Our current build-out time is about 3-4 months from the down payment. This is the standard lead time, however, if a project is a porch trailer, a pizza oven build, or something else that is more complicated than a regular enclosed trailer, then consult with the Sales Manager about what kind of lead time you will have.

This is awesome! Would you like to have the invoice/contract under your full legal name and address or under a registered business name and address? Once we have this information, we will put together the contract and send it to electronically for review and signature. A 50% down payment will also be required to activate the project.

Financing is available through third-party financing companies; please see their contact information below. You can also work with local credit unions or anyone of your choice.

Unfortunately, we do not offer options for colors outside our color book. However, wraps/graphics are available through a third-party company; see contact information below:

Every trailer is Factory Pick Up, unless other arrangements are made. If you would like to have it delivered, we can help you get in touch with a third-party transportation company or you can source one on your own.

We build our food trailers to the Washington L&I state code and pass that inspection at our manufacturing facility in Portland, OR. We also help you pass your local health department pre-inspection by providing you with a complete set of plans that our in-house designer draws once the project starts. Here is a video that talks about how the L&I process works:
https://www.youtube.com/watch?v=xqeZwQvJMYc

Once the project starts with the 50% down payment and contract signing, our in-house designer will draw up the floor plan and then the full set of plans. You are to submit these plans and specs to your local health department for pre-approval along with your menu. That way, if they have any questions or concerns, we can address them right away.

We have an in-house designer that will produce a floor plan based on the hand sketch. Once the 50% down payment is received and the contract is signed, the project officially starts, and from that date, 1-2 weeks later, a floor plan will be drawn up for your project.

Once you approve the floor plan, our team will send it over to you for review and approval. Upon floor plan approval, a couple of weeks later, the full set of plans would be drawn up and specs provided to you as well we’ll ask for final approval. While we wait on parts to arrive, you would be able to submit the plans to your local health department for their pre-approval. If your health department has any questions, concerns, or issues we will work with them to make sure everyone’s happy.

Once the trailer is completed and picked up by you, the actual physical health department
inspection is scheduled by you at the site of the operation or a facility where you have access to a
restroom, clean water, sewer connection, electricity, and so on exactly as you would during a
regular day of operation. During the inspection, the inspector will test for hot water temperature,
refrigerator temperature, and so on. We can also address any questions or concerns they may
have post-inspection. Any health department fees, plan submittal, and physical inspection
charges would be for you to take care of.

Yes, we install equipment supplied by you. For cooking and refrigeration equipment, it is $450
per piece installed. If it’s an electric piece of equipment that goes under the hood, such as a
refrigerated chef base, then there’s an additional charge of $350 for a shunt-trip breaker to be
installed. Cooking equipment includes gas lines, testing, and installation. Refrigeration
equipment installation includes testing, a vent in the wall, and securing the unit. Larger units will
be taken into account and additional charges may be added for handling/installation.

In the trailers we are mainly building, there is one leading brand of refrigeration that we work
with, Everest Refrigeration. For the upright units, we purchase bottom-mount compressor units,
which allow them to breathe easier. We install the make-up air fan over them if a hood system is
in a trailer. We also cut out a wall vent behind each unit for easier breathing to the exterior.
Anytime you need to service a bottom-mount compressor unit, the access point is from the front
of the unit in the aisle way, and you can remove the grill. The undercounter units and sandwich
prep tables have side-mounted compressors and breathe from the aisle; they run the air through
the assembly and then push out the air from the back, where we also cut out a vent for it to
breathe correctly. Customers can access side-mounted compressors from the aisleway as well;
if it comes to the worst case where the whole compressor fails, the entire compressor assembly
can come out, and a new one slides in; of course, warranty or no longer under warranty will play
a role at cost. Everest has a patent on this “Fully Replaceable, All-In-One Refrigeration System”
design and 3-year parts and labor warranty, 5-year electrical, and a 10-year on the compressor
on most units.
If we install other units that are designed or built differently. To service them, if there is no quick
and easy front access, you would have to cut the caulk holding it in place, remove the brackets
and screws holding it in place and then service it. Something that we can add to help is a small
access door behind the sandwich prep table, but it may not be enough space.