Discover how AWB Engineers, led by President and Lead Structural Engineer Matt Smith, transformed Allen Harim Foods' poultry processing plant. Overcoming challenges, AWB designed a resilient galvanized steel structure, replacing a compromised original, elevating efficiency, and ensuring compliance with USDA regulations. Meticulous planning, innovative construction, and on-site dedication define AWB's commitment to excellence, creating designs that seamlessly integrate and exceed client needs. Join us in revolutionizing industrial spaces with quality engineering.

Transforming dry warehouses into food processing facilities has become increasingly popular. AWB Engineers was hired to design a transformation of an existing warehouse into a food processing facility for a fast food chain in Atlanta, Georgia. Most dry warehouses are not adequately equipped for these types of facilities. AWB was given the opportunity to execute a plan to redesign the existing warehouse from the ground up. The AWB team examined the building and determined the alterations that would be needed to create a food processing facility that complies with the USDA and local codes and follows industry standards.

AWB Engineers was hired to convert an existing warehouse located in a business park in Atlanta, Georgia into a food processing center for a nation-wide fast-food chain. Our task was to design various civil/site, structural and MEP systems needed to transform the existing warehouse shell into a state-of-the-art food processing facility.

AWB Engineers has partnered with Harman Construction to renovate an antiquated industrial building in Winchester, Virginia, that is to become the new home of TFC Poultry and their east coast processing operations. This extensive project involves renovating and re-constructing the roughly 100,000 sq.ft. facility to include state-of-the-art shipping and receiving docks, processing space, product storage, rack-supported freezer, and a two-story operations and administrative office. When TFC Poultry took ownership of the property, they acquired an existing building with an assortment of past additions and construction types that presented the design-build team with numerous code, design and construction challenges. These challenges needed to be addressed in order to ensure that TFC Poultry would begin their operations in a code-compliant facility and one that would enable them to efficiently produce their product in a clean, bio-secure environment. Specific code challenges included taking a non-conforming building, with regards to allowable building area, and selectively demolishing portions of the building to allow for the new construction while meeting regulatory requirements. The extensive renovation program also provided the opportunity to improve egress routes within the building, resulting in improved employee safety. These challenges, among many others, required a creative design approach on the part of our design team.