1. Kitchen, dishwashing and refrigeration from one supplier
Plan your mobile kitchen, dishwashing trailer and refrigeration together around the work your facility needs to keep running.
NATIONWIDE MOBILE & COMMERCIAL KITCHEN TRAILER RENTALS
Commercial Food Facility Management USA: Nationwide Kitchen Rentals
Commercial Food Facility Management USA offers mobile kitchen trailer rentals across the United States, including California, Texas, Florida and Michigan, for renovations, construction and emergency repairs. Match cooking, prep space, dishwashing and refrigeration to your menu, meal count and site utilities. Send your address and dates to check available equipment and delivery access, then request a written quote. Find rental planning for your location.
- Kitchen trailers from $4,500/week
- Dishwashing from $750/day
- Refrigeration from $350/day
Minimum rental: kitchen, 1 week; dishwashing and refrigeration, 3 days. See rental rates and delivery terms.
Serving Major Municipalities, Healthcare Systems, and Industrial Hubs Nationwide
Whether you require emergency 24/7 dispatch following a major equipment outage in Central California, or a pre-planned 6-month temporary facility deployment for a campus expansion in Texas, our pre-inspected fleet is staged across strategic regional yards for rapid delivery.
California regional hubs
- Fresno (Central Valley Dispatch Yard)
- Los Angeles Metro (Southern CA Hub)
- San Francisco / Bay Area and San Jose
- Sacramento and Northern California valleys
- Bakersfield, Visalia and Modesto agricultural corridors
Texas and Gulf Coast hubs
- Houston Metro and Port Industrial District
- Dallas–Fort Worth Metroplex
- Austin and San Antonio Central Corridor
- Midland–Odessa (Permian Basin operations)
Western and Southwestern regions
Southeast and East Coast regions
- Georgia: Atlanta Metro
- Florida: Miami, Orlando and Tampa
- North Carolina: Charlotte and Raleigh–Durham
Use the state links to plan local delivery access, utilities and permits. Confirm the equipment, dispatching yard and delivery schedule for your address in your written quote.
Start with your state
- Planning in Seattle, Washington? Use the Washington state rental guide to prepare your delivery, utility and permit questions.
- For another location, find your state rental guide and bring your project address and dates to the first call.
Use local city planning details
- The California rental guide connects to Eureka, California for North Coast route access and local review questions.
- The Michigan rental guide connects to Warren, Michigan for road work, utility interruptions and municipality planning.
Confirm the exact site before booking
- Review truck access, trailer placement, power, potable water and wastewater at your address.
- Ask for the available kitchen layout and written terms for rental duration, delivery, setup and pickup.
Plan delivery, utilities and seasonal site conditions
Prepare for a planned closure or an emergency
- For renovation, work backward from the first meal your permanent kitchen cannot produce.
- After a fire, flood or equipment failure, share the next meal deadline and the utilities that still work. We check equipment and route options before confirming arrival.
Match the equipment to the operation
- List meals per day, peak service, cooks on shift and the appliances your menu requires.
- Plan dishwashing and cold storage with the kitchen so food, pans and trays have a usable route.
Allow for seasonal conditions
| Site conditions | What to plan for |
|---|---|
| Freezing weather | Protect water and wastewater lines, keep door paths clear of snow and ice, and confirm power or fuel for heat. |
| Rain and soft ground | Review a firm placement pad, drainage and the truck approach before scheduling delivery. |
| Hot weather | Review ventilation, electrical capacity and cold-storage needs for your menu and receiving schedule. |
| Construction and road work | Have the carrier check route restrictions, overhead clearance and receiving access for the delivery date. |
Confirm the route and receiving plan
Planning delivery in Denver, Colorado? Start with the Colorado rental guide, then review the approach, placement pad, temporary connections and weather preparations for your address. Permits and inspections depend on the site and the planned operation.
Why facilities rent from FFM
2. Published rental rates and delivery estimates
Compare daily, weekly and monthly rental estimates, minimum terms and setup and delivery charges. The rental period, minimum term, delivery and pickup charges are confirmed in your written quote.
3. Planning by state and city
Use the state and city planning guides to prepare local delivery access, utility and approval questions before arranging a rental.
4. Site planning for seasonal conditions
Plan freeze protection, drainage, safe access and temporary utilities for your site's weather. Review these preparations alongside the kitchen's utility and placement plan.
Temporary kitchen rentals for renovation, construction and emergencies
Most kitchen trailer rentals start with one of three situations. Pick yours and we'll plan the temporary kitchen around it.
Kitchen renovation
A full kitchen remodel, a hood or line replacement, or a phased renovation that takes cooking offline for weeks or months. A kitchen trailer onsite keeps meal service running until the permanent kitchen reopens. Planning in New York City, New York? Review the New York rental guide alongside the restaurant renovation guide.
