COMMERCIAL MOBILE KITCHENS & EMERGENCY REFRIGERATION
FOOD SERVICE REFRIGERATION RENTAL
KEEP COOKING. KEEP IT COLD.

Temporary facilities. A plan for both.

RENTAL HELP, 24/7800-245-5216Call 800-245-5216, available 24/7
FOOD SERVICE, WITHOUT THE FULL STOP.

Mobile Kitchen &
refrigeration
trailer rentals.

Rent a mobile kitchen while your permanent kitchen is rebuilt, or arrange emergency cold storage when a commercial cooler or freezer fails. Food Service Refrigeration Rental helps hospitals, schools, restaurants, hotels and caterers plan both parts of a temporary food service operation across the United States. A school renovation in Boston starts with the meals that must continue; a cooler interruption in Philadelphia starts with the products that need temporary storage. For a combined project in Atlanta, connect the cooking space to receiving, refrigeration and service before choosing units. Short-term rentals and longer leases can be discussed around your dates, menu and available facilities. We work through equipment selection, delivery access and setup requirements with you. Emergency rental help is available 24/7, with the proposed unit, timing and commercial terms confirmed for your site. Call 800-245-5216 to check availability and request a rental quote.

Discuss your rentalExplore solutions
Mobile kitchen + cold storageNationwide enquiries
Stainless steel cooking equipment, prep areas, and refrigerators inside a commercial mobile kitchen trailer
Room to keep cooking.COMMERCIAL MOBILE KITCHEN RENTALS
One call.
Both sides of food service.
Clean, insulated refrigeration trailer interior with an overhead cooling unitSpace to keep it cold.
COOK. STORE. KEEP GOING.01 — 02
Commercial mobile kitchensEmergency refrigerationShort & long-term planningRental help, 24/7
COOKING SPACE & REFRIGERATED STORAGE

Hot meals. Cold storage.
The right backup for both.

Choose equipment around the work that needs to continue, whether a planned shutdown affects the kitchen or a breakdown takes cold storage out of service.

Commercial mobile kitchen trailer with stainless steel cooking and preparation stationsKEEP COOKING01
COMMERCIAL MOBILE KITCHENS

A mobile kitchen while yours
is out of action.

Your team still has a menu to prepare when the main kitchen closes. A mobile kitchen trailer gives you a temporary working space to evaluate around preparation, cooking, washing and the handoff to service. Start with the tasks that have to move outside and the equipment that remains usable in the building. That tells you more than trailer length alone, particularly when the dining room stays open throughout a renovation.

For a school operation in Chicago, breakfast and lunch may put different demands on the same space. Describe the food arriving ready to serve, the ingredients cooked from scratch, the busiest production period and where staff plate meals. A scratch-cooking layout needs to be compared with the oven, range, griddle and preparation work involved. Reach-in refrigeration supports the working kitchen, while bulk chilled or frozen stock may need its own unit nearby.

The 24 ft configuration includes a convection oven, griddle/oven, six-burner range/oven, sinks and reach-in cold storage. The 40 ft bulk-combo configuration adds a different cooking mix, including double-stack convection equipment, a fryer, tilting skillet and a walk-in cooler. For a Atlanta catering operation, compare those functions with the menu before choosing the larger option. The model pages show the equipment details and monthly starting prices so you can narrow the conversation to a useful shortlist.

Then walk the layout through a normal service period. Where do ingredients enter? Can staff move between storage, preparation and cooking without crossing a delivery area? A food service team in Richmond also needs to account for washing and the transfer to its serving point. Discuss the proposed unit's connections, placement and rental dates before arranging site work. The written quote identifies the selected configuration, availability and included services.

  • Renovation and construction cover
  • Emergency cooking-space replacement
  • Short-term rental and longer lease enquiries
24 ft mobile kitchen
From $4,995 monthly
40 ft bulk-combo mobile kitchen
From $10,995 monthly
Explore mobile kitchen rentals
Refrigerated storage space with insulated metal walls and a ceiling-mounted cooling unitKEEP IT COLD02
EMERGENCY REFRIGERATION

Cold storage when
you need a new plan.

