A food trailer that cannot pass inspection cannot open, and the fixes are almost always structural — which means they are expensive and slow once the unit is already built.
The list is shorter than most people expect. A three-compartment sink to wash, rinse and sanitize. A separate hand-wash sink, which is not optional. A hood system sized to the equipment underneath it, not to the trailer. Fire suppression over the cooking line. Fresh and waste water tanks in the right proportion. Surfaces that can actually be cleaned, which in practice means stainless steel where food is handled.
We build every unit to those standards from the start, and we back it: if your trailer does not pass because of how we built it, we fix it at our cost. Requirements do vary by county, so tell us where you plan to operate before production starts.
