Looks like you need a Conveyor Char Broiler. What is your peak sales per hour? Even a small one can do about 150 patties per hour.
There are some good used ones available for 2 or 3 K$ (new $12k to $20k).
Buck & Vi’s
Pwnw is right…we used to do a paintball gig every year prob, about 2000 peeps we were the only show in town,,it was horrible.. Yea plenty of customers and all but you just break your arse doing it, finally I used my head and put my gas grill out back of the trailer under a canopy and instant sucsess.customers were happy didnt have to wait help was happy didnt have to listen to me …..it was justa enough to take the sting off, when they came, out off the field all at once….. I hired a high school kid to man the grill. It was great!
is that your rig? I’ve seen it.
Can you post a picture of your rig so we can see what you’re dealing with?
Sounds like it might be time for expansion or a new rig!
Put a long gas grill outside the truck that will cook about 30 burgers at a time…………..
So make round meatloaves.
No that’s a good thang… Not greed, just business… lol. After 20 years they are used to me doing the unconventional. There is no more room in there for another griddle or another person. We’re already bumpin’ butts.
Since my truck is in the shop, I didn’t have my real griddle to fry em up correctly.
I couldn’t tell the difference except by shape. Twerking to the recipe a lil more and trying it again.
At festivals, I can not keep up with the burger orders, no matter how much precooking I do, ….. Suggestions?
And, that is bad????? … I wouldn’t change the way you are doing things now. Except may be add a second cook/helper at the grill. Don’t let ‘greed’, that is the desire to sever ALL the customers/burgers at a festival ruin a good thing.
A meatloaf sandwich is good, but I wouldn’t buy one over a good grilled hamburger.
At festivals, I can not keep up with the burger orders, no matter how much precooking I do, especially on long events I will run out. So I had this brainy idea, that I just cook it in the smoker. Basically cooking meatloafs in foil pans, slicing after it’s cooked and cooled down (I just put multiples on made different ways), then browning on the griddle with some butter/OOil. I’m going to throw a couple in the frig and a couple not refrig’d. If this works, I’ll be able to cook 12 3lb loafs in, what I’m guessing will be, 1.5 hours, yielding me at least 65/hr, which is still not fast enough. But it’s better than nuttin. Suggestions?
well it didn’t post my pic
My Baby…. tired like me…
Wish I had room for a conveyor…
The loaves were very good, they ended up working up good, better the second time. I may work on it again later.
Has anyone heard of doing this?
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