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

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Middle Warehouse/Shop Area • Construction of a 29' 10" x 33' wet kitchen, 10' ceiling height with food grade panels (ca. 987 sq.ft.) • Construction of a 29'9" x 32'2" dry kitchen (bakery/prep room), 10' ceiling as above (ca. 960 sq.ft.). • Construction of a 19' x 22' mixed use food grade room (future expansion space, 418 sq.ft.). • Construction of a 7' x 12' utility/boiler room. • Construction of a 11' x 12' equipment storage room • Prepared space for installation of two walk-in coolers, 18' x 20' produce cooler and 12' x 18' meat cooler (ca. 1140 sq.ft.). • Prepared space for installation of two walk-in freezers, 16'6" x 19'4" each (ca. 1280 sq.ft.). • Construction of new roll-up door and loading dock. • Prepared space for installation of 450 sq.ft. of pallet racks (901inear feet, double stacked). Rear Loading/Storage Area • Preparation of 22' x 34' produce wash/grade/pack area (ca. 748 sq.ft.). • Preparation of 22' x 44' dry storage area (ca. 968 sq.ft.) The proposed design is intended to allow maximum flexibility in use of production spaces, and to maximize availability of cold and dry storage. Altogether, the 10,400 square foot facility has 3113 square feet of production space, 1140 square feet of cooler space, 1280 square feet of freezer space, and 1550 square feet of dry storage space comprised mostly of 6' x 6' storage cages and 5' x 5' pallet storage racks. Additional dry storage space can be utilized in the existing offices and leased to clients in need of regular office space. The facility can accommodate a number of concurrent production types and minimizes potential of cross-contamination through use of separate, self-contained production areas. Wet Processing The "wet kitchen" is approximately 987 square feet, and is intended to be especially useful for sauce, salsa, jam, jelly, soup, and other types of production. Equipment is positioned to permit a relatively efficient production flow while maintaining a significant amount of open floor space. This permits use by other manufacturers at the same time, and allows for moving needed equipment in and out of the production area according to client needs. Experience at other shared use- facilities indicate this will be the most commonly used production space. Dry Processing The "dry kitchen" is approximately 960 square feet that contains equipment commonly used in dry types of production. Items such as cakes, pies, cookies, burritos, dry rubs, and herbs can be processed and mixed in this space. Standard convection ovens are recommended rather than rack ovens to maximize production times and to regulate utility 44