The challenge in the project
In a fast growing market, LUSTUCRU (fresh), a subsidiary of the PANZANI Group and leader in fresh pasta, wanted to step up its production by building a new unit specialising in top of the range products? The project needs to be able to respond to the needs of the brand’s R&D centre.
The THEBAULT INGENIERIE company listened well and fully understood the problems linked to this sort of construction. Their teams know the rules and the ways to respect them. They designed and built a flexible factory, complying with the strict hygiene standards needed in this type of facility. Because we are talking about manufacturing fresh products with eat before dates, a perfect air ventilation and treatment system was required. More generally they needed to show their know-how in the principles of hygiene controls, in other words in the organisation of the manufacturing operations to ensure food safety throughout all the stages of the manufacturing process (respecting temperatures, pressure and excess pressure in the premises, sanitation systems).
Nature of projectConstruction
Type of buildingAgri-food factory
State of the projectBuilt
Type of marketDesign - Construction
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