Each of our units are built to your specifications. These packages are shown as an example for reference. Any equipment can be changed or deleted to suite your needs. We consider a Professional unit to be:
This unit has back lit signage and would fall into the Deluxe Range in some cases. |
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All units will need a triple sink system with a separate hand sink. Some states require a stainless steel divider to be installed between the hand sink and the triple sinks. We encourage you to obtain the code specifications from your local health department before ordering your trailer. |
A must in most Mexican Food units is the prep-top refrigeration system. The unit has extra refrigerated storage space below and divided stainless bins on top for keeping ingredients separated and cool.
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Another staple in a Mexican Food unit is the steam table. Used to keep meat warm and ready to serve.
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Not required, but very nice to have is a tortilla cooker. This unit can brown or just warm tortillas before service. |
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Another great option is the heated overhead thermal shelf for quick storage of completed items for fast access. |
Most Mexican Food units will have a griddle and fryer system together under the same stainless hood system. Be sure to check local health codes to see if your unit will require a fire supression system built into the hood, before you order your unit. They can be retrofitted, but it quite costly and it is a good idea to have it installed either way. |
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The Bag-in-box area on this unit is accessed from outside. This allows for quick changing of the syrup box without having to disrupt preparations inside the unit. |
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Great graphics will make a huge difference if you are competeing on the midway or event. |
These units usually run approximately $115,000 and up. |
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