Sleeper · source equipment detail

Containerized Sleeper Units

Containerized Sleeper Units provide insulated accommodation with bunk beds, climate control and personal storage. The reference describes power and lighting for longer worksites and temporary deployments.

Temporary Kitchen RentalNationwide planning / 24-7 support
Communal bunk-bed sleeping area for temporary containerized crew berthing
Interior1 / 1
01Equipment and use

Container-based accommodation is distinct from the three 20ft sleeper trailer layouts.

Temporary containerized sleeper units support people staying close to construction or remote work. Coordinate sleeping space with meals, restrooms, showers and laundry so the accommodation plan covers everyday needs.

Published equipment

  • Sleeping areas designed for temporary accommodation
  • Heating and air conditioning
  • Power and lighting for the accommodation area

Planning checklist

  • Provide crew size, shift pattern and privacy requirements.
  • Confirm bed count, storage, bathrooms and any separate support facilities.
  • Review site access, power, cleaning, waste service and delivery arrangements.

Bed count, bathroom configuration, utility ratings and included furnishings require a confirmed unit specification.

Open the source reference

Request this configuration
02Preparation · cooking · utilities

The kitchen is a working system, not just a trailer.

Each kitchen includes a stove, oven, and essential cooking utensils. Additional equipment options are available through 24/7 support.

Cooking & preparation

Each kitchen includes a stove, oven and essential cooking utensils. Review the menu and meal volume with the team before choosing additional cooking equipment.

Plan preparation space around how ingredients, staff and finished meals will move through the temporary kitchen. Confirm the approved work surfaces, equipment and access items for the selected configuration.

Sanitation & dishwashing

Agree the cleaning, handwashing and waste arrangements before service begins. The sanitation plan covers checks before delivery, after return and during off-rent maintenance; the project quote should make on-site responsibilities clear.

Final sanitation, inspection, and maintenance records for restaurant continuity during phased renovation should be verified through company operations before delivery and before the next rental assignment.

Utilities & site access

Review electrical capacity, potable water, wastewater, fuel, ventilation clearances and required approvals with the selected equipment.

Refrigeration & storage

The catalog lists the configurations below. Refrigeration prices and billing periods are not verified for publication; ask for a separate written quote covering the unit, rental term, transport and setup.

Review dry and cold storage separately from cooking capacity. Confirm the volume, temperature requirements and access needed for the menu and delivery schedule.

power

For restaurant continuity during phased renovation, verify the approved power source, capacity, connection type, and connection location for the selected trailer configuration.

water supply

For phased kitchen renovation and section-by-section remodel, verify a potable water source, required pressure or flow, hose connection, and availability at the placement area.

wastewater

For a restaurant continuity during phased renovation deployment, verify the gray-water drainage, holding-tank, pump, or disposal method required for the selected configuration and site.

fuel

For the equipment package selected for restaurants and hotels and phased kitchen renovation and section-by-section remodel, verify propane, natural gas, or other approved fuel requirements where applicable.

ventilation

Before supporting phased kitchen renovation and section-by-section remodel, verify ventilation, exhaust, clearance, and placement requirements for the trailer and selected equipment.

site access

For a restaurant continuity during phased renovation site, verify a suitable placement area, delivery access, clearances, level conditions, stairs, ramps, and other access needs.

approvals

For restaurant continuity during phased renovation, verify permits, inspections, local code requirements, and utility coordination before delivery where applicable.

pre delivery check

Before dispatch for phased kitchen renovation and section-by-section remodel, verify that required connections, access, approvals, and site preparations are ready.

Monthly kitchen rates

Choose from the kitchen sizes in our inventory.

Kitchen equipment rent is $4,995 per month plus the size surcharge. The smallest listed kitchen is 24 ft, from $6,390/month. Delivery, collection, setup, site work, taxes, minimum rental duration, and availability are confirmed in the itemized project quote.

Kitchen sizeBase + size surchargeMonthly rate
24 ft kitchen$4,995 + $1,395$6,390/month
26 ft kitchen$4,995 + $1,595$6,590/month
28 ft kitchen$4,995 + $1,795$6,790/month
38 ft kitchen$4,995 + $2,795$7,790/month
40 ft kitchen$4,995 + $2,995$7,990/month

What the equipment rate does—and does not—cover.

Published kitchen prices are monthly equipment rates in U.S. dollars, not an all-in delivered project total. The same equipment rates apply in every listed state and city.

Delivery and collection
Get separate transport charges for the actual departure point, destination, trailer and return arrangements. Mileage, tolls, ferries or difficult access may affect the quote.
Setup and connections
Have the quote identify the setup work included, any additional charges and who supplies site preparation, utility connections, stairs or ramps.
Rental term
A monthly rate does not establish a minimum stay or a prorated daily rate. Confirm the minimum term, billing dates, extensions and any partial-month treatment in writing.
Other project costs
Confirm taxes, permits, utility usage, fuel, servicing, deposits and cancellation terms. Do not assume these are included in the equipment rate.

Separate refrigeration: request a quote.

The catalog lists the configurations below. Refrigeration prices and billing periods are not verified for publication; ask for a separate written quote covering the unit, rental term, transport and setup.

  • 12 ft refrigerated trailer
  • 20 ft refrigerated trailer
  • 20 ft refrigerated container
  • 40 ft refrigerated container
Review cold-storage configurations ↗
05Planning questions

Make the first request more useful.

Final fit depends on the project timeline, utility plan, placement, access, approvals, and current availability.

Can a trailer support a phased kitchen remodel?+

It can be evaluated when each phase's offline functions, menu, volume, utilities, access, and dates are documented.

Can the configuration change between phases?+

Changes depend on inventory, site limits, schedule, and company approval.

How should the rental term include commissioning?+

Include testing and transition time after each permanent function is ready; exact terms require confirmation.

Can some permanent kitchen functions remain in use?+

A split workflow may be possible when access, sanitation, utilities, and responsibilities are clearly planned.

What information should the contractor provide?+

Provide milestone dates, work zones, access route, utility plan, placement, and site contact.

Can the trailer leave before the remodel is fully complete?+

Pickup should follow the last supported function's return and an agreed transition plan.

24-hour support desk

One call. A clearer plan.

Tell us where, when and which kitchen functions need to stay online. Equipment, dispatch and arrival times require confirmation.

Call 888 385 6418
24-Hour
Support Desk