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Arevalo Foods developed a new 70,000 s.f. tortilla production and distribution facility to be located on a 2.9-acre site. The design included a 2-story office area, approximately 3,600 s.f. per floor. Additional functional areas included an equipment maintenance shop and an electrical room.
The production/process sequence included:
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Raw Product Receiving / Dough Mixing / Rolling & Pressing to Shape / Baking / Cooling / Packaging / Cold Storage prior to shipment.
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The shipping area was designed to include a canopied truck dock area.
Special design considerations:
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Dough mixers were located on a mezzanine approximately 24 ft x 180 ft.
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Since the baking and product cooling areas require different heat loads, the production facility was divided by a full height partition for air flow and temperature control.
Work performed: Architectural design, structural engineering, landscape architecture, construction documents, mechanical, electrical and plumbing engineering, agency processing and construction administration.
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