When Harry’s Fresh Foods decided to expand operations into Nashville, this leading food producer chose Lee Company as its design-build partner – confident that Lee Company’s innovative professionals could develop the complex mechanical infrastructure required to support 19 kettle production lines. To meet FDA regulations and Harry’s expectations, this new infrastructure had to include a hot ingredient water system for each kettle, four steam pressure reducing stations, and a new exhaust system. Lee Company moved full steam ahead, using its state-of-the-art fabrication shop and an elaborate, time-saving, on-site logistical plan to safely and successfully hit the project deadline.
200,000 square feet
Duration: 18 months
Scope of Work:
- Lee Company was to provide a new steam, ingredient water system, and exhaust system to serve 19 kettles
- 2,000 square feet of kitchen hoods were required to manage the high volume of steam produced during the cooking process
- Seven new exhaust fans – ranging from 600 CFM to 21,000 CFM – were provided to manage the excess steam and heat
- In order for the new kettles to reach cooking temperature, a new hot ingredient water system was installed to provide each kettle with 180-degree hot water, and allow each kettle to reach boiling points and cooking temperatures
- Four steam pressure reducing stations were provided to allow temperature flexibility for different recipes
- Included in the office space is a 2,500 square-foot research and development kitchen that is used when prospects or clients visit the facility for taste testing and recipe development
- Overall, Lee Company installed nine (9) exhaust fans; five (5) makeup air units; six (6) rooftop units; four (4) pressure reducing stations; two (2) shell tube heat exchangers; 40,100 pounds of ductwork; 4,065 linear feet of steam piping; and 4,641 linear feet of stainless steel hot ingredient water and cold ingredient water
Awards: ABC Award Winner