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.
3-Wide Kitchen Facility
Three connected trailers create a complete temporary commercial kitchen with dedicated cooking, preparation, warewashing, and storage areas. Configured around your menu, meal volume, and workflow, KCI’s 3-wide facility supports on-site foodservice during renovations, new construction, and disaster recovery.
25.5'×53'
Dimensions
1,352
Sq ft
4,000
Meals/Day
Why choose a 3-Wide Kitchen Facility?
Three connected units provide dedicated space for production, preparation, warewashing, and storage.
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.
Standard Equipment & Features
Equipment varies by model and can be configured to support specific operational requirements.
Production
6-burner range with standard oven
36" griddle
40 lb deep fryer
10-pan steamer
Double-stack convection ovens
Preparation
Stainless steel worktables w/ undershelf
2-Compartment Prep Sink
Hand sink(s)
Water Heater
GFCI Receptacles
Facility Features
Type I & Type II Exhaust Hood
Make-up air
NFPA fire suppression
HVAC
Aluminum Tread-Plate Floor
Warewashing
Hi-Temp Dishmachine
Clean & Dirty Dish Tables
3-Compartment Sink
Dedicated Water Heater
Cold & Dry Storage
8' x 10' Walk-In Cooler
Walk-In Freezer/Reach-Ins
Dry Storage Area
Utility Connections
208v 3 Phase
LP or Natural Gas
Potable Water
Waste Water
See the 3-Wide Kitchen Facility in action
What clients are asking
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, KCI 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/Day
Our largest temporary kitchen configuration, providing expanded cooking, prep, warewashing, refrigeration, freezer, and storage capacity for high-volume operations.
Single Production Kitchen
8.5′×53′
450 sqft
2,000 Meals/Day
Full commercial cooking, prep, warewashing, and cold storage in one compact 8.5' × 53' temporary kitchen facility.
Dishwashing & Prep Unit
8.5'×53'
450 sqft
5000 Dishes/hour
Dedicated warewashing, three-compartment sinks and prep space to pair with any cookline.
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.
MM
Regional Director, ARAMARK
An 18-month renovation, zero interruption to patient and cafeteria food service. Kitchen Corps made a hard project feel routine.
AP
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.
MC
United States Marine Corps
Tell us about your project.
Keep operations running
- Nearly 30 Years of Experience
- Code-Compliant Facility
- Nationwide Deployment
TALK WITH OUR TEAM
(757) 487-8977
