| Location | Saitama Prefecture |
|---|---|
| Structure | Steel-framed structure, 4th floor above ground |
| Area | 8,542㎡ |
| Completion year | 2009 |
[Key Points of Factory Planning]
The final goal of design is to secure the extension scale by being subject to former law as the extension provision is amended in the Building Standard Law.
The factory manufactures cooked noodle. The raw material is stored on the 1st floor and carried to the upper floor. The noodle is manufactured on the 3rd floor, boiled and topped with ingredients on the 2nd floor, and sorted on the 1st floor. The flow is "from bottom to top" and then “from top to bottom”. The key points of the design were the relationship with the existing equipment, and the equipment and construction specifications for chilled manufacturing.
