Frick’s Quality Meats tapped ESI Group USA, Hartland, Wis., to expand its Washington, Mo., headquarters meat processing facility.
The 28,000-plus-square-foot expansion includes a 15,000-squarefoot addition for casing, packaging, palletizing and staging of product as well as a 12,500-square-foot 28°F finished goods cooler and a 700-squarefoot mechanical room to house new refrigeration equipment. The expansion also includes a hot water heater for improved efficiencies and added capacity as well as a 2.5-acre employee parking lot.
“We’re pleased to partner with Frick’s Quality Meats to expand their presence in serving some of the fastest-growing categories in the grocery industry,” says Brad Barke, president of ESI. “Together, our project team’s expertise and commitment will be key contributors in making this a successful project.”
Founded in 1896, Frick’s processes artisan-style, value-added products using real cane sugar to create perfectly smoked ham, bologna, turkey and sausages sold to retail customers in 47 states. This renovation project will help Frick’s expand retail offerings in the natural segment to meet consumers’ growing demand, according to Dave Frick, president of Frick’s.
Frick’s launched its natural line in early 2017, and has plans to enter into organic products at some point in the future. The current plant was USDA-certified in 2016 to produce organic products.
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