Food Plant Engineering is a leader in the design build construction of wholesale bakery and snack production, manufacturing, and distribution facilities.
Wholesale bakery and snack facilities present unique challenges when it comes to achieving sustainability, food safety, and productivity. Whether you need a central bakery to produce artisan croissants and cakes, or you want to upgrade a pizza dough or tortilla production operation for wholesale distribution, consumers desire products produced with sustainability in mind. In addition, regulators and food safety auditors expect a hygienic facility, and competitive pressures drive the need to increase productivity.
Most bakeries require both wet and dry sanitation. Mixing and fermentation areas need wash-down surfaces, while oven and packaging areas should be free of horizontal ledges with designs that enhance the ability to dry clean. In addition, room ventilation and temperature control are crucial for both employee productivity and uniformity in the baking process. Cooling of packaging and production areas where employees are concentrated enhances productivity, while temperature control in dough making and forming creates a uniform environment prior to baking.
We plan and design your facility to be hygienic and efficient. Then we can construct the facility from the ground up so you can concentrate on growing and sustaining your business.
Minimal horizontal ledges and surfaced that need to be cleaned
Environmentally controlled facilities for enhanced employee productivity and improved baking process control.
Energy reduction with balanced ventilation and heat extraction systems