Mobile Temporary Freezer Trailer Rentals Nationwide

The Cold Storage Trailer Restaurants Call When the Walk In Comes Out

KryoFridge is the refrigeration arm of a rental family that has been at this more than 30 years, and we run one of the largest dual purpose fleets of freezer and refrigeration trailers in the West. We own every unit in it. No broker sits in the middle, so the people who pick up the phone are the people who maintain the trailer, pre cool it, and put it on the truck. Kitchen renovation work is one of the handful of jobs we do most, and it shows in how short the call is. Tell us what is coming out, what day, and what is inside it, and we will name the trailer size that covers you. Licensed and insured, dispatch answers around the clock, and we deliver in all 50 states. Call 866-699-5802 and we will spec it right then, or send the quote request form and we will call you back.

A closer look at mobile cold storage

On a remodel the trailer is doing a walk in's job from a parking stall, which is why most restaurants end up on our 16 foot Utility. It is a self-contained refrigeration unit that carries real walk in volume and gives a cook a side door to grab one tray without opening the whole box to a hot lot.

The 16 foot Utility holds anything from minus 10 degrees deep freeze up to about 50 degrees fresh cold on one digital set point, with NSF approved surfaces inside. That range matters more on a renovation than on almost any job we do, because a kitchen that loses its cooler and its freezer in the same week carries two loads at once. Rear double doors take pallet loads straight off a truck, and the third door on the side is the one cooks actually use, twenty times a shift, without dumping the cold air. We build three cold storage trailer sizes in all, and the 6x8 and 6x12 cover the smaller scopes.

Here is what it is like parked behind a working kitchen. The reefer plant cycles the way a rooftop condenser does, well under what a demo crew with a concrete saw is already putting into that lot. The box is white and clean. The floor drains properly. The interior is food safe for direct contact, the first thing an inspector looks at if one walks the site mid job. Staff learn the pattern in a day. Back door, twenty steps, side door, back in.

Getting it there is the part restaurants worry about and the part we have done most. Every unit is self-contained, with the refrigeration plant built into the trailer and nothing extra to stage on site. A tandem axle unit needs a flat patch and swing room for the truck, which on a strip center pad usually means giving up two or three stalls in a back corner instead of the front row. Power is either a dedicated 120 volt, 20 amp circuit within about 100 feet, or a generator we bring. These units are not wired for 208 to 240 volt building service, so we confirm your hookup before the truck rolls.

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.

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.

Cold Storage for Full Service Kitchen Gut Jobs and Walk In Swaps

Full service kitchens carry more refrigeration per square foot than any format we serve: a walk in cooler and a walk in freezer, a reach in at each prep station, a bar cold line, and banquet backstock. A gut job takes the two big boxes out first, because the floor drains and the hood work sit under and around them. That one morning removes more storage volume than everything else in the building combined.

The timeline is what gets restaurants. Nation's Restaurant News covered a renovation at a chain's original 1946 location in Hapeville, Georgia that ran nine months, with a dual lane drive thru, a rebuilt dining room, and sixteen historical artifacts preserved from the 1967 building. Nobody plans a nine month kitchen gap. But we see that shape at smaller scale constantly, where a job scoped at ten days turns into five weeks once equipment lead time and the permit queue stack up in sequence instead of side by side.

What we do differently is ask about the order of operations before quoting. If the cooler comes out Monday and the freezer comes out Thursday, that is one trailer on cooler temperatures for three days and then a second unit, not one box asked to do two jobs badly. If both go together, we point at a 6x16 and a 6x12 side by side so the deep freeze side never compromises for the produce. After enough of these, the first thing we ask about is not the volume. It is the sequence.

Placement at a full service building is the easiest of the three scopes. These are purpose built structures more often, with a rear alley or a loading dock, so the unit sits out of the customer's sightline. Alleys carry their own catch. An alley is frequently a public easement rather than private property, which turns placement into a city encroachment question instead of a landlord question. We raise it early, because that answer takes days.

• Independent full service restaurant
• Steakhouse with a dry age program
• Hotel restaurant and banquet kitchen
• Country club or private event kitchen
• Brewpub or winery restaurant
• Downtown historic building with alley access only

Second Gen Conversions and Build Outs That Need a Freezer Trailer Early

Converting an existing restaurant space costs roughly 1.5 to 2 times less than building from scratch, per a Restaurant Dive analysis of second generation space, because the expensive systems may already be there. The same piece is blunt about the catch. Unexpected reworking can eliminate the savings, and while stainless tables may be reusable, refrigeration and deep fryers require thorough evaluation. Both can look sound at walkthrough and need replacement after opening.

That line about refrigeration names the exact category that turns a fast reopen into a five week gap. An owner who thought they inherited a working walk in, and learns during due diligence that the compressor is at end of life, is in the same spot as somebody building from dirt. We get that call often enough that we now ask conversion customers one question up front. Has anyone put a gauge on the inherited refrigeration, or does it just feel cold?

New location build outs and ghost kitchen conversions are the same problem in different clothes. A brand standing up a delivery hub inside a shared commissary negotiates power panel capacity and dock access with a facility manager who has several other tenant kitchens, not with one landlord. Multi unit rollouts repeat that site by site. Permanent refrigeration lands last and opening day does not wait for it, so a rented box covers the overlap.

