When production processes run smoothly, …<\/strong><\/h3><\/div>… this is often due to something that is not immediately apparent: the planning<\/strong>.
In the processing of meat and plant-based alternatives, the requirements for hygiene, efficiency and flexibility are increasing in equal measure.<\/p>\nSchwan Projekt GmbH specializes in translating these requirements into precise engineering planning – from the initial idea to detailed technical planning and implementation ready for construction.
We develop production spaces that enable rather than restrict processes.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>Hygiene starts on the plan<\/strong><\/h3><\/div>A hygienic environment is not created by chance – it starts with the intelligent arrangement of rooms, paths and interfaces. When planning, we take into account walkways, intersections, storage zones, pressure areas and air flow. <\/p>\n
The result is clear hygiene sluices, separate production zones and well thought-out cleaning processes – optimized for meat processing as well as for plant-based production lines.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27100%27%20height%3D%27100%27%20viewBox%3D%270%200%20100%20100%27%3E%3Crect%20width%3D%27100%27%20height%3D%27100%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" "\\"Wirth-Group_logo_m\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Thinking about differences – meat & alternatives<\/strong><\/h3><\/div>While meat processing involves temperature- and humidity-sensitive processes, plant-based products often require different room climates, processes and machines.<\/p>\n
We don’t just plan production areas – we analyze and understand what the customer produces. This results in area layouts that are not only technically feasible, but also economically and hygienically sensible. <\/p><\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>Planning with a view to the future<\/strong><\/h3><\/div>In addition to the current status, we always consider the development prospects of the company:<\/p>\n
Where is growth planned? Which rooms need to be flexibly adaptable? Which interfaces to packaging, logistics or technology can be designed modularly? <\/p>\n
These questions flow directly into our concepts – for solutions that do not have to be rethought in five years’ time.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Invitation to exchange ideas at the IFFA<\/strong><\/h3><\/div>Planning begins with understanding the challenge. This is exactly what we invite you to do – at IFFA 2025. Let’s discuss your product ideas, growth plans and spatial requirements. Because every successful business starts with a plan that works. <\/p>\n
What challenges does your company face? What requirements do your customers have – today and tomorrow? At the Wirth Group stand, together with FoodTec Buildings<\/a> and the Wirth Group<\/a>, we will be presenting how hygiene, efficiency and flexibility can be harmonized in terms of construction – for both meat and plant-based products. We look forward to hearing your ideas! <\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>Cooperation with the Wirth Group & FoodTec Buildings<\/strong><\/h3><\/div>As a partner of the Wirth Group, we work closely with FoodTec Buildings – the perfect combination of construction planning and implementation. While we design the technical structure and the process logic, FoodTec Buildings takes care of the hygienic and energy-optimized implementation. This is how an idea becomes a functioning, economical production site. <\/p>\n
Here, we work hand in hand to seamlessly dovetail planning processes, material selection and implementation. Our goal: tailor-made production spaces where everything fits together. <\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Technically precise, digitally supported<\/strong><\/h3><\/div>Our planning is digital, precise and traceable – with the integration of sensor concepts, air zone planning, energy demand estimates and smart monitoring solutions.<\/p>\n
Interfaces to FoodTec Buildings and other trades are considered right from the start. This ensures a seamless transition from planning to construction. <\/p><\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>Perfect cheese needs more than just first-class raw materials – it requires well thought-out hygiene management based on civil engineering<\/strong> and innovative materials such as GRP<\/strong>. Schwan Projekt GmbH<\/strong> creates the basis for cheese dairies to produce sustainably and efficiently. <\/p>\nFrom planning and cold room construction<\/strong> to the integration of modern sensor technology: we take a holistic and future-oriented approach to hygiene. In close cooperation with the Wirth Group<\/a>, we ensure that all structural and strategic aspects are seamlessly integrated to ensure the highest standards of hygiene and long-term efficiency. <\/p>\n
