KITCHEN & DINING
Kitchen & Dining Facilities
Commercial-grade mobile kitchens, dining hall modules, cold storage, and full-service meal programs that keep crews fed, healthy, and productive.
Mobile Kitchen Trailers
Self-contained commercial kitchens on wheels, ready to deploy to any job site and begin food service within hours. Purpose-built for high-volume food production in field conditions with welded aluminum frames, stainless steel interiors, commercial rubber flooring, and integrated fire suppression. Standard configurations serve camps of 50-75 workers up to 1,500+ meals per day.
- 6-burner commercial range with convection oven (60,000+ BTU)
- 36″ griddle and dual deep fryers (40-50 lb capacity)
- Reach-in refrigerator and freezer (49 cu ft each, NSF)
- Commercial exhaust hood with Ansul fire suppression
Dining Hall Modules
Climate-controlled dining spaces that give your crew a clean, comfortable place to eat and recharge. Small camp modules seat 50 with cafeteria-style layout. Mid-size complexes support 120 seated with dual serving lines. Large camp facilities handle 250+ per shift with multiple themed food stations, industrial dishwashers, and first aid stations.
- Small: 24×60 ft, 50 seats, serving counter, beverage station
- Medium: 48×60 ft, 120 seats, dual serving lines, dishwasher
- Large: 4,000-8,000 sq ft, 250+ seats, multiple food stations
- All include HVAC, LED lighting, and mudroom entry
Meal Plans & Catering Service
From equipment-only rental to fully managed catering with on-site kitchen staff, we scale food service to match your project requirements and budget. Equipment Only lets you bring your own staff and food. Full-Service Catering provides professional kitchen staff, three meals daily, rotating menus, and packed field lunches. Hybrid Programs combine catered dinners with self-serve breakfast and grab-and-go lunches.
- Equipment Only: kitchen and dining rental, you staff it
- Full-Service: 3 meals/day, 7 days/week, all procurement included
- Hybrid: flexible catered + self-serve combinations
- All staff ServSafe certified, HACCP protocols maintained
Key Capabilities
Cold Storage
Walk-in coolers (500-1,500 lbs) and freezers (-10F to 0F) with digital temp control and alarm systems.
USDA/FDA Compliant
Food handling aligned with USDA FSIS guidelines and FDA Food Code. State health inspection ready.
ServSafe Certified
All catering managers hold current ServSafe Food Protection Manager certification.
Keep Your Crew Fueled and Focused
Well-fed workers are safer, more productive, and more likely to stay on your project. Let us handle the kitchen.
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