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Construction or events
Modular kitchen rentals. CAPEX-free solutions (short- or long-term) for immediate deployment across all industries.
Flexibility & speed
Your professional temporary kitchen, delivered and fully set up. Our kitchen modules ensure uninterrupted service.
Hygiene & Health
Strict compliance with HACCP standards. Our modules optimize the workflow and food safety of your temporary catering operation.
Rental of professional modular kitchens suitable for all types of food production
Comprehensive support from start to finish: 100% LocaCuisines
From assessment to dismantling, LocaCuisines manages the entire value chain without outsourcing. Your project is safeguarded by a rigorous industrial process:
- Engineering & Manufacturing: Your project is designed by our engineering department in Lespinasse (31). Manufacturing takes place in our workshops in France.
- Logistics & Installation: Our experts provide end-to-end management of transportation, crane operations, installation, and utility connections.
- Training & Support: Training for your teams, emergency hotline support to ensure business continuity.
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Responsiveness & performance: zero constraints
Every hour of downtime affects your production.
That’s why LocaCuisines has developed a service model designed for speed and simplicity: a single point of contact, a dedicated team, and a professional modular kitchen delivered, installed, and up and running as quickly as possible.
You focus on your business; we’ll take care of everything else.
Health & Safety: No Compromises
Compliance is our foundation. Our facilities strictly adhere to HACCP standards and fire safety regulations.
- Next step: Physical segregation of traffic flows (clean/dirty) to ensure complete health and safety.
- Industry expertise: A trusted partner to the most demanding sectors: university hospitals, nursing homes, the military, and high-tech industries.
- Expert inspection: A systematic technical audit is conducted prior to each commissioning to ensure trouble-free operation.
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Modular kitchen rentals: a solution for every industry
Modular kitchen rentals are suitable for a wide variety of situations, and our solutions are designed to adapt to each one. Hospitals, clinics, nursing homes, schools, restaurants, hotels, catering services, festivals, corporate cafeterias, or military bases: whatever your facility, we have the right solution to meet your specific needs and production volumes.
Our offerings cover the entire food production chain: production kitchens, reheating stations, assembly kitchens, as well as modularly equipped dining rooms to welcome your guests in optimal conditions. A comprehensive approach, from the first meal prepared to dining room service, without interrupting your operations.
≤ 50 meals per day
Compact solution for small food service establishments and healthcare and social service facilities
- All-in-one "Plug & Play" module: Cooking, laundry, and storage in a single unit.
- Watertight connecting passage: A secure connection to your building without structural modifications.
- Versatility: Compatible with direct production and hot/cold linking.
- Guaranteed food safety: Full compliance with HACCP standards from the moment of commissioning.
- Quick installation: Emergency deployment for construction, renovation, disaster recovery, or equipment failure.
Each volume has its own cuisine
Whether it’s a daycare center, an elementary school, or a medical-social facility (nursing home, residential care facility), the health and safety requirements are just as strict as those for a central kitchen. For these facilities, LocaCuisines provides compact cooking units that integrate the following into a single fitted container or module: a hot food preparation area, a commercial dishwashing station, and a storage area (refrigerated or dry).
The module connects directly to existing utility networks. To protect your dining area, we install a sealed transfer chamber that ensures proper flow direction (clean/dirty circuit) and HACCP compliance without requiring any construction work on your building. A flexible solution, perfectly suited for both on-site production and reheating.
Completed Projects
Modular kitchen at the ELSAN Clinic in Aressy
Modular kitchen in Anglet - Nursing home
200 meals per day
Multi-module solution for schools, clinics, and commercial food service
- Custom engineering: Site plan and optimized traffic flow analysis prior to installation.
- Separate functional zones: A multi-module layout to separate food prep, cooking, and dishwashing.
- Expanded storage capacity: Integration of positive and negative cold storage modules.
- Secure connection: A watertight connecting passageway that preserves the integrity of your existing building.
- Versatility: Suitable for both hot and cold service, ideal for seasonal or event-based needs.
Each volume has its own cuisine
For facilities such as middle schools, clinics, nursing homes, or campgrounds and amusement parks, preparing 200 meals a day requires meticulous organization. At this scale, LocaCuisines deploys multi-module configurations that allow for the division of work areas: separate cold and hot preparation zones, a fully equipped cooking area (combination oven, stockpot, large-volume sauté pan), and a separate dishwashing area.
Thanks to a technical layout study (floor plan) conducted in advance by our engineering department, we ensure the smooth management of production flows. The connection to your facility via a sealed airlock allows you to maintain access to your dining area without any structural work and without any impact on the guest experience. Our temporary kitchens are delivered ready for use, tailored to your operational needs (hot or cold service) and compliant with HACCP standards.
