Project Overview
One of the largest global food ingredient companies approached FPE to assist with increasing production at their Erlanger, Kentucky facility while daily operations continued. This project focused on two key areas in the facility: FPE was first tasked with the renovation of an existing production space designed for the staling, drying, and packaging of bread, stuffing, and seasoned croutons. After the completion of this work, our firm was then employed to design and build the space and infrastructure for a new bread crumb production line.
The initial renovation involved improving the facility infrastructure to support upgraded equipment, such as floor-mounted and ceiling-supported bread conveyors, loaders/unloaders, stackers/unstackers, dolly loaders/unloaders, bread slicers/dicers, bucket elevators, conveyor dryers, hoppers, and belt conveyors. An additional 8,000 sq. ft. room was designed for the drying oven and packaging equipment.
The following expansion for a new bread crumb production line involved the design and construction of a 16,000 sq. ft. section of the facility to accommodate the following equipment: a mixer, sifter, overhead conveyors, an oven, proofer, pressure washer, two CW pumps, a hot water heater, and a boiler.
Throughout both parts of the project, FPE thoroughly reviewed options for air flow, zoning, and equipment, given the high-allergen environment and heavy potential for dust collection. A substantial review of the facility’s electrical demand was performed, and an additional transformer was installed to help fulfill the increased power requirements for both projects.
All project planning and design for the project were implemented by FPE.
