Engineered once, deployable many times.

A modular catering unit is a permanent or relocatable industrial catering kitchen built from prefabricated modules with the production zones, equipment, ventilation and food safety workflow required for high-volume catering operations. structmod modular catering units serve workforce camp operators producing 1,000-5,000+ meals per service for resident workforces, large institutional catering (universities, hospitals, prisons), event catering for major venues, military theatre catering for deployed forces, and humanitarian programmes running mass feeding operations. The 10-14 week turnkey delivery accelerates the conventional commercial kitchen construction by 60-70%.

Standard configurations organise the kitchen around the food production workflow: cold storage modules (walk-in chiller and freezer sized to multi-day stock), dry storage with stock control infrastructure, hot food preparation zone (vegetable prep, meat prep, baking — separated for HACCP compliance), cold food preparation zone (salad, sandwich, dessert assembly), cooking line (combi ovens, ranges, fryers, bratt pans, tilting kettles, char grills sized to throughput), plating and serving zone (hot bain marie, cold display, drinks station), dishwash workflow (separate dirty return, scraping, machine wash, clean return), and supporting spaces (chef office, dry stores, cleaning chemical store). Mechanical room houses gas, water heating, ventilation extract and refrigeration plant. HACCP zoning, NFPA 96 ventilation, and IEC 60364-1 commercial electrical compliance throughout.

structmod modular catering units serve workforce camp chains operating across mining, oil & gas, construction and infrastructure projects globally, large institutional catering operators (Sodexo, Compass, ISS) standing up new catering operations, event catering specialists at major venues, military catering services, and humanitarian programmes (WFP, UNHCR, Red Cross/Red Crescent emergency feeding). Lead time is 10-14 weeks from contract signature for stock configurations. Catering equipment selection is the operating organisation's procurement decision; the modular unit provides the engineered kitchen shell configured to accept the equipment specification.

Typical deployment sequence

1. Day 1 — site foundation verified, screw jacks or strip footings in place
2. Day 2–3 — modules lifted into position by mobile crane
3. Day 3–4 — inter-module connections and envelope sealing
4. Day 4–5 — MEP connections, wet testing
5. Day 5–6 — interior finish, fixtures and equipment install
6. Day 7 — commissioning, FAT report, user training and handover

Spec sheet — STR-2139

Full drawings, calculation notes, DoP, O&M manual and FAT report included with every unit. Specs indicative — configurable to project requirements.