Sydney-based meat supplier Haverick Meats has re-opened in time for Christmas following a devastating factory fire earlier this year.
The fire started in an airconditioning unit at Haverick's Banksmeadow facility in May, and spread through the factory's refrigerated wall panelling.
Seventy-five firefighters waited until the fire burned down, and more than 40 workers evacuated the meat factory, which processed beef, lamb, pork, and chicken for restaurant supply.
CEO Peter Andrews asked design build food facility company Wiley to help with urgent disaster recovery needs, and Haverick Meats is now back in the facility and fully operational.
"To finally see it built is quite amazing," Andrews said.
"It was important for us to be up and running as quickly as possible.
"it was all high pressure, but Wiley was on site within two days after the fire, with an aim to have Haverick Meats at full operating capacity by the end of the year using the Rapid Rebuild Recovery System."
Wiley utilised the design build model, which provided an opportunity for contribution from all stakeholders involved in the project.
“We had the same footprint as what we had before but it’s been redesigned and reengineered," Andrews said.
The new facility includes upgraded machinery and equipment, including a temperature and humidity controlled dry-aging room that produces dry-aged beef.
