Owned Fleet · Specifications
Mobile Kitchen & Locker Room Trailer Fleet
When a commissary goes offline, people still have to eat. Our units keep foodservice running through renovations, expansions, equipment failures and emergencies. Every trailer below is owned and titled by On-Site Solutions Partners, and we publish the equipment, the capacities and the utility requirements up front.
Deployment windows are confirmed at quote.
Where these units deploy
A kitchen renovation does not pause the meal count. Neither does a fire, a flood, a failed walk-in, or a hood system that just failed inspection. These are the situations our fleet is built for.
Hospitals & medical centers
Commissary and cafeteria renovations, kitchen relocations, and infrastructure failures where patient meals, staff dining and retail food all have to continue without interruption.
Senior living & skilled nursing
Dining room and kitchen remodels in facilities where residents have fixed meal schedules, therapeutic diets and no option to eat elsewhere.
K-12 & university dining
Central kitchen and cafeteria construction, often on a summer schedule that cannot slip past the first day of classes.
Corrections
Kitchen renovations inside secure facilities, where meal service is a legal requirement and site access is controlled.
Athletics & stadiums
Concourse and premium foodservice during stadium construction, plus training table and game-day operations. Our longest deployment ran 32 months inside an active Power Four renovation.
Manufacturing & corporate campuses
Shift feeding for plants and campuses during cafeteria construction, and interim food operations at remote or new sites.
Construction & industrial workforce
Feeding and housing crews on remote projects, including turnarounds and shutdowns with compressed schedules.
Emergency response & recovery
Kitchen, shower and restroom capacity when a facility loses its own, or when a response operation needs infrastructure that was not there yesterday.
A temporary kitchen is a campus, not a unit
Most requests start the same way: someone needs "a kitchen trailer." What they usually need is four of them, arranged so raw product moves one direction and clean dishes come back the other.
Cooking, bulk production, cold prep and warewashing have different ventilation, gas, water and drainage requirements. Combining them into one box compromises every one of those systems, and it means a single equipment failure takes out your entire food operation. Split across purpose-built units, a fryer problem stays a fryer problem.
It also lets the units be sized to each other. Our bulk production and warewashing capacities are deliberately matched, so the dish pit never becomes the bottleneck that strands 400 covers on the line.
The four-trailer kitchen campus
36' Mobile Kitchen Trailer
The hot line. Sixty-inch griddle, sixty-inch charbroiler, three fryers, convection oven and six-burner range under three exhaust hoods, with an NFPA 96 and NFPA 17A compliant wet chemical suppression system. Built for cooked-to-order and retail volume.
800–1,200 meals per day · 400–500 per hour at peak
36' Mobile Oven Trailer
Bulk batch production. Four Rational iCombi Pro 20-full size roll-in combi ovens and two 30-gallon tilt skillets, with floor drains and dedicated water lines at each station. Twenty rack levels per oven, forty hotel pans. This is the unit that covers a patient tray line or a stadium.
1,200–2,000 meals per day
36' Mobile Prep Trailer
Cold side only, which is the point. Two eight-foot stainless work tables with integrated produce sinks, three-bay sink, dedicated hand sink. No gas, no hoods, no heat load competing with your cooking units.
Supports production for up to 3,000 meals per day
26' Mobile Ware Wash Trailer
Double-rack low temperature dish machine rated at 74 racks per hour, with six-foot soiled and clean dish tables, overhead rack shelving, garbage disposal and a 50-gallon water heater. Waste tanks are heated and pipes insulated for cold-weather deployment.
2,000–2,600 meals per day of warewashing
Campus throughput: 2,000–2,500 meals per day. That is lower than the oven trailer alone, deliberately. Production and warewashing are matched, and we quote the constraint rather than the headline.
Locker room, shower and support trailers
48' Mobile Locker Room & Shower Trailer
Forty-eight half lockers, three shower stalls, two restrooms, two hand sinks and open dressing area. A 9.5 GPM tankless water heater carries all three showers running at once with headroom. Interior stands a foot taller than a standard trailer, which you notice immediately with twenty people changing.
