Given the rapidly adapting foodservice industry under the country’s coronavirus lockdown, industrial kitchen specialist BGL Rieber has launched a guide to creating temporary kitchens from equipment that runs on a standard mains socket.
The temporary kitchens – consisting of hob cooking and ovens, as well as hot and cold food transport and holding technologies – can feed up to 300 people.
The company aims to make them as simple as possible to set up, run and maintain for hospitals, emergency services and charities.
Furthermore, BGL Rieber said that in the interests of saving space, extras such as the drinks dispenser can double as a handwashing station.
All units operate from a standard 13-amp mains, and can be up and running within minutes of delivery.
“The guide explains the options for quickly setting up a temporary mobile kitchen,” says BGL Rieber managing director Gareth Newton.
“We have a long experience of working with hospitals, contract caterers, the armed forces and secure services. If these mobile kitchens are needed, they will be needed quickly.”