Central Kitchen

Department of State Hospitals

Department of State Hospitals

Patton Central Kitchen

San Bernardino, California

The new central kitchen and partial remodeling of seven existing satellite kitchens located in five separate buildings. The utilization of a new central kitchen which includes state of the art equipment, including parallel remote refrigeration system with temperature monitoring capabilities; cook-chill equipment (form-fill seal machine, kettles, chiller tanks); flight type dishwasher; energy efficient steam equipment; bakery rack ovens; blast chillers; variable speed exhaust hood systems and the operation of a cook-chill program. The cook-chill program allows the operation of a five day a week production schedule utilizing a food bank system.

Department Of State Hospitals machinery.

Project Data

Project Type
New Construction Renovation
Engagement Type
Programming / Concept / Foodservice Design / Construction Admin.
Project Size
Foodservice Size
36,000 Sq. Ft
28,000 Sq. Ft
Project Cost
Foodservice Cost
Operation Type
Central Kitchen
Serving Capacity
40,000 meal/day
1,527 beds
We are very impressed with Webb’s interpersonal level of communication, and their attention to keep us well informed throughout the working relationship we have developed.”
Rodney K. Taylor | Former Director
Nutrition Services Dept. at Riverside Unified School District

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