Cologne: 23.–26.03.2021 #AnugaFoodTec2021

Your one stop shop - Design and realisation using the example of Meiereigenossenschaft Viöl | Event on the Anuga FoodTec 2018
IE Food Engineering Industrial Engineering München GmbH

Your one stop shop - Design and realisation using the example of Meiereigenossenschaft Viöl

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Appointments
20.03.2018 | 2:30 p.m. - 3:00 p.m.
Food Processing, Food Packaging, Food Ingredients, Food Services & Solutions, Food Safety & Analysis
german
IE Food Engineering Industrial Engineering München GmbH
Paul-Gerhardt-Allee 48
81245 München
Deutschland
+49 89 8299390

The event

New business premises were built for Meiereigenossenschaft Viöl in record time. The company specialising in milk processing into concentrate and cream and its shipping, can now process up to 200,000 t raw material and with the new building has space for further expansion and has created the basis for further independence.
The construction manager at risk was IE Food, who built a complete dairy incl. building and production technology on a Greenfield site in Viöl. The contract included consulting, process and building design, tendering and realisation up to handover as a turn key production building. The project goals were ambitious: doubling the quantity of milk processed to 200 million litres per year. In addition, it was necessary to create reserves for possible expansions in production. The transfer of production from the old plant to the new one should be carried out in stages, so that the current target quantities could be achieved without interruption. IE proceeded according to the established principle "design from inside to outside". Thereby, transparency was the top priority: Every design step was agreed with the principal, who was involved in the process from the start of the project to the start of operations. The process of milk manufacture is energy intensive, requires a lot of drinking water and produces large quantities of waste water. This meant that IE was faced with a whole range of technical challenges, which required specific solutions due to the requirements on site. For ice water production and cooling, an ammonia refrigeration plant was installed, with around 800 kW output. The electrical energy is primarily produced by a combined heat and power plant, which covers a third of the electricity required. Two wells were drilled on the premises for the provision of water in drinkable quality. The water supply is supplemented by a connection to public water supplier. A particular challenge for the designers was the requirement to treat dairy waste water and the exhaust vapour that arises when vaporising skimmed milk. It was originally planned to feed the waste water into the local treatment plant. However, the compensation requested from the authorities meant that an in-house organic treatment plant was designed and built. The hygiene concept includes two hygiene zones, which rules out the crossing of product and person flows. The floors are tiled and the inner walls are epoxy coated. The outer walls are designed with moisture proof panels and a special base moulding. All surfaces and corners are accessible and can be cleaned easily.
Based on this specific project, Harald Jakob, Project Manager IE Food Munich, and Theo Louwes, Managing Director of IE Food Zurich, will sketch out the approach of IE Food with the help of the IE method. It will be illustrated how process and operational sequences have a significant influence on economics, and therefore the design and project costs. In addition, IE Food shows the project handling model with IE method for similar cases.

Speaker
Herr Harald Jakob

Herr Theo Louwes