During construction
New builds, expansions and campus projects that need a temporary commercial kitchen before the new one is ready, or a modular kitchen to feed crews on a remote site. Short-term rental or long-term trailer leasing. Campus guide
Emergency kitchen
Fire, flood, storm damage, a failed hood or a boil-water order. An emergency mobile kitchen replaces cooking capacity while the building is cleaned, inspected and repaired. First 24 hours guide
Kitchen trailer options for your facility
Compare 24–40 ft kitchen trailer reference layouts for cooking, prep and washing. Choose by your menu and peak meal service, then ask for the equipment list and utility requirements of the unit available for your dates.
24 ft mobile kitchen
Compact commercial kitchen for smaller menus and tight sites.
26 ft bulk kitchen
Fryers, tilt skillet and three-compartment sink for batch cooking.
28 ft mobile kitchen
More prep and cooking room with a service window.
38 ft mobile kitchen
Longer line with refrigeration and washing stations.
40 ft mobile kitchen
Full commercial line: griddle, range, fryer, stacked ovens.
40 ft combination kitchen
Cooking, prep and washing in one connected workflow.
40 ft bulk kitchen
Steam kettles and tilt skillets for high-volume production.
40 ft bulk combination
Bulk cooking plus washing for large feeding programs.
Also ask about the 38 ft multifunctional all-electric reference unit with its own shower and toilet compartment. Photos are owner-supplied references; the unit offered for your project is confirmed in writing.
Kitchen rentals for facilities across the country
Temporary commercial kitchens for organizations that need to keep meals moving through construction, renovation or an emergency. Explore some of the industries we serve.
Healthcare
Hospitals, nursing homes and care facilities. Patient trays, staff meals and diet-specific prep continue through a phased kitchen renovation or an unplanned shutdown. For a project in Chicago, Illinois, use the Illinois rental guide to prepare your site questions.
Education
Schools, colleges and universities. Breakfast and lunch service, dining halls and summer programs stay on campus while cafeterias are rebuilt. Planning a campus kitchen in Boston, Massachusetts? Review the Massachusetts rental guide and university planning guide.
Hospitality
Hotels, resorts and restaurants. Stay open through a kitchen remodel, banquet season or a hood, plumbing or fire repair with a temporary kitchen in the lot. For a renovation in Orlando, Florida, start with the Florida rental guide and restaurant renovation guide.
Government and Corrections
Military facilities, government sites and correctional institutions. Dining facility continuity planned around secure access, fixed meal periods and contracting requirements. Military DFAC guide
Construction and Industrial
Construction sites, factories and remote workforce camps. Onsite kitchens for crews, plant shutdowns and industrial cleanup, with sleeper, shower and laundry trailers from our man camp family. Planning crew meals in Austin, Texas? Use the Texas rental guide to prepare access and utility questions.
Kitchen going offline soon?
Tell us the industry, address, dates and meals per day. We'll match the kitchen trailer, dishwashing and refrigeration to your operation.
Proven Fleet Deployments & Worksite Logistics
Keep serving with a kitchen that fits
When your kitchen is out of action, you still have people to feed. Commercial Food Facility Management USA helps you plan cooking, dishwashing and cold storage around your menu, site and schedule.
A cooking line for your busiest service
Match ranges, fryers, ovens and prep space to the meals your staff needs to produce. Review dishwashing and refrigeration alongside the kitchen so food, trays and pans have a clear route.
Know what to budget before you book
Kitchen rental estimates start at $4,500 per week with a one-week minimum. Dishwashing starts at $750 per day and refrigeration at $350 per day, each with a three-day minimum. Compare the full rate matrix, included services and exclusions, then confirm your project costs in writing.
Prepare your site before delivery
Review power, water, wastewater, placement and permit requirements early, so your team can prepare the site before the trailer arrives. Plan your rental
Confirm the equipment for your dates
Send your address and rental window to check available units. Review the configuration, delivery access and rental scope in writing before booking. Check rental availability
How a kitchen trailer rental works
- Tell us the operation. Menu, meals per day, peak service, project dates and why the kitchen is offline.
- Site and utilities check. Placement pad, delivery route, power, water, wastewater and fuel at your address.
- Permits and schedule. Health department plan review and inspections built in before the permanent kitchen closes.
- Delivery, setup and pickup. Written scope for delivery, connection, servicing, extensions and removal.
