430,000 SF Greek Yogurt Facility (Manufacturing, Distribution, US Headquarters) located in Johnstown, NY
Initial 113,000 SF facility design expanded 5 times over a 10-year period to 430,000 SF.
BIM used by all disciplines to coordinate complex design.
+35 F cooler used for ingredient storage.
Yogurt processing area.
Mechanical room showing condenser and glycol piping.
Extensive use of interstitial spaces aid in creating food-safe environments.
Central ammonia system cools glycol piped through interstitial spaces to all processing areas.