5-Wide Kitchen Facility
42.5'×53'
2,253 sqft
5,000 Meals/Day
Our largest temporary kitchen configuration, providing expanded cooking, prep, warewashing, refrigeration, freezer, and storage capacity for high-volume operations.
View this model →Temporary Kitchen for Colleges & Universities
Keep campus dining running while your permanent kitchen is renovated, expanded or replaced.
Plan Your Temporary Kitchen
University of Texas Medical Branch
15,000 sq. ft. Custom Built Production Facility
Built for the Demands of Campus Dining
Support your dining team with a temporary kitchen planned around daily meal volume, diverse menus, and campus service schedules.
Maintain Campus Meal Service
Give your dining team a dedicated production space to support students, faculty, and staff while your permanent kitchen is under construction.
Capacity Around Your Dining Program
Configure cooking, preparation, cold storage, and warewashing areas around your menus, meal periods, and peak production needs.
Fit Your Campus Operations
Plan the kitchen location and layout around available space, staff workflow, deliveries, and access to dining service areas.
Delivery and Installation Support
KCI handles delivery and installation and assists your project team in coordinating site access and utility connections.
Campus Kitchen Projects in Practice
University of Minnesota Daluth
Daluth, MN
1,800 sq. ft. 3-wide Facility + Cooler/Freezer
Supported 7,500 Meals/Day
University of Texas Medical Branch
Galveston, TX
15,000 sq. ft. Custom Built Kitchen Facility
Supported 9,000 Meals/Day
Recommended solutions for
Colleges & Universities
3-Wide Kitchen Facility
25.5'×53'
1,352 sqft
4,000 Meals/Day
Our most popular multi-unit configuration, combining cooking, prep, refrigeration, warewashing, and storage for full commercial kitchen replacement.
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 →Plan Your Kitchen Transition Around the Academic Calendar
Review the Campus
Identify available space, delivery routes, utility requirements, and access between the temporary kitchen and dining service areas.
Configure the Kitchen
Plan equipment and work areas around residential dining, retail food service, catering, and your daily production needs.
Prepare the Transition
Plan installation, equipment testing, and staff preparation around semester breaks, campus activities, and construction milestones.
When Your Kitchen Can't Stop,
We Keep You Serving
Tell us about your project. We’ll help you plan a temporary kitchen around your operation, your site and your timeline.
