Cheese Drying Facility Addition

CLIENT
Kraft Food Ingredients

This 37,000-square-foot addition doubled the capacity of the existing cheese drying facility. The project included site work, a five-bay loading dock, a storage cooler, process rooms, and mechanical and electrical support facilities. The building is constructed of a precast concrete frame, deck and wall panels, with masonry interior partitions. A 60-foot by 80-foot by 104-foot-high, four-story tower houses and supports the dryer chamber.

To meet the clients concerns for sanitation and cleanability, the design incorporated precast concrete and masonry with a non-paint sealer, glazed block walls, dairy paver and epoxy flooring. Along with the stainless steel platforms, the project provided a durable, low maintenance, sanitary facility.

The $9 million dollar project was completed within 16 months, from start of foundation design to first production. The design and construction was performed on a fast-track basis with construction underway as design of subsequent phases continued. This process saved nearly six months on the construction schedule. The project was completed within budget, on schedule, and the quality exceeded client expectations. The project also appeared in a feature article in Prepared Foods magazine.