CMC Design-Build is approximately ninety percent complete with phase two of the 340,000 SF expansion of Daniele Meats’ Burrillville, RI salami and prosciutto processing facility. Testing the refrigeration and plumbing systems commenced Tuesday, August 5th. CMC is scheduled to start the testing and commissioning of the aging units on mid-August. Installation of the automation components is expected to be complete in October. Daniele is scheduled to start salting hams by the end of October, 2014.
This will be CMC’s ninth completed project for Daniele.
