Containers

A secure roller shutter system, full stainless steel walls and worktops, integrated refrigeration and freezing, a sink with fresh and waste water, a non-slip antibacterial floor with a built-in drain, an instant water heater and a professional extraction hood. The 40ft has two sinks, two extraction hoods and two service sides, so you can serve from both sides at once when it is busy.

With a new build that is properly insulated and finished you are looking at decades, as long as the steel is never left damp on the inside. Lifespan comes down to the build and the maintenance rather than to the container itself. Every unit comes with one year of warranty.

Yes, in two ways. You can take a standard kitchen container and adapt it, or go for a fully custom concept container where you decide where the windows, doors, equipment and counters go, including the outside: timber cladding, awnings and a full wrap in your own branding. On a custom build air conditioning is an option as well. We draw a floor plan before any steel is cut.

In almost all cases as a structure, even when it is only there for a season, and that decides which permit you need and who inspects it. If you want to move between locations from day to day, a food trailer with a registration document and a CoC is the right format. We supply both, so we will tell you honestly which of the two fits the sites you have in mind.

We arrange transport and placement across Europe. The ground has to be level and able to carry the load, because a unit that sits crooked cannot be corrected once the crane has gone. A 10ft weighs 1,750 kg empty and a 20ft 2,500 kg, so plan the access route for a vehicle and a crane of that size. We go through siting and installation with you before delivery.

Yes, it is built for year round use: insulated walls, a closed build and a finish that handles temperature swings. On a fully custom concept container we can add air conditioning, which is worth considering in southern markets where overheating, not cold, is the real issue.

Our catering container units run on a 400 volt supply. That is what the refrigeration, the extraction hood and the cooking equipment need when they are all running at once. We work through your equipment list at the design stage so the supply matches what you will actually switch on.

Every unit comes with a sink with a fresh and a waste water connection, and a non-slip, antibacterial floor with a built-in drain. Inspections fail on drainage more often than on the kitchen itself, so this is the part to get right first. Check with your site or council whether discharge to the sewer is permitted, because that varies by location, and tell us what your site allows so we can build for it.

Mould is what follows condensation, and the ceiling is where it starts, because that is where moisture settles first. In a room where food is prepared that is an inspection problem, not a cosmetic one. The answer is in how the unit is built and finished, not in an appliance added afterwards.

Condensation happens when warm, moist air meets cold steel, and insulation on its own does not solve it. A kitchen is harder than a home, because cooking and washing up produce steam all day. Our units are insulated as a complete build, walls finished in stainless steel or polyester, so there is no bare cold surface left for moisture to settle on. That is the difference with a self-built conversion, where owners report that it rains inside even with fans and a dehumidifier running.

The walls are built up with 15 mm Isopan and 45 mm rock wool, finished in stainless steel or polyester. That is a closed build rather than panels fitted against bare steel, which is what keeps the shell from behaving like a cold surface inside a warm, humid kitchen.

Every unit is 240 cm wide and 273 cm high on the outside. Lengths are 300 cm for the 10ft, 450 cm for the 15ft, 600 cm for the 20ft and 1200 cm for the 40ft. The 10ft weighs 1,750 kg empty and the 20ft 2,500 kg. Ask us for the floor plan of your size before you order equipment, so you know your counter, refrigeration and extraction fit the way you want to work.

You receive a delivery certificate stating the weight of the unit, and the specific inspection certificates for the options you have chosen. That is the documentation building control and inspectors ask for, and it is exactly what a secondhand conversion cannot give you.

It depends on how long the unit stays in place and on the status of the land. A temporary unit at an event is usually treated differently from a permanent container restaurant, which in Germany needs a Baugenehmigung and in France a permis de construire or a déclaration préalable. In Spain the land classification is normally what decides it. Check with your local authority before you order. We go through the requirements, the correct way to site the unit and the installation with you in the advice conversation, and you get our technical drawing to support your application.