Kitchen Campus · Unit 1 of 4
36' Mobile Kitchen Trailer
The hot line. Griddle, charbroiler, fryers, convection oven and range under three exhaust hoods with NFPA 96 and 17A compliant wet chemical suppression. Built for cooked-to-order service at volume.
Cooking equipment
| Equipment | Specification |
|---|---|
| Griddle | 60" thermostatic griddle, 4 burners |
| Charbroiler | 60" radiant charbroiler |
| Fryers | Three 40 lb tube-fired fryers, individually controlled |
| Convection oven | Vulcan VC4GD-2 single deck, 50,000 BTU, 5 rack positions |
| Range | Six-burner range with standard oven base |
| Refrigeration | 41 cu ft reach-in refrigerator (Avantco A-49R-HC) |
| Freezer | 41.3 cu ft reach-in freezer (Avantco A-49F-HC) |
Ventilation and fire suppression
Three exhaust hoods run the length of the cook line at 12 feet, 9 feet and 6 feet. The suppression system is wet chemical, compliant with NFPA 96 and NFPA 17A, with fusible link detection over each appliance and a manual pull station at the exit.
This is the part that determines whether a health department signs off. We provide hood drawings, suppression certification and appliance schedules as part of the submittal package. See how we handle permits and inspections →
Utilities
| System | On board | Site must provide |
|---|---|---|
| Electrical | 100 amp panel, 50 amp shore inlet | 50 amp service, or we supply a generator |
| Propane | Five 100 lb cylinders in secured cage, cellular monitored | Cage access for scheduled swaps |
| Fresh water | 50 gallon buffer tank | Potable water connection |
| Gray water | 60 gallon collection, grease trap at every drain, macerator pump | Approved sanitary sewer connection |
| Black water | 35 gallon collection | Pump truck access |
| Climate | Mini split, heat and cool | Nothing |
This unit is not self-contained for sustained service. On-board tanks buffer transit and short runs. A multi-week deployment needs a potable water connection and an approved sanitary sewer connection. We survey both before anything ships. How we plan water and waste →
What it does not do
This trailer cooks. It does not wash dishes, and it is not where you should be doing bulk cold prep with a hot line running beside you.
Pairing it with a ware wash trailer and a prep trailer is what turns one unit into an operation. If your meal count is above roughly 1,200 a day, the oven trailer carries bulk production far more efficiently than adding a second hot line.
See the full four-trailer campus →
Deployment
Gooseneck towed, 8.5 feet wide by 44 feet overall with 36 feet enclosed and 7 feet 6 inches of interior height. We deliver, set, level, connect and stay through commissioning. Compound placement is designed in advance so the unit lands where the operation needs it. See compound layout →
Request specifications
Tell us the meal count, the menu and the duration. We will tell you whether this unit alone covers it.