Fish market & commercial development

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Fish market & commercial development

  1. 1. INTRODUCTION A Fish Market act in the negotiations of the Fishing Industry, namely the selling of fish and connected activities. In this sense, it is responsible for creating adequate conditions for production and commercialization, exploring new paths and expertise which guarantee the creation of added value for the firm, partners and society. A commercial development based in a fish market should achieve and sustain an accumulation of initiatives via: INOVATION. Implementation of new methods and processes, new negotiations and expertise. SOCIAL RESPONSIBILITY. Investment in social responsibility, actively dedicating attention to the community problems of the Ship owners/Fishermen, above all, in the regions traditionally dependent on extractive fishing, in close cooperation with the local Authorities; in a responsible and civic environment and in the quality and safety of food products. COOPERATION. Inspiring confidence by exemplary conduct in team work and in contractual and business relations. 01
  2. 2. CASE STUDY. EXISTING INFRA-STRUCTURES IN A FISH MARKET - Mosque and annexe – Surface area yet to be decided EXISTING MARKET SURFACE AREA AND INSTALLATIONS: - Auction Area a. Bidding Stands – 27 Stands (1 single + 13 double) / 875 m² b. Fixed Price Stands – 20 Stands / 500 m² - Retail Area – 92 Stands / 7m² + 1 stand /300 m² a. GLA 2.600 m² b. GBA 4.300 m² - Fish Cleaning Area – 96 Stands / 1.825 m² - Waste Disposal Area - Packaging used in the transport of fish - Trolleys to transport the fish inside the Market - Ice Supplier – 100 m² - Refrigeration Rooms - Tool Shops – 12 Shops / 432 m² - Dealers and Wholesalers Offices– 16 Offices / 320m2 + Open space 500m2 - Fruit & Vegetable Shop – 36 m² - Restaurant – 550 m² - Coffee Shop – 350 m² - Kiosk – 9 m² - Bakery – 100 m² - Auditorium (550 m²), Museum (20 m²) and Town Hall Offices (280 m²) - Water reservoir and Exterior unused spaces - Vehicular Traffic - Outdoor Parking Area - Types of Clients - Amounts sold - BoardWalk - Management and Operating - Hygiene and Food Safety 02
  3. 3. HYGIENE AND FOOD SAFETY QUALITY DEFICIENCIES NOTED IN THE CURRENT MARKET INSPECTION Food safety and quality is in no way guaranteed, and the minimum sanitary requirements for the sale of food products are in no way in place so as to safeguard the health of the Market’s users and workers. There is no cleaning programme established to ensure that the facilities are cleaned regularly and efficiently. There are no detection and correction regulations to apply. A sanitary problem is detected. There are no regulations or procedures to detect or prevent public health problems. There are no correct food hygiene practices when handling, transporting, showing and selling products. There is insufficient capacity to store and refrigerate products at a suitable temperature. The number of washrooms is insufficient and the few that exist are deteriorated and do not have any natural or mechanical ventilation. The premises have no ventilation or refrigeration means. The existing artificial light is insufficient. 03
  4. 4. HYGIENE AND FOOD SAFETY QUALITY DEFICIENCIES NOTED IN THE CURRENT MARKET INSPECTION The risk of the sold food being contaminated at its origin or being contaminated as a consequence of the alarming lack of sanitary conditions is very high. The floors, walls and ceilings are very much deteriorated and are not easily cleaned. Separate constructions were allowed within the Market that do not follow the most basic sanitary regulations. Parts of the Market ceiling have fallen and have not been replaced. There is a high number of domestic animals, birds and insects within the Market, in contact with the food. There are no suitable cleaning facilities. There are no suitable fire fighting facilities. There is no suitable control of visitors. There is no sort of control of vehicles accessing the outdoor parking area or the inside of the Market. There is no waste treatment. Waste accumulation 04
