DESIGN

SERVICES

DESIGN AND CONSTRUCTION OF

FOOD PROCESSING PLANTS

SINCE 1975

START-TO-FINISH

SERVICE

Employing architects and engineers with expertise specific to each project and geographic location.

1

PROGRAM

DESIGN

The first stage in the design process creates a list of goals, equipment, and 

strategies to be integrated into the design. The list would include details on:

PRODUCTS

REGULATORY AUTHORITY

THROUGHPUT RATES

HOURS OF OPERATION

PACKAGING & MARKETS

SUPPLY CHAINS

KEY EQUIPMENT

STAFFING LEVELS

SERVICES AVAILABLE

SITE CONDITIONS

2

PRODUCT

FLOW DIAGRAM

Illustrating the intent of the Design Program graphically by tracing the production steps and adding ancillary supports such as...

WIP COOLERS

WASTE MANAGEMENT

EQUIPMENT & TOOL WASHING

PACKAGE SUPPLIES

RAPID CHILLING

CHEMICALS

CONTROLS

3

DESIGN CONCEPT

PRELIMINARY

Developing a floor plan where rooms and circulation spaces are mapped out, recognizing the interrelationships 

identified in the Project Flow Diagram

This concept is a line diagram, drawn to scale, allowing spaces for production, storage, personnel facilities, offices, maintenance, mechanical, electrical, loading dock, and other support spaces.

4

FLOW DIAGRAM

PROCESS

Validating food safety and production standards, in the Preliminary Design Concept. The Process Flow Diagram is a critical step in ensuring cross 

contamination is avoided by adding coloured flow lines with directional arrows from all major traffic activities.

CLASS D

PRELIMINARY BUDGET EST.

5

FINAL

DESIGN PLAN

Following discussions of the work to date and incorporating plan refinements, dimensions, equipment layouts, selections of major building types and systems, and site development.

6

DEVELOPMENT

DESIGN

Advancing from the Final Design Plan with engineering on building envelopes, code compliance, structure, HVAC,

 plumbing, refrigeration systems, and equipment services. 

Sitework is advanced to include grading and services.

CLASS B

BUDGET ESTIMATE

FOODCON CAN ALSO ASSIST IN SITE SELECTION TO:

ADDITIONAL SERVICES

  • Verify, or assist in amending, the local land use zoning

  • Determination of adequate servicing availability (water, sewer, hydro, gas)

  • Determine site plan control requirements 

  • Make anonymous enquires on land or existing building availability 

FOUNDER'S

"When I do hygienic design seminars, I hand out erasers to the attendees. I explain to them the that mistakes picked up and corrected at the design stage can be fixed with this 75 cent eraser. Mistakes that make it to construction are fixed with jackhammers and saws.

MESSAGE

— FOODCON FOUNDER, DONALD T. PLUMSTEAD

Foodcon - Founders Message by Donald T. Plumstead

WHY

DEPTH & EXPERTISE IN WHAT MATTERS

Foodcon's extensive construction experience provides an unparalleled depth in understanding the importance of providing clear, well detailed and concise drawings geared to the on-site persons using the drawings.

  •  AVOID SCOPE CREEP BY TRADES

  • AVOID "ON-THE-FLY" CALCULATIONS

  • AVOID CONSTRUCTION ERRORS

  • IMPROVED SCHEDULE COMPLIANCE

  • AVOID CONFLICTS BETWEEN TRADES AND STRUCTURE

  • IMPROVED CO-ORDINATION AMONGST TRADES

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CONSTRUCTION SERVICES

TO THE NEXT STEP

TRANSITION

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DESIGN & CONSTRUCTION OF FOOD PROCESSING PLANTS SINCE 1975

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DESIGN AND CONSTRUCTION OF FOOD PROCESSING PLANTS SINCE 1975