Webber-Smith Associates, Inc

04/04/2022

Planning to attend the Cheese Expo in Milwaukee, WI next week hosted by Wisconsin Cheese Makers Association and Center for Dairy Research?

Stop by booth #1804 to discuss your facility engineering and design needs.

At WEBBER/SMITH, all engineering disciplines are in-house to perform total design of new facilities, facility renovations and expansions, master planning services, and remedial design. We have specific engineering expertise in USDA, FDA/FSMA, SQF, HACCP/HARPC, BRC and cGMP food-safe facility design.

Hope to see you there!

03/22/2022

Enjoying PACK EXPO East in Philadelphia?

Stop by Booth 2805 and see Ray Anater to discuss your engineering and design needs.

03/14/2022

PACK EXPO East in next week!

Use COMP CODE 53A32 for FREE entrance to the show.

Then be sure to visit the WEBBER/SMITH team at BOOTH #2805 to discuss your engineering and design needs.

Hope to see you there!

02/24/2022

Many of the distribution centers associated with the grocery, foodservice and convenience store industries are very large facilities with several dry goods, refrigerated, and frozen warehouse areas. It is not unusual for the refrigerated and freezer sections of these warehouse to be divided further into specific temperature zones depending on the diary, meat, or produce item being stored.

The design professionals at The WEBBER/SMITH Group® branded companies are experts at designing the refrigeration systems, preventative condensation thermal envelope details, building and structural systems, and MEP infrastructure to insure a food-safe environment is created for the proper storage and handling of food and beverage items.

Looking to design, expand or renovate a distribution center?

Learn more:

Our distribution facility experience includes grocery, food service and convenience store distribution centers and public cold storage facilities.

02/09/2022

The food industry has changed so much over the past two years. The shift to home-based eating, health and wellness, and more plant-based, sustainable, and locally sourced foods has increased the demand for fresh food. With this demand, comes an increase in the level of expertise needed by design teams to create food-safe environments.

WEBBER/SMITH has earned a reputation for excellence in helping clients design new processes and buildings and improve their existing operations by creating food-safe environments that aid compliance with the Food Safety Modernization Act (FSMA) and Global Food Safety Initiative (GFSI) standards.

Looking to design, expand or renovate a central commissary kitchen, cold storage facility or food processing facility?

Contact us today.

01/18/2022

Thinking of attending PACK EXPO East in Philadelphia? We have you covered!

Use COMP CODE 53A32 for FREE entrance to the show.

Then be sure to visit the WEBBER/SMITH team at BOOTH #2805 to discuss your engineering and design needs.

Hope to see you there!

12/22/2021

Not all engineering and design firms are created equal.

Our attention to detail, dedication to our clients and extensive experience in the food industry, sets us apart from many others.

Food safety is serious business when your products are feeding people across the globe.

Make food safety a priority in 2022.

Learn more:
https://www.webbersmith.com/food-safe-environments/

11/30/2021

Did you know WEBBER/SMITH offers onsite workshops on the Industrial Refrigeration Process and Regulations for operators, decision makers, or personnel involved in refrigeration and the PSM/RMP regulations?

Learn the basics of modern refrigeration systems directly from our design team. Contact us to learn more.

We offer workshops on the Industrial Refrigeration Process and Regulations for operators, decision makers, or personnel involved in refrigeration.

11/15/2021

WEBBER/SMITH has earned a reputation for excellence in helping clients design new processes and buildings and improve their existing operations by creating food-safe environments that aid compliance with the Food Safety Modernization Act (FSMA) and Global Food Safety Initiative (GFSI) standards.

Throughout the design process, our team considers all applicable government and third-party standards regulating our clients’ businesses. In addition to these domestic regulations, many of our client’s customers require certification to GFSI schemes such as Safe Quality Food (SQF) and British Retail Consortium (BRC).

11/03/2021

PROCESS EXPO is underway in Chicago!

Visit Ray Anater and Drew Blank at BOOTH #1052 to discuss your latest project needs.

09/13/2021

We are hiring Process Designers!

We are seeking process designers to join our team.

The successful candidate shall possess an Associates or a BS degree in Mechanical or Biological Engineering. Experience with designing / engineering food processing operations would be a plus.

WEBBER/SMITH is a multi-discipline EA firm located in Lititz, PA and specializing in the design of food processing facilities and low temperature food storage and distribution facilities for over 40 years. As such, the corporation is a national leader in this field with projects in nearly every state. Our clients include some of the largest food companies in the USA (and the World) as well as some of the largest contractors in the USA.

Visit our website to learn more.
https://www.webbersmith.com/now-hiring-process-designers/

08/19/2021

Project Spotlight!

Success creates trust, which is exemplified by our relationship with FAGE USA. Our design/bid of their new Greek yogurt facility in 2006, has been followed by 5 expansion phases through 2016.

In 2008, FAGE first opened their new state-of-the- art, $148.3M manufacturing site. AE Design, Inc. was contracted to design the new 145,00 ft² facility which housed 4 filling lines, 5 packaging lines, cooling tunnels and a +40°F warehouse.

FAGE’s continued new product development over the years, has led AE Design, Inc. to lead 5 expansions since 2011, adding 285,200 ft² to the facility. The Johnstown, NY site allows FAGE to manufacture their world renown Greek yogurt to distribute nationally.

Multiple distribution centers around the country approaching 900,000 sq. ft and including dry, perishable and freezer spaces.