Kraaijvanger Architects - Van Gelder Vegetables & Fruit
  1. Home
  2. Award 2019
  3. Production
  4. Van Gelder Vegetables & Fruit

Van Gelder Vegetables & Fruit

Kraaijvanger Architects

Production / Future
Kraaijvanger Architects

Van Gelder Fruit and Vegetables: A hypermodern, robotized, sustainable building that showcases the innovative fresh produce industry.

Brief
The commission involves a production and distribution centre for fruit and vegetables, a greenhouse, offices and an experience centre, all accommodated in a single building that showcases the fresh produce sector as well as the state-of-the-art robotized order picking technique Van Gelder uses to structure and optimize its production processes.

A layered distribution centre measuring 23,000 m2, consisting of two floors with a free height of 6.5 m, accommodates an innovative process that involves the following steps:

1. Various types of fruit and vegetables are brought in by lorries or cultivated in the greenhouse on top of the building.
2. The produce is sorted, sometimes washed and cut; orders are assembled.
3. Lorries take the orders to customers.

The entire process has been innovatively automated. Robotized systems allow rapid response to flexible demand. Van Gelder’s business operations take place in the offices. A 3,000-m2 experience centre with garden and a greenhouse that tops the roof offer visitors the Van Gelder experience.

Concept
The premise for the spatial concept is that multiple functions are merged into a single building, the different elements united by the gesture of a 152 x 19 m white frame. The experience centre is fronted by a glass hall made using the glass roofs typical of greenhouses, folded into a façade. The result is a huge window that showcases the company to the outside world. Everything in the experience centre is about the perception of fruit and vegetables. All the senses are stimulated: not only sight but also taste, smell and touch. The experience centre begins outside, in the garden in front of the entrance: a ‘forest’ of fruit trees offers colours and scents according to the seasons. The entrance leads to the inside experience centre: a museum space that presents the world of fruit and vegetables. There is room for presentations; video walls and display cases provide information about Van Gelder’s business processes.

A spiral staircase takes visitors to a restaurant and presentation spaces. The restaurant spatially links the offices and the experience centre. Part of this area can be closed off to allow staff to use the restaurant at night. The restaurant has a direct connection to the cutting department, which supplies fresh salads. From the experience centre, routes running through the distribution hall allow visitors a tour of the various production processes that eventually ends in the large greenhouse that tops the building. This includes a presentation kitchen for cooking and eating fresh produce.

Realization
The distribution hall has the latest technology: fruit and vegetables in crates are moved, stored, sorted, cut, washed and assembled in a fully automated process. The engineering of these systems is innovative, very specific and custom made. The hall is designed to allow the easy setup of technological equipment up to the very last moment. Unique for the fruit and vegetable sector is the robotized order-picking system for which a hall of 120 x 20 x 8 m is included. Due to the time needed to submit this system to running tests, this building component was executed separately and put in place later.

Result
Van Gelder’s new premises are a showcase in more than one respect. First, it shows how processes can be carried out in an extremely sustainable way. Over 95 per cent of the materials used are certified and the building therefore scores the maximum on BREEAM’s MAT 5. In 2018 the BREEAM considered the design one of the six best designs worldwide and nominated it for the International BREEAM Awards. The building not only houses a super-efficient production process, but is also fully equipped to make the innovations of this process visible.

Credits

 Ridderkerk
 Van Gelder Fruit & Vegetables
 05/2019
 29111
 0
 Kraaijvanger Architects
 David Hess, Ioana Ailincai, Linda Brouwer, Laurence Meulman, Quirijn Petersen, Bart van der Werf, Eveline Withagen
 Wijnen bouw
 Consultant building cost: Van Vliet Bouwmanagement, Structural engineer: Van Boxsel engineering, Mechanical engineer: Adviesburo Verhoef, Electrical engineer: Martinu, Logistics engineer: Dual Logistics, Breeam expert: W4Y, Fire protection engineer: Bureau Veldweg
 Logistic robotics: Vanderlande, Food processing equipment: Feltracon, Refrigeration systems: Nijssen
 © MdB3d

Curriculum

We are practical idealists. Of course we enjoy dreaming about beauty and a circular world as much as anyone, but what we really like is to work on it: day after day, together with clients, and always with the users and the environment in mind. The resulting designs inspire the way people live, work and learn. Our architecture creates space, strengthens the environment and gives something back to society. We are Kraaijvanger. Rather than a particular style, there is an approach that is inextricably linked to Kraaijvanger. Every design is unique, because it matches client, environment and users. But all of our designs are maximally flexible, circular and future-oriented. Today will be different tomorrow and that is why we take future reuse into account. We explore by design, we make it simple and we build beauties. Read more on this at https://www.kraaijvanger.nl/en/studio/approach-methodology/

https://www.kraaijvanger.nl/en/projects/van-gelder/


© Maggioli SpA • THE PLAN • Via del Pratello 8 • 40122 Bologna, Italy • T +39 051 227634 • P. IVA 02066400405 • ISSN 2499-6602 • E-ISSN 2385-2054