Question 1

What meal production capacity does the modular catering unit deliver?

Accepted Answer

Standard configuration produces 1,000-2,500 meals per service (single sitting), scaling to 5,000+ meals per service with larger configurations and parallel cooking lines. Daily total at 3 services per day reaches 3,000-7,500 meals (smaller config) or 15,000+ meals (larger config). Production capacity depends on equipment specification (combi oven count, fryer capacity, tilting kettle volume) and team size.

Question 2

How does the modular catering unit differ from the modular military kitchen?

Accepted Answer

The two are similar in architecture but differ in operational profile. Modular catering unit is for general civilian catering operations — workforce camps, institutional catering, event catering — with equipment selection driven by commercial/civilian operating standards. Modular military kitchen is configured to military catering doctrine with specific equipment standards (rugged simplified equipment, military supply chain compatibility), security considerations, and field operations capability. The two products use the same modular construction approach with different fit-out specifications.

Question 3

What equipment is included in a standard modular catering unit?

Accepted Answer

Equipment selection is the operating organisation's procurement decision. Typical standard configuration includes: 4-6 combi ovens (Rational, Convotherm, Eloma), 2-4 ranges with overhead hood, 2 deep fryers, 1-2 bratt pans, 1-2 tilting kettles (sized to soup/stew production), 1 char grill, dishwashing line (typically rack conveyor or flight machine), refrigerated salad and dessert tables, hot bain marie serving line, beverage dispensing stations. Equipment is specified at procurement against the catering operation's menu and throughput targets.

Question 4

Can the modular catering unit support multiple dietary requirements simultaneously?

Accepted Answer

Yes. Multi-dietary catering is standard for workforce and institutional catering. The kitchen configuration supports halal, kosher, vegetarian, vegan, gluten-free and medical-diet variants concurrently through separated prep zones, dedicated equipment for restricted diets (or thorough cleaning between batches), clear labelling through the serving line, and dietary tracking through the catering management system. Religious certification (Halal, Kosher) requires additional certification process beyond the kitchen design.

Question 5

What ventilation and grease management is included?

Accepted Answer

Ventilation follows NFPA 96 with extract canopies above all cooking equipment producing grease-laden vapour, fire-rated ductwork (galvanised steel or stainless steel), centrifugal extract fans sized to capture velocity above hood face, grease filtering and cleaning access, wet chemical fire suppression integrated into hood (Ansul/Amerex compatible), and make-up air system maintaining kitchen pressure balance. Filter cleaning schedule and ductwork inspection follow NFPA 96 maintenance requirements.

Toplam uzunluk	13.9 m · 45.6 ft
Genişlik (nakliye)	2,99 m
Genişlik (konuşlandırılmış)	2,99 m
Yükseklik (nakliye)	3,00 m
Zemin alanı (konuşlandırılmış)	41.6 m²
Boş ağırlık	15.9 t
Şasi	EN 10025 S355JR sıcak hadde çelik · EN 1090 EXC-2
Kaynak kalitesi	EN ISO 3834-3
Zarf	Sandviç panel, PIR çekirdek 80 mm · λ ≈ 0,023 W/(m·K)
Yangın direnci	EI-30 · EN 13501-2'ye göre test edilmiş
Zemin	EPDM üzerine denizcilik kontrplak · R-10 kayma sınıfı
Elektrik tesisatı	230 V / 50 Hz · TN-S · IEC 60364 uyumlu
İklimlendirme	Split inverter ısı pompası · MERV-8
Çalışma aralığı	−25 °C ile +50 °C ortam
Rüzgar sınıfı	130 km/s temel rüzgar için tasarlandı (EN 1991-1-4)
Sismik tasarım	EN 1998-1 (Eurokod 8) uyarınca · sünek sınıf DCM
Nakliye	ISO 668 ayak izi · CSC plakası uygun (konteyner varyantlar)
Kurulum süresi	Sahada 2–7 gün

Modular Catering Unit — Engineered once, deployable many times.

Tipik Konuşlanma Sırası

Spec sheet — STR-2139

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