Portable Mobile Kitchen: A Customized Professional Solution
Need a professional kitchen without having to build a permanent structure? A mobile, transportable kitchen allows you to keep your restaurant business running during construction, after a disaster, or to meet seasonal demand.
LocaCuisines designs and rents modular commercial kitchens tailored to your facility and production capacity. From needs assessment to dismantling, we manage your project from start to finish.
From fewer than 50 to 3,000 meals per day: a kitchen sized to meet your business needs.
Which portable mobile kitchen should you choose based on your capacity?
The number of meals you need to prepare determines the size of your mobile kitchen. LocaCuisines tailors the number of modules, the equipment, and the layout to your business needs.
A mobile kitchen serving up to 200 meals a day
For small-scale operations and temporary needs, a compact setup can combine cooking, food preparation, storage, and dishwashing. It is particularly well-suited for certain medical and social service facilities or for establishments that need to temporarily replace their kitchen.
Example: Le Verdon Nursing Home (83) - To allow for the renovation of its kitchen without interrupting meal service, this facility was equipped with a modular kitchen consisting of 4 technical modules spread over 72 m², installed in 10 days and designed to handle 150 meals per service.
A modular kitchen serving 200 to 500 meals per day
When volume increases, several modules can be used to separate the cooking, dishwashing, and cooling stations to make the teams' work easier.
Example: Helen Traiteur (84) - Following an emergency, LocaCuisines deployed four technical modules in 10 days, equipped with units for horizontal cooking, vertical cooking, dishwashing, and refrigeration. The kitchen can produce up to 500 meals per service.
H3— A professional kitchen serving 500 to 1,000 meals per day
These facilities require careful organization of workflows and spaces. The kitchen can include a vegetable prep area, cold and hot food preparation zones, high-capacity cooking facilities, and a dishwashing area sized to accommodate the number of meals served.
Example: Paul Sabatier University, Toulouse - During the renovation of a campus cafeteria, LocaCuisines installed a modular kitchen consisting of 14 technical modules, capable of producing 1,000 meals per service. The installation was completed in 2 months for a 6-month lease.
A mobile kitchen serving 1,000 to 3,000 meals per day
For large-scale operations, LocaCuisines designs multi-module systems that can incorporate goods receiving, storage, production, packaging, portioning, shipping, and dining areas.
Example: Plessis-Robinson —During a 12-month renovation, LocaCuisines set up a 1, 200 m² modular kitchen equipped with 400 pieces of professional equipment and designed to produce 3,000 meals per day, without interrupting food service.
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What is a portable mobile kitchen?
A portable mobile kitchen is a professional catering facility designed to be temporarily set up at a site, then dismantled and transported to another location.
What is the difference between a mobile, portable, and modular kitchen?
There is no difference between these three words; they all mean the same thing. A transportable mobile kitchen is a modular professional kitchen designed to be temporarily installed on a site, then dismantled and transported as needed. Consisting of one or more assembled modules, it adapts to production capacity, site constraints, and the duration of use.
A kitchen can therefore be mobile, transportable, and modular all at once.
What equipment should be included in a mobile kitchen?
The configuration depends on your business and your production methods. It may include:
- Preparation and cooking: cold and hot preparation, cooking equipment, and reheating.
- Refrigeration and Storage: Cold Storage Rooms, Dry Storage, and Goods Receiving.
- Laundry: washing and drying dishes and equipment.
- Layout: self-service line and modular dining area, if necessary.
- Additional spaces: locker rooms, restrooms, and offices, depending on the project.
The layout also takes into account hygiene, the separation of material flows, electrical connections, water supply, drainage, and ventilation.
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When should you rent a portable kitchen?
Renting allows you to have a professional kitchen facility for a set period of time, without having to build a permanent kitchen.
Replacing a Kitchen During Renovations
During a renovation or remodeling project, a mobile kitchen can temporarily take over for the existing setup to ensure that meal production continues.
