Question 1

What meal volume does a modular kitchen unit produce?

Accepted Answer

Standard single-module configuration produces 200-1,000 meals per service depending on equipment specification and team size. Smaller unit configurations target 200-400 meals (small camp, school, office cafeteria). Larger unit configurations target 600-1,000 meals (medium camp, restaurant chain, event catering). For higher production volumes (1,000+ meals per service), the modular catering unit (multi-module configuration) is the appropriate product.

Question 2

What is the difference between modular kitchen unit and modular catering unit?

Accepted Answer

Modular kitchen unit is a single drop-in module delivering complete commercial kitchen capability — appropriate for catering operations producing up to 1,000 meals per service. Modular catering unit is a multi-module catering complex with dedicated zones for different production functions (separated cold prep, hot prep, cooking, dishwashing) — appropriate for higher-volume catering producing 1,000-5,000+ meals per service. The two products serve different scales of catering operation.

Question 3

Can the modular kitchen unit support specialty cuisine production?

Accepted Answer

Yes, with equipment specification matched to the cuisine. Asian cuisine (wok stations, steam baskets, rice cookers), Italian cuisine (pizza ovens, pasta cookers), Middle Eastern cuisine (charcoal grills, tandoor ovens, kebab stations), Indian cuisine (tandoor, tawa stations, curry kettles), and other specialty cuisines all integrate into the modular kitchen with appropriate equipment selection. Equipment is specified at procurement based on the catering operation's menu.

Question 4

What is the typical equipment list for a modular kitchen unit?

Accepted Answer

Typical commercial kitchen equipment: 1-2 combi ovens (Rational, Convotherm), 4-burner range with overhead hood, 1-2 deep fryers, 1 char grill or salamander, 1 work table refrigerator, 1 walk-in chiller, 1 walk-in freezer, dishwashing machine (rack conveyor or door-type), bain marie serving line, refrigerated salad table, dessert display, hand wash sinks, scrap pot, cleaning chemical store. Equipment selection is the operating organisation's procurement decision against menu and throughput targets.

Question 5

Can the modular kitchen unit be relocated when the project ends?

Accepted Answer

Yes. The single-module configuration is well-suited to relocation — disconnect MEP, lift onto transport truck, deliver to new site, reconnect MEP, recommission. Total relocation cost typically 20-40% of original procurement. The modular kitchen unit is therefore well-suited to projects of finite duration (mining campaigns, construction project camps, event venues) where the kitchen is reused at multiple sites over its lifecycle.

Toplam uzunluk	15.6 m · 51.2 ft
Genişlik (nakliye)	2,99 m
Genişlik (konuşlandırılmış)	2,99 m
Yükseklik (nakliye)	2,90 m
Zemin alanı (konuşlandırılmış)	46.6 m²
Boş ağırlık	11.6 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	120/240 V · 60 Hz (ABD spec) · IEC 60364 uyumlu
İklimlendirme	Çatı üstü paket cihaz · MERV-13
Çalışma aralığı	−25 °C ile +50 °C ortam
Rüzgar sınıfı	150 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	3 saat · 2 kişilik ekip

Modular Kitchen Unit — Engineered once, deployable many times.

Tipik Konuşlanma Sırası

Spec sheet — STR-2036

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