When a walk-in cooler or freezer breaks down, identify the products and storage conditions affected before selecting replacement space. Emergency refrigeration rentals can provide temporary chilled or frozen storage while permanent equipment is assessed, repaired or replaced. Call 800-245-5216, available 24/7, with your location, requested timing, approximate stock volume and the electrical supply available at the site. Follow your facility's product-handling procedures while the equipment options are reviewed.

A restaurant in Miami receiving deliveries through the day may use storage differently from a facility holding larger quantities between service periods. Explain how stock is packed, how often staff need access, and whether ingredients move directly to preparation or remain stored. Include the route to the working kitchen. A useful replacement has to fit that loading pattern as well as the required product conditions and available space.

Refrigerated trailers and refrigerated containers have separate specifications. The 20 ft trailer's older, MT and LT variants list different temperature points; those entries are not one continuous operating range. A New York food service team should request the proposed variant's requirements rather than treating all 20 ft units alike. Check the usable storage, power connection, loading access and applicable operating conditions for the actual equipment being offered.

If the failure also interrupts preparation or cooking, include that in the same request. For a Baltimore facility, moving cold stock outside can change how staff replenish ingredients and reach the serving area. A mobile kitchen and a refrigeration unit may need different start dates, connections and collection arrangements. Review both as parts of the meal service, then ask for the equipment and logistics to be identified separately in the quote. Starting monthly prices cover the equipment estimate; delivery, setup and other project charges need confirmation.

  • Failed cooler and freezer replacement
  • Chilled and frozen storage enquiries
  • Separate trailer and container specifications
20 ft refrigerated trailer
From $1,495 monthly
20 ft refrigerated container
From $2,495 monthly
Explore refrigeration rentals

Starting prices are monthly equipment rates. Your quote confirms the location, configuration, rental term, delivery, setup, collection, taxes and exclusions. Compare monthly equipment costs

MORE WAYS TO KEEP FOOD SERVICE WORKING

Cooking. Cold storage. Commercial dishwashing.

Compare all 23 rental configurations

Prepare food, protect refrigerated stock and keep used dishes moving back to service while your permanent facilities are unavailable. The catalogue includes ten mobile kitchen layouts, seven refrigeration options and six commercial dishwashing configurations. Compare the equipment and site connections for the work you need to continue, then request the actual units and a monthly quote.

Reference view of commercial kitchen cooking and preparation equipment
Commercial mobile kitchen

28 ft Mobile Kitchen Trailer

From $6,995 monthly

220V · Single phase · 200A

View this rental configuration
Reference view of an insulated refrigerated storage interior
Emergency cold storage

20 ft Refrigerated Trailer

From $1,495 monthly

220V, single phase

View this rental configuration
Supplied reference view of commercial dishwashing equipment
Commercial dishwashing

38 ft High-Temperature Conveyor Dishwashing Trailer

From $7,995 monthly

220V · Single phase · 300A

View this rental configuration
All mobile kitchensAll refrigeration optionsAll commercial dishwashing trailers
WHEN YOUR PLAN CHANGES, CALL.

Kitchen down? Cooler out?

Emergency rental help is available 24/7. Call with the affected equipment, location and timing you need.

Call 800-245-5216
BUILT AROUND THE PEOPLE YOU SERVE

Your food service
has people counting on it.

A hospital, a clubhouse and a working construction site need different temporary arrangements. Bring the meal schedule, customer needs and access requirements into the equipment discussion.

Golf & country clubs

Clubhouse work can affect member dining, tournaments and banquets at the same time. Bring the booked functions and construction phases together, with receiving, temporary preparation space and refrigeration reviewed against the activity continuing on the site.

View rental planning for Golf & country clubs

Military bases

Dining-facility work requires coordination with the installation's authorized teams. Describe the meal periods, work window, products needing refrigeration and delivery-entry procedures. Equipment suitability and the commercial scope need review against that installation's requirements and procurement process.

