KryoFridge brings temporary cold storage rentals to Avondale grocery stores, caterers, and plant sellers, parked on your lot and cold before our driver pulls away. Each trailer holds one steady temperature from about 10 below zero up to 50 degrees, so it can keep frozen food solid in July or hold plants cool for a big install. Call now to lock in your dates, or request a free quote.
The trailer that backs into your lot is ours. We are a direct fleet owner, not a reseller, so there is no broker in the middle deciding whether your job is worth a truck today. Our own team services the unit, our own driver sets it, and the number you called is the one that answers if anything needs attention. Call us or request a quote, and we will confirm the size, the power plan, and a delivery window that fits your week.
Set it for a hard freeze or a gentle cool. If your plans change halfway through the rental, we reset the number instead of hauling in a new trailer.
A dedicated 120-volt, 20-amp circuit is all it needs. No outlet in reach? We bring a generator.
We have been in the rental business for more than 30 years and run one of the largest cold storage fleets in the West.
McDonald's, Chick-fil-A, Dutch Bros, Burger King, and Panda Express have trusted KryoFridge with their cold storage. A single Avondale kitchen gets the same care.
We are licensed and insured, SAM.gov registered for public agencies, and backed by an A+ BBB rated network. That keeps the paperwork easy for schools, venues, and property managers.
If the nation's largest chains trust us to protect their inventory, your kitchen is in good hands. These are brands that vet a cold-storage partner the same careful way they vet a food supplier, and they keep calling us back.
Dutch BrosExtra cold storage for dairy and blend stock behind busy drive-thru stands.
Cold storage
Panda ExpressFreezer or cooler capacity parked on site while refrigeration equipment is serviced.
Service backup
Burger KingHolding frozen stock during kitchen remodels and equipment swaps.
Freezer hold
McDonald'sExtra frozen holding parked on site during remodels and equipment swaps.
Remodel support
Chick-fil-ACooler or freezer capacity through store remodels, delivered and set up by our own crew.
Remodel support"Our frozen cases went down in the middle of July. The trailer was at the dock and cold before we lost anything."
"Race weekend used to mean coolers and ice runs all day. This year we had a trailer in the service area and never left the grounds."
"We had plants coming in faster than the crews could install them. The cooler trailer bought us a week."
Around Avondale the 16' Utility gets the most calls, because it takes full pallets through the rear doors and still fits behind a store on Avondale Boulevard or beside a caterer's kitchen off Western Avenue.
When the stakes are real, the 16' Utility is what we send. Sixteen feet of insulated, NSF-approved box on a tandem axle, running one precise digital set-point that covers deep freeze at -10°F all the way up to a 50°F cooler. The rear double doors handle pallet work off a dock, and the side utility door means a cook can pull one tray without letting the heat in.
The trailer that shows up is one of ours, prepped in our own shop, fueled and pre-cooled before it leaves the yard. It takes a dedicated 120V, 20-amp circuit or the generator we provide, and it will hold that set-point through a triple-digit stretch without drama.
| Spec | What you get |
|---|---|
| Temperature range | Roughly -10°F deep-freeze up to about 50°F fresh-cold |
| Mode | Dual-purpose: freezer or refrigerator on one precise digital set-point |
| Power | A dedicated 120V, 20-amp circuit within about 100 feet, or a generator we supply |
| Food safety | NSF-approved for direct food contact, food-safe surfaces, proper drainage |
| Footprints | 6x8, 6x12, and 6x16, from a tight retail lot to distribution scale |
| Backing | Owned in-house, fully licensed and insured, with 24/7 emergency dispatch |
Each unit holds a precise digital set-point and runs on a dedicated 120V/20A circuit or a generator. The trailers are not wired for 208 to 240V building service, so we confirm your hookup before the truck rolls.
We deliver across Avondale and the West Valley, from Old Town and Western Avenue to the warehouses along I-10 and the new homes near the Estrella Mountains. If your business also has kitchens in the East Valley, our cold storage trailer rentals in Tempe work the same way. Service reaches all 50 states.
Neighborhoods and towns we cover include Old Town Avondale, Western Avenue, Coldwater Springs, Coldwater West, Corte Sierra, Garden Lakes, Upland Park, Crystal Gardens, Rancho Santa Fe, Avondale Gateway, Alamar, Palm Valley, Tres Rios, Festival Fields, Friendship Park, Goodyear, Tolleson, Litchfield Park, Laveen, West Phoenix, Buckeye, Glendale, Cashion, Estrella.
