Engineered once, deployable many times.
A modular kitchen unit is a complete commercial catering kitchen delivered as a single drop-in module — full stainless steel equipment line, ventilation system, refrigeration, dishwashing, and storage already installed and tested in the factory. structmod modular kitchen units serve operators who need a commercial kitchen at a single deployment point: small-to-medium workforce camps (50-500 occupants), restaurants opening at new locations, schools and offices establishing on-site catering, healthcare facilities adding food service capability, and event organisers establishing temporary catering at venues. The 8-12 week turnkey delivery and single-module deployment simplify the procurement compared to multi-module catering complexes.
Standard configurations include the cooking line (combi oven, range, fryer, char grill — sized to throughput), preparation zones (cold preparation, hot preparation with appropriate equipment), refrigerated storage (walk-in or under-counter chillers and freezers), dry storage with appropriate shelving, dishwashing area (dirty return, machine wash, clean storage), serving counter with hot and cold display, and supporting infrastructure (hand wash sinks, cleaning chemical store). Mechanical infrastructure is integrated: gas distribution to cooking equipment, water supply with hot water generation, ventilation extract per NFPA 96 with fire suppression, refrigeration plant, and electrical distribution with appropriate kitchen-rated installation.
structmod modular kitchen units serve a wide range of catering operators where a single-point catering kitchen meets the need: small workforce camps and corporate cafeterias, schools and educational facilities, healthcare facility kitchens (hospital, aged care, clinic), restaurant chains opening new locations on tight timelines, event venues establishing permanent catering capability, and humanitarian deployments needing single-kitchen feeding capability. Lead time is 8-12 weeks from contract signature for stock configurations. Compliance covers HACCP/ISO 22000 food safety, NFPA 96 ventilation, IEC 60364-1 commercial electrical, and destination-country food production regulation.
Typical deployment sequence
- Day 1 — site foundation verified, screw jacks or strip footings in place
- Day 2–3 — modules lifted into position by mobile crane
- Day 3–4 — inter-module connections and envelope sealing
- Day 4–5 — MEP connections, wet testing
- Day 5–6 — interior finish, fixtures and equipment install
- Day 7 — commissioning, FAT report, user training and handover
Spec sheet — STR-2036
| Overall length | 15.6 m · 51.2 ft |
|---|---|
| Width (transport) | 2.99 m |
| Width (deployed) | 2.99 m |
| Height (transport) | 2.90 m |
| Floor area (deployed) | 46.6 m² |
| Dry weight | 11.6 t |
| Chassis | EN 10025 S355JR hot-rolled steel · EN 1090 EXC-2 |
| Welding quality | EN ISO 3834-3 |
| Envelope | Sandwich panel, PIR core 80 mm · λ ≈ 0.023 W/(m·K) |
| Fire resistance | EI-30 · tested to EN 13501-2 |
| Floor | Marine plywood on EPDM · R-10 slip rating |
| Electrical | 120/240 V · 60 Hz (US-spec) · IEC 60364 compliant |
| HVAC | Packaged rooftop · MERV-13 |
| Operating range | −25 °C to +50 °C ambient |
| Wind rating | Designed for 150 km/h basic wind (EN 1991-1-4) |
| Seismic design | Per EN 1998-1 (Eurocode 8) · ductility class DCM |
| Transport | ISO 668 footprint · CSC plate eligible (container variants) |
| Setup time | 3 hours · 2-person crew |
Full drawings, calculation notes, DoP, O&M manual and FAT report included with every unit. Specs indicative — configurable to project requirements.