PLAN 01
Define the catering requirement first
Identify what the temporary storage is replacing. Is it a single kitchen fridge, several stores during refurbishment or extra capacity for a planned period? List the peak quantity of chilled and frozen catering stock, delivery frequency and the teams needing access. Those details are more useful than the number of meals alone.
This page concerns food storage for hospital catering. Medicines, vaccines, blood and laboratory materials have different requirements and are not the intended application described here. Keep the enquiry specific about the goods, operating conditions and intended handling routine.
PLAN 02
Bring the right site teams into the plan
Catering staff understand stock movement; estates and facilities teams know the building, services and contractor requirements. Agree a lead contact who can coordinate location, access, power and handover. Include any local induction, permit or delivery booking requirements when arranging the hire.
Check how installation work will fit around kitchen deliveries and other site activity. An available space may also be a service route or needed by another contractor. Confirm the area can remain available for the entire hire, with access for maintenance and eventual collection.
PLAN 03
Make the route practical for regular use
Walk the proposed route with the team that will use it. Think about trolley dimensions, door openings, gradients, thresholds and the frequency of trips. Storage that is technically nearby may still create awkward daily handling if staff have to negotiate tight turns or busy corridors.
Modular construction can help where a complete assembled unit cannot reach the location. We still need the dimensions and photographs of the route to assess component access. For an outdoor position, discuss ground support and staff movement between the room and catering area, as well as ventilation space around the equipment.
PLAN 04
Schedule a controlled changeover
Work backwards from the date permanent refrigeration becomes unavailable. Agree installation and power readiness early enough to bring the temporary room to its operating temperature and complete your own checks before transferring catering stock. Avoid planning the stock transfer for the same moment the build is due to finish.
Continue the kitchen’s established stock separation, cleaning and monitoring procedures during the temporary arrangement. Allocate responsibility for routine checks and reporting problems. At the end of the hire, confirm the permanent store is ready and stock is removed before scheduling dismantling; discuss changes to the programme as soon as they are known.
FROM REAL INSTALLATIONS
See an indoor and outdoor catering installation
The Grange Park Opera project shows how rooms can be planned around different catering spaces. It is an installation example from another sector.
Explore the project examples →BEFORE YOU ENQUIRE
What to include in your project
You do not need every detail settled. Start with what you know and include any questions about the site or layout.
- Catering-only storage requirement and chilled/frozen split
- Kitchen and estates contacts plus delivery booking process
- Proposed location and trolley route measurements
- Site induction, access and contractor arrangements
- Power readiness, stock transfer dates and collection plan
COMMON QUESTIONS
Hospitals coldroom hire: your questions
Is this service for medical or pharmaceutical storage?
The application described here is hospital catering food storage. Do not assume these rooms meet requirements for medicines, vaccines or clinical materials.
Can a room be installed indoors?
Potentially, subject to access, available space, ventilation and power assessment. Send the full route and proposed location, not just the dimensions of the final space.
Can hire cover a refurbishment that changes dates?
Tell us the expected programme and any uncertainty when enquiring. If it changes, contact us promptly to discuss availability and revised arrangements; extensions are not automatic.
