JWTA Food Processing Facility Experience

SELECTED PROJECTS

Frito Lay Potato Chip Plant and Office, Erie, Pa.: Designer and Project Coordinator for the construction of a new 100,000 SF potato chip production factory. The facility was planned to receive raw potatoes and process them through to a finished packaged product ready for shipment to local distributors. The building was designed to meet FDA production standards and was organized to separate clean and dirty functions. The scope of services also included the planning and layout of all of the Owner provided production equipment and systems. The building was designed as a Type II steel structure with insulated metal siding and a metal roof deck with built-up insulation and waterproofing. Provisions were made for large scale truck and rail car deliveries and shipments.

Frito Lay Potato Chip Plant and Office, Cleveland, Oh: Designer and Project Coordinator for the construction of a new 100,000 SF potato chip production factory. The facility was planned to receive raw potatoes and process them through to a finished packaged product ready for shipment to local distributors. The building was designed to meet FDA production standards and was organized to separate clean and dirty functions. The scope of services also included the planning and layout of all of the Owner provided production equipment and systems. The building was designed as a Type II steel structure with insulated metal siding and a metal roof deck with built-up insulation and waterproofing. Provisions were made for large scale truck and rail car deliveries and shipments.

Van De Kamp Bakery Plant and Office, Erie, Pa.: Designer and Project Coordinator for the construction of a new 120,000 SF bakery production factory. The facility was planned to receive raw materials and process them through to a finished packaged product ready for shipment to local distributors. The building was designed to meet FDA production standards and was organized to separate clean and dirty functions. The scope of services also included the planning and layout of all of the Owner provided production equipment and systems. The building was designed as a Type II steel structure with insulated metal siding and a metal roof deck with built-up insulation and waterproofing. Provisions were made for large scale truck and rail car deliveries and shipments.

John Morrell Meat Packing Plant, Sioux Falls, SD: Designer for the design and construction of a 200,000 SF meat packing facility. The facility was designed and built to meet stringent FDA regulations for the handling and processing of beef and poultry products. The new building was designed as a Type II steel frame building with an insulated metal siding system and built-up roofing system. Services were provided to plan and design receiving systems, dry and refrigerated storage systems, warehouse storage, order picking, material handling, and shipping systems.

Obrien, Spotorno & Mitchell Production Plant, San Francisco, Ca: Designer and Project Coordinator for the design of a 140,000 SF frozen food manufacturing facility. The new building was designed as a Type V Heavy Timber frame building with a tilt-up concrete building envelope and built-up roofing system. The facility was intended to be the primary west coast manufacturing facility for the production of over 300 types of frozen entrees for the airline industry. In particular, the services were provided to plan and design receiving systems, production lines, warehouse storage, order picking, material handling, and shipping systems. The facility was planned to receive raw meat and poultry products and process them through to a finished packaged product. Building systems included a 30,000 SF quick chill and hold freezer. The building was designed to meet FDA production standards and was organized to separate clean and dirty functions. The scope of services also included the planning and layout of all of the Owner provided production equipment and systems.

Church & Dwight Manufacturing Plant, Rochester, NY: Designer and Project Coordinator for the design of an 30,000 SF consumer product packaging and warehouse facility addition. The new building was designed as a Type III masonry bearing wall structure, metal roof deck, and built-up roofing system. The facility was intended to be the northeast U.S. distribution center for a large number of Arm and Hammer consumer products. Services were provided to plan and design warehouse storage, order picking, and material handling systems.

Kingman Regional Medical Center, Kingman, Arizona: Project management services were provided for all design, engineering, and construction administration for the expansion and renovation of an existing 60,000 SF acute care hospital. The scope of the project included a new 60 bed patient tower, a new Emergency / Trauma department, multiple Outpatient Clinics, new Intensive Care and Cardiac Care Nursing Units and a major expansion and renovation of the The schedule of the project was planned to allow for a phased construction sequence of over 20 different departments under the additional burden of removing asbestos building products prior to the start of each phase. The total cost for the project was $15,000,000 and the final size of the completed building was 132,000 SF.

Antelope Valley Hospital and Medical Center, Lancaster, California: Project management for the design, engineering and construction of the five story 96 bed patient tower addition. The project included a four phased construction schedule consisting of a new Clinical Laboratory and an Emergency / Trauma department on the ground floor with two floors of patient nursing room all completed in the initial phase of construction. The second phase of construction included an 8 bed LDR suite with new delivery and C-section rooms. Phase three included the completion of the final two floors of patient rooms and a new Special Procedures room. Concurrent with the primary project schedule were a series of small projects that had to be identified, designed, plan checked, and constructed to support the critical path of the primary project. These smaller projects included upgrades to the Dietary department, the addition of two new elevator towers, relocation and upgrade of the hospitals' ETO disposal system.

Fountain Valley Regional Hospital, Fountain Valley, California: Direction of all new construction projects on the campus of the medical center, including a freestanding 150-bed Regional Care Center with its own full service kitchen and dining facilities. Other projects at the medical center included an open- heart operating suite, a 6-bed Neonatal ICU Unit, two permanent Cardiac Cath Laboratories, a Day-Care center, a Magnetic Resonance Imaging facility, and a new Labor Delivery Post Partum suite (LDRP).

Comprehensive Care Corporation, San Diego, California: Project management for all design, engineering and construction administration services for the expansion and renovation of an existing 40,000 SF acute care hospital. The scope of the project included the conversion from general acute care to Psychiatric and Chemical Dependency Rehabilitation Hospital. The work included the renovation and conversion of the existing kitchen to allow for cafeteria style service rather than patient room tray service. The 60-bed facility required planning, schematic and final design as well as project management services.

University of California, Los Angeles, Medical Center, Los Angeles, California: This project was unusual in the sense that the existing Dietary department had to be reduced in size to allow for the expansion of the adjacent surgery department while allowing for an increase in the production capacity of the kitchen. Emphasis was placed on the use of off hour production and bulk storage of entrees in new freezer and refrigerator units. New reheat distribution systems were implemented for the delivery of finished patient trays to the patients’ rooms. All construction was done in phases while the Dietary department remained in operation. Services included planning, design, and coordination of food service plans and specifications with construction scheduling.

Marriott Host, Casa Maria Restaurants, Various Projects: Provided the management for the design, fabrication, and installation of all dining and food service facilities for seven Casa Maria Restaurants. Each project was based upon a new "image" established to give the chain a national market share by expanding from California to the east coast. Each facility included the complete installation and set-up of new kitchen equipment to meet exacting Marriott corporate design standards.

Marriott Host, Airport Restaurants, Bars, Snack Bars, Various U.S. Airport Projects: Provided the management for the design, fabrication, and installation of all dining and food service facilities for four major airport restaurants. Each project was designed to meet a specific theme coordinated with the design of the airport terminal. Each facility included the complete installation and set-up of new kitchen equipment to meet exacting Marriott corporate design standards. In particular the project at LAX Terminal One was successfully fast tracked to accommodate the opening of the terminal in time for the 1984 Olympics.

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Copyright © 1999 J.W. Tompkins & Associates
Last modified: January 13, 1999