Kitchen Campus · Unit 3 of 4
36' Mobile Prep Trailer
Cold side only, and that is the point. No gas, no hoods, no heat load competing with your cooking units. Dedicated space for the work that actually takes the hours.
Why prep gets its own trailer
Ask any chef where a kitchen actually loses time and the answer is rarely the line. It is the four hours of washing, peeling, portioning and panning that happen before service.
In a permanent kitchen that work has its own room. In a temporary setup it usually gets squeezed onto whatever stainless is free next to a fryer, which is slower, hotter and harder to keep safe. Cold product next to open flame is a food safety conversation nobody wants to have with an inspector.
Giving prep a dedicated unit does three things: it keeps cold product cold, it removes bodies from the cook line, and it takes the heat load out of the equation entirely. This trailer has no gas connection at all.
Equipment
| Equipment | Specification |
|---|---|
| Produce sink tables | Two 8-foot stainless work tables with integrated produce sinks |
| Three-bay sink | Wash, rinse, sanitise, with drainboards |
| Hand sink | Dedicated hand sink, separate from production sinks |
| Refrigeration | Reach-in refrigeration on board for staged product |
| Freezer | Reach-in freezer on board |
| Ventilation | Mechanical ventilation. No hoods required — no cooking appliances. |
Three sink types, and they are not interchangeable. Produce sinks for washing product, a three-bay for wares, a dedicated hand sink for staff. Health departments check this specifically, and a unit that combines them will not pass. Ours are separated because that is what the code requires.
Utilities
| System | On board | Site must provide |
|---|---|---|
| Electrical | 100 amp panel, 50 amp shore inlet | 50 amp service, or we supply a generator |
| Gas | None. This unit has no gas connection. | Nothing |
| Fresh water | Buffer tank, lines to all sinks | Potable water connection |
| Gray water | Collection tank, grease trap at every drain, macerator discharge | Approved sanitary sewer connection |
| Climate | Mini split, heat and cool | Nothing |
Because there is no gas and no hood system, this is the simplest unit in the fleet to permit and the fastest to commission. See how we handle permits →
Where it fits
The prep trailer feeds the other units. It does not cook and it does not wash dishes.
On a full campus it sits alongside the kitchen trailer and the oven trailer, staging product for both, with the ware wash trailer handling the pan volume they generate. One prep trailer supports production for roughly 3,000 meals a day, which is more than a single campus typically runs — so it is rarely the constraint.
See the full four-trailer campus →
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
Tell us the menu and the covers. We will tell you whether prep is your bottleneck.