Equipment lead time is the quiet clock behind all of it. One walk in manufacturer runs an expedited program promising delivery in as little as 2 or 10 days, and trade coverage notes many customers still benefit more from standard custom built walk ins despite the longer wait. Read that backward and it tells you how long a standard build takes. Stack it against a plan check window measured in weeks and the slipped timelines stop being a mystery.

• Second generation restaurant space conversion
• Ground up new location build out
• Ghost kitchen inside a shared commissary
• Food hall stall build out
• Franchise unit opening in a new market
• Commissary or central production kitchen

Sizing a Cold Storage Rental to the Kitchen You Are Taking Apart

Size it to what is coming out, not to the whole kitchen. The question we ask on every remodel call is which boxes go dark and for how many days.

Start with pallet spots, because that is the unit every restaurant can estimate in thirty seconds. Our 6x8 holds roughly eight pallet spots, the 6x12 about fourteen, and the 16 foot Utility about twenty. Walk your existing box, count what is in it with speed racks included, and you will land close. Most single walk in swaps come out at one 6x12. Most full kitchen guts take two units, because the deep freeze load and the fresh cold load want different numbers and one box holds one.

What moves the count is rarely the volume. It is the split and the duration. A kitchen holding ice cream and frozen proteins alongside dairy, produce, and prepped dressings has two set points to satisfy, and California Health and Safety Code Section 113996 puts the refrigerated side at or below 41 degrees with no wiggle room worth gambling on. A three day gap can be absorbed with a tight box and disciplined staff. A five week gap needs room for deliveries to keep arriving on schedule.

Our honest default on a remodel is one size larger than the arithmetic says, because renovation timelines move in one direction. A box sized exactly to today's inventory has no room for the two produce deliveries that land in week three, and a kitchen that cannot accept a delivery starts ordering less, which shows up on the menu before the contractor is done.

• Count speed racks and sheet pan racks as pallet spots; they eat more floor than owners expect
• A mixed deep freeze and fresh cold load is two set points, which means two units, not one compromise
• Leave room for deliveries to keep arriving; a full box on day one is a short box by week three
• Catering contracts and holiday weeks do not pause for a remodel; size for the peak inside the window
• If the new permanent walk in is larger than the old one, size the rental to the new box

Volumes above are working numbers our dispatchers use on the phone, not a guarantee. Tell us the coldest item on your list and roughly how much of it you are holding, and we will size the unit for you before anything is booked.

Picking a size: our temporary refrigeration units

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

Each unit holds a precise digital set-point and runs on a dedicated 120V/20A circuit or a generator.

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.

What a Kitchen Remodel Costs When Nobody Rents the Cold Storage

Without a rental, restaurants fall back on four things, and we have watched customers try all four in one week. They rent portable coolers and reach ins piecemeal, which rarely reaches real walk in volume and multiplies the boxes somebody has to hold at 41 degrees. They buy ice and use chest coolers, which covers a two day gap and falls apart over a weekend when nobody is in the building. They shuttle product to a sister location, which only works if there is one nearby with spare room and adds a transport temperature question nobody wants to answer to an inspector. Or they throw it out.

That last one is the expensive option, and the margin math says so without a price appearing anywhere. Food cost runs roughly 28 to 32 percent of revenue at most concepts, and waste is a direct driver pushing real food cost above target. The National Restaurant Association's 2025 operations data puts median income before taxes at 2.8 percent of sales for full service and 4.0 percent for limited service, with prime cost at a median 65 percent of sales in limited service and payroll and benefits alone at a median 36.5 percent in full service. A loaded walk in represents something on the order of ten times a full service restaurant's median monthly margin, in one box nobody planned for.

There is a clock too, and it is shorter than people think. Federal preparedness guidance says a sealed refrigerator holds safe temperature about 4 hours without power, and a full freezer about 48 hours if the door stays shut. A walk in being physically removed offers none of that grace period, because the box is gone, not just unpowered. That is the difference between an outage and a remodel. It is also why St. George cold storage trailer rentals get booked before demolition instead of after it. With 42 percent of restaurants reporting they were not profitable last year, a preventable inventory loss is not a rounding error.

Bars compare the exposure, not the invoice. We never quote a number on a web page, because the right answer depends on the size of the unit and the length of the rental. Call and we will price your job in one conversation.

Answers before you book temporary refrigeration

The rest of the work freezer trailers cover

The same trailers, dialed in for a different load. These are the operations we cold-store for most often.

We run the same trailers for temporary cold storage for Food banks and food recovery, cold storage trailer rentals for Hospitals and healthcare, refrigerated trailer rentals for Schools and universities, freezer trailer rentals for Meat processing and hunting season and mobile cold storage for Stadiums and concessions.

Food banks and food recovery

Cold storage trailers for distributions, recovery routes, and disaster feeding operations.

Hospitals and healthcare

Freezer and refrigeration trailers for hospital kitchens, dietary departments, and facility projects.

Schools and universities

Temporary cold storage for campus dining halls, central kitchens, and summer renovation windows.

Meat processing and hunting season

Refrigerated trailer rentals for processors, lockers, and the seasonal volume that overruns them.

Stadiums and concessions

Cold storage for concession stands, event kitchens, and game day volume a venue cannot hold.