Rental of professional modular kitchens
Rental of Professional Modular Kitchens for Institutional and Event Catering
A foodservice facility undergoing renovations cannot halt its operations. An industrial site opening a new company cafeteria does not have permanent infrastructure in place. A caterer hired for a large-scale event operates at an unequipped venue.
In each of these situations, renting a modular kitchen is the ideal operational solution: a complete, professional setup installed on-site, scaled to the required production volume, and compliant with current standards.
LocaCuisines has been supporting professionals in the institutional and commercial foodservice sectors with these types of projects since 1996. Here are the key points to help you define your needs.
Definition: What is a professional modular kitchen?
A professional modular kitchen is a temporary food service facility consisting of technical modules (specialized kitchen containers) assembled on-site to create a fully functional production kitchen.
Each module performs a specific function within the production line: receiving and dry storage, refrigerated storage, cold preparation, cooking, reheating, and dishwashing. The modules are connected to the site’s utility systems (power supply, cold water supply, and wastewater drainage) and put into service after a thorough inspection.
The units are equipped with professional kitchen appliances so that the kitchen is fully functional from the day the keys are handed over.
Standard components of a modular kitchen:
- Cold Storage Area: positive and negative temperature refrigerated cabinets, professional mobile cold rooms, professional blast chillers…
- Cooking area: professional combi-oven, high-heat burners, deep fryer, holding cabinet, plancha, sauté pan…
- Dishwashing area: sink, dishwashing station, professional hood-type or automatic-feed dishwasher, depending on volume
- Prep Area: stainless steel countertops, professional prep equipment
- Production accessories: Gastronorm containers, GN racks, baking sheets, lids
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The configuration is customized based on the type of business, the number of meals to be prepared, and the technical constraints of the location. LocaCuisines’ fleet includes more than 700 technical modules, enabling configurations ranging from 50 to more than 12,000 meals per service.
👉 Contact us to learn more.
Situations That Call for the Use of a Modular Kitchen
Renovation or remodeling work
Renovating a commercial kitchen (bringing it up to code, expanding it, replacing utility lines, and performing structural repairs) results in downtime for the kitchen, which can last anywhere from six weeks to several years.
For facilities whose operations cannot be suspended—such as school, hospital, and medical-social institutional food services, as well as corporate cafeterias—a modular kitchen provides a solution to ensure continuity of service. It is set up in the parking lot, courtyard, or any accessible area adjacent to the main building. Staff continue to perform their duties. Food production is not interrupted.
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In the event ofa fire, water damage, or a major breakdown that renders the kitchen permanently inoperable, the repair time may exceed several months. A modular kitchen allows production to resume within a few days, without having to wait for reconstruction or repair work to be completed.
This type of operation requires rapid deployment capabilities and well-managed logistics. LocaCuisines has the necessary infrastructure to respond to this type of emergency throughout the country.
Professional Events
Festivals, cooking competitions, corporate events, and seasonal open-air cafés: these types of events require large-scale food production at venues lacking catering infrastructure.
Modular kitchens can be set up on any type of terrain: beaches, mountain pastures, markets, parking lots, village squares, protected areas, and more. They include all the equipment found in a permanent kitchen — professional cooking equipment and professional refrigeration units —and enable the production levels required for large-scale events. LocaCuisines handles these types of assignments with a reliability rate exceeding 99%.
Opening of a New Production Facility
The launch of a new food service facility —whether it’s a remote production unit, a geographic expansion, or a new company cafeteria —involves construction and setup timelines that are incompatible with immediate operational constraints.
Renting a modular kitchen allows you to launch your business immediately, without tying up capital in permanent infrastructure, and to adjust the configuration as production volume grows.
Temporary Increase in Production Capacity
A seasonal surge, a special-event contract, or a peak period can double or triple the volume of meals to be produced for a limited time. The existing production capacity cannot handle this increase without additional investment.
Adding additional modules to an existing facility—or setting up a modular kitchen alongside it— allows for an increase in production capacity during peak periods without altering the permanent infrastructure.
Relevant Industry Sectors
Modular kitchens are designed for all operators in the commercial foodservice industry:
- Health and Social Services Sector: Nursing homes, clinics, hospitals – continuous production, specialized diets, cold-chain or hot-chain requirements
- Education sector: school cafeterias, high schools, universities—mass production, tight budget constraints
- Corporate Catering: On-site services at industrial or commercial facilities; maintaining service during construction or restructuring
- Public sector: military, government agencies—deployment at sites without fixed infrastructure, operations under constrained conditions
- Commercial Food Service: Caterers and Restaurant Owners Currently Under Construction or in the Launch Phase
- Tourism: campgrounds , hotels, and amusement parks—ideal for testing or developing a food service business
The modules that make up a modular kitchen
A modular kitchen is not a single piece of equipment but an assembly of separate technical modules, each dedicated to a specific function within the production line. LocaCuisines has a fleet of 700 modules that its teams configure according to the layout plan established for each project.
