Production cookline
- 6-burner range with standard oven
- 36" griddle
- 40 lb deep fryer
- 40-gal tilt skillet
- 40-gal kettle
- 10-pan steamer
- Double-stack convection oven
5-Wide Kitchen Facility
Our largest and most capable solution, the 5-Wide Facility combines five connected trailers into a full-scale commercial kitchen with dedicated production, preparation, warewashing, cold storage, freezer storage, and dry storage areas. Equipped with customizable NSF-approved and UL-listed cooking equipment, UL-listed hood systems with exhaust and make-up air, and NFPA-compliant fire suppression, this facility delivers the capacity, efficiency, and workflow of a permanent institutional kitchen in a temporary deployment. Ideal for hospitals, schools, correctional facilities, military installations, and other high-volume foodservice operations.
42.5'×53'
Dimensions
2,253
Sq ft
5,000
Meals
Floor plan
Engineered and purpose-built to meet the demanding requirements of institutional foodservice operations.
Example Equipment
Ventilation (HVAC)
- Kitchen hood system with exhaust
- Make-up air
- NFPA fire suppression
- HVAC
Preparation
- Stainless steel worktables w/ undershelf
- Compartment prep sink
- Hand sink
Warewashing
- Dish machine
- 3-compartment sink
Cold storage
- Walk-in cooler
- Walk-in freezer
Dry storage
- Dry storage space
Structural & utilities
- Water heater
- FRP walls / stainless behind hood
- GFCI-protected outlets throughout
- 12" × 12" floor sinks with grates
- Aluminum / stainless diamond tread plate floors
- AC & heat
Why operators choose
5-Wide Kitchen Facility
Multiple scenarios, one outcome. Service never stops while your permanent kitchen is out of commission.
Significant cold and dry storage capacity
Separate walk-in cooler and walk-in freezer plus dedicated dry storage — enough inventory capacity to support bulk purchasing, multi-day prep, and uninterrupted production at scale.
Optimized for staff efficiency at scale
Five trailers with distinct zones for cooking, prep, warewashing, and storage. Crews work in parallel without crossing paths — production moves in one direction from receiving to service.
Highest volume output in the KCI lineup
Rated for 5,000 meals per day across 2,253 square feet. The full commercial cookline, expanded prep area with compartment prep sink, and dedicated warewashing zone handle institutional volume without compromise.
Best for: Long-term flagship deployments
Built to permanent commercial kitchen standards for renovations lasting 12–24 months or longer. If your facility feeds thousands daily and downtime is not an option, the 5-Wide is the configuration to match.
Gallery
What operators ask first
The 5-Wide adds two additional trailers, bringing the total footprint from 1,352 to 2,253 square feet and production capacity from 4,000 to 5,000 meals per day. The key difference is dedicated space — the 5-Wide includes separate walk-in cooler and walk-in freezer (the 3-Wide has combined cold storage), a compartment prep sink in addition to hand sinks, a larger warewashing zone with both dish machine and 3-compartment sink, and dedicated dry storage space. Same base equipment, more room to operate.
The production line includes a 6-burner range with oven, 36″ griddle, 40 lb deep fryer, 40-gal tilt skillet, 40-gal kettle, 10-pan steamer, and double-stack convection oven — all under a UL hood with NFPA fire suppression. The facility also includes stainless steel prep tables with compartment prep sink and hand sinks, dish machine and 3-compartment sink for warewashing, walk-in cooler, walk-in freezer, dry storage, water heater, and HVAC throughout. All equipment is NSF-approved and UL-listed, and can be customized to your needs.
Yes. The production line consists of NSF-approved and UL-listed commercial cooking equipment that can be customized to your individual needs. The 5-Wide’s larger footprint gives Kitchen Corps more flexibility to reconfigure zones — whether you need a bigger production line, more cold storage, expanded warewashing, or additional prep area. Every unit is built to your specifications.
Other models
3-Wide Kitchen Facility
25.5'×53'
1,352 sqft
4,000 Meals
Our most popular rental equipped with full hot, cold, and dish zones. Build for seamless operations as a full commercial kitchen replacement.
View this model →
Single Production Kitchen
8.5′×53′
450 sqft
2,000 Meals
Equipped with a complete commercial cooking line, prep area, three-compartment sink, hand sink, and walk-in cold storage to support full-scale foodservice operations
View this model →
Dishwashing & Prep Unit
8.5'×53'
450 sqft
5000 Dishes/hour
Dedicated warewashing, three-compartment sinks and prep space to pair with any cookline.
View this model →From first call to first meal
Discovery & engineering
We scope your menu, volume, site, utilities and timeline, then engineer the right configuration.
In-house manufacturing
Your unit is fabricated at our Chesapeake, VA plant to NSF, UL and code standards.
Delivery & installation
We transport, set, connect and commission it on your site — operating the day you need it.
Don’t just take our word for it
They handled engineering, delivery and install as one team. We coordinated with one company and the kitchen was serving on the date they promised.
Regional Director, ARAMARK
An 18-month renovation, zero interruption to patient and cafeteria food service. Kitchen Corps made a hard project feel routine.
Dir. Food & Nutrition, UTMB Galveston
When our galley went down we needed feeding capability fast. A compliant unit was on-site and operational inside the window they committed to.
United States Marine Corps
Tell us about your project and keep operations running
- 48h Rapid Response
- Code compliant
- Proudly made in the USA
Or call us, 24/7
(757) 487-8977
