A two-year project to build a massive cold store at Greggs’ Tyneside HQ has been completed.
The automated unit at Greggs’ site on the Balliol Business Park has been completed by Nottingham-based Clegg Food Projects. The 32-metre high building will be used for the bulk storage of frozen products ready for distribution to Greggs stores across the UK, supporting the firm’s growth plans.
The project was Clegg’s 20th largescale scheme completed for Greggs, which have a cumulative value of almost £100m.
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The new facility, which includes six new loading docks and nine levels of automation, will free up space on site as well as enabling efficient and faster delivery of finished goods to be baked in store.
Senior project manager at Greggs, Peter Boughton, said: “We are very pleased with the cold store as it enables us to free up space in the existing facility and improve the distribution efficiency to our stores. Designed with sustainability in mind, this project highlights our commitment to Net Zero Greggs with carbon efficiency considered at every stage of the construction process.
“A first for Greggs, the automated warehouse demonstrates our commitment to innovation and investment in our sites and the business. The Clegg team brings a wealth of knowledge as well as an understanding of our business and our priorities when it comes to the delivery of projects.”
John Moxon, business development director at Clegg Food Projects, said: “We have a great relationship with Greggs and really enjoy working with the team, so we’re delighted to have delivered another successful project.
“Following coordination meetings with the Greggs team and their specialist mechanical systems suppliers and logistics consultants, works started on site in October 2019.
“The construction sequence was continually updated and modified as details were confirmed, with extensive groundworks and piling installations carried out to cope with the high structure as well as the volume and weight of the products being stored in the building.”
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