Pacovis AG - Efficient food production & logistics optimization

In addition to dry products, Pacovis AG also manufactures wet products for the food industry, trade and the hospitality sector. For an upcoming expansion, IE Food was appointed as general planner and general contractor to develop a holistic master plan for a second independent industrial building. Building on this, our experts developed various concepts to improve logistics and production processes.

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Capacity expansion through vertical compression

Project

Development of a master plan as well as planning and execution of a new food production site – including a logistics concept to optimise the entire production operations.

The builder

Pacovis AG

Key Data

Planning and Execution

IE Food

Construction Period

15 months

Building Volume (new)

30,979 m³

Office Space (new)

780 m²

Warehouse Space (new)

3,240 m²

Investment Volume

CHF 7.5 million

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Working Together for Project Success

Services provided by IE Group

Execution in just 15 months as general planner and general contractor
Shorter routes and optimal functionality between warehouse and production
Reduced operating costs and more flexible processes in food production
Innovative concept for internal transport as the optimal solution for manufacturing
Modern semi-continuous and automated feeding system
Future-proof concept with sufficient expansion options for the industrial buildings

Challenges & Solutions

Flexible expansion despite an uncertain market situation

Based on an IE master plan developed jointly, an extension was delivered with an innovative concept for internal transport. Planning in two phases ensured that the industrial buildings can be used far more flexibly in the future and that production areas can be adapted to market developments. The building structure provides ample options for later expansions without major effort.

New build alongside ongoing food operations

IE Food structured the delivery into two clearly defined construction phases and coordinated all activities so that ongoing operations were not affected at any time. In just 15 months – from the IE master plan to completion – the site expansion was fully executed. The result: shorter routes, optimal functionality between warehouse and production, and reduced operating costs.

Optimisation of internal logistics processes

An innovative semi-continuous and automated feeding system, together with an optimised building arrangement, significantly shortened routes between warehouse and production. Functionality improved noticeably and operating costs were reduced in the long term. The new layout also creates space for future expansion of food production.

The Project in Detail

In addition to dry products, Pacovis AG also manufactures wet products for the food industry, trade and the hospitality sector. The company also trades a non-food range comprising around 4,000 items. For an upcoming expansion, IE Food was appointed as general planner and general contractor to develop a holistic master plan for a second independent industrial building – in parallel with the existing food production at the Stetten site.

Based on this, our experts developed various concepts to improve logistics and production processes. Operating costs could also be reduced in the long term and growth supported further.

‍The Challenge

‍Initially, the plan was simply to construct a second industrial building to separate the food and non-food areas. However, the uncertain development of markets within the food industry requires a flexible starting position. This makes flexible expansion of food production the greatest challenge. From the outset, this calls for prudent – and above all forward-looking – planning.

Key Success Factors

By weighing up the pros and cons within the jointly developed IE master plan, it quickly became clear: an extension combined with an innovative concept for internal transport is the best solution. This approach enables the industrial buildings to be used far more flexibly in the future, while allowing the various production areas to be adapted to market developments.

The planning and execution, structured by IE Food into two phases, ensured that the food manufacturer ultimately benefited from short routes, optimal functionality and reduced operating costs. In addition, the well-considered building structure included sufficient options from the outset – making it possible to execute future expansion measures at any time without major effort.

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