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This building was used for a long time to store and prepare food for all the prisoners: dry goods such as flour and pulses were kept in the pantry on the upper floor, while the cellar was used for bread, potatoes and other vegetables. On the ground floor to the right was the main kitchen. Gruel, meat, potatoes and other vegetables were prepared in six cauldrons with volumes ranging from 250 to 1,000 litres. The gruel was poured into large zinc bowls and brought to the individual prisoners. Gruel was served three times a day, with rye bread. On special occasions prisoners would also receive meat and beer. On the left were the cleaning area, the dishwashing area and the pantry for day-to-day supplies.

After 1933, the penal system grew harsher: a combination of overcrowding and reduced rations made conditions in the prison significantly worse. Hunger and malnutrition were the result. From 1940, supplies were further reduced to match the rations in concentration camps.