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An Adaptive Reuse in Today’s Overbuilt Environment
At first glance, the 72,000 sf precast concrete shell warehouse wasn’t impressive. At second glance, it became more…
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A Lesson in Fall Protection from an Expert Superintendent
Several years ago, I was the field Superintendent on an expansion project in a rural area of Southern…
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How to Make Energy Codes Work for Your Company
Superstorm Sandy might not rank at the top of the world’s all-time worst natural disasters list, but the…
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What’s New in Food Safety and Sanitary Design? A Candid Dialogue Between Two Crusty Industry Veterans
Food industry companies have growing pains just like any other type of business. They also have a slew…
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How to Coordinate Robotics with Building Design to Benefit Food Processors
Architecture, important in its composition of form, also acts in search of perfect functionality. I find that means…
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Top Three Trends for Food Processors in 2018
As we have seen an uptick in design and construction throughout almost all sectors of the food industry…
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Driving a Sizeable Salami Project into the Fast Lane: A Success Story
Challenge: Daniele Foods, one of the nation’s largest dry cured prosciutto manufacturers, desired to maximize opportunities in the…
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7 Strategies for Optimizing the Energy Efficiency of Your Refrigerant System
With the cost of energy continually rising, owners of refrigerated and freezer facilities are always searching for ways…
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Best Practices for Following Food Safety Principles in the Food Processing Industry
Believe it or not, I enjoy cooking and every time a client comes to us with a product…