Each community around Avondale has its own venues, its own events, and its own cold storage headaches. We work all of them.
Just west of Avondale, Goodyear holds large grocery distribution centers and busy master-planned neighborhoods. We deliver there for store repairs and community events.
Directly east, Tolleson is small but packed with food distribution and industrial buildings. Grocery and food companies there use our trailers for overflow and repair backup.
North of Avondale, Litchfield Park is known for golf clubs and older neighborhoods. Caterers working weddings and club events there use our trailers to keep food cold.
Across the Gila River to the southeast, Laveen and west Phoenix are growing fast along the Loop 202. We deliver there for grocery stores, schools, and family events.
Farther west on I-10, Buckeye is one of the fastest-growing cities in Arizona. New stores, construction crews, and events there all call for extra cold space.
One call sizes the trailer, sets the delivery window, and locks your quote for Avondale. Call now, or send the quick quote request and we will call you.
Most of our work around Avondale falls into three groups, and each one uses the trailer in its own way. Grocery stores need overflow room when a case fails or a holiday rush hits. Caterers need cold space at the event, not a long drive back to the kitchen. Plant sellers need a cool place to hold stock out of the desert sun.

Sponsor tents and suites at the race track serve food all day in the March sun. A cooler trailer behind the tent row keeps drinks and plated food ready.

A school walk-in that fails over break is a big problem. We park a trailer at the kitchen door to hold the stock until the repair is done.

Large warehouse crews along the I-10 corridor eat on site. A trailer adds cold space for lunch room stock during busy seasons or repairs.

Estrella Mountain Community College hosts big campus events. Caterers working them use a trailer to keep food cold close to the serving line.

Summer storms can knock out power across the West Valley. We bring a trailer with a generator so frozen stock stays safe while the building is dark.
What ties these together is the clock. Nobody budgets a freezer trailer into next quarter. They reach for one the hour a compressor quits, or the evening before a party when the stack of rented ice chests suddenly looks laughably undersized. Since our units sit staged around Avondale instead of a couple counties down the freeway, "can I get it today" is an ordinary ask here, not a stretch.
Add it up the way an owner in Avondale has to. One restaurant walk-in routinely sits on a small fortune in proteins, dairy, and prepped product. Scale that to a grocery rack or a warehouse freezer bay and the exposure balloons. Now knock the power or the compressor out on a triple-digit afternoon, and that whole inventory is in jeopardy inside a few hours. Then stack on the sales you lose while the line sits dark and the wages you burn paying staff to triage what can still be saved.
Hold a pre-staged trailer up against that risk and it reads like cheap insurance, a fixed, predictable expense parked in front of a loss with no ceiling. That is exactly why the businesses that got stung once tape our number by the phone. There is never a second scramble, because the next time they dial before the product has a chance to warm. Owning every trailer ourselves means we can scale the answer to fit. A single compact box suits a corner cafe. A clustered setup covers a warehouse floor. Either one is booked with a single call.
Avondale sits at about 974 feet in the Sonoran Desert, and summer highs top 100 degrees from June through August. The National Weather Service office in Phoenix counts about 111 days a year at 100 or hotter, with a record 145 of those days in 2020. A trailer sitting on hot asphalt has to work much harder than a cooler inside a building.
Our trailers are built for that. Each self-contained unit has thick insulated walls and tight door seals, and its cooling unit has extra capacity to hold the set-point through a 115-degree afternoon. Parking so the doors face away from the late sun and keeping door trips short both help the box recover faster.
Storm season runs from mid-June through September. In August 2026 a sudden wind storm sent 60 to 80 mph gusts across the West Valley and left thousands of customers without power. A trailer paired with a generator keeps frozen and cold stock safe through outages like that, so plan your backup before the first big storm.
Grocery work in Avondale moves fast. The city sits right on the I-10 corridor, and the large grocery distribution center in neighboring Tolleson keeps trucks rolling into West Valley stores every day. A store here has very little spare room in the back, so one failed freezer case can turn into a real problem in an hour.
Heat is the reason cases fail. The Phoenix area now sees about 111 days a year at or above 100 degrees, and 2024 set a record with 70 days at 110 or hotter. Compressors that run hard all summer tend to quit in July, right when a store is busiest. A mobile freezer trailer at the back door gives the stock crew a safe place to move product while the repair tech works.
