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Concrete in Civil Construction: A Foundation for Food Factory Design

By PMG Engineering ·

Concrete is one of the most essential civil construction components used in building durable and hygienic food processing plants. Composed of cement, aggregates (like sand and gravel), and water, concrete provides a robust and fire-resistant foundation. Its versatility, high compressive strength, and adaptability make it a top choice in food factory construction projects managed by engineering consultants and food processing consultants.

In the food manufacturing sector, selecting the right grade and type of concrete ensures compliance with Good Manufacturing Practices (GMP) and sustains cleanroom environments.

Composition of Concrete

Concrete consists of:

  • Cement (commonly Portland cement)
  • Aggregates such as sand and gravel
  • Water
  • Admixtures (to enhance performance, reduce shrinkage, increase durability, or accelerate curing in low temperatures)

These elements form a composite material capable of molding into any shape—ideal for complex food facility layout designs.

Types of Concrete Used in Food Manufacturing Facilities

Choosing the right type of concrete is crucial for ensuring long-lasting, contamination-resistant flooring and infrastructure in food industry plants.

Common Types of Concrete:

  • Normal Strength Concrete
  • Reinforced Concrete
  • Plain or Ordinary Concrete
  • Prestressed Concrete
  • Precast Concrete
  • Lightweight Concrete
  • High-Density Concrete
  • Stamped or Decorative Concrete (for non-production areas)
  • Air-Entrained Concrete
  • Ready-Mix Concrete
  • Self-Consolidating Concrete
  • Volumetric Concrete
  • Polymer Concrete
  • Rapid-Set Concrete
  • Smart Concrete
  • Pervious and Vacuum Concrete
  • Pumped Concrete
  • Limecrete
  • Roll Compacted Concrete
  • Glass Concrete
  • Asphalt Concrete
  • Shotcrete Concrete
  • High-Strength & High-Performance Concrete

Concrete Grades and Their Applications in Industrial Construction

What is a Grade of Concrete?

The grade of concrete refers to the minimum compressive strength (in MPa) achieved after 28 days of curing. It's denoted by “M” followed by a number, e.g., M20 stands for a 20 MPa mix.

Typical mix ratio for M20 = 1 : 1.5 : 3 (Cement : Sand : Coarse Aggregates)

Strength-Based Concrete Categories

Normal Strength Concrete

  • Compressive strength: 5–20 MPa
  • General-purpose use

Standard Grade Concrete

  • Strength range: 25–45 MPa
  • Used for structural components in food plant engineering

High Strength Concrete

  • Strength: 55 MPa and above
  • Routinely used up to 69 MPa (10,000 psi)
  • Ideal for heavy-load areas, silos, and multi-storey food production units

Concrete Mix Composition Examples

1. Plain Cement Concrete (PCC)

  • Cement + Sand + Coarse Aggregates + Water
  • Used for flooring, foundation bedding, and non-load bearing structures in food processing plants

2. Reinforced Cement Concrete (RCC)

  • PCC + Steel Reinforcement
  • Provides tensile strength
  • Applied in flooring slabs, beams, columns, and cleanroom-compatible structural zones

Why Concrete Matters in Food Factory Design

  • Durability and fire resistance
  • Smooth and hygienic surfaces achievable with treated finishes
  • Suitable for high-moisture environments
  • Meets food industry standards with proper mix design and finish
  • Works well with epoxy or PU coatings in clean zones

References

Frequently asked
What does the grade of concrete like M20 actually mean for our plant construction?
The grade of concrete refers to the minimum compressive strength in MPa achieved after 28 days of curing, denoted by "M" followed by a number. M20 means a 20 MPa mix, with a typical mix ratio of 1 : 1.5 : 3 (cement : sand : coarse aggregates). Specifying the correct grade is how a food factory ensures structural elements and floors carry their intended loads.
Which concrete strength category should we use for silos and multi-storey production blocks?
High strength concrete, at 55 MPa and above and routinely used up to 69 MPa (10,000 psi), is suited to heavy-load areas, silos and multi-storey food production units. Standard grade concrete in the 25–45 MPa range covers structural components in general food plant engineering, while normal strength concrete at 5–20 MPa is for general-purpose use.
What is the difference between PCC and RCC in a food processing plant?
Plain Cement Concrete (PCC) is cement, sand, coarse aggregates and water, used for flooring, foundation bedding and non-load bearing structures in food processing plants. Reinforced Cement Concrete (RCC) is PCC plus steel reinforcement, which adds tensile strength, and is applied in flooring slabs, beams, columns and cleanroom-compatible structural zones.
Can concrete floors meet GMP and cleanroom requirements in a food factory?
Yes. In the food manufacturing sector, selecting the right grade and type of concrete ensures compliance with Good Manufacturing Practices (GMP) and sustains cleanroom environments. Concrete gives smooth, hygienic surfaces when treated finishes are used, suits high-moisture environments, and works well with epoxy or PU coatings in clean zones, meeting food industry standards with proper mix design and finish.
What goes into a concrete mix and why are admixtures added?
Concrete for food factory construction consists of cement, commonly Portland cement, aggregates such as sand and gravel, water, and admixtures. Admixtures are added to enhance performance, reduce shrinkage, increase durability, or accelerate curing in low temperatures. Together these form a composite material that can be moulded into any shape, which suits complex food facility layout designs.
Why is concrete preferred over other civil construction materials for food plants?
Concrete is one of the most essential civil construction components for durable, hygienic food processing plants because it provides a robust and fire-resistant foundation. Its versatility, high compressive strength and adaptability make it a top choice in food factory construction. It also delivers durability, hygienic treated finishes, and performs well in the high-moisture environments typical of food production areas.
CITE THIS

PMG Engineering. (2024). Concrete in Civil Construction: A Foundation for Food Factory Design. PMG Engineering. https://pmg.engineering/Article/351/concrete-in-civil-construction-a-foundation-for-food-factory-design/

https://pmg.engineering/Article/351/concrete-in-civil-construction-a-foundation-for-food-factory-design/