View rental planning for Military bases

Remote workforce sites

Crew food service depends on shift patterns, supplier deliveries and the infrastructure available at the working site. Plan preparation, cooking and refrigerated stock together, with the proposed units' connections and operating requirements checked against the location and project dates.

View rental planning for Remote workforce sites
PREPARE A USEFUL RENTAL REQUEST

Tell us what’s changing.
Let’s plan around it.

You can start with the information you have. The first conversation should identify the functions needing replacement, then work through the equipment and site details that determine the proposal.

  1. 01

    Start with the meals and products.

    For a Boston school renovation, list the meal periods and cooking tasks that must continue. For a refrigeration breakdown, identify products, storage conditions and loading needs. Include the address, responsible contact and requested dates.

  2. 02

    Match the configuration to the site.

    A Raleigh facility should review the proposed layout against placement, staff movement and the available connections. Share known access constraints and identify who can check utilities, prepare the site and coordinate entry with the delivery team.

  3. 03

    Review the complete written scope.

    Check the selected equipment, availability, monthly rate, minimum term and rental dates. Delivery, setup, collection, taxes and exclusions also need to be clear. Keep any different kitchen and refrigeration dates in the same project plan.

Ready to send the details?
Choose a service, add your location and timing, then open the quote form to provide your contact details and send the request.

LET’S GET YOU STARTED

A little planning.
A much better rental.

What do you need?

Let’s discuss your mobile kitchen and refrigeration rental. Your timing: planning ahead.

Call to discuss your rental

Continue to add your contact details and submit your request. Your selections carry into the form; nothing is sent until you submit it.
Urgent? Call 800-245-5216, available 24/7.

BEFORE THE EQUIPMENT ARRIVES

Give the temporary operation
a workable place to run.

A useful site plan covers the unit’s connections and how the team will work around it. Start with the selected configuration, then review these details with the people responsible for the facility and installation.

Power and applicable fuel connections

Compare the site's supply with the named unit's electrical requirements. For example, the documented 24 ft mobile kitchen lists 220V, single phase and 200A; that entry does not describe every kitchen or refrigeration configuration. For a Chicago project, have the responsible qualified team review the actual connection schedule before arranging installation or generator support.

Water, washing and wastewater

A cooking layout also needs a workable washing arrangement. Identify the equipment requiring fresh water, the connection points and how wastewater will be handled. Establish who prepares those connections and what is included in the rental scope. Refrigeration and a mobile kitchen can have different requirements, so keep their utility schedules separate within the same site plan.

Placement and movement during service

A suitable delivery entrance is only one part of placement. For a Raleigh facility, follow the ingredients from receiving to storage, preparation and service. Check where staff walk, how loading works and which areas remain accessible during construction. Share the proposed working area and access constraints before settling on the equipment layout.

Doors, ramps and stairs

Describe how people and stock will enter the temporary units and how those entrances relate to the building. Ask which access equipment is suitable for the assigned configuration and who supplies it. Include loading clearance, surface conditions and the safe route between working areas in the review; an interior photograph cannot establish site accessibility or the required clearances.

Permissions and the return to the building

For a renovation in Boston, identify who coordinates the facility's approvals and checks the temporary arrangement with the relevant authorities. Also agree who confirms that permanent cooking and refrigeration are ready again. Different handover dates may call for separate unit collection dates, so include the move back into service when discussing the initial rental period.

Read the utility planning guide
WHY WORK WITH US

Practical support.
From the first conversation.

A temporary arrangement needs to fit your people, food and working site. Bringing the cooking and refrigeration requirements together helps you identify the handoffs that need attention before choosing equipment.

Deployment planned around you

Give us the first affected meal period, the dates each unit is needed and when the site can accept equipment. Those details help align the delivery request with the operation, rather than relying on a building-completion date alone.

24/7 emergency rental help

Call any time when a kitchen or refrigeration failure changes the day's plan. Explain what has stopped working, which meals or products are affected and the timing you are requesting, so the available rental options can be checked.