Guide to renting a temporary commercial kitchen
Size the kitchen trailer by meals, staff and menu
Trailer length follows the work, not the other way around. Start with three numbers: meals per day, meals at the busiest service, and cooks working at once. Then list the appliances the menu actually needs, such as fryers, ranges, combi or convection ovens, steam kettles and tilt skillets. A school serving one lunch wave, a hospital running three meal periods and tray assembly, and a restaurant with an evening rush all need different layouts even at similar meal counts. Bulk kitchens suit high-volume batch cooking; combination kitchens put cooking and washing in one trailer.
Plan power, water, wastewater and fuel
Every mobile kitchen needs a confirmed utility plan: electrical service and distance to the connection, a potable water source and hot-water expectations, an approved wastewater route, and fuel if the unit uses it. A reference photo does not establish electrical load, so we confirm requirements for the exact trailer offered. In cold climates, add freeze protection for water and wastewater lines and a plan to keep the pad clear of snow and ice.
Build permits into the timeline
Ask your local or county health department which plan review and licensing process applies, and whether fire and building officials must review placement. Use the agency links in your state planning guide to identify the local review questions for your operation. Start the review as soon as dates are known.
Work backward from the first meal you cannot cook
Set the date the permanent kitchen closes, then allow time for delivery, connections, inspection, staff training and a test service before that day. Agree extension terms up front, because construction schedules move. For an emergency, the first call should cover what equipment is available, where it can be placed and when the site can receive it.
Why emergencies hit kitchens first
Commercial kitchens depend on power, safe water and working refrigeration at the same time. A loss of any one can interrupt cooking, prep sinks, ice machines and the dish room. Plan temporary cooking, washing and cold storage together, including the water supply, utilities and approvals the setup will need.
Commercial dishwashing trailers for temporary kitchens
When the dish room goes offline with the kitchen, a mobile dishwashing trailer keeps plates, trays, pans and smallwares moving. We match the dishmachine to your meal volume, water and wastewater: low-temperature machines, high-temperature machines, or conveyor-style warewashing for high-volume operations. Ask about flight-type dishmachines for very high volume, and we'll confirm availability for your dates.
Portable dishwashing is also the first thing to plan during a boil-water emergency, when washing needs a controlled water supply. Short-term or long-term, onsite during construction or renovation. Rental estimates are $750–$1,200 per day, $2,800–$4,200 per week or $7,500–$11,500 per month, with a three-day minimum and setup and delivery from $650.
Choosing a machine: low-temperature dishmachines sanitize with chemicals and draw less power, while high-temperature machines sanitize with a hot final rinse and need more electrical capacity. Tell us meals per day and how fast trays and pans come back at peak, and we'll size the dish trailer and place it beside the kitchen trailer so soiled returns and clean racks never cross. Bring your current dish room layout and machine model to the first call; it is the fastest way to match a temporary dishwashing setup to your team.
- 22–26 ft low-temperature dish trailers
- 30 ft conveyor trailer
- 38 ft high-temperature conveyor dish trailer
- 38 ft low-temperature dish trailer
Cold storage and crew facilities for your project
Walk-in cooler and refrigeration trailer estimates are $350–$650 per day, $1,400–$2,200 per week or $3,800–$5,900 per month, with a three-day minimum and setup and delivery from $450. Compare 12 ft and 20 ft refrigerated trailers and 20 ft and 40 ft refrigerated containers, plus walk-in cooler and walk-in freezer options for outdoor cold storage. For remote crews and industrial cleanup, add supporting facilities from our remote man camp family.
Portable refrigeration trailer rentals
Emergency cold storage when a walk-in fails, or extra space for stock.
Portable sleeper trailer rentals
Bunk bed sleeping facilities for crews, quoted for your dates and headcount.
Mobile shower trailer rentals
Portable showers for camps and emergencies, planned around daily use and servicing.
Shower and restroom trailer rentals
Combination and ADA options, quoted for the facilities your site needs.
Mobile laundry trailer rentals
8 to 10 stackable washers and dryers for workforce laundry needs.
Remote man camp trailer rentals
Workforce facility estimates from $3,200 per week or $8,900 per month, with a one-month minimum.
If a walk-in cooler or freezer fails, the goal is to move product into a refrigerated trailer while it is still at a safe temperature. Tell us the volume or pallet count and whether you need cooler or freezer temperatures. For remote man camp basecamps, we plan sleeper, shower, restroom and laundry trailers alongside the kitchen and dining space, so one site plan covers housing and feeding your crew. Planning cold storage in Atlanta, Georgia? Review the Georgia rental guide with your capacity, power and receiving requirements.
Ask about mobile restroom trailer rentals, dining facilities and portable water storage for your site.
