In order to stay ahead of the competition, companies must make wise investments that improve production and subsequently increase revenues. Bridgford Food Corp., one of the biggest beef jerky producers in the world, embodies this concept by seeking to reduce the time that it takes to smoke a batch of beef jerky from 12 hours to 1-2 hours. To accomplish this initiative, Bridgford invested $3 million to construct several state-of-the-art smokehouses on the second floor of their Chicago facility. Bridgford faced a specific complication in this project.
During the expedited beef jerky production, temperatures inside the room housing the smokehouses are forecasted to reach 180 degrees F. On the third level of the facility, there is an industrial cooler where the meat is stored in temperatures of -40 degrees F or less. The problem was that the contrasting temperatures between the floors would certainly generate condensation, which could lead to leakage, rusting, and deterioration of the smokehouses and the cooler. In order to prevent condensation, the owners opted to have spray polyurethane foam installed to the underside of the roof of the second floor.