Summary
How Security Level Changes Equipment Requirements
As security level increases, equipment must move from “standard commercial with some corrections upgrades” to fully tamper-resistant, hard-mounted, anti-ligature systems with strict tool and tray control. This matrix helps align equipment choices with facility risk.
| Security Level | Suitable Equipment | Restricted / Prohibited Items | Operational Notes |
|---|---|---|---|
| Minimum / Work Release | Standard commercial equipment upgraded with a basic correctional package: welded or enclosed bases, reinforced hinges, tamper-resistant controls on key items (ovens, walk-ins, dish machines), standard insulated trays and carts, secure shelving, and basic tool tracking. | Open gas burners in inmate-accessible areas, fryers in poorly supervised spaces, unsecured knives or sharps, glass/ceramic items that can shatter. | Inmate labor is common, including “trustees” who may handle more responsibility. Emphasis is on durability and basic tamper-resistance rather than full hard-mounting. Clear training, simple workflows, and basic contraband checks are critical. |
| Medium Security | Fully tamper-resistant equipment: correctional-package ovens, kettles, and dish machines; enclosed-base tables; reinforced walk-ins with security hardware; covered tray return conveyors; locking transport carts; anti-ligature handles where appropriate. | Open flames (ranges, fryers) in inmate areas, portable hot plates, loose small equipment without inventory control, non-secured smallwares, complex exposed control panels. | Inmate labor still used but with limited access to high-risk zones (dish machine internals, chemical storage, mechanical rooms). Floor-mounted or wall-anchored units are recommended. Strong tool control and chemical control policies are expected. |
| Maximum / Close Custody | Hard-mounted, reinforced units: floor-anchored cookline, fully enclosed dishroom equipment, correctional walk-ins with heavy-duty locks, secure trayline conveyors, welded-base worktables, non-weaponizable trays/utensils, anti-ligature fixtures in sensitive areas. | Most loose smallwares, untracked utensils, removable panels with standard screws, unsecured carts, any equipment with easily removable parts, glass or brittle plastics. | Strict tool control: every tool in/out is logged. Inmates may have very limited or no direct interaction with higher-risk equipment. Maintenance access is controlled, and tamper-resistant fasteners, sloped tops, and sealed cavities become standard. |
| SHU / Segregation / Special Housing Units | Fully enclosed and highly controlled systems: insulated, locking meal delivery carts, tamper-resistant hot/cold holding units, sealed pass-through hatches, ligature-resistant fixtures in any shared prep/holding areas; staff-only handling of cookline and dishroom. | Any sharps, any reusable utensils in cells, open trays that can be broken or reshaped, untracked containers, any equipment that can be used as an anchor point or weapon. | Meals are typically portioned and sealed in main kitchen and delivered individually. Focus is on containment and safety – anti-ligature design, zero inmate access to equipment, and strict chain-of-custody for trays, carts, and utensils. |
