ConAgra Foods
Russellville, AR
Red Meats Oven
Gleeson Constructors was awarded a contract for the Red Meat Oven Project in Russellville, Arkansas. This Project consisted of 77,000 square feet of new construction, as well as 10,000 square feet of remodel. The project was done in four phases to allow all of the plant operations to continue while construction was proceeding.
Phase one was an 18,000 square foot Boiler Building and Fabrication Shop. This new structure is located away from the building and connected to the new and existing structure by a 150-foot long bridge. This building replaces the aging infrastructure in the plant and allowed for demolition for the fourth phase.
Phase two was a 10,000 square foot dock addition. This dock addition utilizes the drive thru dock concept, as well as further enhancing the food safety of the facility. Coupled with the Dock Expansion is the Freezer Expansion, which adds raw material storage. This dock addition allowed for the demolition of the existing docks, which was needed for the 4th Phase.
Phase three was a 4,000 square foot Trash Dock and Raw Receiving area. This was needed in order to complete the demolition for the fourth phase.
Phase four was 45,000 square feet of new processing suites. This consists of two (2) oven and freezer lines capable of 8,000 lbs per hour of meat patties. The process suites were constructed utilizing the clean room concept, with both a process space and an interstitial space. Central to this area is Maintenance, Offices and Electrical Services. These process lines produce meat patties for the Banquet, Marie Callender, Kid Cuisine and Healthy Choice Product Lines.
Rounding out the project was approximately 200,000 square feet of site improvements, trailer parking and exterior material storage.