Can you open food production in commercial premises in Spain?

Suitability depends on the process. Packing finished food, handling raw meat and making sauces create different hygiene and engineering tasks.

Before the transaction, compare future operations with the property condition. An assessment helps identify constraints before equipment orders and questions to resolve with the owner. Estimate preparation costs after assessing the necessary changes.

Where does a production-premises assessment begin?

Map ingredients through to dispatch, including packaging and waste. Define batches, storage times, temperatures and water needs. Products and distribution channels also affect procedures; do not automatically apply a retail regime to supplying other businesses.

What often forces workshop alterations?

Crossing clean and dirty flows, insufficient washing or maintenance space and awkward ingredient receipt. Choose finishes for actual cleaning. Check extraction, refrigeration and effluent before finishing. The layout must support daily food-safety measures.

What should the pre-contract assessment include?

Prepare a dimensioned plan and check the following parts of the project:

• ingredients and process route
• operation separation
• storage and refrigeration
• washing and water
• packing and dispatch

For each item, establish the existing condition, required change and feasibility. Request equipment data and maintenance conditions. Where information is missing, record a survey question rather than confirmed feasibility. Photographs and seller assurances do not replace an inspection.

Which documents should I compare with the property?

Compare existing plans, approved use and work records with actual conditions. Establish procedures for the chosen activity and alterations. Previous documents provide useful inputs, but their applicability to the new project needs separate checking. Resolve shared-element works and access rights before contractual commitments.

What else should I check in Valencia?

Determine procedures for the specific address and project. City of Valencia conditions do not automatically apply to other municipalities in the province. Before works, clarify permitted use, required technical documents and the conditions for starting operations. For food operations, establish the hygiene regime against products and supply channels. Work permits do not replace it.

What if the property is already selected or work has started?

First record discrepancies between the concept, documents and actual property. Separate necessary corrections from optional changes. Then compare alternatives by work scope and operational effects. Do not repeat finishes or pay for potentially unsuitable equipment before identifying the cause.

How can NEXEVO help establish the next steps?

NEXEVO can assess the property’s documentary and technical condition and coordinate relevant specialists. Findings help identify constraints, investigations and the sequence of design. Feasibility depends on the property and chosen format.

Contact NEXEVO for a property assessment before a transaction, equipment order or further works.

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