Diageo

DIAGEO

Project Highlights

Dennis Group has a long-standing history working with Diageo in a variety of capacities. This project included:

    • Miscellaneous interior renovations to the existing facility
    • Raw material receipt – upgrade of existing rail car unloading and relocation of tanker truck unloading
    • Raw material storage – addition of two 10,000 gallon storage tanks
    • Vodka processing system – 32 gallons per minute, 11-charcoal tank filtration system, automatic batch blending system
    • New gin and flavored vodka processing systems
    • Finished spirits distribution system
    • Water treatment (RO) system
    • Compressed air system relocation and extension
    • Utility support for upgraded bottling lines as well as a new bottling line

 

Stonewall Kitchen

STONEWALL KITCHEN

Overview

  • What started as a jams and jellies line sold at farmers markets blossomed into more than 2,000 products for specialty food purveyor Stonewall Kitchen, who needed a new facility and corporate headquarters.

Project Highlights

  • This project involved development of an historically significant 8-acre greenfield site, as well as the fast-track development of a 50,000 SF facility for the processing and packaging of gourmet foods, a distribution center, corporate headquarters and a flagship retail store.
  • Major accomplishments of the project included the fact that site was challenged by wetlands restrictions, and is located in an historic district. The 50,000 SF facility had to be designed in such a way that it appears much smaller in scale than it actually is, and reminiscent of a New England family farm rather than an industrial production facility.

 

 

 

Heinz

HEINZ

Overview

  • HJ Heinz European Frozen and Chilled Foods invested $9 MM to establish a strategic headquarters in Dublin and expand its frozen ready-meals production facility.

Project Highlights

  • Dennis Group provided facility and process design-build services for the expansion of an Heinz’s existing facility located in Dundalk, Ireland. The facility design included renovation of 5,000 m2 of internal production space and the construction of 3,000 m2 of new food manufacturing and utility areas.
  • This project involved the installation of two high-speed fully automated frozen-ready meal production lines.
  • A state of the art sauce manufacturing system utilizing vacuum cooling and a flexible batch management and control system supported the production lines.
  • Additional process equipment included pasta blanching, high shear slurry blending, and potato and fish handling.
  • Installation of completely new utility systems and a wastewater treatment plant was also incorporated into the project.

 

Ahold

AHOLD

Overview

  • In order to comply with new Massachusetts regulations preventing the disposal of food waste in landfills, Ahold sought a way to beneficially reuse unsalable organic material form their grocery stores throughout the New England region, resulting in the development of an anaerobic digester.

Project Highlights

  • Dennis Group designed and built a Product Recovery Operation (PRO) at Ahold’s distribution center. The PRO facility consists of equipment capable of processing 130 tons of food waste daily, converting the waste into feedstock for a 1.3 MM gallon anaerobic digester.
  • Biogas produced fro the anaerobic digestion process powers a 1.1 MW generator, providing renewable energy to power the distribution center.
  • The facility reduces Ahold’s food waste to landfill by 25,000 tons annually.
  • The PRO plan produces 30% of the distribution center’s electricity.
  • Dennis Group was able to secure $1.3 MM in energy efficiency rebates and grants for the project.

 

La Brea Bakery

LA BREA BAKERY

Overview

  • La Brea Bakery had overextended the production capacity of their west coast facility and was on a fast track program to expand sales in the eastern United States.

Project Highlights

  • Dennis Group was engaged as a partner to assist La Brea in their efforts to increase the production capacity by constructing a new facility on the east coast. Complete interior fit-up, MEP and construction management design-build services were provided for a new bakery facility.
  • The Swedesboro facility houses the largest automated artisan bread production line in the world. The project involved the fast-track fit-up of a 190,000 square foot facility including a 20,000 square foot storage freezer and 7,500 square feet of office space.
  • Major accomplishments of the project included complete design with smooth integration of production systems supplied by equipment manufacturers located in four countries. The facility has been designed and constructed to allow for easy capacity expansion in the future.

 

Dole

DOLE

Overview

  • Dennis Group teamed with Dole to develop the design for a forward processing plant in the Midwest. Dennis Group worked with Dole to develop the process and then designed the facility around the needs of that process.

Project Highlights

  • Dennis Group assisted Dole with site selection, and once the site selection was finalized, developed the site, executed preliminary and detailed engineering of the building, erected the building, designed the process and process utilities, installed the process equipment, and commissioned the facility to operate all in under one year.
  • In addition to the original facility, the Dennis Group executed two expansions to the Dole Springfield facility. The Dennis Group provided design/build services for a 30,000 SF warehouse expansion, and for a 25,000 SF expansion to house processing and packaging of fresh cut fruit.

 

Dole

DOLE

Overview

  • Dennis Group was enlisted to design and build the Dole Fresh Flowers World Headquarters facility in Miami, Florida.

Project Highlights

  • This state-of-the-art 328,000 SF facility combines 250,000 square feet of 32º ± 0.5º refrigerated space with 78,000 square feet of corporate offices located on an 18 acre site.
  • Dennis Group maintained a fast-track schedule for this project.

 

Dole

DOLE

Overview

  • Dennis Group provided complete site, facility and process design, procurement and installation services for this greenfield site.

Project Highlights

  • The project included development of a 100 acre site and construction of a 280,000 SF processing facility to house production equipment for the making of prepared salads and cut vegetables.
  • Major accomplishments of the project include balancing a site that required over 500,000 cubic feet of cut and fill, working with the state to install a 100,000 gallon waste water retention tank, installation of a 2000 ton ammonia refrigeration system, and installation of equipment to produce 500,000 lbs. of salad per day.