Domino's

Designed and built for Domino's Pizza, this cold storage and dough processing facility totals approximately 100,000-square-feet and is undergoing a two-phase renovation and expansion.

Phase 1 consists of an approximately 60,000 SF cold storage facility expansion that adds a 30,000 SF dry warehouse, a 10,000 SF -10°F freezer, a 10,000 SF 35°F cold dock, and a 10,000 SF 35°F cooler, along with an integrated 3,000 SF office area. The facility is constructed using tilt-up concrete with box-in-box construction to maintain thermal separation and energy performance. The building is designed with a 32-foot clear height, a 60-mil TPO roof system, fifteen dock positions, and one drive-in ramp to support efficient logistics. Infrastructure includes a 3,000-amp electrical service and a CO₂ refrigeration system. Phase 1 was delivered to meet Safe Quality Food (SQF) certification requirements.

Phase 2 consists of an approximately 40,000 SF pizza dough production facility renovation supporting regional food manufacturing operations. The scope includes a 20,000 SF dry warehouse, a 10,000 SF office area, a 10,000 SF 34°F cooler, and a 3,000 SF dry dock, along with specialized dough holding and dough pull-down coolers and an automatic tray wash system. Construction utilizes box-in-box methods to support sanitary food production environments. The facility is designed with a 35-foot clear height, ten dock positions, and one drive-in ramp. Electrical capacity includes a 3,000-amp electrical service, with refrigeration provided by a CO₂ refrigeration system. The facility services approximately 420 Domino’s locations and is delivered to SQF certification standards.