Agenda - 02-12-2008-2 - Laserfiche WebLink

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Section Six -Facility Design This section presents a preliminary facility design and floor layout for a shared use food and agricultural processing facility in a 10,400 sq. ft. building located at 500 Valley Forge Road in Hillsborough. Estimates of potential fixed-asset facility renovation costs are discussed. The former Orange Enterprises Building in Hillsborough is the most optimal location identified for development of a~regional shared-use food processing center. The existing building measures 80' by 130'. It includes a parking lot and a loading dock, and is sited on approximately 4.66 acres (Orange County parcel PIN#: 9874315787). The building is comprised of three general areas: A ca. 2,000 sq.ft. office area in the front of the building that includes nine offices and two pairs of men's and women's restrooms; a large warehouse/shop area in the middle of the building that measures approximately 6,500 sq.ft., and a loading and storage area in the rear that measures approximately 1,500 sq.ft. All three areas are serviced by three large HVAC systems that appear to be in good working order. The existing electrical boxes indicate the building is equipped with 3- phase electricity capable of powering food production equipment. The preliminary layout is designed to meet the overall needs of prospective users in terms of layout, workflow and equipment, and to accommodate future expansion of use, especially to meet the measured potential for USDA value added meat production. It is important to remember that shared use facilities cannot meet all needs of all users. Experienced facility managers have noted that the best shared use food processing facilities meet the needs of 80% of their clients 80% of the time. Specialized or expensive equipment cannot be secured for the use of only one or two users. Similarly, special design elements or certifications (such as gluten-free or kosher certified) are best avoided. Organic production, however, can be conducted in the same facility with conventionally processed foods. The design of the facility was developed with a "best fit" approach to the existing floor plan of the Orange Enterprises building. Given a preexisting site, certain special considerations are dictated by the site and the renovations required. Bi11 Lelekacs, an engineer with the NCDA&CS Property and Construction Division, assisted researchers in developing a proposed facility layout which is presented below. Please note that equipment shown in the floor plan is for illustration only and does not specifically match recommended equipment. The proposed renovation includes the following key floor changes for the three sections of the building: Front Office Area Merger of two large offices to create a meeting and employee welfare room measuring 15' 11" x 36' 10" Creation of an open space retail area from two existing offices 43