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The document summarizes the layout and equipment of a county jail kitchen that serves 750 inmates and 60-80 staff members. It details that the kitchen is around 7,000-8,000 square feet and serves 3,000-4,000 meals per day. It provides a list of 36 pieces of major equipment used in the kitchen. It then describes several changes made to the layout, including rotating equipment to improve workflow, extending the office area for better supervision, and adding a bathroom. Floor plans of the "Before" and "After" layouts are included.

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93 views9 pages

Powerpoint

The document summarizes the layout and equipment of a county jail kitchen that serves 750 inmates and 60-80 staff members. It details that the kitchen is around 7,000-8,000 square feet and serves 3,000-4,000 meals per day. It provides a list of 36 pieces of major equipment used in the kitchen. It then describes several changes made to the layout, including rotating equipment to improve workflow, extending the office area for better supervision, and adding a bathroom. Floor plans of the "Before" and "After" layouts are included.

Uploaded by

api-320391177
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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County Jail Kitchen Layout

Allison, Bethany, Cecilia, Rachel and Sheri

General Information
Number of Patients/Residents/Patrons/Employees Served:

60 - 80 staff members
750 inmates (250 women, 500 men)

Number of Meals Served

1 meal per employee


3 meals per day inmates
3000 - 4000 meals a day

Size of Kitchen

7000 - 8000 sq ft.

Equipment
1.
Retherm Units/Holding Ovens
2.
Blast Chillers
3.
Dishwasher
4.
Pulper
5.
Gas Range
6.
Deep Fryers
7.
convection ovens
8.
Half Rational Combi Ovens
9.
Exhaust fan system
10. Hood
11. Tilting skillets
12. Grills

*New Equipment

Deleted Equipment
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.

Work tables
Steam Jacketed kettles
Hobart Mixer
Full Rational Combi Ovens*
Three Compartment Sink
Meat slicers
Walk in Cooler
Single Stack Oven
Double Stack Oven
Proofing Box
Dough Mixer
Storage Bin

25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.

Mixer
Dough Roller
Bread Slicer
Mop Sink
Pot and Pan Washer
Dough Shooter
Food Processor
Hand-washing Sink
Storage Shelves
Carts of Trays
Knife Cabinet
Assembly Conveyor Belt

Equipment Changes
Eliminated 2 Convection Ovens
They were not used very often in production, and they were taking up space for equipment
actually used. They were about 9 years old.
Replaced the Convection Ovens with two Full Rational Combi Ovens that were
already in the kitchen.
They just recently bought four brand new Full Rational Combi Oven, and so they use these in
production every day. They going to move two where the convection ovens used to be to help
them cook more food quicker.
Installed two brand new full Rational Combi Ovens.
They use full Rational Combi Ovens to cook most of their meat. They still need four of the Full
Rationales in a row to cook the amount of meat the facility uses.

Layout
Rotated the tray carts
o They are now easier to pull out
o They fit against the wall better
Extended the office farther into the kitchen
o They are able to observe the inmates better
from all around the kitchen
o They have a better view of the dining area in
the kitchen for the inmates
The ramp leading up to the office was
switched to the other side of the office
o If a riot occurs they will be farther away
from the inmates
o The employees will be able to escape
without having to run into the inmates

Layout
Increased the window space on the side
facing the dining area for inmates
o The employees & deputy have better vision
of the inmates.
Added a cleaning supply shelf in the second
dishwasher area
o Improve efficiency of productivity through
convenient placement of cleaning supplies

Rotated the Rational Combi Ovens and


Steam Jacketed Kettles 90 degrees
o To make more room for the prep tables
o There was limited space to prepare foods
when both the lines of machines were parallel
to each other.

Layout
Made more food-prep area next to the steam
jacketed kettle
o Created more food-prep space since it was
really crowded before
o Places production area closer to tilting skillet,
skillets, and steam-jacketed kettles.
o Increase visibility of office supervising knife use
Kept the spice cabinet on the top edge next to
the bakers area and the prep area.
o More accessible to workers but not in the way
o Prevent unwanted access when opened by
inmates
Added Bathroom
o Didnt have a bathroom in the kitchen
o Allows closer supervision
o Increases time dedicated to productivity

Layout
Rearranged Bakers Area
o Improved the flow, making it more like an
assembly line
o Workers do not have to go back and forth
from one area to another
Separated food-prep tables
o Made food-prep area more spacious
o Provides more access for more employees
Provided a second exit out to the loading
dock from the office
o This gives an alternate escape in case the
inmates decided to riot; the supervisors and
employees will not be trapped.

Before

After

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