The building still has to be cleaned and checked.

Organise the work list by problem. Record roof leaks, inadequate insulation, draughty doors and faulty equipment separately to establish spending priorities. With a limited budget, address the causes of immediate crop loss first. Repair a leaking roof before fitting a new ceiling beneath it.

Record actual dimensions, support positions and service penetrations for the order. The walls of an old building may be out of line and purlin spacing can vary. Inspect the supports and check their load capacity. Removing the old covering can reveal damage that was hidden from inside, so allow for repairs.

Decide where the insulated chamber will end: at the roof slope or at a ceiling fitted below it. This affects storage volume, duct routes and access for servicing. Take the wall insulation up to the same boundary. An open strip above it prevents the chamber from functioning as one controlled space.

PIR can limit the thickness of insulation, which matters where headroom or vehicle clearance is tight. Sandwich panels also provide a finished wall or roof surface. The choice depends on what can be retained from the existing building. Specify the fire requirements, resistance of the facings and permitted cleaning methods.

Order flashings, seals and suitable fasteners with the panels. A few missing special pieces can hold up completion of the entire store. Arrange transport, unloading and dry storage in advance. Use suitable lifting equipment for long panels: bending them during unloading can damage their joints before installation.

Empty and clean the work area first. Stop leaks, repair the substrate and prepare the structure. Check the condition of the existing layers before adding insulation. Enclosing wet masonry between impermeable surfaces makes drying difficult. Resolve moisture problems before installing the lining.

Inspect joints and details as each stage is installed. Some become inaccessible once the lining is complete. Pay particular attention to corners, ceiling edges and floor junctions. Photographs help locate concealed services later. Check workmanship before covering the joints.

Building work leaves metal swarf, dust, sealant offcuts and insulation scraps. Remove these from the room and air ducts before bringing in potatoes. Take account of the store’s past use even if surfaces have been renewed. Where previous treatments could leave residues that contaminate the crop, determine the cleaning and testing required separately.

Allow time to dry and air out the store after washing. Check fans, air intakes, dampers and sensors at the same time. Review the arrangement of pallet boxes or the shape of the bulk pile. New insulation reduces internal dimensions and may alter the area available for airflow. Design the ventilation for the finished layout.

Run the system in the empty chamber before the season. Check airflow direction, damper operation and agreement between sensor readings. Confirm that doors close properly and service penetrations are sealed. Record faults and a date for correcting each one. The store needs to pass these checks before it is ready to receive the crop.

Continue monitoring after loading. The crop releases heat and adds resistance to the airflow. Adapt conditions to the variety, condition of the tubers and stage of storage. A sound schedule leaves room for adjustment so the season begins with a working store and the building work already complete.