Industrial Concession Food Trailer

Trailer weight runs 500-1,200 kg across the range: a 4 m compact unit sits at the light end behind most SUVs, the 6 m standard needs a mid-size pickup, and the 8 m full-kitchen version wants a proper tow rating. Match the tow vehicle to the loaded weight, appliances and water included, not the dry figure.

The build follows common health-code practice: 3-compartment sink, ventilation hood over the cook line, and washable surfaces throughout, which is what inspectors check first. Codes still vary by county and country, so confirm the specifics with your local health department, and we configure the trailer to their list before build.

Plan 15-30 minutes from arrival to serving: drop the stabilizer jacks, roll out the awning, and bring equipment up to temperature. Gas and electric systems are pre-plumbed with quick connections for exactly this. Operators running multiple events a week find that setup speed matters as much as kitchen capacity.

Both work. The optional 5-10 kW generator makes the trailer independent, which fairs and remote sites often demand, while shore power connection serves fixed pitches and events with hookup. Size the choice against your appliance list, because an undersized generator browns out compressors at peak. We calculate the load with your equipment.

Fully. The interior is designed around your menu and equipment, from griddle and fryer placement to extraction, refrigeration, and service flow out of the dual windows on larger models. The design is signed off before the build starts. Owners who send a precise equipment list get a better layout than those who guess.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.