Choosing the right mobile production kitchen hire option comes down to one simple question, how much output do you actually need?

Whether you are planning a refurbishment, handling increased demand, supporting a large-scale catering contract, or need a long-term temporary solution, selecting the correct kitchen size ensures efficiency, compliance, and cost control.

This guide explains the difference between our small, medium, and large units so you can confidently choose the right production kitchen hire for your operation.

Why Mobile Production Kitchen Hire Is a Practical Alternative to Closure

Closing a kitchen during refurbishment or expansion often leads to lost revenue, operational disruption, and unnecessary pressure on staff.

Production kitchen hire allows you to:

• Maintain service continuity
• Keep catering on site
• Avoid outsourcing food production
• Scale capacity based on real demand

Unlike permanent builds, production kitchen hire is flexible and delivered ready to operate, making it a reliable solution during periods of change.

Small Production Kitchen 3.8m – Best for Up to 250 Meals

If your output requirement is up to 250 meals per service, the 3.8m unit is often the right starting point.

This mobile production kitchen hire option is well suited to:

• Care and nursing homes
• Cafés
• Smaller catering operations
• Temporary kitchen cover during refurbishment

The compact layout supports two chefs comfortably while maintaining full commercial capability.

What’s included

The 3.8m unit provides full commercial catering equipment including:

• Six burner oven range
• Salamander grill
• Double basket fryer
• Upright refrigeration
• Hot cupboard
• Extraction canopy with grease filters
• Ansul fire suppression system

As part of our wider mobile kitchen hire offering, this unit balances performance with cost-efficiency, making it ideal for smaller operations.

Medium Production Kitchen 6.2m – For Growing or Mid-Sized Operations

If your operation is expanding or requires greater flexibility, the 6.2m model offers more workspace and storage.

This level of production kitchen hire works well for:

• Pubs and licensed premises
• Smaller hotels
• Medium-sized care facilities
• Sites expecting sustained higher output

Supporting up to four catering staff, this configuration increases efficiency without moving into large-scale infrastructure.

As a practical commercial kitchen hire solution, the 6.2m unit delivers:

• Full cooking line
• Additional stainless steel prep space
• Undercounter refrigeration and freezer capacity
• Enhanced workflow layout

It provides the right balance between capacity and footprint.

Large Production Kitchen 8.6m – High Volume, High Performance

For operations producing large volumes daily, the 8.6m unit delivers serious capacity.

This production kitchen hire option is commonly used by:

• Hospitals
• Universities
• High-volume catering providers
• Major refurbishment projects

With dual cooking lines, expanded refrigeration, and generous prep areas, this unit supports multiple chefs working simultaneously.

As part of our national mobile kitchen hire service, the large unit ensures high-output environments can continue operating without compromise.

How to Decide Which Mobile Production Kitchen Option Suits You

When selecting a production kitchen hire unit, consider:

1. Daily meal output requirements
2. Number of chefs working at one time
3. Duration of hire
4. Available site space
5. Gas, power, and water connections

Choosing a larger unit than necessary increases costs, while choosing one that is too small creates bottlenecks. Matching size to output ensures smooth operations.