
Mobile Kitchens
28ft Mobile Kitchen Trailer
A 28ft cooking layout with a convection oven, griddle/oven combination, six-burner range, preparation space, sinks, and reach-in cold storage for ongoing meal operations.
View model details ↗A compact cooking trailer with a convection oven, griddle, six-burner range, sinks, and reach-in cold storage for restaurant renovations and temporary meal service.
The 24ft mobile kitchen brings several everyday cooking methods into one temporary workspace. Its cooking configuration combines a single-stack convection oven, a griddle with an oven base, and a six-burner range with an oven. This makes the equipment schedule a useful starting point for a restaurant replacing its cooking line during a remodel.
Reach-in refrigeration and freezer storage, preparation space, a handwashing sink, and a three-compartment sink support the cooking line. Review the selected unit against your menu, especially if frying, baking, or chilled preparation is central to daily service.
| Nominal length | 24ft |
|---|---|
| Cooking equipment | Convection oven, griddle/oven combination, six-burner range/oven |
| Washing and storage | Handwashing and three-compartment sinks; reach-in refrigerator and freezer |
| Electrical configuration example | 220V, single-phase, 200A; confirm the assigned unit |
Start with the items you serve at the busiest meal period. Identify which oven, griddle, and burner positions must operate at the same time, then review how staff will move between preparation, cooking, and service. If frying is part of the menu, include the required fryer in the equipment request.
Keep receiving, waste handling, and finished-food collection in the placement discussion. If a separate dish return or larger ingredient reserve is needed, a dishwashing trailer or refrigeration facility can support the kitchen without filling the cooking aisle.
Fryer arrangements vary by unit. Tell us whether your menu requires frying so the appliance package can be confirmed for the trailer offered.
Meal output depends on menu complexity, staffing, equipment use, and service periods. Share your production schedule so the configuration can be reviewed for the work it needs to do.
It can provide temporary cooking space. Review the functions being removed, connections, site approvals, and food-service route before confirming the rental.
Share your project location, rental dates, and the configuration you need. Call 888 385 6418 for 24/7 support.