Remodels are the other big reason. When a store swaps out its dairy cases or replaces a frozen aisle, all of that stock needs a home for days or weeks. We set the 16' Utility well below zero for frozen food, or near 34 degrees for dairy and produce, and park it where a pallet jack can reach it without crossing the customer lot.
Holiday weeks round it out. Thanksgiving turkeys and party trays can fill a store's freezers days before the rush, and Avondale keeps growing as new homes go up in Alamar and other neighborhoods. We plan the drop for a quiet hour so it does not tangle with the morning trucks, and we pick the trailer up once the shelves settle.
We rent three sizes, and each one is a real walk-in box on wheels. The 6x8 is the compact unit that fits a coffee stand lot or a tight alley. The 6x12 is the middle size that works for a school kitchen or a caterer with a full weekend.
The 16' Utility is our signature trailer. It is a self-contained 6x16 box on a tandem axle with rear double doors for pallets. A side door lets your staff grab one case without letting the cold pour out the back.
Every unit holds one digital set-point between about 10 below zero and 50 degrees, and the inside is NSF-approved for food contact with a floor drain for wash water. Power comes from a dedicated 120-volt, 20-amp circuit within about 100 feet, or from a generator we bring along. We serve all 50 states, and if your company also has sites farther west, our Goodyear freezer trailer rentals use the same trailers and the same paperwork.
Catering in the desert comes down to distance and heat. The farther your event is from the kitchen, the more cold space you need on site. A cooler in the back of a van will not hold for long on a 105-degree afternoon. A trailer parked beside the prep tent keeps salads and desserts at a safe temperature through the whole event.
Phoenix Raceway is the biggest event in town. The track on Jimmie Johnson Drive seats about 42,000 people, and its March race weekend packs the grounds with hospitality tents and food stands. Vendors and caterers working those days can keep a cooler or freezer trailer in the service area and restock without leaving the grounds.
Local events add more dates. The Avondale Fiesta fills Western Avenue on a Saturday night in May, and the Tres Rios Nature Festival brings food booths to the wildlife area where three rivers meet. A 6x8 or 6x12 on a side street can serve several booths at once, each pulling stock as the crowd grows.
Weddings and company parties are steady work all year. A caterer serving a few hundred guests at a golf club or a community center can stage food in a 6x12 near the kitchen door and serve straight from it. We deliver early, check the power source with the venue, and come back for the trailer after cleanup.
Plants and cut flowers do not like the Avondale sun. The West Valley has some of the largest wholesale nurseries in the Phoenix area, including big tree and plant yards along Indian School Road, and those businesses move a lot of green stock through the hottest months of the year.
A cooler trailer set between 36 and 50 degrees gives plant sellers a shaded, steady room for stock that arrives before it can be installed. That matters for landscape crews working the new neighborhoods in Alamar, where a planned 4,000 homes means a long run of yard installs.
Flower sellers use the trailer for event weeks. A wedding or a big holiday order can mean dozens of arrangements that all have to stay fresh until the delivery van loads. A 6x8 or 6x12 behind the shop holds buckets and finished pieces at the right temperature, and staff can walk in and work without warming them.
Before we set the number, we ask two things. What is the most delicate item you are holding, and how often will the door open? Cut flowers like a steady cool box with few trips, while potted stock can handle more traffic. Tell us your mix and we will suggest a size and a set-point, then deliver the trailer already cold.
"Cold" is not one number. Different product stays safe inside different temperature windows, which is the entire reason a precise digital set-point matters, and in the middle of a heat wave in Avondale, a load that slips out of its window is a load you write off. Use the chart below as the reference our customers lean on when they size a rental.
| Product | Target holding band | Trailer mode |
|---|---|---|
| Ice cream and frozen desserts | -10°F to 0°F | Deep freeze |
| Frozen proteins, seafood, prepared meals | 0°F or below | Freezer |
| Fresh meat and poultry (short hold) | 28°F to 32°F | Refrigerated |
| Dairy, deli, packaged produce | 34°F to 38°F | Refrigerated |
| Beverages, florals, catering trays | 38°F to 45°F | Refrigerated |
One figure matters more than everything in that chart, and it is not listed there: 40°F. Food-safety guidance treats the band between 40°F and 140°F as the zone where bacteria thrive, and the clock on perishable product starts ticking the moment it crosses 40 on the way up. Roughly four cumulative hours above that line and most refrigerated inventory is no longer safe to serve. Picture that countdown running on a 100-degree afternoon in Avondale with the walk-in dark, and the urgency of a quick trailer drop stops being abstract.
