Jacobs Carter Burgess’ Food & Beverage professionals specialize in the design, construction, and management of facilities for meat, poultry, RTE prepared foods, beverage, dairy, produce, bakery and seafood. We have extensive experience in project concept development, detail design, bud meetings, construction support, start-up support and problem solving.

From feasibility studies to sanitation and energy conservation, our nationally recognized experts will meet your facility requirements. Using proven technology, we develop design concepts that enable our clients to succeed on safety, product integrity and energy optimization within their facility.

Key Practice Areas

• Beef processing plants
• Pork processing plants
• Poultry processing plants
• Frozen food entree plants
• Dairy plants
• Fish & seafood plants
• Snack food plants
• Fruit & vegetable plants
• Beverage facilities
• Frozen / DC bakery
• Other food plants

Representative Clients

• Country Fresh
• Kraft Foods
• Nestle Waters North America
• Pilgrim’s Pride
• Tyson Foods

Services

• Facility layout planning
• Feasibility study
• Process design
• Programming
• Construction support
• Environmental assessment
• Building envelope assessment
• Sanitary design
• USDA, HACCP, OSHA evaluations
• Safety management
• Energy optimization studies
• System integration

Key Projects

Ready to Eat Food Processing Plant Renovation – Lufkin, TX
Jacobs Carter Burgess provided process integration, architectural, structural, mechanical, electrical, plumbing refrigeration and fire protection for the design and construction of complete building renovations for a 130,000 sq.ft processing facility. Renovations were performed in a way that allowed the facility to remain in continuous operation throughout the project.

Fruit and Vegetable Processing Facility - Country Fresh, Gray Court, SC
Jacobs Carter Burgess provided architectural, mechanical, electrical, plumbing, structural, civil, and fire protection services were for a new 50,000 square foot fruit and vegetable processing facility. The facility was constructed with a conventional steel frame structure with insulated metal panel exterior walls and single-ply membrane roof in production areas, steel frame, CMU exterior walls, and single-ply roof in office areas. The facility featured receiving docks, incoming product staging areas, medium-risk and high-risk areas for hand-cutting, trimming, and packaging of fruits and vegetables, and palletizing and shipping docks. The support areas included medium-risk and high-risk employee welfare areas, dry storage areas, maintenance offices, and business offices.

Cereal Facility Pressurization / Ventilation Evaluation and Remedy – Kraft Foods, Jonesboro, AR
Kraft Foods’ 250,000 square foot, five-story cereal processing facility was experiencing outside air infiltration issues, which was a result of unbalanced air pressurization within the facility. Jacobs Carter Burgess was selected to observe existing conditions, record, and map findings. The solutions to correct existing air flow, temperature and humidity conditions were provided using existing liquid desiccant equipment and new air handling units. An accompanying schedule and capital investment requirement was included.

Deli Meat Greenfield Project – Land O’ Frost, Madisonville, KY
Jacobs Carter Burgess provided full architecture and engineering services for a 200,000 square foot, design-bid-build greenfield facility which produced deli meat products. The project scope included programming and mass balancing preparation, stuffing, heat processing, chilling, slicing, packaging, finished goods storage, and shipping. The owner was then provided with recommendations for equipment selection of raw material receiving, cooler and freezer storage, defrosting, and spice handling.

Expansion of a Baked Desserts Facility – Lawler Foods, Humble, TX
Lawler Foods, a maker of cheesecakes, pies, and other baked desserts, hired Jacobs Carter Burgess to provide civil, structural, plumbing, and fire protection engineering as well as architectural design for the production facility expansion. The project involved an addition to the existing production facility including a new production area building and a new dock cooler / dry storage building. A mezzanine area in the new production area and a truck loading codk in the cooler / dry storage wing were also included.

Bottled Water Facility Expansion – Nestle Waters North America, Hollis, Maine
For an existing bottled water facility, Jacobs Carter Burgess designed a 350,000 square foot expansion with areas for processing, warehousing and office space. The project scope included architectural, structural, mechanical, plumbing, electrical, and fire protection services. Additionally, the project included the study of warehouse ventilation as well as a study and recommendation for the use of natural light versus artificial light.

Fully Cooked RTE Processing Line – Tyson Foods, Berryville, AR
Jacobs Carter Burgess provided the design for a production line for fully-cooked, ready-to-eat (RTE) chicken. The project scope included the evaluation of existing utilities, including: electrical, steam, thermal fluid (used to cook the product), air, water, and refrigeration. The team designed and produced bid documents for the upgrade of a fully-cooked/IQF production line including all the required support utilities from preparation to pack out. A new thermal fluid facility was designed and major grading work was completed to resolve drainage problems on the site. New 4,160 volt compressors were added to the existing system with a new condenser, high pressure receiver and piping up-grades. A new spiral freezer was also added. The project included planning for a second phase to upgrade a second line.

Food and Beverage - Water Heating - PDF
Food and Beverage - Floor Finishes - PDF
Food and Beverage - Light Fixtures - PDF
Food and Beverage - Hog Stunning - PDF