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
3-Wide Kitchen Facility
A complete commercial production kitchen facility featuring dedicated production, preparation, warewashing, and storage areas across three connected trailers. The production line is outfitted with NSF-approved, UL-listed commercial cooking equipment and can be customized to meet project-specific menu and operational requirements. Each facility includes UL-listed ventilation hood systems with exhaust and make-up air, along with NFPA-compliant fire suppression systems. Additional features include commercial warewashing capabilities with a dish machine and/or compartment sink, walk-in refrigerated storage, and ample dry storage space. Designed specifically for institutional foodservice operations, this facility delivers the functionality, efficiency, and capacity of a permanent kitchen in a temporary deployment solution.
25.5'×53'
Dimensions
1,352
Sq ft
4,000
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 & staging
- Stainless steel worktables w/ undershelf
- Hand sink
Warewashing
- Dish machine
- 3-compartment sink
Frozen Storage and Prep Space
- Walk-in cold 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
3-Wide Kitchen Facility
Multiple scenarios, one outcome. Service never stops while your permanent kitchen is out of commission.
Engineered for sustained, high-volume output
4,000 meals per day across 1,352 square feet — a full commercial cookline with separated production, prep, warewashing, and cold storage zones running simultaneously.
Larger, more flexible workspace
Three connected trailers give your team room to spread out. Dedicated zones mean prep, cooking, and warewashing happen in parallel without competing for counter space or sink access.
Mirrors a permanent institutional kitchen
Same equipment, same workflow, same compliance standards as the facility you're renovating. Your staff walks in and operates the kitchen the same way they always have — just in a different building.
Best for: Extended projects and institutional operators
Hospitals, universities, and large campuses running 12–24 month renovations at 2,000–4,000 meals per day. The 3-Wide handles institutional volume for the full duration without cutting corners.
Gallery
What operators ask first
The three trailers are positioned side-by-side and connected to create one continuous workspace. Staff move freely between the production, prep, and warewashing zones without stepping outside. Kitchen Corps handles delivery, positioning, and connection on site. Each trailer has its own utility connection point for electricity, gas, water, and sewage.
The 3-Wide includes a full production cookline — 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. Separate zones provide stainless steel prep tables with hand sinks, a dish machine and 3-compartment sink for warewashing, walk-in cold storage, dry storage, and HVAC throughout.
Yes. The production line consists of NSF-approved and UL-listed commercial cooking equipment that can be customized to your individual needs. Whether you need a different cookline configuration, more prep space, or additional cold storage, Kitchen Corps will adjust the equipment package to match your specific operation before the unit is built.
Other models
5-Wide Kitchen Facility
42.5'×53'
2,253 sqft
5,000 Meals
The 5-wide facility is the flagship of the KCI fleet. Featuring all the capabilities of your 3-wide facilities plus expanded cold and dry storage, it offers the ultimate temporary kitchen solution for clients requiring maximum production capacity, storage, and operational flexibility.
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
