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of andAmerican Society Heating Ventilating Engineers Guide, 1929 Diet Kitchens In connection with hospital kitchens, diet kitchens distributed among the wards and bed rooms are invariably provided. The main dining rooms are built adjacent to the main kitchen and in some cases the socalled "ambulant" patients, and personnel, go to these dining rooms. The diet kitchens are for those confined to beds or rooms. The bulk of the preparation is performed in the main kitchen and carried to the diet kitchens in heated food carts. A diet kitchen equipment usually consists of an 18 in. x 24 in. gas or electric hot-plate; one, 4 ft. long steam table with meat pan, four vegetable jars and two gravies; a wanning closet below the steam table, a 1500 piece capacity dish washing machine, a small refrigerator and an 18 in. x 30 in. x 6 in. deep sink. BAKE SHOPS Baking of bread and pastry if done on the premises should be separated from the main kitchen but adjacent thereto unless there are good reasons for another location. In a contagious hospital, for instance, where the main kitchen may be subject to infection the bake shop would probably do baking for the entire hospital and should be well away from possible infection. Oven The capacity of the oven at one baking, which is the method of rating ovens, should be about one half of a pound loaf per person. In large insti tutions it may be smaller relative capacity and based on more continuous baking operations. Pastry Oven A pastry oven having an aggregate baking surface of about 5 sq. ft. per 100 persons should be provided in the bakery. Not infrequently pastry only is baked on the premises and bread is purchased, in which case the separate bake shop can be dispensed with and the pastry oven installed in the main kitchen. Fuel If gas is not available it may be advisable to use electric baking and pastry ovens. Ovens fired by coal or wood are often used but are not satisfactory. In general electric copking is expensive, but of all cooking equipment the bake oven and' pastry ovens are the pieces which are best adapted to electric heating. In addition to the ovens, a properly equipped bakery should contain the following: One bakery combination consisting of flour hopper, sifter, elevator, tempering tank and dough and cake mixer; having a capacity of Vz bbl. per 100 persons; one steam or gas heated proofing box having a capacity of 12 sq. ft. of shelf per 100 persons; a dough trough from 4 ft. to 10 ft. long with table over; a pair of 400 lb. platform scales; a baker's stove, baker's table, pan racks, bread storage cabinet and a baker's sink. CAFETERIA RESTAURANT SERVICE Cafeteria restaurant service, by which persons serve themselves, is frequently provided in institutions and elsewhere. In such cases the .322 Chapter XIX--Laundry, Kitchen and Hospital Equipment and Piping Systems coffee urns, milk urns, ice cream cabinets, heretofore referred to are placed behind the cafeteria rail. In addition to this, provision must be made for steam tables and cold pans for. salads, etc. The smaller the relative capacity, of course, the oftener supplies must be replenished. The requirements for steam tables are given hereinbefore under Steam Tables. Cold pans are about 24 in. wide and various lengths, and are refrigerated by ice or coils. Probably 4 ft. long would be the minimum length cold pan that should be installed. A small sink should be provided behind the cafeteria rail arid conr venient to it. Fig. 3 shows a kitchen for a 500 bed hospital. Fig. 4 shows a kitchen for a 500 room hotel. 323