Blog How We Boosted Food Production Capacity While Our Client Remained Fully Operational
Apr 04, 2017
A producer of high quality deli meats, cheeses and condiments needed to expand and renovate a 500,000-square-feet, existing food production facility in Jarratt, VA and save energy in the process. All this would need to be accomplished while remaining fully operational.
The designers, engineers and construction experts at A M King had their work cut out for them.
Because the facility could not shut down while we worked, we developed a logistics plan that included 24/7 supervision and mission critical food barrier practices to allow construction to take place. We then installed specialty floor slabs, dropped ceilings from 20 feet to 15 feet to save energy in the food storage area and organized a state-of-the-art ammonia refrigeration system. The new drive-through dock operations allowed for greater thermal control in the new dock facility as well.
The benefits to the customer were numerous. First and foremost was the 30 percent increase of meat product production and the ability to turn out multiple proteins concurrently. The company also increased its refrigeration capacity by 100 percent, doubled its shipping and receiving capabilities and expanded product storage by 25 percent. They also enjoyed a surge in overall efficiency, improved product flow and greater incoming electrical service.
A M King’s turnkey design, engineering and construction was a recipe for success.