Today, after designing hundreds of projects, FFE can offer stand alone planning, architecture, engineering and construction project management for distribution centers. Our expertise and attention to value engineering have resulted in the many repeat clients we continue to serve. With six decades of cold storage experience, FFE has been a leader in efficient designs ranging from 5,000 s.f.
For more than half a century FFE has provided processing studies, master plans and designs for: bakery, beverage, concentrate, dairy, fish, fruit, juice, meat, prepared foods, seafood, snacks and vegetables. FFE has also provided all levels of construction support and the ability to maintain project oversight when needed.
For more than half a century FFE has provided processing studies, master plans and designs for: bakery, beverage, concentrate, dairy, fish, fruit, juice, meat, prepared foods, seafood, snacks and vegetables. FFE has also provided all levels of construction support and the ability to maintain project oversight when needed.
Services
Food Facility Engineering's history began in 1954 when Food Industry Research and Engineering (FIRE) opened for business.
FIRE preformed several research projects and audits for the U.S. Department of Agriculture, as well as specializing in the design of controlled atmosphere storage and packing facilities, providing valuable background for advanced technical design of distribution, storage and processing plant design.
Today, after designing hundreds of projects, the personnel of Food Facility Engineering can offer clients single source, total responsibility for stand-alone planning, engineering and construction project management or, in concert with our strategic partners, full turnkey design/construction services.
FIRE preformed several research projects and audits for the U.S. Department of Agriculture, as well as specializing in the design of controlled atmosphere storage and packing facilities, providing valuable background for advanced technical design of distribution, storage and processing plant design.
Today, after designing hundreds of projects, the personnel of Food Facility Engineering can offer clients single source, total responsibility for stand-alone planning, engineering and construction project management or, in concert with our strategic partners, full turnkey design/construction services.
Food Facility Engineering's 60 years of experience in the successful planning, engineering and construction management of Food related Processing and Distribution facilities allows us to work as an extension of the majority of companies in the food industry.
We have planned and designed millions of square feet of such facilities for U.S., Canadian and Latin American wholesalers and retailers.
Our planners, architects, engineers and construction professionals represent the top minds in the processing and distribution design arena.
We have planned and designed millions of square feet of such facilities for U.S., Canadian and Latin American wholesalers and retailers.
Our planners, architects, engineers and construction professionals represent the top minds in the processing and distribution design arena.
Today, after designing hundreds of projects, FFE can offer stand alone planning, architecture, engineering and construction project management for distribution centers.
Our expertise and attention to value engineering have resulted in the many repeat clients we continue to serve.
Planning and design for a 303,000 s.f.
Fresh Foods addition to an existing facility and the planning and design for improvements to dry storage.
Planning and design for a 750, 000 s.f.
Greenfield Distribution Center for dry grocery, frozen food/ice cream, meat, deli and produce.
Our expertise and attention to value engineering have resulted in the many repeat clients we continue to serve.
Planning and design for a 303,000 s.f.
Fresh Foods addition to an existing facility and the planning and design for improvements to dry storage.
Planning and design for a 750, 000 s.f.
Greenfield Distribution Center for dry grocery, frozen food/ice cream, meat, deli and produce.
For over half a century FFE has provided processing studies, master plans and designs for: Bakery, beverage, concentrate, dairy, fish, fruit, juice, meat, prepared foods, seafood, snacks and vegetables.
FFE has also provided all levels of construction support and the ability to maintain project oversight when needed.
Designed a new state-of-the-art $22.5 million powdered milk processing plant.
The plant is owned by 1,400 members and has a capacity of handling 2.2 million pounds of milk daily.
This is a highly efficient operation requiring only 31 employees.
FFE has also provided all levels of construction support and the ability to maintain project oversight when needed.
Designed a new state-of-the-art $22.5 million powdered milk processing plant.
The plant is owned by 1,400 members and has a capacity of handling 2.2 million pounds of milk daily.
This is a highly efficient operation requiring only 31 employees.
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