Our work includes adapting internal layouts, modifying structural elements, relocating mechanical and electrical services, and integrating new processing equipment. Alterations are planned alongside floor systems, drainage infrastructure and hygienic wall finishes to maintain cleanable environments and efficient production flows.

In food manufacturing and hygiene-controlled environments, process alterations must support hygienic design, cleanability and safe operation. This can include work informed by standards such as BS EN 1672-2 and recognised EHEDG hygienic design principles, where relevant to the process and equipment involved.

Drainage falls, cleanable surfaces and service penetrations are carefully detailed to maintain wash-down capability and reduce contamination risk.

Where structural modifications are required, works are developed with reference to the relevant Building Regulations and applicable structural design standards, including BS EN 1993 (Eurocode 3) for steel structures where relevant. Service alterations are coordinated to maintain safe electrical installations in line with BS 7671 and suitable mechanical ventilation where required.

Many projects take place within live operational environments where production must continue. Our teams work closely with site management to programme works around operational schedules, isolate work zones and maintain safe access routes. Careful coordination allows facilities to introduce new processes while minimising disruption to day-to-day production.

Process alterations can be complex, particularly where hygiene, structural and operational requirements intersect. Ambrey Baker provides practical, compliant solutions that enable facilities to evolve while maintaining safe, efficient and reliable operations.