For over half a century FFE has provided processing studies, master plans and designs for: Bakery, beverage, concentrate, dairy, fish, fruit, juice, meat, prepared foods, seafood, snacks and vegetables. FFE has also provided all levels of construction support and the ability to maintain project oversight when needed.
Darigold; Sunnyside, Washington
Designed a new state-of-the-art $22.5 million powdered milk processing plant. The plant is owned by 1,400 members and has a capacity of handling 2.2 million pounds of milk daily. This is a highly efficient operation requiring only 31 employees. It is energy and labor-efficient and is a fully computer integrated manufacturing plant operated from a central control room. The plant processes seven days a week and receives 24 hrs. a day.
Dasi Linda; Riverside, California
Design for renovation of a dairy into an aseptic consumer packaging dairy product processing facility. Included material handling design for a new cold storage and shipping dock.
Dole Company; Honolulu, Hawaii
Performed efficiency analysis of pineapple juice and product canning facility to introduce cost saving flexibility into the production line. Design of a new fruit and pineapple concentrate juice plant together with extraction filling, cooling and handling.
Fred Meyer, Inc.; Portland, Oregon
Projects include total revisions to ice cream and dairy operations on Swan Island, which incorporated new handling equipment into a cool room, new processing line layout, freezer storage layout, building remodeling and unloading area modifications. Other projects designed for Fred Meyer included a 100,000 s.f. bakery; 200,000 s.f. perishable distribution center; 350,000 s.f. dry warehouse; and other studies and layouts.
Hi Country; Selah, Washington
Layout and design for bottling, canning, and concentrate for apple, grape and other juices. Participated in studies of existing plant operations.
Hueblien, Inc.; Oxnard, California
Designed a total new 400,000 s.f. plant including bottling of A-1 Sauce, tomato juice, and vinegar.
Jana's Classics; Tualatin, Oregon
Internal design, engineering, and project management for three phases of a bakery expansion, including all utility provisions for equipment.
Kayem Foods, Inc.; Chelsea, Massachusetts
Master planning for existing production facility, products include; hot dogs, sausage, deli meats etc.
Ken's Foods, Inc; Marlborough, Massachusetts
58,000 s.f. (5,400m2) salad dressing plants (addition). Services for dry grocery, finished products cooler, refrigerated dock, executive offices and process HVAC modifications.
Knouse Foods Cooperative; Peach Glen, Pennsylvania
Knouse has six plants and specializes in fruit juice, apple sauce, specialty baked apples, cherries, berries and vinegar. Engineering assignments have included line layout for bottling lines, freezing lines, canning lines, and warehouse processing and distribution centers and energy management systems.
Libby, McNiel, Libby; Jamesville, Wisconsin
Designed a new state-of-the-art vegetable cannery with all equipment layouts and provision for future juice and vegetable operations.
Lykes Pasco Packing Co,; Dade City, Florida
One of the world's largest juice and concentrate processors. Approximately 10 work assignments have included the total analysis of juice plant extraction, bottling, canning, and distribution operations.
Milne (Ocean Spray); Prosser, Washington
Master plan and design for fruit juice concentrate, processing and storage facilities.
Nasoya Foods, Inc.; Ayer, Massachusetts
Design and construction of approximately 104,518 s.f. soybean processing facility, soy milk production and tofu & value-added tofu products plant.
Nutra Sweet; Yakima, Washington
A 6,500 s.f. (3 level facility) for handling, processing and packaging defatted egg powder.
Sacramento Coca Cola; Sacramento, California
We were awarded design responsibility for a 260,000 s.f. bottling and distribution center. Design included building architectural and structural, mechanical and electrical utilities.
Seneca Foods; Othello, Washington
Complete engineering and design services for a juice concentrate plant in Othello, WA. Plant capacity was 20 tons per hour, with future expansion to 30 tons per hour.
Smeltzer Orchard Co.; Frankfort, Michigan
Design of a new bulk juice extraction facility. Additional projects have included design of carious processing, storage, and distribution facilities. We have also done a study for consolidation of existing facilities.
Sunsweet Products; California
Provided planning of processing line layouts and juice filling equipment for a 400,000 s.f. processing plant.
Tim's Cascade; Algona, Washington
FFE provided total design in a leased facility to provide a new potato chip processing plant. This included process and industrial engineering, architectural, mechanical, plumbing, fire protection and electrical. Limited on-site observation by architects, engineers and designers were provided.
Tone Brothers, Inc.; Ankeny, Iowa
Developed the plant layout and construction documents for a 236,000 s.f. spice processing and distribution facility. The facility receives raw materials in bulk and features dry spice grinding in addition to cryogenic grinding for high oil-content spices. There are two levels throughout most of the plant including office, laboratory, processing, and packaging areas. The building structure is mostly concrete double tee floors/ceilings with insulated concrete sandwich panels on the exterior walls.
Vacu Dry; Sebastopol, California
Studies to increase effiencies of apple juice processing, bottling operations and design for processing plant expansion.
Washington Beef; Yakima, Washington
Laid out and designed a new 700,000 s.f. facility for packing, cutting and shipping of beef products.