FRESH MARK, Inc.
Fresh Mark initially engaged our services to assist with an existing building analysis of their 380,000 SF Canton, Ohio production facility. The relationship grew from there and Structura was commissioned to develop a master plan for the future of Fresh Mark at their Massillon and Canton production facilities. In 2009, a 27,000 SF slicing and cold storage distribution addition was added to the Massillon facility providing Fresh Mark with the capacity to slice an estimated 750,000 lbs of bacon per day. That project was followed in 2010 with the development of a 75,000 SF raw bacon plant addition. The addition included new receiving docks, cold storage, injection and pressing kitchens, and a new ammonia / glycol hybrid mechanical plant. Strategies implemented through the mechanical design not only provided a food safe and environmentally friendly thermal fluid cooling system, but also proved to reduce Fresh Mark’s existing raw bacon production schedule by nearly three days. The Fresh Mark Massillon plant is processing approximately 525,000 lbs of bacon per day in house. Smaller satellite projects continue to develop based on the strategic goals originally established within the original Structura master plans.