Building in its second youth
The "Zuckergässle" in Langenenslingen underwent architecturally sophisticated renovation
Making new from old – this principle is to be found not only in recycling but also among thrifty-minded citizens. But in architecture as well? Architects usually want to create something new. Shaping. Creating. Designing existing buildings is all too often an afterthought. Most regard the alteration of existing buildings as being too unspectacular to be of interest. Nonetheless, creative design and technically sophisticated implementation are not a contradiction when it comes to the refurbishment and renovation of buildings. Mr Guido Vogel, graduate engineer and freelance architect, explains this topic, taking the "Zuckergässle" project in Langenenslingen as an example.
What is the "Zuckergässle" used for?
It is an events room in which the manufacture of confectionery products is presented using historical moulds. Which general prerequisites were relevant for the project?
The design was intended to be tailored to the historical type of confectionery product manufacture. The technical aspect, on the other hand, focussed on the utilisation of the heat of the bakery and the ventilation and illumination of the rooms. Wherein did you see the challenge involved in the planning and execution of the project?
The challenge was to convert and supplement a farm building in such a way that the association with the word "Gässle" (winding alleyway) would arise.
Why did you use wood-aluminium windows?
Aluminium and wood are lasting, durable materials. Furthermore, the filigree profiles permit great freedom of design.
How long did the building phase last and when was the building completed?
The building took approximately one year. Completion was in January 2012.
