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.

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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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