Menu and volume
List the meals, busiest service period, preparation tasks and staff who will use the temporary kitchen. Request the layout and equipment list for the unit offered.

Plan a temporary commercial kitchen in Burbank, California around your menu, meal volume, site access and dates. The local example below shows one situation to discuss with FFM; the actual trailer, delivery route and price are confirmed for your project.
01 / Los Angeles County · San Fernando Valley
Hypothetical rental example. This is not an FFM customer or completed deployment.
A fictional Burbank public facility schedules a kitchen changeover near a busy transport corridor. A commercial kitchen trailer, generator-ready refrigerated trailer, and ADA access could support staff arriving from Glendale and North Hollywood.
Alaska Airlines reported that Hollywood Burbank Airport's new 355,000-square-foot passenger terminal opened on October 13, 2026, with dining and shopping beyond security. (Context only: the scenario does not describe Hollywood Burbank Airport or Alaska Airlines.)
Read the local source: Alaska Airlines: Burbank terminal opening ↗
02 / Equipment plan
Quote a commercial kitchen trailer with a generator-ready refrigerated trailer. Request ADA ramp access and confirm site fit.
For the fictional Burbank public-facility changeover, request a commercial kitchen trailer around the staff meal schedule and the site's busy transport access. Give FFM the menu, daily meal count, delivery windows, and a site drawing showing vehicle and pedestrian movement. Ask what cooking and holding functions the offered kitchen can support. Confirm water, power, wastewater, approvals, and accessible entry before setting the permanent kitchen's changeover date.
Compare mobile commercial kitchen trailer layouts ↗List the meals, busiest service period, preparation tasks and staff who will use the temporary kitchen. Request the layout and equipment list for the unit offered.
Share the exact address, a site plan and photos of the approach. Confirm trailer turning space, level placement, staff access and the route between the kitchen and serving area.
Review power, potable water, wastewater, grease handling, ventilation clearance and any approvals before the permanent kitchen goes offline.
03 / Site checklist
Identify a safe equipment position and the utilities actually available at your address. Give the team the length and width of the proposed pad, any gate or overhead restrictions, and the distance to the serving point.
Ask California and local food-service reviewers which permits and inspections apply. Delivery, connections and equipment availability are quoted for your exact site and dates.
04 / Published starting rates
These published starting prices help frame a Burbank project. Your written quote confirms the available trailer, rental period, delivery route and site work.
Mobile kitchen trailer: 24–44 ft range shown in the FFM rate guide; one-week minimum. Estimated setup and delivery starts at $850 and varies by distance. Base rates include pre-delivery sanitization, entry steps, leveling and shore-power cable hookup assistance. Freight or mileage beyond 100 miles, fuel, greywater pumping and local health permits are billed separately. Final scope and pricing are confirmed in writing.
05 / Supporting equipment
Request a generator-ready refrigerated trailer, then verify its electrical requirements and any separate backup-power plan. Ask about an ADA ramp where needed and confirm that both units fit the constrained site.
Review the refrigeration trailer and cold-storage options for the stock in this plan. Confirm chilled or frozen operation, storage volume, electrical supply, loading access and the temperature controls of the actual unit quoted. FFM's published refrigeration trailer range is $350–$650 per day with a three-day minimum.
If the existing wash area also closes, ask about a commercial dishwashing trailer. Share the busiest tray and pan return period, the sanitation method, hot-water source and wastewater plan. The published dishwashing range is $750–$1,200 per day with a three-day minimum.
Start with the cooking space your operation needs. Add washing, cold storage or crew facilities where the existing site cannot support the work.

Plan temporary cooking, preparation and service space during a renovation, construction project or kitchen closure. Match the proposed layout to your menu, busiest meal period, delivery access, power, water and wastewater.
Explore kitchen trailers
KITCHEN SUPPORTDishwashing trailersKeep dish handling in the site plan. Review wash volume, clean and dirty routes, water and drainage.Explore dishwashing
KITCHEN SUPPORTRefrigeration rentalsDiscuss cooler, freezer, trailer or container needs by temperature, stock volume, loading and power.Explore refrigeration Choose the topics relevant to your site; confirm the available unit and connections in your quote.
Next step
Send the address, dates, menu, peak meal count and site photos. FFM can review a suitable configuration and prepare a project-specific quote.