Designed to run operationally as independent units, the facility has much to offer the prospective client. During the development phase of this project much focus and attention was given to understanding the ergonomics of a well designed food facility. Specialist food development architects and engineers worked exhaustively to ensure strict adherence and compliance to a well thought out specification. No stone was left unturned in terms of satisfying the requirements of modern day food manufacture, this has taken time, but the investment is very impressive.

The units have been designed to address the needs of two distinct food group manufacturers:

• entrepreneurs who may not have the initial seed capital to invest in a start up production facility,

• existing businesses who demand cost effective greater production capacity as their sales volumes increase.

Occupying an area of 32,000 square feet the premises includes 26,000 square feet of food production space and 6,000 square feet of office space. The production space spans 14 units varying in size...