NEW Feb 18 2016

Project Description

Client: Aloha Shoyu Food Processing Facility
Location: North Las Vegas, Nevada
Contract Method: Negotiated

Building Square Footage: 28,500 sq. ft.
Project Duration:
 4 Months
Project Completion: February 2015

Architect: SH Architecture
Owner: Aloha Shoyu Company, Ltd.

This 28,500 sq. ft. project consisted of converting a warehouse space into a FDA and Nevada Health Department certified food processing facility that produces Aloha Shoyu’s World Famous teriyaki and soy sauces. Improvements consisted of installation of a gas boiler, trench drains, high pressure distribution lines, electrical and gas distribution systems. A 10,000 sq. ft. “clean room”, unistrut ceiling structure and full epoxy flooring throughout were also installed with retrofitting of existing warehouse doors and roof elements.

Project Features

Burke_Favicon_BulletPoint_40pxDesign Build / Design Assist

Burke_Favicon_BulletPoint_40pxTenant Improvement

Burke_Favicon_BulletPoint_40pxUnique Vintage Style Design

Burke_Favicon_BulletPoint_40pxAward Winner