He graduated with a Bachelor of Science degree from the University of Texas in 1972 and holds a Master's Degree in Engineering Science from the University of Arkansas. Robert is a registered Professional Engineer by examination. Robert has in excess of 40 years of food processing experience with USDA, FDA, and AIB design, facility construction and plant operations.
He has a reputation for providing strategic planning and system process improvements to his clients. He has a reputation for leadership, team-building, continuous improvement methods, and results through employee and customer involvement. He was Project Manager for a project that received recognition as "US Food Plant of the Year in 1998" and his "fast/track" fire rebuild of Pretzel Inc.'s Facility obtained International recognition.
He has a reputation for providing strategic planning and system process improvements to his clients. He has a reputation for leadership, team-building, continuous improvement methods, and results through employee and customer involvement. He was Project Manager for a project that received recognition as "US Food Plant of the Year in 1998" and his "fast/track" fire rebuild of Pretzel Inc.'s Facility obtained International recognition.
Services
We understand all aspects of Food Plant design and construction. We have in-house capabilities for building design and processing/packaging design. We understand underfloor heat to prevent floor heave, vapor barrier design and overall design requirements for meet food plant GMPs. Our staff has in-plant operation experience which is utilized in the design development and construction phases of the project.
Work with Owner and Architect to provide base project budget and schedule for Owner's approval. Provide guidance to the Owner and Architect to manage the project through the design phase to stay on budget. Prepare subcontractor bid list for Owner's approval incorporating Emergent recommended and Owner suggested subcontractors for bidding (three to five bidders in each category of work).
Jason's Deli and Emergent Construction Technologies contracted for the Design-Build, Build-to-Suit construction of an 82,000 SF distribution facility on property located in Grand Prairie. The site selection was finalized after working with The City of Grand Prairie and negotiating very attractive tax incentives for Jason's Deli.
Emergent provided design and construction management services to Rudy's Tortillas for a new 248,000 SF, state-of-the-art tortilla processing plant in Carrollton, Texas. The facility has state-of-the-art, PLC-controlled, process lines to meet strict FDA guidelines and Q/C recipe requirements. Attention to equipment design is focused to unique easy line sanitation to meet AIB (bakery) requirements.
We receive several calls a month from clients wanting to know why their freezer floors are rising in the middle and heaving. Freezer floor slab design is assumed to be simple. Design solutions are shared and misapplied. Freezers are built and floors heave. Why? The concept of preventing floor heave has been misunderstood and misapplied for years resulting in freezer floor failure which causes facility shutdowns and litigation.
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