Greenfield Bakery with Expansions

Maidstone Bakeries was initially a joint venture between Tim Hortons and Cuisine de France to commercialize a cutting-edge technique that “flash freezes” par-baked
donuts, fritters and crullers as soon as they leave the grease. It was wholly purchased by Maidstone in 2010.

Dennis Group executed this fast-track design-build project, which included development of a 31-acre site and a new 230,000 SF facility, in less than 12 months. A spiral freezing system with seven spirals and 40,000 SF storage freezer (16,000 pallets) was part
of the design. Refrigeration consisted of a conventional two-stage, three suction level systems using R-717. It had 1,000 tons at -46ºF, 320 tons at -26ºF and 2,000
tons at +10ºF.

Future growth played a part in the design of the site, the building, and the mechanical and electrical system sizing, which accounted for expansions. Dennis Group
was design-build partner for two subsequent expansions which brought the total facility up to 400,000 SF.