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| Specialty Item Catalogs |
| Select a specialty item catalog from the below list to view a select subset of our product catalog |
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| Order & Account Options |
| Select a site option from the below list |
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| TriMark SS Kemp Design Department |
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Design |
Interior Design |
Kitchen Design |
Design Portfolio |
Design Guides |
Design Awards
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| Design Guidelines for a Hospital |
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Square footage required for dietary
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| Square footage required for dietary |
Number of Beds |
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| Department |
50 |
100 |
200 |
400 |
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| Receiving 2 |
30-50 |
50-70 |
80-110 |
140-170 |
| Dry Storage 3 |
150-225 |
250-375 |
400-600 |
799-900 |
| Refrigerated Storage |
40-50 |
80-100 |
160-200 |
320-400 |
| Main Kitchen 4 |
300-375 |
500-625 |
800-1000 |
1450-1800 |
| Tray Assembly |
100-150 |
190-250 |
300-400 |
540-720 |
| Truck Storage & Washing |
100-140 |
175-240 |
280-380 |
500-680 |
| Dishwashing |
130-175 |
225-290 |
360-360 |
650-830 |
| Dietary Offices |
75-100 |
150-200 |
225-300 |
375-500 |
| Trash & Garbage Storage |
75-125 |
125-175 |
225-275 |
425-475 |
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| Total Kitchen and Related Areas |
1000-1390 |
1745-2325 |
2830-3725 |
5100-6475 |
| Square Feet Per Bed |
20.0-27.9 |
17.5-23.3 |
12.8-16.2 |
12.8-16.2 |
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2 Does not include exterior truck dock area
3 Assumes 3 week supply of staples
4 Includes all preparation, main cooking and pot washing departments
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