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Schmelly 10 years, 1 month ago.
Lorna, nice setup!
This is our cold table. We tend to keep the two mustards and the ketchup on the counter between the hot and cold tables. The cold table is fitted with six 1/9 pans (plastic with plastic lids)… we drilled a hole in the lids to attach the brass cabinet knobs. The whitish bottles in the cold table holds horseradish sauce and mayonnaise. The two 1/6 pans at the front holds the shredded lettuce and the sliced provolone cheese.
All smaller pans sit in a aluminum water bath pan which has a layer of ice cubes int he bottom. This keeps all our condiments cold even during the high temps of a NM summer.
The water bath pan is insulated with a layer of Reflectix and the blue that you can see is a neoprene sleeping bag pad.
Nice set up there lorna….i like how you drilled holes for those nobs….very good idea i bet it makes things a lot faster for you….thanks for posting
Yep…. You have to bait the hook just right!
I normally throw four or five dollar bills in mine at the beginning of the day and leave some quarters in the their too. I need the quarters, and it works like a charm!
only a buck in the tip jar ???
Pic was taken before we had opened for the day. The $ is to prime the tip jar. If left empty, we get no tips. If a $ in there it “encourages” folks to leave a tip. If too full, it discourages tips… and the $$ blow out the open window (the drunks & dopers on the Plaza also find it a touch too interesting).
A 2 door sand table will give you 12, 1/6 inserts.
Buy a 2 door if you have the space, a single door is a waste of $$. Everything I need for hot and cold sands is right there at my finger tips. All sauces, condiments, veggies, cheeses, meats. It’s all in the same place, every time, I can work blind folded from here.
hmm….ok, that’s what i was thinking….a prep table with compartments built in….
I’ve been looking at a lot of different used trailers, and no one seems to be using these ? How come ? Are they too expensive or something?
Does this mean most limit their toppings?
I looked around myself for an alternative answer to keeping my prep foods cooled, and I have yet to discover one. As was said already, better to go with a prep station as discussed. I am buying one from webstaurantstore . com for $899.00, its a hit in the pocketbook, but food safety is the most important item on the menu.
Honestly, that sandwich table is going to be one of the best investments you can make. I wish I had room in my trailer for one. It would make my day 100% easier and allow me to do some different things.
I looked around myself for an alternative answer to keeping my prep foods cooled, and I have yet to discover one. As was said already, better to go with a prep station as discussed. I am buying one from webstaurantstore . com for $899.00, its a hit in the pocketbook, but food safety is the most important item on the menu.
Like the Chef said, a refrigerated sandwich table is what you need. If you shop around you should be able to find a nice used one. Allot of them out there in like new condition. They look like this:
http://www.acitydiscount.com/Turbo-Air-48-Cold-Air-Compartment-Sandwich-Salad-Prep-Cooler-12-Pans-MST-48.0.93766.1.1.htm?utm_source=google&utm_medium=cse&utm_campaign=cse_goo&PPCID=10&link=Food-Preparation-Equipment http://www.acitydiscount….-Preparation-Equipment
only a buck in the tip jar ???
You have to prime that thing!….When mine is over flowing, that’s when people seem really add to it!
only a buck in the tip jar ???
We have a small 5 compartment condiment holder that we put ice packs in to keep onions, relish, jalapenos, pickles and sauce in and we made up a coupe of units from 1/6 size pans inserted into 1/3 size pans. We also use ice packs on the bottom between the 1/6 pans and the 1/3 pan. We like this better because if not being used they stack onto of each other and go in the refrigerator. They are made by Cambro. The sandwich prep unit would be your best bet. You can purchase a 48” sandwich prep that holds 12 – 1/6 size pans.
Schmelly, you need to look at http://www.webstaurantstore.com/sub1519/products/sandwich-salad-preparation-refrigerators.html sandwich tables. Any restaurant supply will carry them or can order one.
This is a must have if you are doing burgers and sands.
The health dept is not going to allow you to store food in a plastic case designed to store hardware in.
A couple of questions here….
First, what does every one use to hold their toppings (veggies,etc.) for hot dogs, burgers, etc. during the day while you are serving?
My gf and I have figured we will have about at least 12 toppings that will need to remain chilled?
I thought a nice stainless steel table with the built in thingies for veggies, and all the toppings would be perfect…..However I don’t think I have seen one used trailer with this table? I am not sure where to look online for trailer equipiment….Websites for this business seem to be limited, and are also definitely below par IMO…..
I did see one site that had prices vary from $2200 to $6200.[huh]
So, my second question is: What are the best sites online to order equipment for concession trailers?
One idea I had to hold veggies was to go to Home Depot, and buy one of those suitcase style things with all the different compartments….Only instead of using it to hold nuts and bolts, I would use it to hold veggies [:p]…..Then I woold probably have to keep putting it in and out of the fridge ? Sounds kinda like a pain in the butt…anyone have any thoughts?
thanks,
Schmelly
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