22–26 ft Low-Temp
A compact push-through layout for planned outages and sites with tighter access.
Check project fit →Industries
Temporary warewashing for operations that cannot pause
A temporary dish room can support planned renovations, equipment replacement, seasonal demand and emergency continuity for large food-service programs.
- 3
- reviewed trailer families
- 50
- states served by project
- 1
- planning contact
Built for continuity
Support food service while permanent systems change
Use temporary warewashing during construction, planned renovation, equipment failure, seasonal demand or remote operations.
Explore project types →01Hospitals & healthcare
02Hotels & hospitality
03Schools & campuses
04Correctional facilities
05Military & government
06Events & production catering
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