48 assigned users per trailer · 20–24 changing at one time
Support equipment
A kitchen campus is rarely just trailers. These are the pieces that make a site work, all coordinated under one deployment rather than three vendors and three invoices.
| Equipment | Detail |
|---|---|
| Generators | Owned generators for standard deployments, with supplier accounts for larger-capacity units when a compound exceeds what site power can carry. |
| Refrigerated boxes | 20' × 8' refrigerated boxes for bulk cold and frozen storage, placed in the compound and sized to your menu rather than capped by a trailer footprint. |
| Office and check-in | 20' office trailer for site management, credentialing or command post use. |
| Monitored utilities | Cellular tank and propane monitoring on every unit, with scheduled fills, pump-outs and cylinder swaps managed by our office. |
Utilities and connections
Our units are not self-contained for sustained service, and we will not tell you otherwise. Here is exactly what a site needs.
| System | How it works | Site requirement |
|---|---|---|
| Fresh water | Direct city fill. On-board tanks buffer transit and short-duration use only. | Potable water connection required |
| Gray water | Every drain runs through a grease trap into an on-board collection tank, then a macerator pump discharges to an approved sanitary sewer connection. Tank volume is a buffer, not a service ceiling. | Approved sanitary sewer connection |
| Black water | Collected on board and pumped out on a schedule we manage. | Pump truck access |
| Propane | Five 100 lb cylinders per cooking unit. We monitor levels and schedule swaps. | Cylinder cage access |
| Electrical | 100-amp panel with 50-amp shore inlet per unit. | 50-amp service per unit. We supply generators where site power is short. |
| Grease | A grease trap on every drain, serviced on our schedule. Nothing reaches the pump or the sewer untreated. | Some jurisdictions require an additional external interceptor |
Why macerator discharge matters for placement
Gravity drainage forces a trailer to sit near a drain, below it, and on the fall. That is how temporary kitchens end up in the wrong part of a site, blocking a fire lane or a construction access route, because the plumbing dictated the parking.
A macerator pump moves waste through small-diameter line, over distance and uphill. The compound goes where the operation needs it and the discharge line reaches the sewer, instead of the reverse. On a tight hospital service yard or a stadium concourse, that is often the difference between a workable layout and no layout at all.
Before anything ships we survey the site: hydrant flow testing, available electrical service, sanitary connection location and discharge approval, pump-out staging, and generator sizing where utilities are not reachable. How we plan water and waste →
You do not monitor anything
Every gray water tank, black water tank and propane cylinder in our fleet is monitored over a cellular connection, on a network that does not touch your building WiFi. Levels report to our office continuously.
That means we schedule the fill, the pump-out and the cylinder swap before a tank reaches its limit. Your staff never checks a gauge, never calls a pump truck, and never discovers a full black tank at six in the morning. On a facility already absorbing a construction project, one fewer system to babysit is worth more than it sounds.
Service packages
| Package | What it covers |
|---|---|
| Monitored utilities | Cellular tank and propane monitoring, scheduled fills, pump-outs and cylinder swaps. Included on every deployment. |
| Cleaning service | Scheduled interior cleaning and sanitation of kitchen, ware wash, locker room and restroom units. |
| Preventive maintenance | Bi-weekly or monthly inspection and service: equipment, hood and suppression checks, plumbing, HVAC, electrical, running gear. |
Deployment
We deliver, set, level, connect and stay through commissioning. Compound layout, utility routing and traffic flow are designed before anything leaves the yard, because a kitchen campus that fits on paper and not on your site is four trailers in a parking lot. See compound layout examples →
Our longest continuous deployment ran 32 months across 280 operating days a year, with zero service-interruption days.
Request the fleet specifications
Tell us the meal count, the duration and what utilities exist on site. We will tell you which units you need and which you do not.