Dismantling Case Studies

Overview

This project involved dismantling a bread line within a live bakery, where maintaining production and safety standards was critical. Cutting works were not permitted, so the dismantling had to be carried out through manual methods and careful sequencing. To minimise disruption, every stage was planned in detail, ensuring the bakery could continue operations without risk or delay.

A team of four operatives delivered the works: a machine driver, low loader operator, MEWP operator, and a labourer. The programme was originally set at eight weeks, but through efficient planning, close coordination, and long hours on site, the team successfully completed the project in just four weeks.

Health & Safety

Maintaining a safe environment within a live food production facility was a priority from the outset. A detailed method statement was developed to eliminate hot works, reduce disruption, and ensure compliance with site-specific hygiene standards. Operatives received task-specific briefings each day, and additional welfare measures were introduced to help manage fatigue over the extended working hours.

Results

Despite the intensity of the work and the extended hours required, the project was delivered ahead of schedule, halving the original programme duration. The outcome showcased the team’s ability to combine efficiency with precision, earning positive feedback from the client. The successful delivery reinforced confidence in our ability to handle complex, live-environment projects safely and reliably.