Miami University Central Commissary Facility

Oxford, Ohio

New production and distribution facility enhances university's internal food service capabilities

Your company did their homework. They really learned about us, what we were looking for…
Nancy Heidtman, Associate Director for Student Dining Service

Project Highlights

  • Operations include bakery, central kitchen, meat production and vegetable processing
  • Cook-chill system included for soups, sauces and entrée production
  • Complete test kitchen and R&D for new menu development

55,000

sf

1

cook/chill system

1

central process water chiller

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