Medical Center Culinary Kitchen

Medical Center Culinary Kitchen

Ohio State University Medical Center: Central Kitchen Upgrade Master Planning.

Project Highlights

Hendon & Redmond provided an engineering review and feasibility study for the expansion and infrastructure upgrades of The Ohio State University Medical Center central kitchen operation. The project included an evaluation of comprehensive improvements to the 21,000 SF operation.

Operations affected include:

  • 11,000 SF food preparation area including changing the meal delivery system to decentralize the plating of the meals
  • A new cook-chill system
  • Cold food preparation
  • Order assembly
  • Dish/utensil washing
  • 10,000 SF storage and warehousing functions

All infrastructure systems including electrical, HVAC, plumbing, natural gas, compressed air, chilled water and refrigeration are being reviewed and evaluated with recommended upgrades identified, implementation phasing planned and cost estimates developed.