Description
A one-trip 20ft × 8ft container converted into a food and drinks serving unit. Twenty feet is the length at which a serving counter, a working line and storage all fit without staff standing on each other, which is why it is the size most operators settle on. Three serving points are cut into the shell rather than one, the insulation is specified for year-round trading rather than summer pop-ups, and the rear door is a 10-point locking steel personnel door.
Dimensions and openings
- External: 6.058 × 2.438 × 2.591 m (19 ft 10 in × 8 ft 0 in × 8 ft 6 in)
- Front serving hatches: two at 2350 × 900 mm (92.5 × 35.4 in)
- End serving hatch: one at 1800 × 900 mm (70.9 × 35.4 in)
- Rear access: steel 10-point locking personnel door
Why three hatches instead of one
Two hatches on the front give a long counter for a single queue to spread along; the third, on the end, lets you open a second service flow entirely. At an event where the queue has to be split — orders one side, collection the other, or drinks separated from food — that end window is the difference between a working unit and a bottleneck. When the unit is closed, the double opening end door doubles as advertising space, which is a better use of a blank steel face than leaving it blank.
Conversion specification
- Built on a new one-trip 20ft × 8ft container
- 100 mm (4 in) Earthwool ceiling insulation
- 50 mm (2 in) Dritherm Earthwool wall insulation
- 8 mm melamine-faced chipboard wall lining
- 3.6 mm polyester-faced plywood ceiling lining
- 2 mm non-slip vinyl floor covering
- Electrics pack available
- Double opening end door, usable as advertising space
Insulation is what makes it a year-round unit
A serving container with an open hatch loses heat fast, and bare steel above a hot counter produces condensation that ends up in the food. Fifty millimetres in the walls and a hundred overhead, lined and sealed, keeps the unit workable in winter and stops the ceiling dripping in summer. The non-slip vinyl floor is the other detail that matters daily: a serving line gets wet, and a smooth floor behind a counter is a genuine hazard.
Delivery, siting and cover
Delivery is free anywhere in the UK, including Northern Ireland, the Isle of Man, Jersey and Guernsey, and the price shown is the total payable with no VAT added at checkout. Lead times for converted units follow the specialist band in our shipping policy rather than the stock container band, so order with that in mind. Site it with the front hatches facing your queueing space and enough room at the end for the third hatch to serve into, and make sure the standing is firm and level at all four corners so the hatches shut flush. Crane or HIAB offload is agreed in writing before delivery. Built on a one-trip shell, it carries 12 months of cover on structural defects, water ingress and the conversion workmanship. Separately, you have 14 days to change your mind under the Consumer Contracts Regulations 2013 and a 30-day right to reject faulty goods under the Consumer Rights Act 2015.
Related hospitality conversions
This 20ft build sits in the middle of the food-service range. Layouts and finishes across the whole family are shown on our shipping container cafe conversions page. Where the requirement is commercial cooking rather than a serving counter, our container kitchen builds carry the heavier extraction and appliance loads that implies. A drinks-led venue tends to end up at the 20ft converted container bar; a small pitch may need nothing more than the 10ft concession stand. Compare shells across the modified container range before you commit to a fit-out.
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