Fresh Cut Produce Facility Design & Construction
Produce
Designing sanitary, energy-efficient facilities for fresh-cut produce
We got involved in fresh-cut produce just as value-added produce options like bagged, cut lettuce exploded in popularity, and over the past three decades we’ve designed and built some of the largest fresh-cut produce facilities in the country. Along with capacity expansion, we help produce processors enhance value in key areas like energy efficiency, food safety assessments, water conservation through pre-treatment and reuse, and automation strategies.
Specialties
- Fresh-cut vegetables and fruit
- Value-added produce
- Canned
- Frozen
A produce facility is rebuilt in less than a year
“As we watched the highest capacity facility in our network go up in flames, there was never any doubt who we needed to call to help with a recovery plan. Only one partner could have pulled off this build, and we are so grateful for the relentless hard work and talent [Dennis Group] brought to this project.”
Featured Clients
Produce Expertise
Produce Processing Technical Expertise
- Receiving and inspection
- Washing and cleaning
- Sorting
- Grading
- Peeling and cutting
- Blanching and pre-treatment
- Canning or thermal processing
- Freezing (IQF or blast)
- Cooling and storage
- Drying and dehydration
- Fermentation
- Juicing, pureeing, and extraction
- Packaging and material handling
- Wastewater treatment
Jeff has extensive experience leading both brownfield retrofit projects and large-scale greenfield developments for produce processing and distribution facilities. He brings three decades of leadership and operational expertise in the food and beverage industry to every project.
EN 
PT-BR 
ES-MX