Design of a Standardized Kitchen and Equipment Plan for Long Term Care Facilities

Abstract

LEARNING OUTCOME: To identify key concepts in designing kitchens and specifying equipment for long term care facility food service. Kitchens in long term care are often designed by architects who have limited knowledge of food service needs. There is little in the literature to support the design requirements of smaller kitchens needed in 120-160 bed facilities. During a major expansion of a large multi-facility nursing home chain, there became a need to develop a standardized kitchen plan for use in centers of varying size and layout. As new kitchens were opened and put in operation, the need for flexibility to accommodate a range of variables in food service became apparent, including (1) facility services such as traditional nursing care, medical specialty services, Alzheimer/dementia units and intensive rehabilitation (2) types of meal service such as restaurant style in upscale dining rooms, smaller functional care specific dining rooms and room service (3) menu variations based on regional and ethnic preferences (4) adaptability for use in a certified Kosher food service (5) varying skill levels of kitchen staff (6) state specific building codes. A written survey of managers in recently opened centers was conducted. This information was used to develop an initial basic design which kept food production simple, used cook and serve preparation and accommodated limited inventory storage needs. Standardization of equipment specifications allowed for direct negotiations with manufacturers rather than distributors resulted in economies of purchasing. After new kitchens were constructed using the revised design, results were tested by site visits, staff interviews and observation of food production and kitchen work flow. Successful concepts in the design included (1) keeping interior wall structures limited (2) aligning the cook line in close proximity to tray assembly (3) placing the tray line to allow transport of tray carts towards any/opposite kitchen exits (4) installing multiple electrical outlets to facilitate movement or addition of small equipment (5) extending hood length as much as possible to allow for addition or movement of cooking equipment (6) increasing square footage by heightening refrigeration and storage areas.