Category
Mobile kitchens
Full working kitchens on a trailer, for operators who cook every week rather than at occasional events.
Two cooks, a real cold chain, and extraction sized to a full hot line.
From compact to flagship
Units in this category
Pizza 400
Built around the oven: reinforced floor, and extraction that carries the heat.
Barbecue 400
Solid fuel, serious weight, and a fire plan a market will accept.
Catering 500
The flagship: multi-station service, high-capacity cold chain, two serving sides.
A full working kitchen
Professional class
A full working kitchen for operators who trade most weeks: real extraction, real cold chain, and enough preparation space for two people to work without collision.
Volume and presence
Premium class
A flagship unit built for volume and for being looked at: multi-station service, high-capacity cold chain, and a finish that carries a brand.
The difference between a food trailer and a mobile kitchen is intensity. A mobile kitchen is sized for two people working through a service, with cold chain, preparation length and extraction sized to a full hot line.
That means the professional and premium classes, and it means the details matter more: extraction sizing, gas installation where it is used, and the hygiene plan the local authority will inspect.
Configure a mobile kitchen
Menu, volume and market in, a reviewable specification out. A person then quotes it for your country.