Italian Bread Manufacturer

Joseph Campione – Oak Creek / Wisconsin

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This complex fast tracked processing plant expansion consisted of the design and construction of nearly 120,000 square foot bakery, food-processing hygienic rooms, freezer, refrigerated dock, and administrative offices at their Oak Creek, Wisconsin facility. The client produces several varieties of Old World European Style Italian breads.

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Project overview:

  • Overall expansion: 119,762 SF
  • Production area: 63,047 SF
  • Office: 17,605 SF

Design details:

  • Central ammonia refrigeration system
  • Re-circulated glycol under-floor warming system
  • TPO roofing system mechanically attached
  • Combination of wet system in dry storage/cooler areas
  • Dry pre-action fire protection system in freezer