Interfood Technology has relocated to a new premises to ‘allow the company to develop and expand in its role of supplying innovative solutions in food manufacturing’.
The company’s new facility in Haddenham, Buckinghamshire is said to be already providing a full operation, Interfood having planned for the move over a number of months.
The new site is said to be four times larger than its previous home, offering the ‘room for growth that the company requires’.
Mark Bishop, joint managing director of Interfood, commented: “We were conscious that the growth we’ve experienced, particularly in the last few years, meant that we were effectively outgrowing our existing premises. We wanted to stay in the same geographic area as it has proved an excellent base from which to serve our customers.
“When we identified this new unit on the Haddenham Business Park, we realised that it met our requirements, both in terms of the expansion we need right now and also in providing the capacity to support the ambitious expansion plans that we have for the business over the coming years.”
Bishop pointed out that after-sales service and support has always been at the heart of the Interfood philosophy and this was also one of the main drivers in the decision to relocate.
Jim Sydenham, also joint managing director of Interfood, added: “Keeping downtime to a minimum is a pre-requisite in busy food processing operations. To ensure that the experience of our dedicated product engineers is backed by availability of the components required for them to do their job, we held in excess of £9million of spares in our Thame warehouse and by relocating to Haddenham, we can now extend that.
“The large space will provide new facilities, allowing us to expand our training capabilities, such an important factor in ensuring that customers get the optimum performance and productivity from their equipment.”
Interfood will also retain its site in Carrick-On-Suir, County Tipperary as its base to continue serving its customers in Ireland.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
