Your facility needs to be cleanable in an efficient and cost-effective manner. For the most part, any facility can be cleaned. The key is how long will it take, how easy is it to accomplish, and will the materials hold-up over time? We lean on knowledge gained from a long history of past food plant projects to design your facility to hygienic standards that will improve the ease of cleaning, reduce time for cleaning, and withstand the rigors of cleaning.
Your entire operation must effectively and economically use natural energy resources such as gas, electric and water to reduce overall production costs and be environmentally sustainable. Our team takes a two-prong approach to sustainability by striving to design systems that both reduce energy consumption as well as reduce waste discharge.