Kitchen

Constructed specifically for feeding over four dozen people three meals a day, the kitchen is comprised of industry standard, commercial grade equipment, such as a six-burner range, a full-size griddle, two commercial ovens, a deep-fry station, a 20-quart mixer, three compartment sinks, stainless steel prep areas, hand and mop sinks, a dishwasher, a dumbwaiter, dry storage, general storage, a three-door freezer, stainless steel racks and shelving, and food pick-up counter. The Kitchen is completely stocked with all the necessary pots, pans, utensils, tableware, and general supplies needed to maintain a dining facility. 

To return to the floor plan of the Jason Farms laboratory, click here.