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Millenium Foods

CLIENT:         MILENNIUM FOODS
DATE:             2020
LOCATION:   MONTAGUE GARDENS, CAPE TOWN
SIZE:               2 600m

PROJECT DESCRIPTION
AMC were appointed by Milennium Foods to provide Refrigeration and Specialist HVAC for this ready-to-eat (RTE) food processing facility in the Western Cape.  We were responsible for cold chain management, air quality management through conditioning, filtration, and airflow management for “high risk” food production areas, and refrigeration.

THE DESIGN
The installation required a complex facility design with many different types of rooms requiring varied solutions in terms of refrigeration, air conditioning, filtration and air quality control. 

OUR DESIGN INCLUDED: 

  • 2x storage freezers

  • 1 x blast freezer

  • 3x cold stores

  • 1 x blast chiller

  • Chilled receiving and despatch staging areas

  • Specialist HVAC to low risk and high risk processing areas

  • Local canopy extraction in the cooking areas

  • Statutory ventilation to balance of internal spaces

  • Commercial HVAC to the office areas. 


TEMPERATURES
-22°C freezers, 0-2°C cold stores, 10°C-12°C Food Preparation Areas

TYPE
Air cooled glycol chillers, warm glycol loop for mechanical dehumidification, multiple compressor racks (with VSDs on lead compressor & condenser fans and EEVs).

SPECIAL FEATURES OF THE DESIGN

  • Bespoke modular blast freezers inside one of the storage freezers which saved the client capex and valuable facility space.

  • Mechanical dehumidification in processing areas, utilising recovered heat from the refrigeration plant for reheat

  • AHUs to processing areas with suitable filtration to maintain the required air quality in these  important spaces.

  • Fabric Ducting to the processing areas, ensuring  draft-free operation while mixing air sufficiently to ensure even temperatures throughout the spaces.

  • Dual discharge blast chiller design, to rapidly cool cooked food directly after it leaves the cooking  area.

  • Stainless steel kitchen canopies above all cooking areas and negatively pressurised cooking area to maintain air quality in the balance of the facility.

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