Longo's - Head Office and Distribution Centre

“The client's main objective in expanding was to modernize its distribution system,” explains Alper Caglar, Project Manager at GKC. As Project Architect and Prime Consultant, GKC was responsible for the architectural and structural design of the building, as well as the integration and coordination of the new automated distribution system. The new building posed a complex engineering challenge as it had to accommodate three different temperature-controlled zones: a refrigerated zone, a frozen zone for meats and another one for ice cream.

“In terms of the building's appearance, the client was very satisfied with the existing facilities and wanted the extension to echo their original design,” says Caglar. With this in mind, the project team kept the placement and spacing of windows consistent with the original structure, while opting for more transparent glazing to maximize natural light penetration. The architects still achieved a high R-factor to minimize cold air loss. Through extensive research, GKC identified a solution costing half the client's original budget, leading to savings of $250,000.

To enhance the façades, vertical columns were added near the windows for depth and structure, while a continuous horizontal line visually connects the new and existing sections, ensuring a cohesive design. The new office space at one end of the building mirrors the existing work areas, featuring a geometric projecting volume, extensive glazing, and the brand's signature red wall.

Inside, intensive design and coordination work was required for the three-storey automated distribution system that extends into the old building to streamline logistics. In particular, the floor slab had to be perfectly level to ensure smooth conveyor operation, as even minor variations could disrupt functionality. Due to the high racking, the ventilation system, emergency exits and sprinklers had to be strategically repositioned to ensure employees’ safety and comfort.

Strategic planning of the temperature-controlled zones was also critical. “Because we are responsible for the masterplan, we approached the project as a single entity. For example, we had to ensure that the suppliers' equipment worked properly in different cold conditions and did not result in unwanted heat exchange,” explains Caglar.

The project team brought forward advanced engineering solutions to maintain optimal temperatures in the cold zones, including the use of air curtains at openings, insulated walls, and a radiant floor in the ice cream freezing zone. Once again, seamless coordination was essential, and GKC's expertise helped to identify potential problems and avoid delays and cost overruns.