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Buchart Horn Architects designed a 2,184-SF renovation, and 6,653-SF addition to the kitchen and dining area at State Correctional Institution Smithfield. The project was broken into four major tasks:
-Relocate the dishwashing area
-Expand kitchen space into existing dock area for larger walk-in freezers and refrigerators, and create climate-controlled food preparation room
-Add of a boiler room to provide steam to convert to the steam heated kitchen appliances
-Re-allocate space for food preparation/kitchen areas to create new pot/pan room, additional dishwashing room, and other spaces
-Expand building into existing exercise yard to increase seating in dining area
This Security Level 4 facility, originally built for 500, will need to store and prepare food for approximately 1,460 inmates and 400 staff three times a day, seven days a week during construction. In this congested work area of the facility, extra security provisions are in place during construction to maintain an efficient, working kitchen and dining facility.