START-TO-FINISH SERVICE
Employing architects and engineers with expertise specific to each project and geographic location.
1
DESIGN
PROGRAM
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
PRELIMINARY
DESIGN CONCEPT
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
PROCESS
FLOW DIAGRAM
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
DESIGN
DEVELOPMENT
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
ADDITIONAL SERVICES
FOODCON CAN ALSO ASSIST IN SITE SELECTION TO:
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Verify, or assist in amending, the local land use zoning
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Determination of adequate servicing availability (water, sewer, hydro, gas)
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Determine site plan control requirements
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Make anonymous enquires on land or existing building availability
FOUNDER'S MESSAGE
"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.
— FOODCON FOUNDER, 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.
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AVOID SCOPE CREEP BY TRADES
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AVOID "ON-THE-FLY" CALCULATIONS
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AVOID CONSTRUCTION ERRORS
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IMPROVED SCHEDULE COMPLIANCE
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AVOID CONFLICTS BETWEEN TRADES AND STRUCTURE
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IMPROVED CO-ORDINATION AMONGST TRADES
TO THE NEXT STEP
TRANSITION
