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.

Find your collection in the bottom right.

Project Data

Project Type
Completion
New Construction Renovation
2019
Engagement Type
Role
Design-Bid-Build
Programming / Concept / Foodservice Design / Construction Admin.
Project Size
Foodservice Size
36,000 Sq. Ft
28,000 Sq. Ft
Project Cost
Foodservice Cost
$23,312,000
$4,700,000
LEED
Operation Type
Gold
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

Related projects

    Collection
    Your collection is currently empty.

    We'd love to get to know you

    Fill out the form below to stay in touch