Centennial Winery

Breakout River calls Cowra NSW home. Cowra is nestled on the banks of the Lachlan River just down stream from Wyangala Dam which is the storage dam for the river system.

Breakout River Pty Ltd was started by Chris Cummins in December 2005 and went into business in April 2006 after months of preparation. Breakout River then became a partner in Cowra Meat Processors and was the main drive behind getting the closed Cowra plant which went into liquidation operational again.

The high quality meat, which includes lamb, beef and pork at Breakout has a longer shelf life then competitors because the killing and chilling process that allow for long bleed time in the ample chiller space. There are 12 big chillers in the plant with never any need to push hot meat onto cold meat as does happen in other plants because of the
lack of chiller space.

The Challenge

The existing coating was deteriorated from heavy traffic and bacteria build up from Yeast and salts and causing a dangerous hazard for forklifts and possible contamination issues for the wine.

The coatings needed to handle heavy and light wear and ongoing wet conditions from the grapes and wash down. Centennial Vineyards came to ROXSET HACCP Coatings to provide an impervious non slip highly protective & safe coating in the production and cellar areas.

The Solution

The Roxset SE 6m coating system in Roxset Mid Grey was installed over 600sqm to key production areas around fermentation, bottling cellar and barrel was areas. Roxset epoxy screeds and ceramic additives has assisted in providing superior lasting protection to exposed concrete. A high glass finish was applied around coving and an epoxy detail formed around the slotted drains for Protection.

Benefits

  • High level of protection from contamination
  • Seamless Non Slip Finish
  • Long lasting and durable

We are delighted with the incredibly hard and durable surface of the SE solution from ROXSET. Protecting our sought after pedigree wines from bacteria build up as a result of possible chipped and exposed surface areas is a critical part of our processing. We now have a fantastic, fresh clean environment which is impressive for both visitors and staff.

Tony Cogsriff, Chief Winemaker