space constraints, a creative solution had to be considered,” explains Paarman.

The offices have been suspended above the factory floor, using structural steel slung like a bridge, with a gantry walkway within the girder. The design further makes provision for additional offices in the future, he details.

To ensure staff security as renovations progressed, an on-site safety officer closely monitored the process. Strict working guidelines and conditions were enforced.

“I am glad to state that the project was successfully completed with minimal disturbance to the daily running of the factory, as much of the work was done after hours, which also limited compromising the safety of Paarman Foods employees,” concludes Paarman.

Edited by Megan van Wyngaardt
Creamer Media Contributing Editor Online

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