  5. 5. DIAGNOSIS HYGIENE AND SANITATION. At present, it is impossible to guarantee public health at the Market place, assuring that food sold there is innocuous, clean and in its proper condition. There is a very serious risk to public health, including very serious technical-sanitary deficiencies in the Market buildings. Public health is not guaranteed Serious technical-sanitary deficiencies OPERATIONAL. Serious difficulty in carrying out physical operations conveniently, resulting from the deterioration of products sold, incorrect circulation practices, product preservation and treatment, abusive and inadequate use of space and, in general, total lack of any kind of management and coordination of the whole activity. Deterioration of products sold Incorrect circulation practices 05
  6. 6. DIAGNOSISAbusive and inadequate use of space Lack of management COMMERCIAL. Need to establish order in the retail and wholesale activity; current Market and other facilities and infrastructures are insufficient to ensure that it functions correctly; parking; cold storage capacity; treatment, processing and recycling of products; loading and unloading platforms; sale points; road accesses; fencing of perimeters; internal traffic; commercial, banking, logistics, technological and complementary services. URBAN Structure located in the urban centre of a city in an arid climate area; environmental contamination present a potential danger to public health. Insufficient infrastructures Environmental contamination 06
  7. 7. CONCLUSION Our first consideration is that a new Fish Market should be built. This recommendation is based on the current Market being obsolete, in its serious sanitary and commercial inadequacies, and its physical limitations, described above, which deem it inefficient and unfeasible. The aim is to restructure the Market, based on innovation, growth and the guarantee that its fish is of excellent quality, supported by an expanding value chain, the Fish Market and the Commercial Development should undertake the following initiatives: I – Food Safety and Quality: Introduce and strengthen food safety and quality conditions, in each of the company’s buildings, equipment and procedures. II – Economy: Construct and Readapt the Fish Market to the current and expected supply and demand. III – Nominalization of fish / Identification Mark Nominalization of fish / Identification Mark Develop a mark that will identify and differentiate the fish bought and sold at the Fish Market, both for retailers and for the end user, which will give value to the fish.CURRENT STATE IV – Updating: Reconvert Human Resources; new management system; fish sale system; environmental efficiency; computer usage; commercial restructuring; communication; measure client satisfaction. V – Opening to Society: Optimize, ensure and establish new ways to relate to Society. It is of utmost importance that a wide range of services be created that will encourage the Market’s vitality and render it self-sufficient in social activities. The Fish Market – a modern sales and distribution platform, surpasses the characteristics of a traditional Market as it must also integrate systems to help wholesale traders. Therefore, an area that will provide support to this distribution system, with logistic, transformation and processing elements, must be developed. Within the scope of an increasingly more global and competitive economy, the Fish Market should become a privileged place where fish and fresh produce is sold, and where families can spend their free time in a perfectly safe, quality environment. An action that tends to improve the conditions and services offered, and innovate the processes established, will provide a quality Public Service to its users, is a source of pride for the state, and for the town, and a centre that will attract business.PROPOSAL 07
  8. 8. FISH CIRCUIT 1. FISHING 2. UNLOADING HACCP SEVEN PRINCIPLES ANALYZE HAZARDS POTENCIAL HAZARDS TO THE FOODS SAFETY ARE RECOGNIZED; IN ADDITION MESASURES TO REGULATE AND CONTROL THE HAZARDS ARE IDENTIFIED 3. HACCP 4. SELECTION IDENTIFICATIONOF CCP’S CRITICAL CONTROL POINTS THROUGHOUT THE PRODUCTION PROCESS OF THE PRODUCT ARE ESTABLISHED CCP PREVENTION MEASURES APREVENTION MEASURE IS ESTABLISHED AT ALL CCP’S: FOR EXAMPLE, MINIMAL COOKING TIME OR TEMPERATURE AT A CERTAIN POINT IN THE PRODUCT LINE. 5. LABELING 6. AUCTION MONITORING OF CCP PREVENTION MEASURES A SYSTEM IS ESTABLISHEDTO MONITOR PREVENTION MEASURES AT A CCP: FOR EXAMPLE, A COMPUTER SYSTEM WOULD MONITOR AND LOG THE TEMPERATURE CCP NOT MET ESTABLISH A PRECAUTION WHEN THE CCP HASN’T BEEN MET, FOR EXAMPLE, IF THE 7. CONSUMER 8. DISTRIBUTION TEMPERATURE IS TOO LOW, THE COMPUTER WILL ALARM THE BATCH TO BE DESTROYED. HACCP & CCP LOG MAINTAIN A LOG SYSTEM OF ALL THE CCP’S; ALSO, THIS WOULD INCLUDE RECORDS OF CCP CONTROL METHODS AND ACTION TAKEN TO CORRECT POTENTIAL PROBLEMS. 08
