Category
Pizza trailers
Ovens are heavy, hot and structural. A pizza unit is a different engineering problem from the rest of the range.
Built around the oven, not around a box the oven was put in.
The street-food standard
Standard class
The common street-food configuration: one hot line under extraction, cold storage, and a service window sized for a queue.
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.
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.
A pizza oven is the single heaviest item that goes into these units, and the weight arrives in one place. That means a reinforced floor and a frame designed for the point load, decided before the body is built.
It also means the heat, and the extraction above it, sit at the top of what these units carry. Wood-fired and gas ovens each bring their own conformity route, and we handle both.
Configure a pizza trailer
Menu, volume and market in, a reviewable specification out. A person then quotes it for your country.