Tell us the single coldest item you are holding when you call, and we dial the trailer to that. One unit carries a straight freezer load with no fuss. When your list mixes deep-freeze desserts with fresh-cold produce for the same remodel or event, we will usually point you toward a split setup or a second box so neither side of the load has to settle for the wrong temperature.
Powering one of our trailers is refreshingly simple, and there are precisely two ways to do it. Either you have a dedicated 120-volt, 20-amp circuit reachable within roughly 100 feet of the parking spot, or we bring a generator. What the units will not accept is standard 208 to 240V building service, so a quick question about your outlet before dispatch heads off any surprise on delivery day.
On placement, all the unit really asks for is a fairly flat patch with enough room for the delivery truck to maneuver it in and set it straight, plus either a power source in reach or space for a generator. We lock down the exact drop point before dispatch, and our drivers know the Avondale layout cold, so the delivery is one clean trip instead of a guessing game on the property.
A typical setup for a store replacing its frozen cases puts a 16' Utility at the back door, set well below zero, the night before the old cases come out. The stock crew moves product in on pallet jacks and labels each section by aisle. The trailer stays until the new cases hold temperature, and then we pick it up.
A typical setup for a caterer serving hospitality tents on race weekend places a 6x12 cooler in the service area the day before the gates open. We confirm the power source with the event staff ahead of time. Food moves from the trailer to the tents in small batches, and the trailer leaves after the last race.
A typical setup for a plant seller holding stock for a large landscape job places a 6x12 at the yard, set near 45 degrees, a few days ahead. The crew loads plants as they arrive and pulls them in order each morning. We keep the unit until the last plants go in the ground.
We know the West Valley roads. Avondale sits between I-10 and the Loop 202, and race weekends and rush hour can back up both. We plan routes around the traffic so your trailer shows up when your crew is ready to place it.
On a bad day, booking should be the part that does not add stress. Four steps, an upfront number, and a single person who owns the whole thing.
Tell us whether it is freezer or fridge product, a ballpark volume, and your rough window. That is enough for us to call the right size.
We pair you with a unit, confirm whether you have a dedicated circuit or need a generator, and pin the exact drop point so the truck makes one trip.
We arrive on your schedule, about 45 minutes for a true emergency, set the trailer, energize it, and let it drive down to your number.
It holds the set-point for your entire term while our line stays live the whole way through. Wrap up, and we swing back for the pickup.
Maricopa County follows food rules based on the FDA Food Code. Cold food has to stay at 41 degrees or colder, and frozen food should stay frozen solid. Our trailers hold a steady digital set-point, and most customers add their own thermometer and a simple log so the inspector can see the history.
Maricopa County Environmental Services inspects food businesses in Avondale. If you use a trailer as extra storage for a licensed kitchen, tell your inspector ahead of time and treat the trailer like part of the kitchen. Keep food on shelves or pallets, store raw meat below ready-to-eat items, and label what goes in. Our walls and floors are NSF-approved for food contact and are cleaned before each rental.
Event vendors at the race track or a city festival usually work under a temporary food permit, and organizers may ask where your cold storage will sit. We can share the trailer size and power needs for your site plan. The same county rules apply across the valley, so Phoenix refrigerated trailer rentals follow the same checklist.
One caveat we always state plainly: we supply the food-safe, temperature-holding hardware itself, but we are not a temperature-logging or alarm-monitoring service. If your program requires continuous written records, line that vendor up on your own.
Our signature 16 foot Utility series leads the fleet. It is the trailer we send on most jobs, and crews like it for the side utility access door. We build three footprints in all, so a single kitchen holding overflow stock has a fit and so does a distribution floor in a disaster. Every unit is dual purpose by design: one adjustable system swings between freezer and refrigerator on a digital set point. Each trailer runs on a dedicated circuit or on a generator.
| Trailer | Best for | Temp range |
|---|---|---|
| 6x16 Utility ⭐ | Our signature series: distribution, large events, disaster response, side utility door | Heavy-duty reefer |
| 6x12 | Grocers, caterers, mid-size events | Deep-freeze capable |
| 6x8 | Tight lots, small kitchens, short overflow | -10°F to 50°F |
All three sizes switch between freezer and cooler mode, so the choice comes down to footprint and how much product you need to hold.
