Temporary Cabin Kitchens

Our cabin kitchens are available in a range of sizes and can be supplied with food preparation areas, warewashing units, cold stores, changing rooms or dining facilities, all of which can be joined together with weather tight links. These almost limitless options are craned into your specified location, connected to temporary or mains utility supply, and safety tested by us so you can start cooking immediately.

Cabin kitchens offer an effective alternative to marquee kitchens - find out about the differences here.

Temporary Kitchen Options:

Our kitchens are available in three sizes and multiple units can be combined together into almost any combination:

20ft Cabin
Suitable for up to three kitchen staff producing up to 400 meals a day

28ft Cabin
Suitable for up to five kitchen staff producing up to 800 meals per day

16ft Preparation or Warewashing Cabin
Suitable for food prep or warewashing

All kitchen units are supplied with an extraction canopy with gas interlock, fire suppression system, insectocutor, LED lighting, sinks with running hot water and access ramp or steps. You can select which Kitchen Equipment you would like in your temporary kitchen from our extensive range, where we can design a layout on CAD for you. Hire periods can be from a day to a decade and if you need some help designing your set up, our experienced team will be able to take you through the process step-by-step.

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Temporary Kitchen Uses:

Kitchen Refurbishments
If you need continuity of service, then temporary commercial kitchen rental allows service to seamlessly continue service during building works or an emergency closure. With the ability to be linked to existing buildings, these units and can be installed and operating within 48 hours if required.

Increase in Demand
Jongor Hire's temporary kitchens are regularly used at construction, industrial and government sites, when there is a temporary increase in need for catering. Our kitchens conform to all the appropriate safety standards you would expect in a commercial kitchen, and we can provide risk assessments specific to your site.

Events
Quick to install, hygiene safe and easy to work in, our temporary kitchens are ideal for catering at sporting events, exhibitions, concerts and shows. 

Next Steps:

We will guide you through the specification and implementation process, from agreeing the equipment layout during a site visit, through to training and handing over to your on-site staff. To help us advise you on what you may need, please let us know:

Duration
How long you think you will need a temporary kitchen for.

Output
How many meals you think you will need to produce each day and what equipment you think you may need.

Space
What space is available and the accessibility to it.

Services
Whether you require Warewashing units, food preparation areas, cold stores, staff welfare areas, dining facilities or links to buildings.

Details of whether water, waste and power will be temporary or mains supplied and if you would like Jongor to supply any of this.

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Utilities:

• Kitchen units can have either electric or gas as their core power supply for cooking, although all units need a minimum of a 63 amp single phase electrical supply to run the house services such as lighting, 13 amp sockets, extraction and hot water.
• If gas is the main power supply for cooking, this can be supplied from our LPG bottles or a connection to a Nat Gas mains supply.
• If electric is the main power supply for cooking, then this will require a 100 amp three phase supply, in addition to the 63 amp house supply. This can be supplied by Jongor or a third party.
• Water supply can be from mains or from a water bowser supplied by Jongor or a third party, with the minimum water pressure being 2.3 bar for the kitchen to be commissioned.
• Waste water can be ducted into a local mains drains or a waste water tank via pump, supplied by Jongor or third party.

All temporary kitchens are supplied with following as standard:

• Overhead extraction with gas interlock system
• ANSUL® fire suppression system
• LED lighting, plus emergency lighting
• Water heater for instant hot water
• Frost protection heat bar
• Insectocutor
• Double bowl sink and wash sink
• Stainless steel splash backs
• Lockable doors, non-slip floors and floor drains

Safety standards:

• See our accreditations
• Gas installation complies to BS6173
• Electrical installation complies to BS7671
• Fire Suppression System meets ANSUL’s minimum recommended coverage guidelines and are the only temporary kitchen units to do so in the United Kingdom
• Extraction system complies with DW172 and BS6173
• Lifting operations comply to LOLER regulations and are supplied by ALLMI accredited suppliers
• Gas catering equipment is safety checked and tested by a Gas Safe® engineer prior to hire
• Electrical catering equipment is safety checked and PAT tested prior to hire
• Full handover training given on how to operate the units and the equipment inside

Dimensions and output capacity: