I modified my cart by adding another burner for that same reason. Gene has the same cart and might be able to help you. I’m sure he will be viewing this thred soon. DD
THE WILD DOG
you should be able to stick a perforated pan inside one of the ones not getting up to temp enough to cook dogs to see if you can produce steam. I don’t know if you are taking water temps. I have the same problem with my set up, I can either have to 1/2 pans running blazing hot, or one 1/2 pan and a 2 1/3 pans and one of the 1/3 pans doesn’t really do much unless I’m using a spillage pan and set all three in water.
I do know if you use a spillage pan, fill that with water, and then sit your pans of water inside of that, it will produce steam. You are just using hot water to heat your water instead of flame.
Either way I would call All American to see what is up, It may be a simple adjustment on the pilot light that will produce a hotter flame or better flame. How large of a flame do you currently have now ?
Yes, I have the All American Hot Dogger. I plan on using all four of my pans for meat products, hot dogs, brats, and BBQ. I am not using any perforated pans so I don’t have a water pan underneath any of them for steaming anything. Not sure if I could use a water pan underneath to sit the regular pans in and get them hotter that way or not.
Thanks Two. I am considering adding some kind of burner or changing out the ones that are on there because I want to use those for cooking, not for bread. I went for my big city inspection and have to add a thermocouple before I can get permit to work there, so when I go to the place to get that, I am going to ask them about the burners.
I know that on my trailer I have one dedicated pan for cooking,(cook pot), and the rest are a steam table setup which holds at 140. From what I have seen, you should have holding and cooking on board.
Which model cart do you have? Is it the All American?
I have an All American Hot Dog Cart. It has 4 1/3 pans in the front and 2 1/6th pans to the side. It has 3 burners, one sits over the first pan, one sits over the third pan and one sits over the 2 1/6th pans. Last night we had some people over and were doing practice rounds and I had all 4 1/3 pans filled with water and I put hot dogs in one, brats in one and Italian sausage in one, and just left the 4th with just water in it. The first pan and the third pan got hot enough to cook the brats and sausage, but the 2nd pan and 4th pans just didn’t seem to get hot enough. I ended up moving two pans just to finish up the hot dogs. All of the water had been on at the same time and when I took the temp of the water in the 2nd and 4th pans, they only got up to 120. How can I get these two pans to get the water temp higher? Thanks.
The pans not getting hot are marked for bread,mine just got here and it has a sticker in the fold down door with a picture
showing dogs-bread-dogs-bread-onions-relish in the 1/6 pans.You could remove the small pans and place a 1/3 for holding I guess,but without adding more burners they are the only ones that will come up to cooking temps.
Hope this helps
Hey Two: I took my cart to a gas place here they work on fireplaces and grills and stuff. The guy there told me that he could add more of the same type of burners to the cart, but couldn’t tell me a price or if they could replace the burner system with something else. Said his boss probably could tell me that but he wasn’t there. Don’t know if you have a place similar to this in PA, but you could check them out if you do. I think I am going to go with what I have right now because I’ve had to dump enough money into the regs and license and insurance just to start. I was going to get a full spillage pan at the restaurant supply place, but their’s is the standard size and only fits 3 1/3 pans instead of 4. Would probably have to get one from All American that would probably cost a fortune. Might try using 1/3 pan on bottom with smaller pans inside to create a double boiler type of situation, like was mentioned above. This is my first time, so I have all sorts of things to try. Thanks for letting me know about those stickers, I bought mine second hand and didn’t know that.
Thanks localnet. Good luck to you in your second season too. I wish my Jack of All Trades didn’t move to Florida. He would have me set up in no time with my burners, he could do all of the changing to make it more like yours instead of these burners.
Missy, good luck, it really can be a fun business with allot of earning potential. But like anything it takes time. This will be my second season, going to get everything out tomorrow, been off since Christmas. Looks like the weather is finally warming up here around Ann Arbor. And I need to make some money.
Thanks. I will try to adjust the burners and see if that helps as I wait on the other ones. I will also get a spillage pan and see if that helps. Just got my license last week and have a place to set up and am hoping to do a gig by the end of this week after I get the city to get back with me on the permit.
That is not what I have in my trailer, but the basic workings are all pretty much identical.
The burners that I have in my trailer are elongated, roughly 8 inches long by 1 inch wide. There is a pilot light directly next to the center of the elongated burner. I push and hold in the control knob while manually lighting the pilot light. The pilot light in turn heats a copper coated rod (thermo coupler) which when to a proper temp tells the control valve to release gas through a separate gas line to the elongated burner, which then lights off of the pilot flame.
Once you get a good understanding of how these systems work they are pretty easy to trouble shoot. One of my biggest problems is carbon build up in the pilot, which is also adjusted by that screw I spoke of in the regulator valve. I have tried various cleaning methods on the orifices in the pilot but found the easiest cure is to just buy the needed pieces new. In 6 months I have had to replace two pilots and one valve. The parts are all Chinese made and the quality is not what one would expect from our US manufacturers, actually it is very disappointing.
Thanks, I will let you know what I learn.
This is what my cart looks like. You can see the 3 burner handles on the front
http://www.allamericanhotdog.com/hotdogger11.html http://www.allamericanhotdog.com/hotdogger11.html. These are the burners, Do you have this type of burner? If you only have one burner over 1/2 pan, it keeps all 5 of your 1/3 pans to temp?
You want to eliminate that yellow flame at full temp. As far as your other pans, I don’t know, but that soot can be a real pain in the rear and you are wasting propane. I have a two burner system, one dedicated for a 1/2 pan cook pot and the other for a steam table for holding, which hold 5 1/3 pans.
It sounds like you have a mix going, cook and hold setup. I wish I was more familiar with your trailer, it sounds like a question for the manufacturer. I always like getting this stuff from the horses mouth.
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