Food Trailer FAQs​

Our current build-out time is about 2-3 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.

A 50% down payment is required to initiate the project. A further 40% is due upon final shop entry, with the remaining balance payable upon completion of the food trailer.

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.

Jeff Bob
Apex Financial PDX | https://apexfinancialpdx.com/qualitytrailers
503-863-0882
jeff@apexfinancialpdx.com

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.

Forms of payment accepted: Cashier’s Check and Wire Transfer. Credit card payments can also be accepted, a 3.5% processing fee may apply.

Oregon does not have a general sales or use/transaction tax. We recommend contacting your state directly or your local DMV office for more information on the sales tax if you are out of the state of Oregon.

Please request our sales team for a color options book; there are many shades to choose from. The price of a standard color from our color book is included in the base price of each trailer, and so the color can also be selected later on in the process.

We build our food trailers to the California 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.

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 who will produce a floor plan based on your hand sketch. Once the 50% down payment is received and the contract is signed, the project officially begins. From that date, it typically takes 1 to 2 weeks for the initial floor plan to be completed.

Once the floor plan is ready, it will be sent to you for review and approval. After the floor plan is approved, a full set of plans and specifications will be created over the following couple of weeks and sent to you for final approval.

While we wait for parts to arrive, you will be able to submit the plans to your local health department for pre-approval. If the health department has any questions, concerns, or requested changes, we will work directly with them to ensure the plans meet all requirements.

Once the trailer is completed and picked up by you, the physical health department inspection is scheduled by you. The inspection takes place at your operating site or at a facility where you have access to a restroom, clean water, sewer connection, electricity, and other required utilities, just as you would during a normal day of operation.

During the inspection, the health department will test items such as hot water temperature, refrigerator temperature, and other standard requirements. After the inspection, we can help address any questions or concerns raised by the inspector.

Any health department fees, plan submittal costs, and physical inspection charges are the responsibility of the customer.

Our roofs are constructed of a one-piece aluminum sheet the length of the trailer with anti-snag roof bows on 24” centers with crowned roof design, which prevents water/ice pooling. We offer the option for 12” centers on the roof, which you would have to request from our sales team.

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.

For the upright units, we purchase bottom-mount compressor units, which allow them to breathe easier. When a hood system is installed in a trailer, we add a make-up air fan above the units. We also cut a wall vent behind each unit so it can breathe directly to the exterior.

Anytime service is needed on a bottom-mount compressor unit, access is from the front of the unit in the aisleway by removing the grill.

Undercounter units and sandwich prep tables use side-mounted compressors. These units pull air from the aisle, run it through the assembly, and exhaust air out the back. We cut a vent behind these units as well to allow proper airflow. Side-mounted compressors are also accessible from the aisleway. In a worst-case scenario where the compressor fails, the entire compressor assembly can be removed and replaced with a new one. Warranty status will determine the cost.

Everest holds a patent on their “Fully Replaceable, All-In-One Refrigeration System” design. Most units include a 3-year parts and labor warranty, a 5-year electrical warranty, and a 10-year compressor warranty.

If we install other refrigeration units that are designed or built differently, servicing can be more involved. If there is no quick front access, the caulk must be cut, brackets and screws removed, and the unit pulled out for service. As an added option, we can install a small access door behind a sandwich prep table, although in some cases this may still not provide enough space.

We install an 80-gallon fresh water tank inside the trailer and under the cabinets where space allows. A 135-gallon grey water tank is also installed and mounted to the trailer frame underneath the chassis

The water pump we install is NSF listed, and is adjustable from 30 to 50 PSI. Factory Set @ 45 PSI Shut-Off. (1-Way Operation) Prevents Reverse Flow.