5 Propriétés pour acheter à partir de 220.000 €, à Proença-a-Nova e Peral, Proença-a-Nova, Castelo Branco plus récentes

Manufacturing Unit, Cheese Factory - Covered area of 450m2 and capacity for 4000 litres of milk per day. Milk reception/collection room: Area 31.5m2 Milk storage tank with 1000 litres. Manufacturing room Area 69.7m2 This space has a side room (10.8m2) for washing utensils, with a storage room (12.4m2) for these and a detergent storage room (11.2m2). Also in the production room is a 13.7m2 cold room for fresh cheese, lined with stainless steel sheeting. Following the principle of walking forwards, when we leave the production room we find a corridor measuring 20.4m2. In the same direction, on the right-hand side we find: A door giving access to two rooms (30.5m2 + 37.5m2) in the basement for maturing/aging cheese (Picante/Queimoso cheese). A cold room (28.2m2) for 1st stage maturing (T/Humidity control). Lined with stainless steel sheeting. Cheese washing room (19.9m2). A cold room (37.4m2) for 2nd stage ripening/storage (T/Humidity control). Lined with stainless steel sheeting. On the left-hand side of this corridor we find: Corridor giving access to the changing rooms (men/women) and the door for staff to access the interior. Storage room for packaging materials (16.8m2). Packaging room (28.6m2). Dispatch room with vehicle bay (16.8m2). This room also communicates with the sales room (22.9m2). At the end of this corridor we have the hall (11.3m2) with connection to the outside (main door), connection to the room/point of sale and connection to the office (19m2). This hall also has a WC (4.8m2) (Ref. 360). #ref:360

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Manufacturing Unit, Cheese Factory - Covered area of 450m2 and capacity for 4000 litres of milk per day. Milk reception/collection room: Area 31.5m2 Milk storage tank with 1000 litres. Manufacturing room Area 69.7m2 This space has a side room (10.8m2) for washing utensils, with a storage room (12.4m2) for these and a detergent storage room (11.2m2). Also in the production room is a 13.7m2 cold room for fresh cheese, lined with stainless steel sheeting. Following the principle of walking forwards, when we leave the production room we find a corridor measuring 20.4m2. In the same direction, on the right-hand side we find: A door giving access to two rooms (30.5m2 + 37.5m2) in the basement for maturing/aging cheese (Picante/Queimoso cheese). A cold room (28.2m2) for 1st stage maturing (T/Humidity control). Lined with stainless steel sheeting. Cheese washing room (19.9m2). A cold room (37.4m2) for 2nd stage ripening/storage (T/Humidity control). Lined with stainless steel sheeting. On the left-hand side of this corridor we find: Corridor giving access to the changing rooms (men/women) and the door for staff to access the interior. Storage room for packaging materials (16.8m2). Packaging room (28.6m2). Dispatch room with vehicle bay (16.8m2). This room also communicates with the sales room (22.9m2). At the end of this corridor we have the hall (11.3m2) with connection to the outside (main door), connection to the room/point of sale and connection to the office (19m2). This hall also has a WC (4.8m2) (Ref. 360). #ref:360