Building a stand at IFEMA for InterSICOP Madrid

Building your stand for InterSICOP at IFEMA Madrid involves careful planning, from initial accreditation to the final dismantling. We handle the design, manufacturing, and installation, ensuring your bakehouse stand is ready for the show. For a detailed quote on your next InterSICOP stand, get in touch with us.

How build-up works at IFEMA

IFEMA Madrid is a large venue. You will be assigned a specific hall, often one of the larger ones for a show like InterSICOP. The build-up period is tight. Every minute counts, so preparation is key. We coordinate with IFEMA on your behalf for all necessary services.

InterSICOP stands are working environments. Ovens need to bake, batch freezers need to churn ice cream, and display cases need to keep products cold. This means significant power requirements and water points. These services must be booked well in advance through the exhibitor manual. We help you calculate what you need and arrange it with the venue.

Floor loading is usually not an issue for InterSICOP. Most equipment is not excessively heavy. However, the floor will see a lot of flour and spillages. We select flooring materials that can handle daily cleaning and heavy foot traffic. Height limits are generally generous, but if you're planning a particularly tall structure or extraction for ovens, this needs careful approval.

We have our own workshop where we build the counters, furniture, and graphics. This means we control the quality and schedule. What you see in the 3D prototype is what gets built. Our team handles all aspects of stand design and assembly in Madrid.

Accreditation, unloading and venue services

Before anyone sets foot in the hall, accreditation is mandatory. Our team arrives with all necessary passes. This usually means submitting lists of personnel and vehicles beforehand. There are strict rules on who can access the loading docks and during what hours.

Unloading at IFEMA is a precise operation. Lorries must arrive at their allocated time slot. There's often a central marshalling yard where vehicles wait before being called to the specific hall's loading bay. Forklifts and pallet trucks are usually available from IFEMA's preferred suppliers, but these need to be ordered in advance. Our team manages the logistics to ensure your stand components arrive safely and on schedule.

Venue services extend beyond power and water. Waste disposal, cleaning, and security are all managed by IFEMA. We coordinate these with your specific stand needs. For instance, a stand with continuous baking will generate more waste. We ensure the necessary bins and cleaning schedules are in place. Access to Wi-Fi is also a common requirement, especially for demonstrations or closing sales on equipment. This is another service we can help you arrange.

Coordination with the organiser, IFEMA MADRID, is constant. They set the rules and schedules. Any deviation needs their approval. We maintain a direct line of communication with them throughout the build-up to resolve any issues quickly.

What the organiser approves before you get in

Before any physical build-up starts, your stand design needs approval. This isn't just about aesthetics. It's about safety, compliance with venue regulations, and ensuring your operational needs are met. For InterSICOP, this is critical due to the working machinery.

We submit detailed plans to IFEMA. These include structural drawings, electrical diagrams showing power distribution for ovens and display cases, and plumbing plans for water points. They check for fire safety, accessibility, and structural integrity. Any extraction systems for heat from ovens also need explicit approval.

The exhibitor manual is your bible for this. It contains all the technical specifications, deadlines, and forms. Missing a deadline for service bookings or design approval can cause significant delays and extra costs. We handle all these submissions, ensuring everything is correct and on time. We've done this for over 20 years at shows across Spain, including HIP Madrid and Fruit Attraction Madrid.

They also review your intended use of the space. For example, if you plan live demonstrations with flour or liquids, they will want to know how you're managing potential hazards and cleaning. This proactive approach avoids problems once build-up starts.

Dismantling and leaving without surprises

Dismantling at IFEMA is just as structured as build-up. The moment the show closes, the clock starts. Exhibitors and builders have a limited window to remove everything from the hall. It's a busy period, and efficiency is paramount.

Our team arrives promptly after the show closes. We systematically dismantle the stand. This involves disconnecting services first – power, water, and waste. Then, the furniture, counters, and graphics are carefully packed. We aim to leave no trace behind.

Waste management during dismantling is important. All stand materials must be removed or disposed of correctly. IFEMA has specific regulations for this, and fines can be issued for leaving rubbish or unapproved items. We ensure all waste is sorted and removed according to their rules.

Loading out also follows a strict schedule. Lorries are called to the loading bays in sequence. Our logistics team coordinates this to avoid delays. The goal is to be out of the hall by the deadline, leaving the space clear for the next event. There are no surprises when you work with us; everything is planned.

Frequently asked questions

How do we ensure our stand gets enough power for all the bakery equipment?

We work closely with you to detail every piece of equipment needing power – ovens, mixers, display cases, coffee machines. We then calculate the total power load and submit this to IFEMA well in advance. This ensures you book and receive the correct electrical connection size for your stand, avoiding tripping circuits or insufficient power during the show.

What are the challenges of managing heat and smells from live baking demonstrations?

Live baking generates significant heat and strong aromas. We design your stand to manage this, often incorporating open layouts, strategic placement of ovens with clear space around them, and considering the hall's ventilation. While IFEMA provides general hall ventilation, for specific extraction needs, we discuss options like local extraction units or positioning within the hall, always adhering to venue regulations.

How is daily cleaning and maintenance handled for a stand with food preparation?

A working bakehouse stand requires daily cleaning. We use materials for floors and counters that are easy to clean and robust enough for frequent use. While IFEMA provides general aisle cleaning, you are responsible for your stand's interior. We can advise on scheduling professional stand cleaning services through IFEMA's approved suppliers to ensure your stand remains spotless and hygienic throughout InterSICOP.