Catering container manufacturer

A catering container ready to serve the first meal

We build sandwich panel catering containers together with the services a kitchen needs from day one. Mechanical ventilation, water and waste connections, wipe-clean walls and floor, a serving hatch. The building arrives finished, so you bring in the equipment and open. In the repeatable 6 × 3 or 8 × 3 m sizes production starts straight after configuration; a larger unit or an unusual layout is designed to measure.

When it works

When a catering container is the right answer

A takeaway on a main road

Seasonal catering by the water

A coffee shop at a station or car park

A permanent base instead of a food truck

An ice cream shop for the summer

A back kitchen for an existing venue

A catering kitchen at a works site

A bar on an event site

The next site in a food chain

What you get

What comes with the building

Services specified for a kitchen

Ventilation, water, waste and power routed to the layout you give us at configuration.

Finished for environmental health

Wipe-clean surfaces, coving and falls to drainage. You handle the inspection, but you do not start with alterations.

Divided into zones

Servery, preparation and staff area separated by partitions.

A date that matches the season

The delivery date comes with the quotation and we treat it as a commitment.

Models

Catering container models

The kitchen layout and the equipment follow your menu and the way you serve.

NOVI 04

Dimensions
6m x 3m
Price
29 200 PLN net

NOVI FOOD 01

Dimensions
6m x 3m
Price
30 000 PLN net

NOVI FOOD 02

Dimensions
6m x 3m
Price
27 500 PLN net

NOVI FOOD 03

Dimensions
8m x 3m
Price
50 800 PLN net

Novi Modular

Proven production and delivery capacity

Real production capacity and a repeatable process you can base your project schedule on.

projects across Poland and Europe

1500 +

containers off the production line

35 / month

1500+ projects across Poland and Europe

Factory output of 50 units a month

An on-time, repeatable production and delivery process

Complete delivery with crane unloading - nothing for you to arrange

Full documentation, certification and warranty

Proven solutions built on experience

Working with us, step by step

Every project follows one ordered process

Clearly defined stages mean you know from the start how the project runs and what to expect at each step.
1

Consultation and needs analysis

A conversation to establish what the building is for and the scope of the planned investment.

2

Configuration and design

Technical solutions and fit-out chosen around the planned activity, followed by a final quotation.

3

Production

The building is made under controlled factory conditions to the agreed specification.

4

Transport and unloading

Delivery on our own transport with crane unloading, and the building prepared for use.

How a catering container is built

The build process

1

Configuration and design

2

Steel frame production

3

Full assembly and fit-out

4

Quality control and sign-off

5

Transport with crane unloading

Get inspired

See our
containers at work

Project 79

Catering container

Project 58

Project 42

Get in touch

Tell us what has to come out of this kitchen

Describe briefly what you want to serve and how. We will get back to you with a quotation and available lead times.

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Good to know

What to know about catering containers

A kitchen, not a shell with a hatch

What separates a catering container from a plain unit is everything behind the walls. Mechanical extract over the cooking line, water and waste run to the sinks, grease-resistant and wipe-clean surfaces, coving at the wall junctions and falls to the drainage point. All of it goes in at the factory, where it can be done properly, rather than being cut into a finished box on your pitch.

What you specify

  • Serving hatch: size, position and the shutter or window over it.
  • Zones: servery, preparation, cold storage, staff area, WC.
  • Extract, air conditioning, water heater and grease trap.
  • External finish, including a slatted or timber front for a shopfront look.

Cooking equipment stays yours to choose. We build the room it works in and leave the connections where you need them.

Sizes, and when to go bigger

6 × 3 m suits a takeaway or coffee point served through a hatch. 8 × 3 m adds real preparation space behind the servery. Where you need seating inside, a cold room or a full commercial line, modules are joined into a larger building. The construction and the services are identical at every size, so the decision is about floor area rather than about a different product.