Structura helped develop a strategic plan for expansion of the 125,400 square foot facility, while maintaining the $7.5 million budget. The existing construction consisted of seven compartmentalized zones with independent fire walls. The challenge was to add a 42,000 square foot cooler and a 21,000 square foot cook room with a utility complex, while opening up the existing production areas to improve product flow. In order to accomplish this, a master plan for adding a fire suppression system and perimeter access was developed. A phase plan was presented to the county and approved to obtain the necessary variances to complete the work while maintaining a fully operational food facility. Additionally, the new utility complex houses a new refrigeration system that circulates cooled glycol to the new cooler and cook room. Over time, this system will be expanded to serve the balance of the facility replacing existing Freon roof top units.