The Cooking Module
Dimensions: 6,210 × 2,930 mm. This is the central unit of the production line. Its size is determined by the volume of tableware to be produced. The structure includes a ventilation hood with impact filters, an extraction turret, a four-phase electrical cabinet, and a sanitation station that complies with HACCP requirements.
This module houses professional cooking equipment— combination oven, range, sauté pan, stockpot, deep fryer, and griddle —depending on the chosen configuration.
The Laundry Module
Dimensions: 6,210 × 2,930 mm. It is designed to process dishes and cookware after service. Two main configurations are available: a dishwashing station with waste sorting or a conveyor-style dishwashing station for larger volumes. It accommodates professional dishwashing equipment suited to the volume: a hood-type dishwasher, an automatic conveyor dishwasher, and a cookware washer.
The Preparation Module
Dimensions: 6,210 × 2,930 mm. This area is designated for cold preparation and vegetable processing operations, prior to cooking. The professional preparation equipment is arranged according to the operational layout defined with the client.
The Cooling Module
Commercial refrigeration equipment is provided as a specific module or package integrated into the overall configuration: positive and negative temperature refrigerated cabinets, commercial mobile cold rooms, and commercial blast chillers.
The Distribution Module
Dimensions: 6,210 × 2,930 mm. It serves as the interface between the production area and the guests. It can be configured for self-service and is suitable for institutional food service projects.
The Restaurant Module
Dimensions: up to 12 meters in length. It allows for the integration of a fully equipped dining area into the facility. The floor space and interior layout are tailored to the number of guests.
The airlock module
Dimensions: 6,210 × 2,930 mm. The airlock connects the facility’s various modules and ensures the smooth flow of traffic between the production, distribution, and food service areas.
👉 Contact us for a customized plan.
Procedures for Deploying a Modular Kitchen by LocaCuisines
LocaCuisines is France's leading provider of professional modular kitchen rentals. Its fleet includes more than 700 modules, over 10,000 pieces of equipment in stock, and more than 250 different types of kitchen equipment available for rent. The company serves customers in France, Belgium, Spain, and Switzerland.
The Process of an Installation Project:
- Needs Analysis: number of seats, type of business, site constraints (available space, access, existing utilities).
- Layout Design: Arranging modules according to the forward-flow principle, HACCP requirements, and your team’s operational workflow.
- Confirmation of the quote and requirements: The sales representative will visit your offices to ensure that the project meets your expectations
- Workshop preparation: Each module is customized to meet your needs (carpentry, plumbing, electrical work, etc.), and the materials are selected
- On-site installation and connection: connection to utility networks, commissioning, and comprehensive functional testing
- Availability: The kitchen is ready for use upon check-in
Modular kitchen rentals and equipment rentals: two complementary services
LocaCuisines offers two levels of service:
- Modular kitchen rental (locacuisines.fr): complete installation, including the structure, equipment, and utility connections, for sites without production facilities.
- Professional equipment rental (mylocacuisines.fr): individual items (combination oven, blast chiller, ladder cart, Gastronorm containers) to complement or upgrade an existing kitchen. Delivery within 48 hours anywhere in France.
FAQ
What is a professional modular kitchen for rent?
A professional modular kitchen for rent is a temporary food service facility consisting of technical modules assembled on your site. It includes all the functions of a permanent kitchen—refrigeration, cooking, food preparation, and dishwashing—and complies with HACCP standards. The rental period can range from a few weeks to several years.
What production volumes can a modular kitchen handle?
From 50 to more than 12,000 meals per shift, depending on the configuration. LocaCuisines designs each facility based on the target production volume, the type of establishment, and the site’s constraints.
How long should I expect it to take from the time I place my order until the system is up and running?
The time required varies depending on the complexity of the installation and the site conditions. Since the modules are prepared in the workshop before delivery, on-site installation time is kept to a minimum. Contact LocaCuisines for an accurate estimate based on your project.
Does a modular kitchen comply with HACCP standards?
Yes. All LocaCuisines systems are designed and configured to comply with HACCP standards, the “flow-through” principle, and the regulatory requirements applicable to each type of establishment.
Does LocaCuisines provide services for one-time events?
Yes. LocaCuisines provides modular kitchens for short-term events, such as festivals, cooking competitions, seasonal open-air restaurants, and corporate events. The setup is tailored to the event’s scale and the duration of the installation.
Does LocaCuisines operate outside of France?
Yes. LocaCuisines operates in France, Belgium, Spain, and Switzerland, with the same service standards and compliance requirements.
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