News / 2.20.18

Epstein’s Darrin McCormies featured in Latest Issue of Snack Food & Wholesale Bakery Magazine

Interviewed on the best sanity design practices for snack and bakery facility construction

Darrin McCormies, Epstein’s senior vice president and director of industrial processing engineering, is featured in an article about the best sanitary design practices in the February issue of Snack Food and Wholesale Bakery Magazine. For this feature, Darrin gave his insights into a wide variety of sanitary design issues including the most-important sanitary design features in new facilities as well as the key aspects in renovating older bakeries in order to bring them up to current sanitary standards. Darrin also provided his thoughts on how the approach toward snack/bakery facility design has changed in recent years in terms to accommodate current sanitation requirements.

Here is a link to the article  

For those of you not familiar with our baking portfolio, throughout our 96+ year history Epstein’s architects, engineers and construction professionals have been trusted service providers for many of the world’s leading bakers. Some of our major historic baking plant projects include the 500,000 square foot frozen baked goods facility for Sara Lee in Deerfield, Illinois in 1964, a building which featured 110 foot long ovens as well as a 1951’s multi-storied baking building for The Atlantic & Pacific Food Stores in Chicago.


In addition to these historic Epstein baking projects, we’ve also recently designed a 115,000 square foot infill addition for the manufacturing of ice cream cones and pie crusts in Chicago for the Kellogg’s/Keebler company; been responsible for the remodeling, renovation and adaptive re-use of a 262,000 square foot vacant Pillsbury Foods plant in Denison, Texas into a frozen Mexican entrée production facility for Ruiz Foods; and planned, designed and engineered a multi-phased 500,000 sf plant for a Nutraceutical Powder Blending Company in Aurora, Illinois.


Currently, we are in the construction phase for a 30,000 square foot, four-line bakery for the Army and Air Force Exchange Service at Camp Humphrey’s in the Republic of South Korea as well as a 77,000 square foot addition to the La Lorriane Bakery Group plant in Campia Turzii, Romania.