Thanks Ed. I have a version drawn close to what you describe with cooking drivers side, sandwich prep curbside and my issue with it was an aisle bottleneck with prep area across from cooking area. There is also wheel wells in that area, both sides. It’s tough to weigh the risk of extra weight to the rear against someone getting bumped into the gril during a rush. Neither are good obviously. This is tougher than I thought.
Everything added up, I am within weight specs for the chasis even with it heavier at the rear. And a good thing is that I took out bus seats, a wheel chair lift, and an “over the road” a/c unit that, a supllemental “coach” heat system, altogether, bought me about 800 lb. It also seated 12 people, so I guess loaded with adults they would add at least 1500 lb or so.
Thanks for mentioning a shallower depth to the window table. I set the actual table up in there and tried it out and, although it’s fine for me, you are right it might be too far to reach over for many that may be helping me. I might alter the table I have with a “shark bite” cut into it to get the server closer to the window. I might not narrow the whole table because i was thinking of having a coffee pot, airpot servers, and any other small counter equipment there and still have some counter space in front of it yet.
The lightest equipment I found available only saved me about a hundred pounds under the volrath that I plan to purchase but maybe I am not looking at the right source.
With the limited space, weight concerns, plumbing, electrical, gas lines, venting, and functionality issues… I think these are more difficult to lay out than a high dollar, corporate kitchen.
I would move the cooking equipment where the microwave/sand-prep is, … move the sinks to the back with high storage. **You have all the heavy equipment at the rear, this may cause a light frontend & steering problems. The heavy weight needs to be over the rear tires or slightly to the front of them. ** Move the frig/freezer behind the drivers seat with a work table above & high storage. … Move the sand-prep to the same location as the storage shelves & reduce the customer service table to 24 or 26 inches wide, … it’s too wide to reach over to serve customers. As orders are readied, they can be slid to the order window.
…. You need to use light weight range/oven…. anyway, just my 2 cents worth….
I like the looks of you truck/bus, … I think I may have one similar available to me.
I also considered a recessed faucet for the 3 compartment and then a hinged SS cover to turn the 3 bays into a prep table. But I haven’t asked the HD just yet.
I’d put it in just to have it, You won’t regret it, I have 4 in my set up, 3wash, 1 hand wash. The griddle is going to get very hot and will emit heat. It won’t burn you unless you touch it.
I am only required to have 2 sink sinks plus a handwash for my main area and the HD inspector I am working with now. And I could sure use the extra space, but if I ever need a 3 compartment for another locale, I’d sure not want to have to rework all of that later.
Good advice. I did just that today. I taped it out on the floor. And, this is very tight, but I don’t have any way to do an addition or slide-out, haha.
My other plans ran the risk of someone getting bumped while standing near a hot appliance, for that reason this is much better too.
Steam table is a reach, you are right (and maybe dangerous). It’s there primarily cause I need hot assembly for 5-6 orders at a time on that same SS table that feeds around to the sandwich prep. It also takes advantage of the gas being near, a cold water and drain line along the wall to the sink area, and outside air for combustion and venting of the burner (through the side wall). I may be able to shift those out a little to better the access.
I used Autocad for the drawing.
Also, my first unit is very restricted. I have about 10ft of space that I built everything in. If at all possible mock it out inside the van. I changed my stuff 10 times + as I was building. What looked great and insanely awesome on paper, just didn’t fly inside the trailer.
I am a little farther along than shown here but here’s the type of vehicle I am using.
looks good, My only question is, how are you going to access the steam table if it’s back by the griddle area. Or is that just the way the BP turned out ?
Also, what did you use to create the bp ?
After trashing several layouts, I’ve come to this one and just want to know what the folks here think of this.
Not shown but planned… 60″ exhaust hood, fry hot holding (to the left of the fryer). I am undecided on the exact refrigeration I will use. Not sure if I have enough room for dedicated cold storage.
I plan on at least 2 staff (1 order taker/drinks, 1 cook/serve), or no more than 3 staff (1 order taker/drinks, 1 grill cook/hot assembly, 1 cold assembly/turn and serve). In all previous layouts I ended up with crossed paths and traffic jams in the narrow aisle.
Planned menu is burgers, dogs, seasoned fries, meatball sub, steak and cheese, canned or bottled drinks, and coffee.
I am interested in any thoughts/advice from those with experience in a tight (mobile) kitchen unit as to functionality and if I am forgetting anything detrimental. Hope this makes sense.
Thoughts on my proposed floorplan
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