JSB Industries, a manufacturer of baked goods, purchased an 82,830 sq/ft facility in Lawrence, MA. JSB bakes and freezes a wide variety of baked goods for retailers and food service providers. To meet corporate production goals, the facility needs to bake and freeze a sizable amount of baked goods per day.
Space in the freezer was critical to meet JSB’s product output goals. Abel Womack reviewed their proposed design and was able to suggest an alternative that increased the freezer pallet positions from 708 to 732. A 96″ beam length allowed more bays per row than the traditional 108″ beam. This represented a 5% increase of space in the freezer for finished goods.
Pallet storage capacity was maximized while minimizing the cost per pallet position in a double deep rack system. The design allowed for better housekeeping in the rack system due to the high bottom beam. Food inspectors prefer the high bottom beam design.
