For
nearly half a century, the family-owned Turano
Bakery has produced high-quality European
recipe breads in the Chicago area. The company
had for years used third-party refrigerated
warehouses for storage of finished product,
but felt that the time had come to build their
own distribution facility.
Turano
explained to Tippmann that their goal was
simply to get the most freezer possible for
the money and the importance of completing
the project within budget. Tippmann helped
them analyze their potential savings (especially
on transportation), but more importantly,
the substantial improvements they would gain
in customer service.
Turano's
new 33,000 square foot freezer adjoins the
company's existing bakery in Bolingbrook,
Illinois. It was finished in six months, including
the acquisition of all permits. The new facility's
refrigeration is more efficient and environmentally
friendly, and the design has facilitated internal
efficiencies that have resulted in improved
service and more timely shipments to Turano's
customers.
