The range
Four classes, one way of building
From a compact single-operator unit to a two-station flagship. Every class is configured around what you serve and quoted for the country it will trade in.
Twelve units
Food trailers and mobile kitchens
Every one built to order, configured around your menu and quoted for the country it will trade in.
Coffee 220
The single-operator coffee unit: two-group machine, grinder, treated water.
Bar 220
Draught and refrigeration over cooking, with a long counter and a short setup.
Dessert 220
Soft serve and freezer capacity, on a floor built for the load.
Kitchen 300
The street-food standard: one hot line under extraction, cold storage below.
Street food 300
Griddle and fryer together, with the suppression that combination requires.
Coffee 300
A three-group machine with room for a pastry counter and a second person.
Kitchen 400
A full working kitchen for two cooks, with a real cold chain.
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.
Pizza 500
Oven and grill line side by side, for a two-concept flagship.
Bar 500
A full bar on one side and a hot line on the other.
Three units
Washroom and shower units
Event and welfare sanitation on the same chassis classes, with the tank capacity to run a day unserviced.
Washroom 300
Two closets and a urinal bay, with the tank capacity to run a full day unserviced.
Washroom 400
Three closets, two urinals and twin vanities, for events that run all weekend.
Washroom 500
The large block: four closets, three urinals and a full vanity run.
VIP 400
Tiled vanities, timber and warm light, for events where the washroom is noticed.
Shower 400
Three shower cubicles and two closets, with pumped hot water and a drying lobby.
Shower 500
A full welfare block: four showers, three closets and a changing lobby.
Accessible 300
Step-free access, grab rails and a turning circle, alongside a standard closet.
By size
The four classes
Every unit is built on one of four chassis classes. If you would rather start from the size than from the menu, start here.
Compact class
A single-operator serving unit for drinks and dessert, small enough to tow behind a normal vehicle and to park where larger units cannot.
Standard class
The common street-food configuration: one hot line under extraction, cold storage, and a service window sized for a queue.
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.
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.
Not sure which unit?
Tell us what you serve and how busy your best day is. We will tell you which unit, and why.