Backed by decades of experience and hundreds of projects completed, ARCO National Construction’s unparalleled industry expertise has established us as a trusted food facility builder for clients nationwide.
Design-build solutions for food & beverage facility construction
As a leading food and beverage facility construction company, ARCO offers clients value-driven solutions for their manufacturing and processing facility needs. We are expertly capable of providing the best, most cost-effective solutions for clients’ food and beverage facility design and construction needs. ARCO’s team of design-build experts understands the unique challenges a food or beverage manufacturing or processing facility presents and works to effectively analyze key components to reduce exposure and provide the very best overall solution.
200
Food & Beverage Facility Projects Constructed
20
Million Square Feet of Food & Beverage Facility Projects Completed
SUPERIOR INDUSTRY EXPERTISE
From poultry processing and distribution to bakeries, dairy processing, beverage bottling, and everything in between, ARCO knows the key components that need to be explored in the early stages of planning to ensure the most functional and efficient food or beverage facility.
- Bakery
- Beef/Pork
- Beverage
- Dairy/Cheese
- Poultry
- Prepared Foods/Ready-to-Eat
- Seafood
- Dough Processing
- Beverage Manufacturing
- Beverage Processing
- Beverage Bottling
- Pet Food Manufacturing
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Food & Beverage Facility Design & Construction
When it comes to food and beverage manufacturing and processing facilities, there are many design and construction details that must be considered to achieve a successful project. Understanding how the space will be utilized, product flow and storage requirements, and processing technologies are crucial to designing and building a functional and cost-effective facility.
FOOD & BEVERAGE FACILITY DESIGN & CONSTRUCTION
Processing Technologies
- Blending
- High pressure pasteurization
- Cooking
- Deaeration
- Bulk material handling
- Dust mitigation
- Metering
- Microbe & allergen control
- Packaging
- Process/CIP pipe system
- Robotics
- Spray drying
FOOD & BEVERAGE FACILITY DESIGN & CONSTRUCTION
Layout & Equipment Integration
Because of the complex and unique equipment requirements of food manufacturing and processing facilities, collaboration between the design team, contractor, and processing equipment vendors should take place in the earliest stages of a project. This will ensure the most ideal overall facility layout is developed to accommodate the equipment requirements specific to the products being produced and processed.
During the beginning stages of a project, the design-build team must analyze:
- Packaging methods, outbound shipping, and dry packaged flow
- Equipment footprint and access and equipment impact on utilities
- Equipment logistics for initial move-in, relocation, or modernization
- Flow of ingredients or raw materials into the building through storage and into production
Analyzing these elements early on also allows for more accurate master schedule development, resulting in the establishment of a seamless sequencing plan for equipment installation to ensure delays are avoided.
FOOD & BEVERAGE FACILITY DESIGN & CONSTRUCTION
Sanitation & Safety
When designing and building a food manufacturing and processing facility, sanitation and safety should be of the utmost importance. Beyond USDA and FDA requirements, ensuring that a facility is properly equipped to eliminate cross-contamination and bacteria and mold growth is essential to avoiding potential product recalls. Design and construction elements such as flooring types, air pressure balancing and filtration, space segregation, and drain locations should all be carefully considered.
In most cases, fluid-applied flooring such as epoxy or polyurethane is utilized to avoid any bacteria or mold growth. However, the food type being processed, what chemicals will be hitting the floor, and maximum temperatures should be considered. Drain locations should also be located strategically for process water, equipment CIP, and drainage during wash down.
Air changes, filtration, and directional flow are additional key safety considerations. This is especially true of facilities in which allergen-sensitive products are being produced, as airborne contaminants such as gluten can easily cause cross-contamination. The need for segregated storage areas and dedicated process lines should also be addressed.
