The entire facility had previously been served from the original kitchen built in 1993, which was located two blocks east of the Skyline Ballroom on Broad Street.
The new 10,000-square-foot facility features energy efficient convection ovens, soup kettles, grill tops, tilting skillets, wood smokers, and walk-in refrigerators and freezers. Among the other design elements are water-saving dishwashing equipment , bio-digesters for handling trash and food waste, and a ventilation system that incorporates heat recovery units. Low-VOC emitting materials were specified, including Altro Whiterock, a highly versatile hygienic wall cladding system that creates a smooth surface that is easy to clean.
Because the kitchen is located above the power plant that serves the expansion, the resinous flooring was designed to integrate a waterproof membrane, floor drains, floor sinks, and equipment drains. Layout of the kitchen equipment aligned aisles with walk-in refrigerator doors for efficient pallet access and distribution.
