Frequently Asked Questions
Yes, KCI can custom build any facility you would like. These custom-built facilities are for purchase only because they are built to your specific needs only. Please contact a KCI representative to discuss pricing and options.
A custom-built facility does take some time to complete and in the interim KCI has temporary units that can be rented until your custom-built facility is completed.
KCI can outsource a local decking company to install decks, steps, and ramps for a client that requests that KCI handle this portion of the project. Although, KCI would be a middle man for this transaction and it would be less cost for the client to hire a decking company or the general contactor on their project to install decks, steps, and ramps
KCI constructs and customizes all temporary facilities to the following codes:
2012 International Building Code
2012 International Mechanical Code
2012 International Plumbing Code
2012 International Energy Conservation Code
2012 Fuel Gas Code
2011 National Electric Code
Yes, if you let KCI know in advanced that you would like to use your specific equipment, KCI will figure out if the necessary utilities are available in the unit for you to install your own equipment.
Typically, a temporary facility does not come equipped with small wares such as pots and pans and utensils. These items are brought over by the client.
If a client requests specific small equipment such as a meat slicer KCI will try to accommodate based on inventory stock. Most clients prefer to bring their own small wares and small equipment into the temporary facility during their project.
All of KCI units will require power to be brought to the facility. Typically, a production kitchen unit will also require a gas source for the cooking equipment. The gas type can be either Natural or Propane. The type of gas must be requested by the client in the beginning design phase of a project to avoid any change orders.
KCI does have a select few all electric units that do not require a gas source. Discuss your request with a KCI sales representative.
KCI provides many different types and size facilities. Each specific facility can require slightly different power requirements.
Typically, a single production kitchen unit will be equipped with a 120/208v 3ph 200Amp Main Breaker Panel.
Typically, a single dish washing unit will be equipped with a 120/208v 3ph 600Amp Main Breaker Panel.
Typically, a single preparation unit will be equipped with a 120/240v 1Ph 200Amp Main Breaker Panel.
Any multi-unit facilities will depend on the configuration of units and the power requirements will be specific to that facility.
Yes, all KCI temporary units are equipped with a wall mount HVAC with heating and cooling capabilities. Additionally, the production kitchen units are equipped with make up air with the option of being tempered for longer term projects or projects in extreme environments. This allows for the outside air that is being brought into the facility to be heated or cooled prior to dispensing through out the facility. Your cooks will certainly appreciate this.
KCI provides a minimum of an 8’ x 10’ walk-in coolers in all production facilities and a minimum of 8’ x 10’ freezer in all preparation units. If a client needs additional refrigeration KCI also provides stand alone cold storage units ranging in sizes such as 12’ x 12’, 12’ x 20’, 12’ x 40’ and even custom units constructed in pre-manufactured modular.
KCI cold storage units can be cooler only, freezer only, or even a combination of both cooler and freezer depending on your needs.
KCI provides commercial cooking and food service equipment in all units. The equipment is NSF or UL listed and meet the high capacity demand of commercial cooking.
KCI offers clients the opportunity to request types of equipment wanted for the temporary facility. If KCI has the equipment available for the requested time frame of the project, it can be included at no additional cost.
Some standard cooking equipment used in projects are; double stack convection ovens, 5 or 10 pan steamers, 30 or 40 gal steam kettles, 40 or 50lb fryers, 6 burner ranges, 36” – 72” griddles, 30 or 40 gal tilt skillets.
Other standard equipment includes; stainless steel prep tables, hand sinks, 3 compartment sinks, water heaters, tempered make up air units, fire suppression, HVAC’s.
If you have a specific equipment request please contact a KCI representative to ask for availability.
KCI does not offer food trucks as a rental/lease option. KCI has and can custom build a food truck for purchase only.
KCI units are constructed in semi-trailer units, pre-manufactured modular, or shipping containers.
Most of our units that are readily available are the semi-trailer units that are a standard 8’6” x 53’ trailers (450 sq. ft.) with a finished floor height of approximately 48” – 52” (standard dock height). Some of our multi-unit facilities are constructed with multiple semi-trailers that are set up together with walls removed to allow for an open floor plan. These facilities can range from 900 sq. ft. to 9,000 sq. ft.
Pre-manufactured modular facilities are constructed with a combination of 12’ x 60’ modular units that roughly have a finished floor height of 22”. These facilities can range from 720 sq. ft. to 15,000 sq. ft. with unlimited configurations available.
