Food warehousing requires multiple temperature zones and stringent standards for insulation and automation to keep conditions stable. Bidfood moved in around four months before opening to prepare the installations and fit out the warehouse. The main contractor’s teams worked in parallel with Bidfood’s specialists delivering the cooling and freezing systems – close coordination and true “side-by-side” teamwork were essential.
In the episode, we take you through zones with different temperatures – from the “dry” warehouse (approx. 15°C), through chilled areas, to the freezer (approx. -20°C). We also show how critical temperature monitoring works: even minor deviations trigger alerts. Watch Panattoni TV and see the project behind the scenes from Bidfood’s perspective, together with the #PanattoniTeam.
