22–26 ft Low-Temp
A compact push-through layout for planned outages and sites with tighter access.
Check project fit →Government and institutional
Plan temporary dishwashing capacity for public operations
Prepare a project brief covering users, meal volume, site utilities, access, schedule and procurement requirements before requesting a formal quote.
- 3
- reviewed trailer families
- 50
- states served by project
- 1
- planning contact
Procurement brief
Document requirements before selecting equipment
Include the operating location, service population, meal volume, dates, utility conditions, delivery constraints and required procurement or contracting vehicle.
Verification boundaryThe legacy page references GSA contract 47QSMS25D00AM. Current contract status, scope and eligibility must be verified before publication or procurement use.
Reviewed equipment
Choose the workflow before the footprint
Machine type is one part of the decision. The right setup also depends on racks per hour, staff movement, clean and soiled staging, utilities and site access.
38 ft Low-Temp
More work area for higher service volume and longer operating windows.
Check project fit →
38 ft High-Temp Conveyor
A conveyor-equipped option for demanding institutional and commercial workflows.
Check project fit →Plan with fewer surprises
A useful quote starts with the operating details
Temporary facilities work best when equipment and site conditions are reviewed together.
Define the load
Share daily meals, peak racks, service windows and the items moving through the dish room.
Check the site
Confirm access, pad conditions, water, power, drainage, wastewater handling and crew circulation.
Match the facility
Review the available trailer, machine type, workflow, delivery plan and rental duration.
Keep your operation moving