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.