Completed Projects
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Modular Kitchen for the Le Verdon Nursing Home
Tommy's Diner Production Facility
500 meals per day
A solution tailored for high schools, company cafeterias, and institutional settings
- Flow engineering: Site plan design ensuring a forward-flow layout.
- Dedicated technical areas: Vegetable processing, preparation areas, and high-capacity cooking area.
- Capacity expansion: Option to add a modular, air-conditioned dining room.
- Smooth distribution: Configurable self-service area to optimize turnaround time.
- Key Account Expertise: The leading solution for local governments and central kitchens.
Each volume has its own cuisine
When serving 500 meals or more per day, workflow (forward flow) and hygiene (HACCP) become the guiding principles for the entire kitchen. LocaCuisines designs modular food service units based on a fundamental principle: the strict separation of food flows. The handling of raw ingredients, semi-finished products, and ready-to-serve meals never intersects, ensuring complete food safety.
These high-performance facilities include receiving and unloading areas, a produce prep station, cold prep stations, a fully equipped cooking area, and a dishwashing area sized to handle the volume of dishes generated. To provide a comprehensive solution, we also install comfortable, modular dining rooms that comply with public access building standards, connected to the kitchen via a controlled distribution system. An ideal configuration for high schools (school cafeterias), corporate dining facilities (RIE / SRC), or large-scale events.
Completed Projects
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Temporary modular kitchen for Helen Catering
School cafeteria with a dining room in Béziers
1,000 meals per day
Temporary food service unit for hospitals, festivals, and large venues
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- Custom engineering: Design including site plans and preliminary logistics flow analysis.
- Integrated living spaces: Includes compliant changing rooms, restrooms, an administrative office, and a staff lounge.
- Segregated production: Separate areas for receiving, preparation, cooking, packaging, and storage.
- Optimized service flow: Dining hall with a smooth service flow and a self-service line.
- Industrial hygiene: A dishwashing facility designed to handle large volumes of dishes.
Each volume has its own cuisine
On this scale, we are no longer talking about a simple setup, but rather a fully-fledged temporary food service facility. LocaCuisines organizes the entire facility around completely separate, dedicated spaces to ensure seamless workflow management: a goods receiving area, negative and positive cold storage rooms, a produce prep area, a cold food prep area, a high-capacity cooking area, a packaging area, and an industrial laundry facility.
Aware of the regulatory requirements associated with high-volume production, we incorporate essential staff facilities: code-compliant locker rooms and restrooms, a manager’s office, and a break area. For the comfort of users, the modular dining hall is designed to accommodate several hundred guests at once, with an optimized food service and clearing system to ensure smooth operations. A well-designed layout that has become the go-to solution for university hospitals (CHUs), major festivals, and companies with a high density of employees.
Completed Projects
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Rental of a modular kitchen serving 900 people in Belgium
Modular kitchen for the University of Toulouse
≥ 1,500 meals per day
Custom engineering for large-scale food service infrastructure
- State-of-the-art engineering: Comprehensive layout design incorporating the management of goods and personnel flow.
- Industrial production workflow: Areas dedicated to packaging, portioning, and logistics shipping.
- Large-scale dining areas: Multi-module dining halls with self-service lines, payment processing, and accessibility standards.
- Fully integrated site office complex: Locker rooms, executive offices, utility rooms, and break areas for work crews.
- Premium support: A single point of contact (Project Manager) who ensures the success of the operation.
Each volume has its own cuisine
For facilities serving more than 1,500 people, each project becomes a complex engineering challenge. LocaCuisines brings its experts together to design temporary central kitchens based on a meticulously detailed floor plan. The goal: to coordinate all logistics flows and ensure the safe production and distribution of meals. We incorporate loading docks, large-scale storage areas (dry, fresh, frozen), continuous production lines, as well as packaging and shipping facilities.
At this level of performance, our modular dining halls are designed to accommodate multiple consecutive service runs. They feature optimized self-service, checkout, and dish return areas, as well as full accessibility for people with disabilities. Whether foruniversities (CROUS), military bases, university hospitals (CHU), or major international events, we guarantee high-level logistical coordination with a dedicated project manager, from the design phase through to the dismantling of the facility.
Completed Projects
Plessis-Robinson Mobile Kitchen | 3,000 meals per day
Temporary modular kitchen for the University of Lausanne
Modular central kitchen in Vierzon
Modular central kitchen in Cahors