  9. 9. SHOPPING CENTERSUPERMARKET AUCTION MARKET SITE PLAN 09
  10. 10. IMAGEN 01GENERAL VIEW 10
  11. 11. AUCTION MARKET 11
  12. 12. AUCTION MARKET 12
  13. 13. FROM AUCTION MARKET TO SUPERMARKET SUPERMARKET 13
  14. 14. SUPERMARKET & AUCTION MARKETFROM SUPERMARKET TO SHOPPING CENTER 14
  15. 15. GENERAL VIEW 15
  16. 16. SHOPPING CENTERSUPERMARKET AUCTION MARKET 16
  17. 17. SHOPPING CENTERSUPERMARKET AUCTION MARKET 17
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  24. 24. AUCTION MARKET EAST VIEW SOUTH VIEW WEST VIEW NORTH VIEW 24
  25. 25. SUPERMARKET EAST VIEW SOUTH VIEW WEST VIEW NORTH VIEW 25
  26. 26. SHOPPING CENTER EAST VIEW SOUTH VIEW WEST VIEW NORTH VIEW 26
  27. 27. FISH RETAIL CURRENT STATE PROPOSALFISH RETAIL SURFACE: 3.570 m²The Fish Retail building will have one hundred 10 m² stalls and two “Big Space”areas, with retail spaces for the former operator (200 m²) and the new operator(500 m²)FINISHING SCHEDULEFloor (sales area): Terrazzo or ceramic tile with anti-slip surface treatmentFloor (stands): Grating elevated on terrazzo or ceramic tileWalls: Tiled up to 1.80 m. Trim and plaster to ceilingCeiling: Perforated aluminum tray (coated)Exhibitors: Stainless SteelClosing positions: PVC fabricSTAND CONFIGURATIONThe stands may have several possible configurations, depending on their depth:Depth ≥ 3 mCompartmentalization is maintained between front and rear exhibitors.Exhibitors are 70 cm deep in stainless steel.Front and rear worktops will be made of high density polyethylene polymer.Working area will be approximately 1.2 m deep.Depth <3 mIt ignores the partitioning between front and rear exhibitors, creating a commonworking area that connects all the stands. Exhibitors are 70 cm deep in stainlesssteel and common working area is 1.2 m deep. 27
  28. 28. FISH CLEANING AREA CURRENT STATE PROPOSALFISH CLEANING AREA SURFACE: 4,400 m²The Fish Cleaning area (equipped with sitting area) is surrounded by the FishRetail, providing an easy connection for the customers. Discards and remnantsare transfered to a grinding room, from where they will be taken through ducts tothe solid waste treatment plant at the other end of the plot.The seating areas open on both sides onto courtyards with shade andvegetation, which provides cooling and natural ventilation to said spaces.FINISHING SCHEDULEFloor (sales area): Terrazzo or ceramic tile with anti-slip surface treatmentFloor (stands): Grating elevated on terrazzo or ceramic tileWalls: Tiled up to 1.80 m. Trim and plaster to ceilingCeiling: Perforated aluminum tray (coated)Fish Trays: Stainless SteelWorktops: High density polyethylene polymer 28
  29. 29. AUCTION AREA CURRENT STATE PROPOSALAUCTION AREA SURFACE: 2.400m²The Wholesale building features fifty 3x6 m bedplates, where fish isauctioned and fish.FINISHING SCHEDULEFloor: Smoothened concrete with anti-slip treatmentWalls: Tiled up to 1.80 m. Trim and plaster to ceilingCeiling: Perforated aluminum tray (coated)Exhibition bedplates: Vertical faces with ceramic tile. Exhibitions counter interrazzo or ceramic tile 29
  30. 30. SUPERMARKET CURRENT STATE PROPOSALSUPERMARKET SURFACE: 2.500 m²The supermarket is composed of 9 spaces: 2 changing rooms, 2 restrooms, adepository, an electrical room with the panel board, a storage room, an officeand a retail area. This last space has a surface of approximately 2000 m² and willcontain stands such as butchery, fishmonger, bakery, frozen and refrigeratedfood, greengrocer, shelf and cash register area. It is equipped with all thenecessary amenities for a more comfortable, hygienic and reliable experience.It provides accessibility for handicapped customers.FINISHING SCHEDULEFlooring: Terrazzo or ceramic tile with anti-slip surface treatmentWalls: Tiled.Ceiling: Perforated aluminum tray (coated)EQUIPMENTThe store must be equipped with 12 freezing chests (1410x850x940 mm) 10refrigerators (2400x910x1960 mm), 8 refrigerators for poultry (2000x1025x1336mm) and 20 cash registers with scanner. 30
