On-demand temporary kitchens that keep your operations running

Most likely, yes. Our units are engineered around standard trailer dimensions (8.5′ × 53′) that navigate typical campus roads, loading docks, and parking areas. Multi-wide facilities like our 3-Wide and 5-Wide configurations are assembled on-site from individual trailers, so access only needs to accommodate one trailer at a time. During the planning phase, our design team reviews your site layout, available footprint, and access routes to ensure proper placement — including clearances for utility connections, ventilation, and safe egress. If space is tight, we’ll work with you to find a configuration that fits.

We’ve got you covered. While our units are designed with single points of connection for electricity, gas, water, and sewage, we understand that not every site has infrastructure at the installation point. When utilities can’t be accessed directly, we can equip your facility with generators, mounted propane tanks, and potable water systems so your kitchen operates fully off-grid. Our team will assess your site’s utility situation early in the planning process and recommend the right setup.

Absolutely. Many of our deployments are long-term — supporting multi-year hospital renovations, campus dining hall rebuilds, and other extended projects. Our units are built as permanent-grade commercial kitchens using the same materials and equipment you’d find in a fixed facility, not lightweight rental trailers. We also offer optional preventative maintenance contracts to keep everything running at peak performance throughout the duration of your project, however long that may be.

Our Rapid Response Kitchen can be on-site and operational in as little as 48 hours for emergency situations such as disaster recovery, equipment failure, or unexpected facility shutdowns. For standard deployments, most units are delivered and ready within 7–30 days depending on the configuration and location. We maintain ready-to-ship inventory at our plant in Chesapeake, Virginia and coordinate logistics nationwide across the continental U.S.

Yes — every unit we build meets international building codes, and we guarantee that all temporary and permanent facilities provided by Kitchen Corps will pass any health inspection. Our kitchens feature UL-listed hood systems with complete make-up air, NFPA-listed commercial cooking equipment, and full fire suppression. We build to the same standards as permanent commercial kitchens, so your inspectors, risk managers, and regulatory agencies can sign off with confidence.

Everything you need to keep feeding people from day one. A typical facility includes production cooklines, prep areas, warewashing/dishwashing stations, walk-in coolers and freezers, and dry storage — though we can also provide individual components à la carte if your existing facility partially remains in service. Kitchen Corps handles the design, engineering, manufacturing, transportation, and on-site positioning. A KCI project manager supervises setup and walks your staff through startup procedures. You handle local permits and final utility hookups. We also offer short-term rentals, long-term leases, and purchase options depending on your needs.