Kitchen Campus · Unit 4 of 4
26' Mobile Ware Wash Trailer
The unit nobody asks about and every campus needs. Double-rack low temperature dish machine rated at 74 racks per hour, with heated waste tanks so it keeps running in February.
The unit that decides whether the campus works
Every conversation about temporary kitchens starts with cooking. Almost none start with washing, and that is why temporary kitchen operations fail.
Cooking capacity is easy to add. Warewashing is the constraint that quietly caps everything else. If the dish pit cannot turn pans fast enough, your combi ovens sit idle waiting for hotel pans, your cook line runs out of sheet trays, and service backs up behind a sink.
We size warewashing to production deliberately. This trailer supports 2,000 to 2,600 meals a day, which is matched to what a four-trailer campus actually produces. That pairing is the reason we quote campus throughput at 2,000 to 2,500 rather than the oven trailer headline.
Equipment
| Equipment | Specification |
|---|---|
| Dish machine | Noble Warewashing II double-rack, low temperature chemical sanitising. 74 racks per hour. |
| Water use | 1.17 gallons per rack — roughly 87 gallons per hour at full rate |
| Soiled dish table | 6-foot stainless table with pre-rinse and garbage disposal |
| Clean dish table | 6-foot stainless table with overhead rack shelving |
| Water heater | 50 gallon |
| Climate | 18,000 BTU mini split |
| Chassis | 8.5' x 26', tandem 7,000 lb axles, 7'6" interior height |
Soiled-to-clean flow
Dirty product enters one end, clean product leaves the other. Staff never cross paths and clean racks never travel back through the soiled side.
That sounds obvious and it is the single thing most improvised dish setups get wrong. A health inspector will look for it, and a temporary kitchen that washes and stacks in the same six feet of stainless is a finding waiting to happen.
Built for winter
Three 75-gallon waste tanks with heated pads, and insulated piping throughout. A dish trailer moves more water than any other unit in the fleet, which means it is also the one that freezes first. Ours does not. If your renovation runs through a Midwest winter, this is the detail that keeps the campus operating in January rather than thawing lines with a heat gun.
Utilities
| System | On board | Site must provide |
|---|---|---|
| Electrical | 100 amp panel, 50 amp shore inlet | 50 amp service, or we supply a generator |
| Fresh water | 50 gallon water heater, buffer tank | Potable water connection. This unit consumes the most water in the fleet. |
| Gray water | Three 75-gallon heated tanks, floor drains, grease trap, macerator pump | Approved sanitary sewer connection |
| Chemicals | Low temperature sanitiser dosing | Nothing — we manage supply |
At 74 racks per hour this trailer can move close to 90 gallons an hour. Buffer tanks do not substitute for a sewer connection at that rate, and we will tell you so before we quote. How we plan water and waste →
Where it fits
The ware wash trailer serves the whole campus. It pairs with the kitchen trailer, the oven trailer and the prep trailer, and it is the unit clients most often try to leave out of the quote.
We push back on that, because a campus without matched warewashing is a campus that stops at lunch.
See the full four-trailer campus →
Request specifications
Tell us the meal count and the service pattern. We will tell you how much dish capacity it actually takes.