A temporary catering kitchen covers two main scenarios: a venue kitchen closed for a refit and a festival or outdoor event where no fixed kitchen exists. Both need the same core equipment but different power infrastructure. This guide covers what to order, how much power you need and what food safety rules apply.
A temporary catering kitchen covers two main scenarios: a venue kitchen closed for a refit and a festival or outdoor event where no fixed kitchen exists. Both need the same core equipment but different power infrastructure. This guide covers what to order, how much power you need and what food safety rules apply.
A working temporary kitchen needs standalone ovens for cooking, hot cupboards for holding cooked food above 63°C, refrigeration for raw ingredients and stainless steel prep tables for food preparation. The specific quantities depend on guest numbers and the length of the service window.
Power is the most critical planning point for a temporary kitchen. Small items, including urns and single countertop ovens, run on 13A single-phase sockets. Standalone commercial ovens require 32A single-phase. A full temporary kitchen with multiple ovens, hot cupboards and fridges running at the same time needs 3-phase power at 63A or above.
Check with the venue's electrical contractor before ordering equipment. Gas ovens remove the electrical load for cooking and suit outdoor marquee setups where generator power is limited. Gas units need a qualified gas engineer to connect them on-site, so factor this into the setup schedule and budget.
Hot-holding equipment must bring food to 63°C within 30 minutes and hold it at that temperature throughout service. Log temperatures every 30 minutes during the service period. This is a legal requirement under food hygiene regulations, not a recommendation.
Refrigeration must hold raw ingredients below 5°C. In outdoor summer kitchens where ambient temperatures exceed 25°C, commercial-grade refrigeration is the only option. Domestic fridges are not rated for continuous operation in high-ambient environments and will struggle to hold temperature.
Allow one 6ft prep table per two kitchen workers at peak. Preparation, portioning, plating and washing-up each need a dedicated surface where volume allows. In a compact marquee kitchen, four 6ft prep tables (7.2m of total surface) handle a team of six at moderate pace without workers crossing paths at busy points.
Venue kitchen closed for refit: the event programme continues, but the permanent kitchen is offline for two to six weeks. A temporary setup in a service area or adjacent space carries the full catering operation. Festival catering marquee: a fresh setup each time, built around available power and the event's menu scope.
Both require the same planning process: guest numbers, service window, menu and power supply details go to the depot when you request a quote. A kitchen for 200 guests over three days needs different equipment to one for 50 guests at a single lunchtime service.
Full temporary kitchen packages, particularly those with multiple ovens and three-phase power requirements, need a minimum two-week lead time. Single items, such as one hot cupboard or a prep table, are often available at shorter notice. Phone the depot to confirm availability for short-notice requests.
See our temporary kitchen hire page for full packages, or browse the catering equipment range including ovens, hot cupboards and refrigeration.
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