Cooking
- 6-burner range with oven
- 36" flat-top griddle
- 40 lb deep fryer
- 40-gal tilt skillet
- 40-gal steam kettle
- 10-pan steamer
- Double-stack convection oven
Single Production Kitchen
A complete single-trailer production kitchen, with a full commercial cookline, prep space, three-compartment sink, hand sinks and an 8'×10' walk-in cooler. NSF-approved, UL-listed equipment under a UL hood with NFPA fire suppression.
8.5′×53′
Dimensions
450
Sq ft
2,000
Meals
Floor plan
Engineered and purpose-built to meet the demanding requirements of institutional foodservice operations.
Example Equipment
Ventilation (HVAC)
- UL hood with exhaust
- Make-up air
- NFPA fire suppression
- AC & heat
Preparation & storage
- Stainless worktables w/ undershelf
- Dry storage space
Washing
- Three-compartment sink
- Hand sink
Refrigeration
- 8'×10' walk-in cooler
Structural
- FRP walls / stainless behind hood
- Diamond tread plate floors
- GFCI outlets throughout
- Water heater
Why operators choose
Single Production Kitchen
Multiple scenarios, one outcome. Service never stops while your permanent kitchen is out of commission.
Ideal for space-constrained sites
Single-trailer footprint at 8.5'×53' fits locations where multi-wide facilities cannot — tight campus lots, loading docks, and restricted-access areas.
Right-sized for smaller operations
2,000 meals per day with a full commercial cookline, prep space, and walk-in cooler. Enough capacity for mid-size institutions without paying for equipment you don't need.
Most cost-effective configuration
One trailer means lower lease cost, simpler utility connections, faster setup, and less site preparation compared to multi-wide configurations.
Best for: Short-term needs and smaller teams
Deployments under 12 months, single-shift operations, or facilities with smaller staff — one crew can operate the entire kitchen efficiently.
Gallery
What operators ask first
A Single Production Kitchen is rated for up to 2,000 meals per day. The exact output depends on your menu complexity, shift schedule, and staffing levels. For higher volume operations, our 3-Wide and 5-Wide configurations scale up to 4,000 and 5,000 meals per day respectively.
Every unit ships with a full commercial cookline — 6-burner range with oven, 36″ flat-top griddle, 40 lb deep fryer, 40-gallon tilt skillet, 40-gallon steam kettle, 10-pan steamer, and double-stack convection oven. The trailer also includes a three-compartment sink, hand sink, stainless worktables, dry storage, and an 8’×10′ walk-in cooler. All equipment is NSF-approved and UL-listed, installed under a UL hood with NFPA fire suppression.
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
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 →
Freezer Prep Unit
8.5'×53'
450 sqft
Ideal when paired with a production kitchen
Dedicated walk-in freezer with food preparation space to pair with any cookline.
View this model →
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 →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