It's the unit to grab when square footage is the whole problem. It slips into the pinched service yards and cramped back-of-house corners that a larger box cannot even swing into. One cafe or small-market walk-in goes down, and this is almost always enough cold to cover it, plus the simplest unit to set in a small space.
Deep-freeze rated, and far and away the size people ask for most. It lands right in the middle: roomy enough for a multi-day catering job or a restaurant that needs true walk-in-equivalent room while the kitchen is torn up. Roomy enough that nobody is playing Tetris with shelves, yet still small enough to set in most commercial back lots without a site survey.
Our biggest footprint, paired with a heavy-duty reefer plant engineered to keep deep-freeze locked in even when the ambient air is merciless. Reach for it when a warehouse bay drops, when a large festival needs an anchor, or when a relief operation is carrying its own cold chain.
Not sure which size fits? Most customers land on the 16 foot Utility, and we will tell you honestly if a smaller footprint covers your job. Tell us roughly what you are storing and for how long, and we will spec it for you.
The questions that surface once the basics are settled. Tap any topic to open it.
The pop-up walk-in cooler. Cheap to rent and easy to set up, but it chills, it does not freeze, and it draws every watt it needs from your building while depending on a calm ambient temperature around it. The second your building loses power, your cooler loses it too.
The refrigerated box truck. Designed to haul product on the interstate, not to sit in a lot and babysit it. Parked, it burns fuel all day, broadcasts compressor noise across a storefront or an event lawn, and pins down a tractor plus a driver you probably do not need.
The freezer trailer we deliver. Built from the ground up to be dropped on a pad and to defend a temperature for as long as the job runs. It freezes deep, carries NSF approval, locks, stays quiet near guests, and lives on nothing more than one dedicated circuit or a generator.
Even a rented box has to satisfy the county environmental health office that licenses and inspects every food facility. Show an inspector a unit that cannot document its temperature or was not built for food contact, and they have the authority to halt service immediately.
That is a bar each of our trailers clears: NSF-approved throughout, food-safe interior surfaces, proper drainage, and a digital controller that puts the set-point in plain view. We supply the food-safe, temperature-holding hardware itself, but we are not a temperature-logging or alarm-monitoring service.
For a typical kitchen or market, one box does the job. Distribution floors, big fairs, and full-scale disaster response routinely need more, and because the fleet is ours, we can cluster several units and bring them online in waves as the work expands. Match the cold capacity to the operation rather than make the operation squeeze itself into one box.
The clock is yours to set. Some jobs are a handful of days for an emergency or a single event. Others stretch across weeks or months for a remodel or a seasonal swell, and a few become standing contracts for businesses that want capacity parked on standby. Name your window and you will get a clean quote, no penalty for an honest "not sure yet."
Building permanent cold storage is a capital project in every sense: you hire a refrigeration contractor, schedule the electrical, pull a building permit, and wait weeks before a single pallet goes inside. A rental turns that equation on its head. You bring in precisely the cold you need, for precisely the stretch you need it, and the trailer is holding temperature within days, not months, with the commitment ending the moment your need is over.
Three engineered elements carry the load. Thick insulated panels and tightly gasketed doors lock the sun outside and the cold inside. A self-contained reefer condensing system specified with surplus capacity keeps stripping heat out of the box even when the air outside is brutal. A digital thermostat locks onto your chosen number and cycles the compressor to hold the line. Run those three together and a trailer baking on open asphalt behaves like one tucked in a cool warehouse. That is also why power is the first thing we ask about: the design delivers its safety margin only on steady, uninterrupted power.
"Three booths shared one trailer on a side street. Everything stayed cold all night."
"They worked with our site team on power and placement. Easy from start to finish."
"Two weddings in one weekend in May. The 6x8 behind the shop held every arrangement and they looked fresh at the venue."
"Our walk-in quit on a Sunday. One call to the dispatch line and a trailer was on the way."
"Our freezer was replaced over summer break. The trailer was spotless and pickup was right on time."
"Feeding four hundred people in the heat is no joke. Having the cooler trailer next to the tent made the food line simple."
"Holiday orders filled our freezers early. The trailer out back gave us room to keep taking orders."
"Holding trees and shrubs in a cool trailer kept them in better shape for the install. We will do it again."
"They helped us pick the right size for our fall dinner and set it up in the parking lot. No stress at all."
