WEST LIBERTY FOODS
NEW PROCESSING AND SLICING FACILITY
FDG provided architecture, engineering and program management services for a facility to produce a full line of RTE (Ready to Eat) slicing logs and batter breaded and fried RTE chicken. The facility comprises of approximately 70,000 SF of process and process support areas plus the requisite amount of employee welfare facilities for both raw and cooked on a second floor. The slicing facility includes approximately 110,000 SF of process and process support areas plus the requisite amount of employee welfare facilities on a second floor.
Total product capacity for the maximized Tremonton facility is approximately 1 million pounds of sliced products and 700,000 pounds of chicken products weekly. There is room to accommodate the expansion of the RTE chicken to double the original capacity. The balance of the plant is designed to be readily expandable to meet the future needs of West Liberty Foods.
The further processing area is capable of producing both raw and Ready-To-Eat items. This area was designed to completely segregate the raw and cooked sides of the process. Each “side” is complete with its own employee welfare areas to ensure the absolute segregation of raw and cooked.
Slicing logs delivered from the manufacturing plant are off loaded into the rack cooler. This area has the highest relative pressure in the facility to prohibit bacterial influx from the outlying areas of the plant. The products are sliced into various customer dictated configurations.
As a recognized leader in the industry for food safety and innovate process efficiently, this project for West Liberty Foods was featured in the December 2008 issue of Food Engineering Magazine as a “Fabulous Food Project.” West Liberty Foods was also recognized as “2009 Processor of the Year” by The National Provisioner.