Corrections Blog

MAINTAINING HOT FOOD TEMPERATURE WHILE TRANSPORTING MEALS

Jones-Zylon-Tested-Trays

Serving hot meals can be a challenge if the meal is served in the housing unit. Serving hot food in a dining facility is straight forward: hot kettle or tilt skillet to heated hot box to heated steam table, then dish it up and hand it over nice and hot. But what if you dish it up and hand it over 45 minutes later? Maybe not so nice and hot now.


What are the key variables that help keep the food hot the longest? What type of food tray and what type of delivery carts can help keep the food hot? We conducted a temperature study to answer those questions. The purpose of this white paper is to interpret the results of that study and offer suggestions for you to better serve hotter meals in housing units. If you aren’t looking for the detail and background of the temperature study but only want to know what is recommended, just skip to the bottom of this article.

Continue Reading

THE 6 MAIN CORRECTIONAL MEAL DELIVERY SYSTEMS

Jones-Zylon-Blog-Corrections-1

What’s the “best” way to deliver meals to housing units? That’s the wrong question. The right question is “What’s the best way to deliver meals to housing units at my facility?” for the problems that I need solved, for the number of inmates I serve, for the distances I transport the meals, for the budget that I have, for the priorities important to my warden/sheriff, for the… you get the point. It would help to know what the options are and their advantages and disadvantages. In this paper you’ll find a brief synopsis of the 6 main methods and their pros and cons. The summary at the end of this paper concludes with a matrix to use for comparison.

Continue Reading

CORRECTIONAL DINNERWARE MATERIALS: WHAT’S THE DIFFERENCE?

Zones-Zylon-Blog-Problems-To-Solve-Long-Term-Care

Most of the correctional dinnerware on the market looks the same from one supplier to the next and looks like the same stuff that was around 20 years ago. Isn’t there anything new?

The primary thing that has evolved isn’t the shapes and sizes; it’s the material that all of this is made from. A meal tray serves pretty much the same purpose in any environment. However, the unique requirements in the corrections environment calls for special characteristics of the material. Can it break into shards and sharpen into a weapon? How long does it last? What is the max temp it can withstand? What happens if it’s melted? These questions and others have driven the evolution of correctional dinnerware and we have arrived at some pretty novel solutions for facing the challenges of corrections food service.

Continue Reading