Kitchen Campus · Unit 2 of 4
36' Mobile Oven Trailer
Bulk batch production. Four Rational iCombi Pro 20-full size roll-in combi ovens and two 30-gallon tilt skillets. This is the unit that covers a hospital tray line or a stadium concourse.
Why combi ovens change the math
A conventional hot line cooks to order. That works for retail and concessions, and it collapses the moment you need 900 covers plated in the same hour.
Combi ovens cook with steam, convection or both, at controlled humidity. You load twenty full-size pans per oven, set the program, and the oven holds product at serving quality until you pull it. Roasted proteins, steamed vegetables, rethermed batch product and baked goods all run on the same unit at the same time without flavour transfer.
Four of them, roll-in, means 160 hotel pans in production simultaneously. That is the difference between feeding a building and feeding a campus.
Equipment
| Equipment | Specification |
|---|---|
| Combi ovens | Four Rational iCombi Pro, 20-full size, roll-in configuration. 20 rack levels each, 40 hotel pan capacity per oven. |
| Tilt skillets | Two 30-gallon open-base gas tilt skillets for braising, sauces and bulk liquid production |
| Ventilation | Three exhaust hoods over the oven bank and skillet line |
| Floor drains | Four floor drains, positioned at each oven and skillet station |
| Water service | Six dedicated water lines, one per appliance station |
Rational rates each 20-full unit at roughly 300 to 500 meals per day depending on menu and turn cycle. Four units puts the trailer at 1,200 to 2,000. We quote the lower end unless we have seen your menu, because a heavy roast programme turns slower than a retherm programme.
Utilities
| System | On board | Site must provide |
|---|---|---|
| Electrical | 100 amp panel, 50 amp shore inlet | 50 amp service, or we supply a generator |
| Propane | Five cylinder positions, cellular monitored | Cage access for scheduled swaps |
| Fresh water | 50 gallon buffer, six appliance lines | Potable water connection. Combis need consistent pressure and treated water. |
| Gray water | 120 gallon collection, grease trap at every drain, macerator discharge | Approved sanitary sewer connection |
| Climate | Mini split, heat and cool | Nothing |
Water quality matters more on this unit than any other in the fleet. Combi ovens scale quickly on hard water, and a scaled boiler is a failed boiler. We test supply water during the site survey and specify treatment where the numbers call for it. How we plan water and waste →
Where it fits
The oven trailer is production, not service. It carries volume; it does not replace a hot line for cooked-to-order work, and it does not wash the pans it fills.
In a full campus it pairs with the kitchen trailer for cooked-to-order, the prep trailer for cold side, and the ware wash trailer for the pan volume this unit generates. That last pairing is not optional at these numbers.
See the full four-trailer campus →
Common deployments
Hospital tray line
Patient meals on a fixed schedule with therapeutic diets, running through a commissary renovation without interrupting service.
University dining
Residential dining volume during central kitchen construction, on a summer schedule that cannot slip.
Stadium and arena
Concourse and premium production during a renovation, sized to event day rather than daily average.
Corrections
Fixed meal counts, fixed times, inside a secure perimeter where service is a legal requirement.
Deployment
Gooseneck towed, 8.5 feet wide by 44 feet overall, 36 feet enclosed, 7 feet 6 inches interior height. Delivered, set, levelled, connected and commissioned by our crew. See compound layout →
Request specifications
Send us the meal count, the menu mix and the service window. We will tell you how many ovens it actually takes.