Omni Baking
 

Omni Baking
 


LocationVineland, NJ
ClientOmni Baking
ArchitectManders/Merighi Associates
Start DateJuly 2000 (First Phase)
Completion Date June 2007 (through 6th Phase)
Building Size 170,500 sq. ft.
ConstructionButlerĀ® Building
DescriptionMulti-purpose manufacturing facility
Special Characteristics and ChallengesIn 2000, Omni Baking wanted to enlarge their operation and decided to move their facility to Vineland, New Jersey. The initial phase of construction included a new oven and a blast freezer to increase produciton of their frozen garlic bread product ine. Additional phases were added to expand the production of their sandwich roll operations. The initial facility encompassed 54,000 sq.ft. of a ButlerĀ® pre-engineered building. As their success in the new facility brought about the need to grow, they expanded into the balance of the 68,000 sq.ft. building, and then constructed a link to a second 68,000 sq.ft. building to allow for installation of their fourth oven.
"We have enjoyed working with Stanker & Galetto on multiple projects to expand our facility. Mark D'Onofrio is a pleasure to work with. He understands our needs and delivers on the agreed schedule and quality of construction. This facility and the many additons that we have completed have allowed our business to grow many times over."
Dan Mulloy, Omni COO