Engineering Considerations for Your New Food Facility

The engineer must also consider expandability options both from an interior and exterior point of view—if there is room for the operational staff and maintenance, and how cleaning systems can be incorporated. For a period of time, the envelope is constantly shifting: structure and design are contingent on the communication between the engineer, designer, and manufacturer.

Once the envelope is sealed, the structural engineering team comes in to execute the task. Mechanical and electrical engineering teams follow to supply heating, venting, air conditioning, lighting, and other systems. Next, the process and mechanical engineering teams come in with steam utilities, compressed air, and other necessities that directly tie to the production of the facility.

To deliver the principal food safety goal for manufacturers, construction aspects must be considered as well. For instance, the life cycle cost of the building and the maintenance and sanitation of building components are some factors that need be considered when selecting construction materials. In addition, jobsite cleanliness is a crucial part of safety throughout the life of the new build or renovation.

As these steps take place, constant communication between the various movable pieces and parts must occur. Innovative technologies, such as 3D printing and virtual reality, have proven to be effective communication tools for design-build contractors to illustrate each and every detail of the project. The manufacturer, the contractor, and the suppliers and vendors must work together as one cohesive team to ensure all goals are met, and ultimately, to secure food safety and quality.

Cundiff is director of business development at Gray Construction, an engineering, architecture, and construction firm that has designed and built nearly 1,000 manufacturing facilities, including food and beverage, across the U.S. Reach him at [email protected].