This unique design/build project consisted of an existing 500,000 s.f. tilt-up shell which was converted into a multi controlled temperature space. An additional 3,000 amp electrical service was installed to power the ammonia cooled refrigeration system and the eighteen (18) roof-mounted heat pumps. The 130,852 s.f. refrigerated space is cooled to 35Â° utilizing two (2) 200+ ton compressors, two (2) evaporator condensers and ten (10) evaporator coils. The 149,760 s.f. conditioned space is cooled to 65Â° by twenty (20) roof-mounted heat pumps and large prop fans which distribute cold air. Also cooled by the ammonia refrigeration system are a 6,000 s.f.â€ťCheese Repack Roomâ€ť and a 1,344 s.f. â€śBlue Cheese Roomâ€ť, which both feature epoxy-coated floors to maintain a sanitary surface and are kept at 40Â°-45Â° The â€śBlue Cheese Roomâ€ť required dedicated refrigeration and air circulation to prevent active mold spore cross contamination with the other â€śCheese Roomsâ€ť. The 223,010 s.f. dry storage space remains at ambient temperature, and required very few upgrades.
Square Footage500,000 s.f.