יחזקאל, פרק מ״ו, פסוק כ״ג

Precise architectural planning characterized the cooking areas in the Temple courtyards, which were designed specifically for preparing the meat of the sacrifices. A row of stones formed the foundation of this setup [מצודת ציון]. The primary approach among commentators is that this consisted of wide stones built into a low wall. This structure protruded from the main wall, sitting close to the ground, and wrapped entirely around all four courtyards [מצודת דוד, ביאור שטיינזלץ].

These areas functioned as dedicated cooking facilities [רד״ק, ביאור שטיינזלץ]. Rather than being a solid barrier, the stone structure was built with special openings designed to hold pots [רש״י, מצודת דוד, רד״ק].

The cooking mechanism itself was highly organized. Beneath the low stone walls that enclosed the stoves [ביאור שטיינזלץ], an empty cavity extended down to the ground. Fires were kindled in this open space below, while the pots rested securely in the openings of the stones above [רש״י, מצודת דוד, רד״ק]. This practical design created an efficient and orderly system for cooking and baking within the Temple complex.