  31. 31. FRUITS AND VEGETABLES MARKET CURRENT STATE PROPOSALFRUITS AND VEGETABLES MARKET SURFACE: 3.000 m²The Fruits and Vegetables Market building contains a self-service zone withisland exhibitors and shelves in stainless steel, as well as various individual standsin both line and island configuration.FINISHING SCHEDULEFloors: Terrazzo or ceramic tile with anti-slip surface treatmentWalls: Tiled up to 1.80 m. Trim and plaster to ceilingCeiling: Perforated aluminum tray (coated).Exhibitors: Stainless SteelClosing positions: PVC fabric. STAND CONFIGURATIONFor depth ≥ 3 m. They compartmentalize.Exhibitor front. Width 1.10 m slanted.Work area. Width 0.80 mExhibitor back. Width 1.00 m. With several shelves with a maximum height of 1.65m for the highest shelf.For depth <3 m and> 1.7 m. There will not be back exhibitors. Continuous salecounter with side entrances and common working area.For depth ≤ 1.7 m. Only back exhibitors, which can be U or L shaped accordingto the layout of the. Free working area of 80 cm. 31
  32. 32. FOODS & BEVERAGES AREAS CURRENT STATE PROPOSALFOODS & BEVERAGES AREAS SURFACE: 6,036 m²The different food and beverages premises are distributed throughout thecomplex occupying strategic locations which are easily accessible from variousretail areas.A line of Take-away restaurants are located on the first floor of the main building.On thwe boardwalk, the local restaurant occupy the north quay, and theinternational restaurants the south one.Small coffee shops are spread among small retail shops on the commercialarea, located mostly on the first floor.FINNISHING SCHEDULEFlooring: Terrazzo or ceramic tile with anti-slip surface treatmentWalls (public spaces): wood composite panelWalls (working spaces): Tiled to ceilingCeiling: Perforated aluminum tray (coated)EQUIPMENTRegarding the restaurant and kitchen equipment, an estimation is made aboutits electricity consumption (depending on the surface and the type of activitydeveloped), as well as the necessary equipment (pumps, kitchens, etc.), inorder to calculate any needed special facilities (separate network, supplies,etc.). 32
  33. 33. RETAIL SHOPS CURRENT STATE PROPOSALRETAIL SHOPS SURFACE : 5.336 m²There are three main shopping areas.FISHING AREALocated in the northern part of the Auction Market, it develops at ground floorclose to the fishermen area. These shops supply material for fishing activity.SUPPORT SERVICES FOR THE FISH MARKET AREAThey are distributed on the ground floor, between the supermarket and the FishRetail Area, providing additional and complementary services to the market.STORES AREALocated alongside the main circulation arteries of the Supermarket and theShopping Center. These will be mainly for clothing and hardline retailers.FINISHING SCHEDULEFloor: Terrazzo or ceramic tile with anti-slip surface treatmentWalls (public areas): wood composite panel and vinyl plasticWalls (working areas): Tiled up to 1.80 m. Trim and plaster to ceilingCeiling: coated aluminum slats.EQUIPMENTThe modules for complementary activities and services for the markets, will havebasic equipment consisting in electric installation, data, lighting and airconditioning. 33
  34. 34. BUSINESS AREAS CURRENT STATE PROPOSALBUSINESS AREAS SURFACE : 1.542 m²The administrative area and auditorium are located on the first floor of theAuction Market and the Supermarket. A wide corridor with huge windows allowssurveillance of the whole complex through the high ceiling height of the market.The office areas are great clear open areas, compartmentalized with translucentglass screens.FINISHING SCHEDULEOFFICES (542 m²)Floors: Technical raised floor (20 cm) with ceramic tile finish.Walls: wood composite panel and glass screenCeilings: Perforated aluminum tray (coated)AUDITORIUM (1000 m²)Floors: Plenum for air conditioning with wood composite floating floorWalls: Wood composite panelCeilings: Perforated wood composite tray. 34
  35. 35. MOSQUE CURRENT STATE PROPOSALMOSQUE MOSQUE SURFACE : 540 m² RESTROOM SURFACE : 340 m²The Mosque in the Market is relocated in the north area of the site, placed on thefirst floor, above the Auction Market.The building of the Mosque is fully integrated into the complex and the only thingvisible from the outside is a tall minaret that dominates the whole area.Next to the Mosque opens an outdoor space with sea views and landscapedwith fountains with a longitudinal building that houses different support servicesfor the Mosque, including the restroom.FINISHING SCHEDULEFloors: Wood composite floating floorWalls: Wood composite panelCeilings: Perforated wood composite tray. 35
  36. 36. HOTELHOTEL HOTEL SURFACE : 2.200 m²The Hotel is located in the Shopping Center alongside the sea front. It rises twolevels above the ground and becomes the closing element of the entirebuilding.FINISHING SCHEDULECOMMON AREASFloors: Wood composite floating floorWalls: Painted DrywallCeilings: Painted DrywallROOMSFloors: Tiled marbleWalls: Painted DrywallCeilings: Combination of painted Drywall and Perforated wood composite tray. 36
