Potato Processing Facility

Client: Confidential
Location: Northwestern U.S.


Our team designed and installed a 420,000-square-foot manufacturing facility that received several million pounds of raw potatoes daily and moved them through multiple processing and packaging lines to produce a full range of frozen potato retail and commercial products.

We engineered multiple sorting, peeling, cutting, blanching, frying, freezing and packaging operations for this greenfield site, preparing equipment specifications and procurement packages for 2,500 pieces of equipment and 250,000 feet of pipe and competitively bidding the majority of the equipment. We performed equipment system design, reviewed submittals and developed detailed drawings for the following systems:

  • Potato processing
  • Oil handling
  • Product distribution
  • Packaging
  • Utilities

Burns & McDonnell ranks #14 on ENR's list of engineering design firms in the manufacturing sector.


  • Master planning
  • Front end planning
  • Detailed design
  • Equipment procurement
  • Project controls
  • Construction management
  • Startup


  • Provided gated design approach, applying design for Six Sigma principles; developed Lean concepts to achieve desired functionality with minimum facility footprint
  • Met sustainability goals of reducing water use by 48 percent and energy use by 18 percent
  • Significantly reduced overhead and operating costs with high degree of automation and simplified control systems
  • Optimized equipment layout and reduced building footprint
  • Incorporated USDA- and BRC-compliant clean finishes and thorough washdown capability within food production areas

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Ray Schieferecke Regional Practice Manager 303-474-2246
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