 |
Despite the severest winter
in the Northeast in 15 years, our firm, acting as construction
manager, met all schedule milestones and obtained a certificate
of occupancy earlier than originally anticipated for Pepperidge
Farm’s 265,000 sf bakery near Hartford. The owner
began production just 10 months after ground was broken
on the greenfield site.
The scope of work encompassed: site development; building
steel and precast concrete erection; facility mechanical,
electrical and plumbing work; and the installation of
process refrigeration, steam and power distribution systems.
The interior features insulated metal panels.
The facility makes swirl breads and croutons and has the
capacity to produce 20 million pounds of stuffing annually.
These products are distributed to customers across the
Northeast.
|
|
 |
 |
Pepperidge Farm
Bakery Facility
Bloomfield, Connecticut
|
|
|
|
|
| Project Location |
Bloomfield, Connecticut |
| Construction Value |
$27
million |
| Building Size |
265,000 sf |
| Completion |
2003 |
| Assignment |
Construction Management at Risk |
| Client |
Pepperidge Farm |
| Architect |
The Facility Group |
| Awards |
Food
Engineering Food Plant of the Year (2004)
|
|
 |
|
|
