Summary
An expert guide for jails, prisons, and detention centers choosing ovens, kettles, dish machines, refrigeration, and meal delivery systems.
Correctional kitchens operate under some of the highest production demands in the foodservice industry. Unlike restaurants, which have variable demand, correctional facilities must reliably serve every meal to every incarcerated individual—at the same time—every day.
Choosing the correct size for ovens, steamers, kettles, dish machines, walk-ins, and tray delivery systems is essential for efficiency, sanitation, and security.
This guide explains how to determine equipment sizes based on inmate counts and meal volumes, with correctional-specific recommendations.
1. Start with the Core Input: Average Daily Population (ADP)
Everything starts with your Average Daily Population (ADP).
Common ranges:
- Small Jail: 50–250 inmates
- Medium Jail / State Prison Unit: 250–1,000 inmates
- Large State Prison / Federal Facility: 1,000–3,500+ inmates
- Mega-Facilities: 4,000–7,000+ meals/day
Multiply by number of meals served per day:
Most facilities serve 2–3 meals daily depending on policies.
Example:
850 inmates × 3 meals/day = 2,550 meals per day minimum
2. Batch Size Matters More Than Daily Volume
Correctional kitchens produce meals in batches, not continuously like restaurants.
Batch variables include:
- Menu items requiring steam vs. baking vs. boiling
- Trayline speed and cycle times
- Holding capacity (cabinets, carts, warmers)
- Inmate labor skill levels
- Security requirements that reduce flexibility
Batch cooking must match mealtime windows (often 20–45 minutes per housing unit).
3. How to Size Key Equipment by Population
Below is a correctional-specific equipment sizing guide, backed by industry standards and institutional best practice data.
A. Ovens (Convection or Combi)
Recommended Oven Capacity by Population
Correctional Tip:
Choose tamper-resistant control packages and welded stands.
B. Steamers
Steamers are essential for vegetables, rice, starches, and bulk reheats.
Recommended Steamer Capacity
Correctional Tip:
Use connectionless or boilerless models for lower maintenance risk.
C. Tilt Skillets & Steam Kettles
These are the workhorses of batch cooking for protein, starches, soups, stews, chili, and sauces.
Recommended Kettle / Skillet Capacity
Correctional Tip:
Request locking tilts, reinforced spouts, and anti-ligature handles.
D. Dish Machines (Conveyor / Flight-Type)
Dish machines are often undersized in correctional facilities, leading to sanitation delays.
Recommended Dish Machine Size
Correctional Tip:
Use tamper-resistant access panels, chemical locks, and tray return conveyors.
E. Walk-In Coolers / Freezers
Walk-ins must be large enough to support bulk deliveries and strict inventory control.
Sizing Rule of Thumb
- 1 cubic foot of walk-in space per inmate per meal
- Add 20–40% buffer for restricted delivery schedules
Typical Ranges
Correctional Tip:
Reinforced door hardware and outer locking mechanisms are mandatory.
F. Meal Delivery Carts & Trays
Recommended Carts
- 1 cart for every 30–50 inmates (depending on trayline speed and housing unit distance)
- Choose tamper-resistant insulated trays to prevent weaponization
Correctional Tip:
Locking carts reduce internal distribution risks.
4. Factor in Menu Cycles & Special Diets
Your equipment needs increase if you offer:
- Medical diets
- Religious diets
- Halal / Kosher
- Allergy accommodations
- Juvenile menus
- Therapeutic diet programs
Each additional diet adds prep labor + cookline space + trayline complexity.
5. Don’t Forget Security, Maintenance & Staffing Constraints
Even perfectly sized equipment fails if:
- Maintenance cannot access it
- Controls are too complex for rotating inmate workers
- Security restricts movement or electrical access
- Your dishroom can’t keep up with meal pacing
- Delivery schedules disrupt capacity planning
Choose equipment designed for:
- Low maintenance
- Vandal-resistant construction
- Simplified operation
- Easy cleaning
- Hard-mounting or floor attachment
6. Sample Equipment Sizing Bundles by Facility Type
Small Jail (100–250 inmates)
- 1 combi oven or 2 convection ovens
- 1 small steamer
- 1 20–40 gal kettle
- 1 door-type dishwasher
- 100–200 sq ft walk-in
Medium Facility (500–1,000 inmates)
- 2 combi ovens
- 2 steamers
- 1–2 60-gal kettles
- 1 conveyor dishwasher
- 300–400 sq ft walk-in
Large State Prison (1,500–3,000 inmates)
- 3–5 combi ovens
- 2–3 steamers
- 2–3 kettles (60–80 gal)
- 1 large conveyor or flight machine
- 600–1,000 sq ft walk-in
Mega Facility (3,000–7,000 inmates)
- Industrial rack ovens
- High-volume steam banks
- Multiple 80–100 gal kettles
- Flight dish machine
- 1,000+ sq ft walk-ins
7. When to Involve a Professional Equipment Planner
A correctional foodservice consultant or a dealer like Aldevra can help validate:
- Workflow & trayline capacity
- Dishroom throughput
- Cookline sizing
- Electrical, plumbing & ventilation loads
- Security requirements
- Installation restrictions
- Procurement compliance (GSA, Buy American)
These elements directly affect capacity and equipment sizing.
Final Takeaway: Capacity Planning = Security + Efficiency + Meal Volume
The right equipment size depends on:
- Inmate population
- Meal count
- Batch size
- Menu cycles
- Dietary needs
- Labor model
- Security level
- Delivery schedules
Correctional kitchens succeed when equipment is sized correctly from day one—eliminating bottlenecks, enhancing sanitation, and ensuring reliable meal delivery.
Want help sizing equipment for your facility?
Aldevra provides:
- Correctional-grade equipment
- Secure installation teams
- GSA MAS purchasing
