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Property DescriptionView Brochure
PRICE FURTHER REDUCED
Total Square Feet Refrigerated: 19,360
Freezer Square Feet: 8,960 (Includes 960 SF Blast)
Cooler Square Feet: 4,800
Staging / Receiving Square Feet: 1,600 (Refrigerated)
Total Dry Square Feet: 30,800
4 Each Vilter Compressors
2 Model VSS451: (1) 60 HP Motor; (1) 200 HP Motor
2 Model VSR301: (1) 40 HP Motor; (1) 150 HP Motor
System set up to run with (2) Compressors: (1) Freezer; (1) Cooler
Two additional compressors for back-up capability.
Facility operated fully functional food processing area of 5,600 square feet processing both meat and vegetable items.
Meat processing consisted of flaking, grinding, mixing, portioning and freezing.
Initial operation included receiving sides of beef and completely breaking down the product and producing finished items of ground beef, cubed steak, chopped steak
and Hamburger Patties. Pork trimmings were processed into sausage patties and links. Protein items moved to “box” product.
Sweet potatoes (canned) were used in the manufacture of a proprietary vegetable “sweet potatoe ball”. This process required mixing, portioning, breading and freezing.
A test kitchen area enabled a baking process to operate briefly. Economies of scale prevented this operation to continue as cake layers and cupcakes supply and demand
numbers did not make the operation feasible.
Initial freezing of products was accomplished in a “blast freezer”. There was a transition to a nitrogen freezer tunnel in the early 1990’s to improve the quality of
products by a quick freeze process.
Warehouse racking throughout the building accommodated picking bins for 3,000+ SKU’s. Ample bulk storage (by pallet) space allowed for inventory in the building
to be in excess of Three Million Dollars.
Loading dock with three dock levelers and rail access allows for shipping and receiving processes to be accomplished simultaneously.