Support from enquiry to setup

For a combined Philadelphia project, bring cooking, cold storage and the route to service into one request. We work through the equipment choices and site requirements with you, while the quote identifies the connections, setup and other responsibilities included.

A rental term that fits the job

A planned shutdown and an unexpected repair may need different rental periods. Discuss short-term cover, longer leases and possible extensions, with minimum terms and collection arrangements included in the quote for the equipment you select.

A commercial equipment focus

Compare layouts and documented appliances with your menu, and refrigeration variants with your products. The equipment pages give you concrete configurations to assess before the selected unit's working space, connections and suitability are agreed for the site.

Logistics considered early

At a Richmond site, the approach for delivery and the route staff use during service can be different. Review both, along with placement, receiving, utilities and collection, so the temporary equipment supports an operation that remains in use.

Know what you’re comparing.

Review the named rental configurations, their documented equipment and approved monthly starting prices. You can request mobile kitchens and refrigeration through the same contact route, then assess the proposed units and complete scope in your individual quote.

YOUR SITE IS OUR STARTING POINT

Different locations.
The same need to keep going.

An equipment request for Baltimore still needs the facility’s own address, access and connections. City guides help you prepare those details; availability and delivery arrangements are checked for your project. Nationwide enquiries are welcome.

1,850 CITY & TOWN GUIDE DOTS

Every location. On the map.

Hover or tap a dot to explore its city. Arrow keys choose a city in North Carolina; Enter focuses its state. Choose another state with the selector.

Eastern USA map with every city and town rental guideAll 1,850 existing city and town guides have geographic dots. Select a state to see all of its locations. The city selector and searchable guide list provide equivalent access.AlabamaConnecticutDelawareDistrict of ColumbiaFloridaGeorgiaIllinoisIndianaKentuckyMaineMarylandMassachusettsMichiganMississippiNew HampshireNew JerseyNew YorkNorth CarolinaOhioPennsylvaniaRhode IslandSouth CarolinaTennesseeVermontVirginiaWest VirginiaWisconsinEASTERN USA · 1,850 CITY & TOWN DOTS
1,850 city & town dots shown
Eastern state & district guidesSelected stateEvery city & town guide

Dots use Census representative coordinates and identify existing city/town guides. They do not indicate offices, stocked equipment, or delivery routes. Availability and logistics are confirmed for your project.

Explore Eastern USA location guides

See how completed construction, dining renovations and incident records inform temporary food service planning in Maine.

Read the Maine rental guide
BEFORE YOU REQUEST EQUIPMENT

Good questions.
Practical answers.

Equipment selection, rental terms and site requirements are easier to compare when the scope is clear. These answers explain what to prepare and what your quote needs to confirm.

800-245-5216

Yes. Tell us which parts of the operation need replacing so both requirements can be considered together. A Atlanta food service project may need a cooking trailer beside separate cold storage, with different connections and collection dates. Start with receiving, preparation, cooking and service, then identify the functions that remain in the building. The quote confirms the proposed units, availability and included delivery and setup arrangements.

REQUEST THE EQUIPMENT YOUR OPERATION NEEDS.

Keep cooking with a mobile kitchen.
Keep the cold chain moving.

Start with the part of your food service operation that needs help. For a planned kitchen closure in Charleston, tell us which preparation, cooking and washing tasks must move and which facilities remain available. For a failed cooler or freezer, identify the affected products, required storage conditions and the power available at the proposed location. If both are affected, include them in the same request.

A Philadelphia project with several work phases may need different dates for cooking and refrigeration. Share the shutdown sequence, requested rental period, site address and responsible contact. We will work through the equipment options and delivery requirements with you. Request written confirmation of the units, monthly rate, minimum term, setup, collection and exclusions before making arrangements. Call 800-245-5216, available 24/7, or use the quote form to check availability and request a rental quote.

Call 800-245-5216
Emergency rental help, 24 hours a day.