Transparent Commercial Rental Rates & Terms
| Rental Family | Daily Rate | Weekly Rate | Monthly Rate | Est. Setup & Delivery | Min. Lease |
|---|---|---|---|---|---|
| Mobile Kitchen Trailer (24' - 44') | $1,250 – $2,400 | $4,500 – $8,500 | $12,500 – $22,000 | From $850 (Distance-based) | 1 Week |
| Commercial Dishwashing Trailer | $750 – $1,200 | $2,800 – $4,200 | $7,500 – $11,500 | From $650 | 3 Days |
| Walk-In Cooler / Refrigeration Trailer | $350 – $650 | $1,400 – $2,200 | $3,800 – $5,900 | From $450 | 3 Days |
* Base rates include pre-delivery sanitization, entry steps, leveling, and shore power cable hookup assistance. Freight/mileage over 100 miles, fuel, greywater pumping, and local health permits billed separately.
Mobile kitchen trailer rental FAQ
Where do you offer mobile kitchen rentals?
Commercial Food Facility Management USA plans mobile kitchen rentals across the United States. Send your exact site address and dates so we can review available equipment, route access and rental terms. Availability and delivery are confirmed in your written quote.
What is a mobile commercial kitchen trailer?
A temporary commercial kitchen built into a trailer: cooking line, prep space, sinks, refrigerated storage, exhaust hood and fire suppression. It is placed beside your building so food service continues while the permanent kitchen is renovated, rebuilt or out of service.
How much does it cost to rent a mobile kitchen trailer?
Commercial kitchen trailer estimates are $1,250–$2,400 per day, $4,500–$8,500 per week or $12,500–$22,000 per month, with a one-week minimum. Setup and delivery start at $850 and depend on distance. Confirm the rental period, minimum term, delivery and pickup charges in your written quote.
Can I rent or lease a kitchen trailer long term during construction or renovation?
Yes. Short-term rentals cover a repair or a single event; long-term rentals and leasing cover phased renovations and construction projects that run for months. Ask about extension terms before the project starts.
How do I arrange a kitchen trailer delivery to my site?
Send your site address, rental dates and proposed trailer position. We review route access, utility connections and receiving arrangements, then confirm available equipment, delivery timing and the project quote.
What utilities does a kitchen trailer need?
Plan for electrical service, a potable water source, a wastewater route and, depending on the unit, fuel. Requirements depend on the actual trailer, so we confirm them for the unit offered before delivery.
Do I need a permit for a temporary kitchen?
Build permits into the project timeline and confirm the review and inspection requirements for your site. Contact the local health department before the permanent kitchen closes.
Do you rent dishwashing trailers?
Yes. Reference options include 22 to 26 ft low-temperature dish trailers, a 30 ft conveyor trailer, and 38 ft high-temperature conveyor and low-temperature dish trailers. Rental estimates are $750–$1,200 per day, $2,800–$4,200 per week or $7,500–$11,500 per month, with a three-day minimum and setup and delivery from $650.
My walk-in cooler or freezer failed. Can you help?
Direct line: 866-216-4676. Walk-in cooler and refrigeration trailer estimates are $350–$650 per day, $1,400–$2,200 per week or $3,800–$5,900 per month, with a three-day minimum and setup and delivery from $450. We check the available unit and delivery timing for your address.
Do you rent shower, restroom, laundry and sleeper trailers for crews?
Yes. Our remote man camp family includes sleeper and bunk bed trailers, shower trailers, shower and restroom combination trailers, restroom trailers, laundry trailers and complete man camp services.
Which kitchen trailer size do I need?
It depends on meals per day, the number of cooks working at once and the appliances on your menu. The rental rate matrix covers 24 ft to 44 ft commercial kitchen trailers. Compare the 24 ft to 40 ft reference layouts on this page and the 44 ft healthcare deployment, then confirm the unit available for your dates.
Check kitchen trailer availability for your site
Start with your project address, rental dates and meals per day. Ask for the available kitchen layout, supporting equipment, delivery scope and a written quote.
Use the state rental guides to prepare local questions, then send your exact address and dates so we can review equipment and delivery for the project.
Equipment references: mobile kitchen layouts, dishwashing trailer options and refrigeration equipment. State and city guides link to their local planning sources. The equipment and rental scope for your project are confirmed in writing.
Serving Major Municipalities & Regional Hubs Nationwide
Pre-inspected fleet units staged across strategic regional yards for rapid 24/7 delivery.
California Regional Hubs
- Fresno (Central Valley Dispatch)
- Los Angeles Metro Area
- San Francisco & Bay Area
- Sacramento & Northern CA
- Bakersfield, Visalia & Modesto
Texas & Gulf Coast Hubs
- Houston Metro & Port District
- Dallas-Fort Worth Metroplex
- Austin & San Antonio Corridor
- Midland-Odessa (Permian Basin)