Minnesota Correctional Facility – Faribault
The facility includes a receiving/storage area for all supplies, a fullservice food preparation area, and two cafeteria-style dining areas. The dining area services 1,200 meals per shift with the capacity to serve up to 2,400, and 3 shifts per day for a total of 3,600 meals a day. A small foodservice staff eating area was incorporated into their locker room.
A cold food portioning area was included for dishing side salads for all inmates. A hot water dispenser was included in both the hot and cold food areas. The hot food production equipment includes double the grill and fryer, and a kettle capacity of 2200 ten-ounce portions divided into two kettles. The bakery included a large 80-gallon kettle and one small 10-gallon kettle.
Opening Date: 2008
Peak Meal Volume: 3,600
“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”
Thomas C. Wollan, AIA, LEED AP
Partner at frk architects + engineers
“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”
Daniel J. Rectenwald, AIA, ACHA, NCARB
Vice President, Principal at HGA
"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."
David E. Reeves
Past President of the Association for Healthcare Foodservice (AHF)
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