BXRT20–1Refrigerated trailer
- Nominal length
- 20ft
- Listed electrical supply
- 220V · single-phase · 40–60A
- Inventory temperature label
- 32°F
Temporary cold storage in Yakima, Washington
Yakima cold storage rental planning helps commercial kitchens discuss an alternative after a walk-in cooler or freezer fails and during planned renovation. Refrigerated containers, trailers and portable coolers or freezers can be considered with mobile kitchen and dishwashing trailers for related work. Restaurants, schools, hospitals, hotels and industrial food operations can explore short-term rental or longer lease requirements. Worldwide Refrigerated Container Rental Facilities serves Yakima, coordinating equipment and delivery around the actual property and dates. Describe the stock needing storage, required conditions and proposed position to request availability and a current project quote.
Emergency cooler or freezer failure in Yakima? A person answers rental inquiries 24/7. Availability and delivery timing are confirmed in your quote.
Plan your rental budget
Compare the equipment
These published examples describe named company units. The supplied equipment, configuration and availability are confirmed for your project address.
Listed refrigeration trailer equipment: condensing unit, amps panel, lighting.
Equipment records reviewed October 19, 2026. Temperature labels are inventory labels, not verified operating ranges. Nominal length is a model label, not a measure of usable space or site footprint.
A Yakima commercial kitchen may hold its greatest stock quantity when a new order arrives before existing goods are used. Identify that overlap, separating chilled and frozen conditions and any handling needs. Packages, carts and frequently retrieved ingredients should be compared with the offered doorway and internal layout. Usable capacity includes the staff route during preparation as well as quantity, giving the operating team a practical configuration to assess rather than only an exterior size or a general equipment image.
Because this guide centers on commercial food service, the 12ft Refrigerated Trailer guide is a useful companion: it covers the power connection to confirm before delivery and how to rotate stock in a small interior.

Food production staff in Yakima or Moxee, Washington, may need to identify ingredients for different batches while sharing a temporary receiving position during occupied building work. Plan how staff will retain lot records and identify allocated goods while confirming access for suppliers and the people collecting orders.
For a school food-service renovation in Selah, storage may move before cooking or cleanup changes. Map which meals continue and the entrances available through each construction phase. Include the permanent room’s testing, handover and staged stock transfer after building completion. Normal meals may return before permanent refrigeration is ready, creating a larger later load. Compare the offered configuration with that busiest stage, and give any kitchen or dishwashing trailer a distinct role and dates while reviewing staff routes and equipment requirements within one coherent temporary layout.
Another nearby guide, Kent’s, covers food service. It is background reading, not a statement about Yakima.
If a commercial cooler or freezer fails in Moxee, identify affected stock and orders due before repairs finish. The temporary peak may exceed the first transfer, especially when normal receiving continues. Give required conditions, the actual property and one contact coordinating access while the contractor assesses the fault. Keep updates linked to when permanent refrigeration can accept goods again, including testing and a staged return of stock afterward. If replacement work becomes longer, review the load and position as well as revised dates.
Washington’s NOAA summary contrasts a wetter west with a drier interior and larger inland annual temperature range, with regional moisture differences and frequent storm systems. Include the full rental season and known property drainage or access concerns for outdoor equipment. Review the offered connections and placement requirements alongside daily ingredient handling and the approach for arrival and collection. Construction can change receiving later in the work, so the position should remain practical until temporary stock is cleared instead of only appearing convenient during an initial visit.
The current quote should connect the offered configuration with its agreed period, transport and site-dependent items. Its range comes from published national rates, so the quote still confirms the exact rate, transport and terms for this address. Discuss extensions, revised dates and collection before confirming. Permanent refrigeration can need testing and a staged return of goods after repair or building completion. One coordinating contact can keep those milestones linked to operating readiness, making temporary storage useful through final clearance instead of only equipment arrival or the first urgent transfer.
Before you book
Incoming orders can arrive before existing goods are used, making the peak larger than an average stock count. Include the required conditions, packaging and staff access at that point. Comparing the offered configuration with the full receiving and preparation routine gives a more practical view of usable capacity.
Normal meals may return before permanent refrigeration is ready, increasing the quantity held outside. Include that later peak and the staff route available then. A longer arrangement should be assessed against the busiest operating stage rather than simply extending the dates of a smaller initial reduced-service setup.
Describe when permanent refrigeration can accept goods and how staff will clear the temporary room. Testing and a staged transfer can follow the last repair or building task. Confirm extensions and collection in the quote, with one contact keeping changes linked to readiness instead of an early estimated finish.
These public references inform the planning examples; equipment availability and delivery arrangements are confirmed for your address.
Temporary refrigeration, kitchens and dishwashing can support many kinds of food-service operations. Each setting below starts with its own schedule, stock and site questions, and every project is reviewed individually.
Hotels, restaurants and resorts can plan temporary refrigeration around breakfast, banquet and dinner service when a walk-in cooler fails or a kitchen is refurbished.
Hospital, nursing home and care-facility kitchens can describe meal schedules, delivery times and displaced stock so temporary storage follows the food-service routine.
Municipal, county and public-building food-service teams can outline receiving arrangements, responsible contacts and project dates before a quote is prepared.
Dining facility managers can explain the products displaced, the receiving arrangements and the proposed period, then review availability and terms with our team.
Schools, colleges and universities can plan around term dates, serving windows and campus kitchen renovations so meal service can continue during repairs or construction.
Plant cafeterias and employee dining areas can describe shift patterns and staged building work so temporary cold storage can be reviewed against the working schedule.
Caterers and venues can plan preparation windows, event days and overflow ingredients, and describe how stock moves between storage, the kitchen and service.
Producers, wholesalers and distributors can describe loading, staging and storage needs when a cooler breaks down or demand temporarily exceeds capacity.
These examples describe planning situations. Equipment, availability and terms are confirmed in a project quote.
Cold storage is only one part of a project. These are the questions we work through with you before anything is booked.
Start with refrigerated containers and refrigeration trailers, then add a temporary kitchen or dishwashing trailer when the project needs one, all in a single conversation.
Access, utilities and the intended position are reviewed before delivery is arranged, so the equipment is matched to your site rather than the other way around.
Whether a walk-in cooler failed this morning or a renovation is months away, describe the real situation and plan around the stock, dates and people involved.
Planning guides cover all 50 states and more than 700 cities. Your address is then confirmed for equipment and delivery.
Use the rental calculator for a rate-range estimate and setup amount, then request a project quote that confirms availability, transport and the rental period.