… this is often due to something that is not immediately apparent: the planning<\/strong>. Schwan Projekt GmbH specializes in translating these requirements into precise engineering planning – from the initial idea to detailed technical planning and implementation ready for construction. A hygienic environment is not created by chance – it starts with the intelligent arrangement of rooms, paths and interfaces. When planning, we take into account walkways, intersections, storage zones, pressure areas and air flow. <\/p>\n The result is clear hygiene sluices, separate production zones and well thought-out cleaning processes – optimized for meat processing as well as for plant-based production lines.<\/p>\n<\/div><\/div><\/div> While meat processing involves temperature- and humidity-sensitive processes, plant-based products often require different room climates, processes and machines.<\/p>\n We don’t just plan production areas – we analyze and understand what the customer produces. This results in area layouts that are not only technically feasible, but also economically and hygienically sensible. <\/p><\/p>\n<\/div><\/div><\/div> In addition to the current status, we always consider the development prospects of the company:<\/p>\n Where is growth planned? Which rooms need to be flexibly adaptable? Which interfaces to packaging, logistics or technology can be designed modularly? <\/p>\n These questions flow directly into our concepts – for solutions that do not have to be rethought in five years’ time.<\/p>\n<\/div><\/div><\/div> Planning begins with understanding the challenge. This is exactly what we invite you to do – at IFFA 2025. Let’s discuss your product ideas, growth plans and spatial requirements. Because every successful business starts with a plan that works. <\/p>\n What challenges does your company face? What requirements do your customers have – today and tomorrow? At the Wirth Group stand, together with FoodTec Buildings<\/a> and the Wirth Group<\/a>, we will be presenting how hygiene, efficiency and flexibility can be harmonized in terms of construction – for both meat and plant-based products. We look forward to hearing your ideas! <\/p>\n<\/div><\/div><\/div> As a partner of the Wirth Group, we work closely with FoodTec Buildings – the perfect combination of construction planning and implementation. While we design the technical structure and the process logic, FoodTec Buildings takes care of the hygienic and energy-optimized implementation. This is how an idea becomes a functioning, economical production site. <\/p>\n Here, we work hand in hand to seamlessly dovetail planning processes, material selection and implementation. Our goal: tailor-made production spaces where everything fits together. <\/p>\n<\/div><\/div><\/div> Our planning is digital, precise and traceable – with the integration of sensor concepts, air zone planning, energy demand estimates and smart monitoring solutions.<\/p>\n Interfaces to FoodTec Buildings and other trades are considered right from the start. This ensures a seamless transition from planning to construction. <\/p><\/p>\n<\/div><\/div><\/div><\/div><\/div> Perfect cheese needs more than just first-class raw materials – it requires well thought-out hygiene management based on civil engineering<\/strong> and innovative materials such as GRP<\/strong>. Schwan Projekt GmbH<\/strong> creates the basis for cheese dairies to produce sustainably and efficiently. <\/p>\n From planning and cold room construction<\/strong> to the integration of modern sensor technology: we take a holistic and future-oriented approach to hygiene. In close cooperation with the Wirth Group<\/a>, we ensure that all structural and strategic aspects are seamlessly integrated to ensure the highest standards of hygiene and long-term efficiency. <\/p>\n
In the processing of meat and plant-based alternatives, the requirements for hygiene, efficiency and flexibility are increasing in equal measure.<\/p>\n
We develop production spaces that enable rather than restrict processes.<\/p>\n<\/div><\/div><\/div>Hygiene starts on the plan<\/strong><\/h3><\/div>
![](\"https:\/\/schwan-projektgmbh.de\/wp-content\/uploads\/2024\/02\/Wirth-Group_logo_m.png\" "\\"Wirth-Group_logo_m\\""){kind=logo}
Thinking about differences – meat & alternatives<\/strong><\/h3><\/div>
Planning with a view to the future<\/strong><\/h3><\/div>
Invitation to exchange ideas at the IFFA<\/strong><\/h3><\/div>
Cooperation with the Wirth Group & FoodTec Buildings<\/strong><\/h3><\/div>
Technically precise, digitally supported<\/strong><\/h3><\/div>