Now covering over 190,000 sq.ft, Farmers Boy has been manufacturing and marketing fresh food products on the current site in Bradford from their new building designed by Watson Batty Architects.
Thanks to extensive knowledge and expertise, Watson Batty Architects were subsequently involved in numerous extensions and internal alterations all aimed at increasing the efficiency and product lines the manufacturer can offer, whilst never affecting production. As a result they now have an intimate knowledge of the manufacturing process contained within.
Other projects include:
– North factory extension, including internal alteration works to the pie department, cooked meats and an office extension.
– Office alterations, pie department, bacon pressing, waste to energy, cheese department, pizza department, test kitchen, sausage department, bacon department, internal alterations, and pastry packaging.
The south factory extension was constructed to house a new quiche line capable of a through put of 7000 quiches per hour, taking the product from uncooked to priced and packaged in one manufacturing line.
A Waste to Energy installation was the latest project undertaken on site. Utilising the waste bi-products of the manufacturing process elsewhere within the business, the installed plant would be capable of providing enough power/heat for the whole factory.