Breweries and food production
Wet-process premises with floor wastes, cool rooms and food safety obligations.
Marrickville is Sydney’s inner-west working suburb — light industrial and food production alongside the breweries, studios and warehouse offices that have moved into the same buildings.
Wet-process premises with floor wastes, cool rooms and food safety obligations.
Industrial buildings adapted to studio and office use, retaining original roof and brickwork.
Workshops and small manufacturing still operating in their original premises.
Low ground on the Cooks River flats, industrial fabric of considerable age, and stormwater infrastructure carrying far more hard surface than it was built for.
A significant part of Marrickville’s commercial base handles food and drink, and water damage in those premises is a food safety event before it is a building one. Whether a surface can be dried is secondary to whether it can be returned to a condition that satisfies the standard.
Porous materials in production areas generally come out rather than being dried in place, and the cleaning and sanitising has to be documented so the operator has evidence before restarting. We scope on that basis at the start — finding out at reopening costs days nobody planned for.
Many buildings here carry acoustic treatment installed to deal with aircraft noise — sealed openings, insulated linings and additional wall build-ups added to existing structure.
Those layers hold water and hide it. A wall that was a single skin of brick is now brick plus insulation plus lining, with no ventilation path through it, and moisture sits in the middle where no surface reading will find it. We check behind those build-ups rather than reading the face, because that is precisely where mould develops unseen.
Marrickville sits low on the Cooks River flats. During sustained rainfall the stormwater system backs up because the receiving waters are already full, and premises take water that has nowhere else to go.
Pumping during that period frequently achieves little, because what is removed simply returns. We assess the state of the drainage before committing equipment and say plainly when the sensible course is to contain, protect and wait for the system to drain rather than run pumps against it.
Call now. If it is a food or beverage premises, say so — it changes what can be dried.
(03) 7035 0623Less than you might hope in the production areas. Water damage there is a food safety matter first, so porous materials generally come out rather than being dried, and surfaces need documented cleaning and sanitising. We scope that way from the start, because discovering it at reopening costs days that were not planned for.
Considerably. Those retrofits add insulation and linings to existing structure with no ventilation path through the build-up, so moisture sits in the middle where no surface reading finds it. We open and check behind them rather than trusting the face — it is exactly where mould develops unnoticed.
Because during sustained rain the Cooks River system is already full and the stormwater network has nowhere to discharge, so water pumped out returns. We assess the drainage state before committing equipment, and where the sensible course is to contain, protect and wait for the system to drain, we will say that rather than bill for pumping that cannot win.
Usually the roof rather than the plumbing. Original sawtooth and skillion roofs have internal gutters sized for a factory, not for a fitted-out office beneath. They block, overflow inward, and the water enters at high level and runs down inside the brickwork before appearing somewhere unexpected.