Temporary Outdoor Commercial Kitchen Layouts

TCI Event Rentals supplies commercial kitchen equipment for temporary outdoor foodservice operations throughout Las Vegas and Southern Nevada. This page introduces common equipment used by vendors, caterers, festival operators and event producers serving food and beverages at fairs, conventions, concerts, sporting events and large outdoor gatherings.

Every temporary kitchen is different. Equipment selection and placement depend on the menu, available space, utilities, venue requirements, operating volume and applicable health and fire regulations. The examples below are intended as planning ideas only and do not represent an approved or required layout.

Common Equipment Used in Temporary Outdoor Commercial Kitchens

A temporary outdoor commercial kitchen may include a combination of cooking, refrigeration, preparation, sanitation, holding and service equipment. The exact equipment required depends primarily on the menu and expected number of customers.

Commercial Refrigeration

• Two-door reach-in refrigerators
• Single-door reach-in refrigerators
• Commercial freezers
• Refrigerated prep tables
• Walk-in coolers
• Refrigerated storage containers
• Ice machines, ice caddies and beverage coolers

Cooking Equipment

• Commercial flat-top griddles
• Deep fryers
• Gas ranges
• Charbroilers and grills
• Commercial ovens
• Wok ranges
• Tilting skillets and braziers
• Stock pots and propane burners
• Steam tables and food warmers

Food Preparation and Storage

• Stainless steel prep tables
• Cutting boards
• Sheet pans and hotel pans
• Open and enclosed speed racks
• Commercial mixers and slicers
• Ingredient storage containers
• Utility carts and bus tubs

Sanitation and Water Systems

• Portable hand washing stations
• Three-compartment sinks
• Fresh water tanks
• Waste water and gray water tanks
• Soap and paper towel dispensers
• Trash and waste containers

Food Holding and Service

• Chafing dishes
• Soup tureens
• Steam tables
• Heated holding cabinets
• Portable buffet stations
• Salad bars
• Condiment stations
• Portable bars and beverage stations

Power, Safety and Event Support

• Generators and electrical distribution
• Commercial fire extinguishers
• Open-sided tents or canopies
• Lighting
• Cooling fans and evaporative coolers
• Patio heaters
• Flooring or ground protection when required
• Stanchions and pedestrian barricades
• Menu boards and signs

Ten Popular Outdoor Foodservice Setup Ideas

The following menu concepts will eventually have their own equipment-planning pages. Each page will identify the commercial rental equipment commonly used for that type of food or beverage operation without prescribing a fixed arrangement.

1. Hamburger and Beverage Vendor

Common equipment may include a flat-top griddle, two-door reach-in refrigerator, steam table, prep tables, beverage coolers, condiment station, hand washing station, three-compartment sink and fire extinguisher.

2. Chicken Fingers and French Fry Vendor

Common equipment may include commercial deep fryers, reach-in freezer, refrigerator, prep tables, heat lamps, sheet pans, speed racks, sanitation equipment and fire extinguishers.

3. Ice Cream, Gelato and Soda Vendor

Common equipment may include chest freezers, dipping cabinets, glass-door refrigerators, ice storage, beverage coolers, prep tables, hand washing equipment and waste containers.

4. Taco and Street Food Vendor

Common equipment may include griddles, charbroilers, steam tables, rice warmers, refrigerators, prep tables, stock pots, hand sinks and compartment sinks.

5. Pizza Vendor

Common equipment may include commercial pizza ovens, refrigerated prep tables, dough mixers, sheet pans, speed racks, warmers, refrigeration and sanitation equipment.

6. BBQ and Smoked Meat Vendor

Common equipment may include smokers, commercial grills, carving stations, holding cabinets, stock pots, prep tables, steam tables, refrigeration and hand washing stations.

7. Coffee and Espresso Stand

Common equipment may include commercial coffee brewers, espresso equipment, hot-water systems, milk refrigeration, ice storage, prep tables, hand washing stations and beverage-service accessories.

8. Seafood Boil and Cajun Kitchen

Common equipment may include large stock pots, propane burners, commercial refrigeration, ice storage, prep tables, steam tables, hand washing stations and three-compartment sinks.

9. Beer Garden and Beverage Service

Common equipment may include portable bars, refrigerated storage, beverage troughs, ice caddies, glass racks, stanchions, cooling fans, waste containers and hand washing stations.

10. Mediterranean and Gyro Vendor

Common equipment may include gyro broilers, griddles, refrigerators, prep tables, rice warmers, steam tables, hand washing stations and sanitation equipment.

Equipment Selection Depends on the Menu

A hamburger operation may need a griddle and steam table, while a chicken-and-fries vendor may depend more heavily on deep fryers, frozen storage and heated holding. An ice cream vendor may require substantial freezer and beverage refrigeration but little or no cooking equipment.

Planning the menu first makes it easier to estimate refrigeration, cooking capacity, prep space, water service, power requirements and sanitation needs.

Important Planning Considerations

• Menu and production volume: Identify the food being prepared and the expected number of servings.
• Available utilities: Confirm electrical service, propane use, fresh water and waste water requirements.
• Venue access: Review delivery routes, loading areas, gates, surface conditions and operating hours.
• Weather exposure: Consider heat, wind, rain, direct sunlight and overnight equipment security.
• Food safety: Confirm refrigeration, hot holding, hand washing and warewashing requirements.
• Fire safety: Cooking equipment and fuel sources may require specific fire extinguishers, clearances or venue approval.
• Customer flow: Stanchions or barricades may help organize ordering, pickup and service areas.

Why Rent from TCI Event Rentals?

• Commercial-grade foodservice equipment
• Large inventory for high-volume events
• Cooking, refrigeration, sanitation and crowd control equipment from one supplier
• Daily, multi-day and longer rental periods
• Delivery throughout Las Vegas and Southern Nevada
• Experience supporting festivals, conventions and large commercial events

Planning a Temporary Outdoor Commercial Kitchen?

Contact TCI Event Rentals with your menu, estimated volume, event location, operating dates and available utilities. We can help identify the types of commercial equipment commonly used for your food or beverage operation and prepare a rental quote based on availability.

CONTACT US FOR TEMPORARY OUTDOOR COMMERCIAL KITCHEN EQUIPMENT AVAILABILITY & PRICING

702-604-8111