Republic Refrigeration

 

KROGER (98132)
NEW REFRIGERATED DISTRIBUTION CENTER
McDonough, GA

 • 210,800-SF refrigerated distribution center
 • Utilizes vertical storage dock levelers
 • Provides for the 100% expansion of the warehouse
 • Facility provides two levels of freezer temperatures
 • Convertible temperature room
 • -20°F ice cream freezer, 0°freezer temperature, 32-55°F

   cooler and refrigerated dock
 • Single and double deep rack systems with 68" to 95"

 

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KROGER (96030)
NEW PERISHABLES DISTRIBUTION CENTER
Shelbyville, IN
 • 97 acre site for the 385,000-SFrefrigerated perishables
   distribution facility
 • Master planned for the addition of a dry grocery warehouse
 • Designed to handle 200 trucks per day
 • Storage height of 39’-6” in the freezer and ice cream areas
 • 33’-6” in the cooler and pressurized fruit ripening area
 • The building layout provides for separate refrigerated
   shipping and receiving docks for the faster moving products

 

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KROGER (98115)
NEW PERISHABLES DISTRIBUTION CENTER
Roanoke, VA

 

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KROGER (96016)
NEW DISTRIBUTION FACILITY
Berkeley County, SC
 • New 593,300 SF distribution center for dry grocery, frozen
   foods, salvage and fleet maintenance
 • 442,600 SF grocery area including docks and a
   115,600 SF -10 degree/- 20 degree freezer area with 34
   degree freezer dock
 • Central ammonia refrigeration system
 • Underfloor warming systems provided in the freezer to
   prevent permafrost formation
 • All loads will use 40” X48” GMA pallets stored on a 40” face
 • The facility uses both single deep selective rack and two
   deep double pushback racking

 • ESFR fire protection provided in the ambient temperature
   areas. Dry type in-rack sprinkler system provided in
   the freezer

 

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EDWARDS BAKING COMPANY (98215)
Atlanta, GA

Facility Group provided master planning, plant layout,
project concept definition and design services for a series
of plant expansions over a 20 year period.

 

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((no photo available))

 

PLUMROSE USA, INC (98049)
RTE SLICING FACILITY
Booneville, MS

 • Conversion of “clean equipment storage” area into
   additional blast chillers
 • Increase the size of the holding coolers
 • Convert existing shipping cooler into state of the art slicing
    area to increase production capacity
 • Build a utility tunnel under the new slicing area to service
    all new slicing equipment
 • Build new boxing and palletizing areas
 • Modify and renovate the shipping office area to include
    USDA offices and welfare facilities

 

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PERDUE FARMS, INC. (98173)
REPLENISHMENT CENTER
Prince George, VA

 • 125,000-SF replenishment center (88,000-SF
   refrigerated area)
 • State of the art material handling system to accommodate
   all client products including VNA (very narrow aisles) for slow
   movers, pick-to-belt for medium movers and de-tiering
   station for fast movers
 • Built using a fast track design and construction approach

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H.E. BUTT GROCERY COMPANY (00156)
COMBO GROCERY EXPANSION & RENOVATION OF
COMBO FACILITY INTO PRODUCE FACILITY
Houston, TX

 • 140,000 SF new combo perishable distribution center
 • Conversion of existing combo facility to produce facility
 • Relocation and replacement of refrigeration machine
   room, piping, evaporators and equipment to support

 • All work conducted without disrupting current operations

 

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H.E. BUTT GROCERY COMPANY (01147)
FREEZER EXPANSION
Houston, TX

 • 144,000-SF freezer facility
 • 101,200-SF -15° and -20° freezer and 27,500 square
   foot 34° refrigerated dock
 • 14,300-SF building salient features which includes
   administrative offices, employee welfare areas,
   maintenance area, battery charging area, shipping
   supervisor office and support area and equipment room
   and other ancillary support areas

 • Expansion criteria which includes a 50,000-SF ice cream
   plant, 19,000-SF -15° freezer and milk receiving

 • Refrigeration design implementing penthouse designs and

   full Process Safety Management [PSM] documentation
   and monitoring

 

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THE IJ COMPANY FOODSERVICE DISTRIBUTORS (98218)
FREEZER/COOLER EXPANSION AND RENOVATION
Valdosta, GA

 • Existing facility is 46,782 SF with a mixture of dry, cooler,
   and freezer storage. Upon completion, the facility will be
   93,257 SF and will include an 18,000-SF -10 degree freezer
   with 38' top of product storage.
 • Converted existing freezer and cooler areas into cooler
   departments ranging from a 28 degree freezer meat cooler
   to a 45 degree produce cooler.
 • The 18 position shipping and receiving dock has been
   divided to accommodate different temperature requirements.
   The dock has been equipped with hydraulic levelers at
   each position.

 

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UNITED SUPERMARKETS (99091)
DISTRIBUTION CENTER
Lubbock, TX

 •Perishable and frozen foods with storage up to 32’.
   160,000-SF perishables cooler and dock
 • 48,000-SF freezer
 • 5 banana ripening rooms

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DAIRY FARMERS OF AMERICA
DAIRY PROCESS FACILITY (04053)
Lovington, NM

 • Expansion consists of a new 10,000-SF cooler warehouse
   and a 10,000-SF process area including a 4,000-SF high
   bay section.
 • Replacing 3 existing boilers with a single Watertube boiler
   in a new 2,000-SF boiler room
 • Traffic consists of about 50 milk trucks per day

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BROOKSHIRE GROCERY COMPANY (98143)
FROZEN DISTRIBUTION CENTER EXPANSION
Tyler, TX

Design Criteria: Expansion of frozen distribution center and
ice manufacturing operation to provide maximum storage
and selection capabilities.

 • 112,900-SF frozen distribution facility
 • New frozen structure located behind main distribution
   complex to allow further frozen expansion without hindering
   other departmental growth
 • Computer controlled central ammonia refrigeration system
   satisfies multiple low temperature and process loads
 • Controller allows for off cycle operation, automatic defrost
   and off peak power loading
 • 60' deep refrigerated dock set up to stage loads and
   handle fast response distribution practices

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HATFIELD QUALITY MEATS
PORK PROCESSING FACILITY
Hatfield, PA

 • 66,770 SF of new construction
 • Renovation of 100,440 SF
 • Upgraded plant to a state-of-the-art boning system to
   include packaging and product enhancement
 •Improved air flow and air balance to eliminate condensation
   during production and dry environment during and after
   sanitation shift
 •Improved automation for finished product flow through
   palletization
 • Upgraded sausage production to state-of-the-art
 • Expanded slaughter capacity
 • Introduced trim blend operation for trimmings from cut floor to
   stabilize fat/lean contents
 • Increased boning capacities for loins, butts and picnics
 • Reduced the need for manual sortation of specific products by
   integrating automatic sortation where applicable