  37. 37. GYM SPA LEISURE CENTERGYM SPA LEISURE CENTER SURFACE : 1.200 m²The Gym and Spa is located on the northern point of the Shopping Center. Itdevelops on two levels: the ground floor for the Spa and the first level for thegym.FINISHING SCHEDULESPAFloors: Sealed HardwoodWalls: Tiled stoneCeilings: Treated wood composite panelGYMFloors: Wood composite floating floorWalls: Painted DrywallCeilings: Perforated wood composite tray 37
  38. 38. PLAYGROUNDPLAYGROUND SURFACE : 1.000 m²The playground is located in a central position of the Sopping Center. It is asingle level high ceiling space that can contain different structures for childrenappliances.FINNISHING SCHEDULEFlooring: Thermoplastic PVCWalls (playing area): wood composite panelWalls (restrooms and medical spaces): Tiled to ceilingCeiling: Perforated aluminum tray (coated)EQUIPMENTThe playground will have all necessary equipment consisting in electricinstallation, data, lighting, plumbing and air conditioning. It will also have acomplete security video surveillance system. 38
  39. 39. INDOOR SQUAREINDOOR SQUARE SURFACE : 4,600 m²This is the central space in the Shopping Center: all retail shops and food andbeverages areas are arranged on its perimeter. The ceiling is composed ofshading panels on a curved frame. The space is constantly ventilated to avoidheat to build up on its upper levels. It smoothes the transition between exteriorand interior.FINNISHING SCHEDULEFlooring: (continuing from the exterior paving) light colored paving stone 39
  40. 40. PETROL STATIONPETROL STATION SURFACE : 400 m²The station is located alongside the main circulation highway at the entrance tothe parking lot of the Auction Market. It is designed to provide service for thefreight trucks providing the Market but also for the customer’s private vehicles.FINNISHING SCHEDULEFlooring: Terrazzo or ceramic tile with anti-slip surface treatmentWalls (public spaces): wood composite panelWalls (working spaces): Tiled to ceilingCeiling: Perforated aluminum tray (coated)EQUIPMENTThe petrol station building will have all necessary equipment consisting inelectric installation, data, lighting, plumbing and air conditioning. 40
  41. 41. PARKINGPARKINGThe Market provides a great deal of parking spaces, both for the general public(interior and exterior) as for all kind of vehicles for all the provider services (onlyexterior) as well as spaces for loading and unloading operations. All exteriorspaces will have shading structures. 41
  42. 42. SOLID WASTE TREATMENT PLANTSOLID WASTE TREATMENT PLANT SURFACE : 600 m² 42
  43. 43. WASTE WATER TREATMENT PLANTWASTE WATER TREATMENT PLANT SURFACE : 300 m² 43
  44. 44. BIOCLIMATIC DESIGN SOLAR ANALYSIS SUMMER SOLSTICE WINTER SOLSTICEThe bioclimatic approach to the conception of the scheme is based on four basic strategies: Sun protection is intended to reduce the effects of solar radiation, both on the buildings, which then lead to overheating inside, and on open spaces, public or private, with the intention to create favorable microclimates around the buildings. • Protection of solar radiation • Incorporation of thermal mass in the buildings enclosure • Evaporative cooling Therefore, the different strategies that will be applied in the urban project are: • Radiant Cooling SUNSHINE GRAPH SOLAR CHART OF THE AREA • The presence of self-shadowed courtyards between the buildings. • Self-shadowed narrow streets connecting the different buildings. • Overhangs that shade the streets. • Streets with an irregular shape that makes difficult the warm day air circulation. • Presence of vegetation in courtyards wall and to allow evaporative cooling. With regard to the buildings, the strategies selected are: • Overhangs that shade the curtain walls and the facades • Shutters on windows • Clear colours on facades to reflect solar radiation • Walls thick and heavy to give the building a lot of thermal mass and ensure the stability of the temperature to be close to the average of the day. • Presence of courtyards that allow the presence of vegetation (for evaporative cooling) and reradiation at night (radiant cooling) • Presence of fountains and ponds in the courtyards to allow evaporative cooling 44
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