Nursing Home Design Guide
2006
Cook Chill Production Options: Central
sponsor's service delivery system.
Kitchen and/or Off-Site.
Residential food service design typically
Nursing Homes generally have full
addresses the following:
kitchens. However, labor shortages in
1. Central Kitchen
some markets have motivated sponsors
to consider new methods for
In addition to equipment specification
consolidating cooking times and
and layout, kitchen planning must
production schedules. The experience
address specific operational implications
with cook chill methods in resident-
of resident-centered dining, details
centered Nursing Homes with selective
affecting floor safety, and high
menus are relatively recent. The
standards of sanitization.
following are methods of food
2. Decentralized Food Service Pantry
preparation:
or Serving Kitchens
Method One - the food comes to
Planning on-unit food service should
units in special carts on trays where
address four functions: (See Figure
it is warmed for serving, releasing
3.45).
some cooking aromas.
Function 1: Work Area.
Method Two - cook chill is one
production technique, used for some
The work area includes commercial
meals and special diets; some
equipment such as a freezer, reach-
in coolers, institutional sinks and
breakfast menus have been
particularly challenging to satisfy
may include dishwasher, cart
requiring alternatives to cook chill.
storage, and dry food storage.
Method Three - cook chill production
Depending upon decisions on the
is used for bulk preparation and
heating of food, the work area or the
display kitchen may have facilities for
plating occurs on resident units.
heating including a grill or
3.8.3 Design Considerations
combination oven. It will also include
a handwashing station. The work
area has direct access to a service
Design for more residential dining
experiences in the Nursing Home may
corridor or central spine of the
focus on four areas. However, even
building so that food can be
these areas may be affected by
delivered and pots or pans removed
individual decisions, including the
with minimal impact on resident
preparation of some food off-site or the
living areas.
selective use of cook chill as part of the
Office of Facilities Management
3 - 68
Previous Page
