Pastridor, Inc. USA Headquarters
Start Date: July 2000
End Date: July 2001
Client: Pastridor USA
Architect: Manders/Merighi Associates
Building Size: 133,300 sq. ft.
Construction: Conventional Steel
Baked goods manufacturing and frozen storage facility.
Special Characteristics and Challenges
Pastridor, headquartered in Belgium, decided to expand their premium frozen baked goods operation into the USA. Vineland, New Jersey, was chosen as the site to construct their new facility. The construction of the 133,300 sq.ft. facility included automated dough making, proof box and continuous baking process to produce partially-baked and frozen loaves.
The production area included a 50,000 sq.ft. seamless epoxy floor with stainless steel cove base at the perimeter and 3″ insulated wall and ceiling panels. Attached to the production area was a 40,000 sq.ft. -10°F freezer that was used to store finished goods from the partially-baked frozen bread operation. The freezer was constructed using 6″ insulated exterior ceiling and wall panels. The facility included a 480 volt 2,500 amp electric service and an ammonia-based refrigeration system similar to the design used in the European facilities. Much detail was paid to the cleanliness and the ongoing maintenance of the facility.
“Working with the team from Pastridor, we accepted the challenge of melding their European technology and methods of construction with the USA codes and materials available. Pastridor had a great deal of knowledge about what they needed for their baking facility and relied heavily on our experience. At the end of the day it was a good marriage for both of us.”
Peter Galetto Jr., President