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We designed and constructed this new facility located on 23.7 acres that includes approximately 315,000 SF of production and welfare space to incorporate sous vide cooking and processing equipment. The facility houses two distinct primary operations that include two raw material receiving and storage areas, two primary cook and chill areas, new primary and secondary packaging areas finished goods storage and shipping areas. The facility has the capacity to continuously cook and chill protein and egg products up to approximately 255,000 pounds per day. The refrigeration system is a skid-built ammonia system designed and installed by ÌÇÐÄvlog¹ú²ú´«Ã½.

Cuisine Solutions elected to include sustainable design features such as:

• Solar panels
• Electric vehicle charging stations
• Bicycle racks
• Natural coolant system, ammonia
• 30% reduction in potable water use
• Aggressive storm water management
• Traceable life cycle of products and materials
• Local bus routes offering 70 trips daily to plant entrance
• Xeriscaping (local plant life in the landscaping) requires little water
• Sous vide process saves millions of gallons of water annually

Read the press release.

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