Reefer Remodelling for Retail: Salad Bar and Processing Unit at Farmer’s Market
Location: Community 11, Tema, Ghana
Completion: October 2021
Project Type: Private / Commercial – Food Retail
Containers Used: 2 × 40ft Reefer (Insulated)
Built Area: Approx. 100 m²
Construction Duration: 4 weeks
Project Scope
- Refurbishment of reefer containers into food-grade, modular retail spaces
- Construction of kitchen and grill zone
- Landscape and site integration works
- Plumbing, electrical, and food-safe finish installation
- Interior fit-out for customer-facing retail and processing zones
Project Deliverables
- Structural modifications and cutouts for doors and service windows
- Drywall installation and space partitioning
- Tiling, painting, and skimming works
- Food-grade insulation preservation and enhancement
- Plumbing installation for food prep and processing zones
- Electrical wiring and lighting for kitchen, grill, processing station and salad bar
- Fabrication of custom cabinetry (POS counters, food prep surfaces, storage)
- Landscaping works including stamped concrete, lawns, and pedestrian walkways
- External awnings, seating, and exterior lighting for customer engagement
- Demolition and reconstruction of perimeter wall
Project Overview
YBE GH LTD was commissioned by The Farmer’s Market, a leading retailer of fresh fruits and vegetables in Ghana, to remodel two 40-foot insulated reefer containers into a dual-function modular space: one side for retail salad and smoothie service (point-of-sale) and the other for fruit and vegetable processing. The client’s intent was to integrate their cold chain logistics into customer-facing operations, reducing food waste, shortening time-to-sale, and maximizing use of available real estate.
In addition, we were to create an area using removable materials to serve as a grill and wrap station to complement the salad bar, creating a cohesive and efficient food service environment.
Design Approach
- Functional Zoning & Workflow Efficiency
- The containers were positioned to flank an existing concrete structure, forming a cohesive tripartite layout:
- North Block: Fruit and vegetable processing unit
- Central Block: Retail centre for vegetables and fruits
- South Block: Salad bar, kitchen, grill and customer-facing POS
- This layout supported a linear workflow—from preparation and cooking to customer delivery—while reducing cross-contamination risk and improving service speed.
- Internal access between grill and salad bar allowed for staff flexibility and efficient movement.
. Visibility and Customer Access
- The salad bar was oriented towards the roadside to enhance drive-by visibility.
- A paved walkway with green lawns, garden lights, and outdoor seating was introduced to create a pleasant waiting and ordering experience.
- Large glass inserts and playful lighting were used to visually draw customers into the space while maintaining thermal insulation from the original reefer linings.
- Light, Ventilation & Thermal Comfort
- Reefer containers retained their original insulation, providing an ideal base for perishable food storage.
- AC units were added in both salad bar and processing areas to ensure temperature control for food safety and customer comfort.
- Ventilation louvers and exhausts were added in grill areas to manage heat and fumes effectively.
- Brand Identity and Aesthetics
- Interior finishes used neutral tones with bright accents to align with the brand’s fresh produce identity.
- External finishes used food-safe coatings, with signage and branding to reinforce customer trust.
- Landscaping helped soften the industrial appearance of containers and provided a calm, green interface with the road.
Construction and Engineering Insights
Kitchen & Grill Area Construction
- The existing perimeter wall was partially demolished to create direct customer access to the newly introduced salad bar and grill area.
- A lightweight kitchen and grill structure was then constructed using square steel pipe framing and cement board cladding, offering durability, ease of maintenance, and a clean, modern aesthetic.
- A hood system was installed for smoke extraction from the grill station.
Adaptation of Reefer Containers
- As reefers are already insulated, fewer modifications were needed for temperature control, allowing more focus on finish quality and customer experience.
- Cutouts for awnings and service windows were reinforced to maintain structural integrity.
- Interior surfaces were treated with food-grade, washable paints for hygiene and durability.
Material Reuse & Efficiency
- Efforts were made to source local materials and involve local artisans, consistent with YBE GH LTD’s sustainable and inclusive construction values.
Performance and Impact
Thermal Performance
- Reefer container insulation paired with AC created an ideal microclimate for fruit and salad preparation.
- Reduced heat gain meant lower energy consumption compared to retrofitting non-insulated dry containers.
Operational Efficiency
- Integration of processing and retail at one site reduced logistics complexity.
- The design supports future modular additions should the client wish to scale operations.
Client Satisfaction
- The Farmer’s Market team reported improved workflow, faster customer service, and enhanced brand appeal after the remodel.
- Customer footfall and satisfaction increased due to the improved ambiance and product offering.
Technical Summary
Feature | Specification |
Structural Modules | 2 × 40ft High Cube Reefer Containers |
Built Area | Approx. 100 m² |
Existing Structure Retrofitted | 1 x 25 m² cement block shop |
Internal Climate | AC-cooled (Salad bar + Processing unit) |
Plumbing | Kitchen sink, prep basins, water line, drainage |
Electricals | Rewired with LED lighting, switches, sockets |
Finishes | Food-grade washable paint + ceramic tiles |
Foundation | Concrete slab with drainage channels |
External Coating | Oil-based food-safe paint with signage |
Key Takeaways for Architects & Engineers
Leverage Inherent Container Qualities
Using refrigerated (reefer) containers means you start with high-performance thermal insulation and airtightness, reducing the need for extensive retrofit.Hybrid Integration for Workflow Efficiency
Flanking an existing masonry structure with modular units creates clear functional zones (processing → grill/kitchen → POS), optimizing staff circulation and minimizing cross-contamination.Site-Sensitive Orientation & Access
Position customer-facing functions (salad bar, grill pickup) toward the roadside for visibility and easy curb-side access, while creating shaded, landscaped walkways for queuing and outdoor seating.Modular Scalability & Relocatability
Design connections, foundations, and services so each unit can be disassembled and relocated or expanded in future phases—minimizing demolition waste and maximizing asset longevity.Food-Safe Fit-Out Strategies
Select food-grade finishes (washable paints, non-porous tiles), durable plumbing fixtures, and appropriate HVAC to meet health regulations while maintaining a clean, inviting aesthetic.Mechanical & Electrical Zoning
Isolate high-heat/grill areas with dedicated exhaust and electrical circuits, separate from the cold-chain container zones to avoid system overloads and improve maintenance access.Biophilic & Branding Elements
Integrate landscaping, lighting, and brand-aligned color to soften industrial modules, enhance customer experience, and strengthen place-making within urban contexts.Local Capacity & Knowledge Transfer
Train and employ local tradespeople in modular detailing, metal joinery, and passive design techniques—building community skills while ensuring project sustainability and cultural relevance