Dealing with a disaster or breakdown
If your kitchen is unavailable, a temporary setup can help restore catering capacity that meets your establishment’s needs.
Meeting a seasonal or event-related need
Leasing can also be used to accommodate a temporary increase in foot traffic, seasonal business, or an event requiring additional production capacity.
How is a mobile kitchen installed?
LocaCuisines supports your project from the initial planning phase through the dismantling of the installation.
STEP 1: Needs Assessment and Site Survey
We analyze the number of seats, the rental period, how your establishment operates, the available space, and any technical constraints.
STEP 2: Design and Manufacturing of Modules
Our engineering department designs the layout, equipment, and workflow organization. The modules are manufactured in our facilities in France.
STEP 3: Transportation, Installation, and Commissioning
LocaCuisines oversees transportation, crane handling, installation, and the necessary connections. The installations are inspected before they are put into service.
STEP 4: Dismantling at the End of the Lease
When your temporary need ends, we'll take care of dismantling and packing up the kitchen.
➡️ A single point of contact to coordinate your project.
Why choose LocaCuisines for your mobile kitchen?
Since 1996, LocaCuisines has been supporting professionals with their modular kitchen and temporary catering projects.
Capacity tailored to your business
From fewer than 50 to several thousand meals per day, our configurations are tailored to your production volume. You can view our projects here.
Integrated expertise
Design, manufacturing, transportation, installation, connection, and dismantling: we coordinate the various stages of the project.
A temporary solution without permanent construction
Renting allows you to have the necessary infrastructure for as long as you need it.
Request a quote for your portable mobile kitchen
Do you need to replace your kitchen during construction, deal with a disaster, or temporarily increase your production capacity?
LocaCuisines will review your project to design a portable mobile kitchen tailored to your number of guests, your location, and the duration of use.
Do you have a question?
Since 1996, LocaCuisines has been the leading provider of modular kitchen rentals and professional equipment for all players in the restaurant and food industries. Restaurateurs, caterers, bakers, pastry chefs, hoteliers, institutional clients, nursing homes, corporate cafeterias, local governments, or event organizers: we support every professional with a customized solution—mobile kitchens, temporary restaurants, or professional kitchen equipment rentals—delivered and installed throughout France, Switzerland, Belgium, and Spain.
A mobile, transportable kitchen is a professional food service facility designed to be temporarily set up at a site, then dismantled and transported to another location. It may consist of several modules that combine the various functions necessary for food production: preparation, cooking, storage, refrigeration, dishwashing, and serving.At LocaCuisines, the configuration is tailored to the number of meals to be served, the establishment’s operating model, and the site’s technical constraints.
Capacity depends on the kitchen layout, the equipment installed, the production method, and the service organization.
LocaCuisines offers configurations ranging from fewer than 50 to more than 1,500 meals per day. Some projects have even higher capacities.
The expected number of meals is therefore one of the first details to be communicated when planning a project.
Yes. A mobile kitchen can temporarily take over for an existing kitchen during a renovation or remodeling project.
The setup is designed based on the number of meals to be prepared and the facility’s usual operations. LocaCuisines specifically evaluates the layout, workflow, connections, and necessary equipment to ensure uninterrupted production during the construction period.
Yes. The project can extend beyond the production area alone.
Depending on the needs, LocaCuisines can incorporate additional spaces such as a modular dining hall, a self-service line, locker rooms, restrooms, or offices. This approach is particularly well-suited for large-capacity facilities that require the temporary creation of a complete food service infrastructure.
LocaCuisines manages the entire supply chain: transportation of modules, crane installation, setup, and utility connections.
The company also provides support during commissioning and can arrange for dismantling when the rental period ends. This comprehensive service allows the customer to have a single point of contact for the entire project.
Installation requires a preliminary site survey. In particular, it is necessary to verify the available space, accessibility for transportation and crane operations, options for connecting to utility networks, drainage, power supply, and applicable regulatory requirements.
LocaCuisines conducts a technical study to determine the appropriate configuration and the conditions necessary for installing the mobile kitchen.