For units that clients would like custom built to be purchased, KCI can construct in any type of unit or configuration requested. Past units have included shipping containers, box trucks, refrigerated containers, in addition to the semi-trailer or pre-manufactured modular.
KCI offers facilities of all kinds to meet your temporary food service operations. KCI’s standard inventory of units include:
• Production Kitchens
o Includes exhaust hood system, commercial cooking equipment, preparation tables, 3 Compartment sink, hand sinks, Walk-In Cooler
• Dishwashing Units
o Includes Flight-Type dish machine or Rack-Type dish machine, hand sinks, pot wash sink
• Preparation Units
o Includes preparation tables, Walk-In Freezer, prep sink, hand sinks, select units include door-type dish machine
• Cold Storage Units
o Cooler or Freezer units available as well as combination cooler/freezer units
• Dry Storage Units
o Open space to allow for client’s dry goods. Storage racks available upon request.
• Multi-Unit Facility
o A facility that includes production, dishwashing, preparation, cold storage and dry storage in a multi-unit open floor plan facility.
KCI can also procure units such as:
• Dining Facilities
o Provided as a vinyl open span structure or a modular facility. Equipment such as tables and chairs or serving equipment available upon request.
• Administration/Office facilities
• Bathroom Facilities
• Tray Production Units
KCI can provide a one-time complimentary site visit. Please request a site visit from the sales rep.
Any additional site visits requested after the first one except for the set up and teardown will be an additional cost.
KCI has an in-house designer/drafter on hand to assist with all projects. KCI provides these services at no additional costs. If engineer seals or stamps are required for any drawings that is an additional cost.
The client is responsible for any site preparation and site restoration. The site should be free and clear for delivery of the temporary facility. Additionally, if there is a need for any structural or grade alterations it is the responsibility of the client prior to delivery. The site should be level with no more than a six-inch slope from one end to the other.
Once a temporary facility has been set up and operational if you need to contact KCI with any issues, you should contact the project coordinator. KCI has a dedicated project coordinator/customer service representative that will handle and monitor any issues or requests by clients during a lease.
KCI will deliver a facility that will have all electrical, plumbing, and gas connections internally. It is the client’s responsibility to bring the power source, water source, and gas source to the facility and connect. It is also the client’s responsibility to provide a waste source with a grease trap if required. All utility costs during the lease are the responsibility of the client or end user.
Once the temporary facility has been turned on and tested by a KCI representative and turned over to the client, you will have 48 hours to report any defects or inefficiencies with the equipment or facility.
During the lease term you are responsible for all service and preventative maintenance of the equipment and facility unless you have entered into an optional agreement with KCI for service and/or preventative maintenance.
Most clients will use their current equipment repair company to service and maintain the equipment during their lease term. It is important to keep up with the preventative maintenance and cleaning on all equipment to prevent any future service on equipment.
When a client is ready for the temporary kitchen facility to return to KCI they should schedule a teardown with the customer service rep. All utilities should remain connected and the facility fully operational. A KCI representative will arrive on site and test all equipment and the facility. Then the representative will complete a walk-through and check-out with the client.
Once the facility has been checked the utilities must be removed from the facility. A crew will unblock and remove the unit(s) from the site. Any site restoration is the client’s responsibility.
KCI outsources all transportation of the temporary facilities to a national trucking company. It is important to schedule transportation well in advance to keep the delivery on time. A driver will arrive at KCI and meet with the representative that will be on site and then takes the facility to the job site. The KCI representative will then be at the job site to receive the facility from the driver.
It is important to have the site clear of any obstacles and prepared for the delivery of the facility prior to the arrival of the units. Additional costs could incur if a driver is delayed.
Once the project is completed a driver will return to the job site to retrieve the facility and take it back to KCI. Again, scheduling in advance and being prepared is important to avoid any additional costs.
When the temporary facility arrives on site KCI will have a crew on site to receive the unit(s). Then the unit will be blocked and leveled into place where the unit will remain for the duration of the project.
As the client is connecting the necessary utilities to the temporary facility, KCI representatives will be installing any necessary exhaust and make up fans and removing any shipping material and straps.
Once utilities are connected, KCI representative will turn on the facility and all equipment and complete a final testing. The representative will then complete a walk-through with the client to verify the operations as well as complete any necessary training.
This amount of time to complete a set-up varies by the size of the temporary facility and the availability of utilities.
KCI requests a minimum of a one (1) month lease period for a temporary facility. For clients that are closer geographically to KCI in Virginia; shorter term rentals may be possible if there is availability.
There is no maximum lease period. Some clients have leased facilities for five (5) plus years.