Dave Yedor, senior construction manager at Vanir Construction Management, Inc., recently wrote an article about the work Vanir completed for Metropolitan State Hospital, which was published in ED+C magazine. The hospital has the capability to serve up to 5,000 meals per day and is one of the first cook-chill facilities to earn LEED Gold certification and the only one of its kind in the state of California.
The new kitchen is 27,000 square feet and houses the Department of Nutrition Services Administration staff, food preparation and food storage areas. Using a cook-chill method and unique, automated kitchen equipment, the kitchen can produce up to 5,000 meals per day and food can be cooked in bulk, flash frozen and stored for up to 30 days. It is grand in scale using items such as a 22-foot dishwasher, drive-thru refrigerator, and two ovens each capable of holding 48 full-sized commercial baking sheets.
Click here to read the piece: http://www.edcmag.com/Articles/Web_Exclusive/BNP_GUID_9-5-2006_A_10000000000000933358.