Yes, as long as you treat it like part of your kitchen. Keep food on shelves or pallets, store raw meat below ready-to-eat items, and keep a thermometer and a simple temperature log inside. Our interior surfaces are NSF-approved for food contact and cleaned before each rental. Telling your inspector ahead of time about the extra storage is a good idea.
Start by telling us your dates and what you are storing. Many rentals are a weekend or a week, like a repair or an event, while others run through a whole summer or a long remodel. We rent by the day, week, or month and can extend while the trailer is on site. Longer rentals get planned a little differently, so let us know up front.
Each trailer holds one set-point, so the whole box is either frozen or cool. If you need both, we usually suggest two trailers side by side, one set below zero and one set near 34 to 38 degrees. That way ice cream stays hard and produce does not freeze.
The doors take your own padlock, and most customers park the trailer close to the building where lights and cameras already cover the area. On an event site, parking inside the fenced service area helps. If you are unsure about a spot, tell us and we will help you pick a safer place to set it.
Call our 24/7 line. We start with a few quick checks, like the power source, the breaker, and the door seal. If the unit needs work, we send a replacement from our fleet and help move your product over, so your stock is not left waiting on a repair part.
Pick a level spot with room for the truck to back in, and clear any low branches or wires before delivery day. Gravel, concrete, and asphalt all work fine as long as the ground is firm. Make sure the power source is ready or tell us you need a generator. We give you a delivery window and call ahead so someone can meet the driver.
Yes, all of those shape the quote. Size, rental length, whether we bring a generator, and how easy the site is to reach all play a part. A rush call on a holiday weekend is planned differently than a delivery booked weeks ahead. Call us with your dates, the address, and what you are storing, and we will give you a clear quote.
It needs a dedicated 120-volt, 20-amp circuit within about 100 feet. Dedicated means nothing else draws from that circuit, so a shared patio outlet usually will not work. If the only outlet is shared, too far away, or there is no power at all, like a festival lot, we bring a generator.
Yes. Our trailers use thick insulated walls and a cooling unit with extra capacity, and they hold their set-point in extreme heat. The biggest thing you control is door time. Short, planned trips let the box recover quickly, and parking so the doors face away from the afternoon sun helps too.
Yes. We deliver across Avondale and the West Valley, including Goodyear, Tolleson, Litchfield Park, Laveen, and Buckeye. We also serve Phoenix and the rest of Arizona, and service reaches all 50 states.
It can be. If your building loses power, a trailer with its own generator can hold your frozen and cold stock until power comes back. Call us as soon as you know the outage will last, and we will get a unit moving.
Deeper reading for local businesses, from the failure-hour playbook to compliance and seasonal planning. Tap any guide to open it.
Storm season in the Phoenix area runs from mid-June through September. Strong winds, dust, and sudden downpours can knock out power for hours, and a dark walk-in on a 110-degree night does not stay safe for long. A plan made in May saves product in August.
Start with a list of what you cannot lose. Frozen proteins, dairy, and prepared food are usually at the top. Put a rough count on it so you know how much cold space you would need if your own equipment went down.
Further reading: National Weather Service Phoenix office.
Renting a cold storage trailer is simple when the details are sorted out first. Most problems we see come from a small miss, like a circuit that was not really free or a spot the truck could not reach. Here are the questions we walk through with Avondale customers.
What are you storing, and at what temperature? Frozen food wants a hard freeze. Produce, dairy, and prepared food want cool air. Plants and flowers often want it warmer still. The answer sets the number on the controller.
Further reading: FDA Food Code.
Many West Valley restaurants, caterers, and stores reach a point where the freezer is always full. The choice is between building a bigger walk-in and renting cold space when you need it. Each one fits a different kind of business.
A permanent walk-in makes sense when you are full every week of the year. It needs planning, a contractor, electrical work, and often a permit, along with floor space or a pad outside that you will not get back.
A festival booth is a small kitchen with a long shift and no back room. You serve for hours, the lot is hot even at night, and the nearest store is a drive away. Cold storage planning decides whether you sell out of food or run out of time.
Start with your menu and your busiest hour. Count the servings you expect on the biggest night, and work backward to the cases of meat, cheese, drinks, and ice you need on site.
Tell us what you are storing, where the trailer will sit, and how long you need it. Call us or request a quote, and we will confirm the size, the power plan, and your delivery window.