Modular Kitchens for Education: What You Must Know
Challenges Foodservice Operators Face
Who do you engage to assist in a delicate, complicated, important project that has to go right?When the University of Southern California, The Naval Academy at Annapolis, Harvard Business School, Arizona State University, the University of Mississippi, and many other schools and universities faced exactly that problem, they called on Kitchens To Go, the leader in modular, temporary, and mobile food service facilities, and winner of the 2012 Kitchen Innovations Award for our Bolt-On modular kitchens, presented by the National Restaurant Association.
Size, layout, configuration of multiple units, type of energy used, equipment, dry and cold storage, delivery time, etc.Modules are available in sizes ranging from 8.5 ft x 20 ft up to 12 ft by 60 ft, constructed for use with natural gas, propane or electricity, and with or without HVAC and refrigeration. All equipment is commercial grade, and is NSF and UL approved. Equipment is pre-installed and pre-tested to avoid any on-site challenges. In compliance with the strictest safety standards, units include Tempered Make-up Air, and exhaust systems with fire suppression as well.
PROGRAMMING & DESIGN1–4 weeks, or longer for very large or complex projects
CODE APPROVALS2–4 weeks
PRODUCTION1–4 weeks, or longer for very large or complex projects
DELIVERY & INSTALLATION1–4 weeks, or longer for very large or complex projects
TESTING & TRAINING2–5 days
TOTAL5 to 18 weeks, or more, for larger projects
Temporary kitchens are a cost-effective and efficient solution for:
Check out these related case study videos from Harvard University, the U.S. Naval Academy, and California State University, Long Beach.
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Kitchens To Go provides mobile, modular and containerized solutions for projects of any timeframe. Markets and conditions are changing constantly, however, so please connect with us to find out what options are currently available for your project’s need and timeline.