PLAN 01
Understand the temporary kitchen storage need
Record which existing stores will be unavailable and when. Include chilled and frozen goods separately, the largest expected delivery and any extra stock held over weekends or supply gaps. The required room size depends on the stock held at once and the working space needed to access it.
For a longer hire, think about how the kitchen will use the room every day rather than only the first delivery. Racking, stock organisation and the route back to preparation areas should support the routine catering operation. Tell us whether loads are moved by hand, trolley or pallet equipment.
PLAN 02
Confirm access requirements before setting the programme
Your site determines the applicable requirements. Raise delivery booking, vehicle details, identification, induction, escort arrangements and any equipment checks with the responsible contact. Confirm what information is needed from the installation team and how far ahead it must be supplied.
Do not treat a preferred installation date as confirmed until the delivery and access arrangements have been agreed. Allow for time spent entering, moving around and leaving the site. Give the same attention to collection: dismantling also needs a booked route, staff coordination and access to the room.
PLAN 03
Choose a location with the site team
Agree the footprint, door direction and route between storage and the kitchen. Keep the necessary site routes, exits and service access available. The refrigeration equipment needs its agreed ventilation and maintenance space throughout the hire, not just on installation day.
Modular panels can be carried through routes that would not admit a complete room, subject to the actual dimensions and site procedures. Share access measurements through the agreed project contact. For outdoor locations, ground condition and support need assessment before the final layout is settled.
PLAN 04
Plan power, handover and day-to-day responsibility
Arrange a suitable supply for the selected equipment before the stock changeover. The site contact should know when the room will be ready for loading and who will complete the kitchen’s own checks. Leave time for the room to reach its agreed operating temperature after installation.
Assign responsibility for routine use, stock checks and reporting issues within your catering procedures. If planned works overrun, discuss an extension early. Before collection, confirm all goods have been transferred, the room is accessible and the site team is ready for the dismantling visit.
FROM REAL INSTALLATIONS
View VCS room and layout examples
Our published projects show modular rooms and catering layouts in other settings. Secure-site requirements are assessed separately for each enquiry.
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.
- Chilled and frozen stock needs and expected hire duration
- Authorised site contact and delivery booking process
- Site-specific entry, induction and escort requirements
- Footprint, door direction, kitchen route and power location
- Stock changeover plan and arrangements for collection
COMMON QUESTIONS
Prisons coldroom hire: your questions
Are installation staff automatically cleared for our site?
No clearance should be assumed. Tell us your requirements so the necessary information, access arrangements and feasibility can be agreed before confirming the work.
Can temporary storage support a longer kitchen project?
Discuss the expected duration, stock needs and programme with us. Availability, site suitability and hire arrangements need confirmation for your project.
What happens if the works overrun?
Contact us as soon as the timetable changes. We can discuss extension availability and any impact on collection; do not assume the original arrangements change automatically.
