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Kitchens: Units One, Two & Three
(48-Ft. Semis) |
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• 512 Cubic Ft. Refrigerator or Freezer
• Double Stack Convection Ovens
• (2) 35lb. Deep Fryers
• 40-Gallon Tilt Pan
• 4-Burner Stove with Oven
• (2) 6-Ft. Grills with Double Ovens
• 40-Gallon Jacketed Kettle
• 4-Hole Steam Table
• Double Pan Holding Warmer
• 4-Drawing Cabinet
• Hand Sink
• 3-Hole Dish Sink
• Stainless Steel Work Tables
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| Complete Kitchen: Unit Four (40-Ft. Semi) |
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• 512 Cubic Ft. Refrigerator or Freezer
• Double Stack Convection Ovens
• (2) 35lb. Deep Fryers
• 30-Gallon Tilt Pan
• 4-Burner Stove with Hot Plate, 3-Ft. Grill & Double Oven
• 2-Burner Stove with 4-Ft. Grill & Double Oven
• 80,000 BTU Stock Pot Burner
• (2) 3-Hole Steam Tables
• Hand Sink
• 3-Hole Dish Sink
• Stainless Steel Work Tables
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| Kitchen: Unit 5 (48-Ft. Semi) |
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• (2) Double Door Reach-In Refrigerators
• (2) Double Stack Convection Ovens
• (2) 35lb. Deep Fryers
• 40-Gallon Tilt Pan
• 2-Burner Stove with Oven
• (2) 6-Ft. Grills with Double Ovens
• 40-Gallon Jacketed Kettle
• (2) Double Pan Holding Warmers
• 4 Drawing Cabinets
• Hand Sink
• 1-Hole Food Prep Sink
• 3-Hole Dish Sink
• Stainless Steel Work Tables
• Double Cleveland Steamer
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| Salad / Prep Kitchens |
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Salad Kitchen Unit: One, Two and Three (48 ft. Semi)
• 1200 Cubic Ft. Walk-in Refrigerator
• Proofing Oven
• Convection Oven
• 3-Hole Prep Sink
• Hand Sink
• Sheet Pan Rack
• Half-Sheet Pan Rack
• #10 Can Rack
• Stainless Steel Work Tables
Salad/Prep Kitchen: Unit 4 (28-Ft. Semi)
• 375 Cubic-Ft. Walk-in Refrigerator
• (2) Sheet Pan Racks
• Hand Sink
• 2-Hole Prep Sink
• Stainless Steel Work Tables
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Sandwich/Prep Kitchens: Units One, Two & Three (48-Ft. Semis)
• 512 Cubic-Ft. Walk-in Refrigerator or Freezer
• 19-Ft. Dry Storage Area with Shelves.
• Hand Sink
• 19-Ft. Sandwich Prep. Area
• Meat Slicer
• Stainless Steel Work Tables
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| Port-A-Pit Rotisserie |
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Our Port-A-Pits are hand-crafted and custom-built. Your food of choice is racked and placed on a slow-moving rotisserie. As the racks rotate over a mesquite fire, they pass through our marinade, getting basted each time around. The end result is an amazingly flavorful and tender feast. The rotisseries have 22 racks that each hold 15 pounds of meat, enabling you cook a large amount of tasty food in a short period of time.
Please contact us for more information on any equipment rental.
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| Extras |
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Additional services available. Pricing upon request.
Support Staff Available
• Executive Chefs
• Sous Chefs
• Line Cooks
• Servers
Kitchens can be fully-equipped if required.
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Equipment specifications, availability & pricing
subject to change without notice. |
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