COMPONENTS SHOP
The kit that goes inside the trailer, sold on its own — fitted by the shop that built the body.
Three compartments plus a hand sink. The configuration most county health codes ask for once you prepare food on board rather than only serve it.
One wash compartment and one hand sink — the standard fit on the coffee and dessert platforms.
Fresh water storage, sized against the sink count so the tank and the sign-off agree.
Grey water storage, plumbed to drain at the point your county expects.
Hot water at the sinks. Standard on all eight platforms.
Pressurises the clean tank so the sinks run without a mains hookup.
A single fryer well. Fitted as a second unit on the food boxes, or as the first on a platform that ships without one.
A twelve-inch charbroiler. Fits the existing cookline on the 10 ft food box without a longer body.
Double the grill surface of the 12-inch. Needs the run to take it — on the 10 ft food box that means a 14 ft body.
A two-burner range for sauces and stock alongside the main line.
Flat-top griddle. Ships as a 36-inch top on the food boxes and the 14 ft kitchen; priced as an addition on the pizza platform.
The hood over the cookline. Required once you add open flame or fryers to a platform that shipped without them.
Pulls the hood. Quoted with the hood rather than on its own wherever the platform has neither.
The dome oven that defines the pizza platform. Standard on PZ-14 and quoted per build anywhere else.
A full range with an oven under it. Standard on the 14 ft coffee and kitchen platform.
A second refrigerator on top of the platform's standard cold storage.
Frozen storage on board, so the day's stock does not have to travel with you.
Refrigerated prep rail for toppings and cold line. Standard on the food boxes, the 14 ft kitchen and the pizza platform.
Full-height refrigeration against the wall rather than under the counter.
The two-door unit fitted as standard to the coffee and dessert platforms.
Refrigerated glass display, so the product sells itself through the service window.
Cold storage below the work surface, keeping the run clear above it.
Insulated ice well at the service point. Standard across the coffee and dessert platforms.
Suppression over the cookline. Priced against the equipment underneath it, so a pizza oven and a fryer bank do not quote the same.
Sockets through the body, laid out against the equipment plan rather than evenly.
The 220 V supply every platform ships with — wired in our shop, not adapted afterwards.
Printed vinyl over the body. Priced on coverage, so a logo and a full livery are not the same number.
The polished riveted shell in place of the standard body. Also available blacked out as the midnight finish.
Two extra feet of run, for when the equipment list is right but the wall is not long enough.
Cover over the service window. Standard on the 8 ft coffee trailer in its no-open-window configuration.
The lit serving hatch. Standard on all eight platforms.
A second opening for a menu screen, fitted on the larger food and kitchen bodies.
Prices shown are the published figure for the item fitted during a build. Anything without one is quoted per trailer — the shop will not put a number on a component it has not sized to your body.
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