Call Us:
(754) 703 6636
(754) 800 4669

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FAQ's

A. Quality, Craftsmanship and Passion on what we do. The attention to detail is shown in our finished product as well as in between the layers. We use top of the line parts, materials and commercial brands equipment. We have a quality control system in place to test at every critical stage of the manufacturing process. Also our “manufacturing team” has many years of experience in the industry, being pioneers in this industry here in South Florida.
A: Monday through Friday from 8:00am. to 5:30pm. (Eastern Std time). Please leave a detailed message if calling after hours providing size of food truck/Concession Trailer and needed equipment if known. We’ll try to get back to you with a personalized quote. We are looking forward to hearing from you!
A: We begin construction of your unit upon receiving your signed contract, approval of your drawing and payment in the form of cash, cashier’s check, wire transfer, or bank loan.
A.Once we receive your order and the paper work is finalized we have a lead time of about 4 to 6 weeks depending on the customized features of your unit. We are committed to meet the datelines set upon our customers.
A: You send in your down payment after the contract has been signed. Those funds are deposited into our business account and used to start building your trailer/food truck. You may come for a visit at any time before you decide to buy and see first-hand our manufacturing facility and our operation.
A. We require a sales contract and a 50% down payment.
A. Check this website festivalnet.com.
A: We offer our customers the opportunity to apply for financing with one of the financing companies we work with. You can also contact your own bank or another financing source if you require financing for your purchase.
A. If the trailer final destination is outside the state of Florida, we don’t collect sales taxes on the transaction for your trailer. The new Owner will be responsible for paying sales taxes when you register the trailer in your home state.
A. Customer may pick up the trailer, food trucks from our facility or have the trailer delivered. We can arrange the delivery for you thru our partner freight company (contact info provided upon request. The cost will vary depending on gas prices and mileage.
A. Yes, we arrange this service thru a partner company (one of the best in SF) that will work on your graphic design. It is included on the Food truck package but it is optional for the concession trailers.
A: All of our trailers can be run direct or from a generator. You can contact us for the required generator specs. We include a 20 ft heavy duty power cord/ 3 legs connector with your purchase. This cord can be customized if more length is needed at extra cost.
A: We comply with all the major mobile unit HD codes requirements. It is a must to contact your State Health Department for guidelines on your mobile unit.(Customers are responsible to contact their health department and provide us any specifics to their state Health Department codes)
A: We highly encourage the use of a V8 truck/pick up vehicle with good suspension to haul the concession trailer.
A: All these weight values are an approximation. We highly recommend a V8 vehicle with good suspension truck to haul these units. The 7x14 weights 5,000 lbs + tongue 1,500 lbs, total 6,500 lbs. The 8x16 weights 5,500 lbs +tongue 1,500-2000 lbs, total 7,000-7,500 lbs. The 8x18 weights 6,000 lbs + tongue 1,500-2000 lbs, total 7,500-8,000 lbs. The 8x20 weights 6,500-7,000 lbs + tongue 1,500-2,000 lbs, total 8,000-9,000 lbs. The 8x22 weights 7,000 lbs + tongue1,500-2,000 lbs, total 8,500-9,000 lbs. The 8x24 weights 8,000 lbs,+ tongue 2000 lbs, total 10,000 lbs.
A: Trailers require a 2 5/16 inch ball. It also requires a 6-way round female receptacle with a brake assist installed so electric brakes can work.
A: Yes, you will need an electric brake control installed in your van or pickup.
A: The following is a list of standard items for a concession trailer and food truck NSF approved Hand wash sink NSF approved 3 compartment sink 30 min gallon fresh water holding tank 45 gallon waste water holding tank 6 gallon hot water heater and water pump Cooking operations will require a commercial hood ventilation system with a stainless steel backsplash and Fire suppression system Light colored washable walls and screened windows
A. Consider how many employees will be working within the space? What kind of food will you serve? How much storage and preparation space you will need? What type of restaurant equipment is needed? How much refrigerator/freezer space is needed?
A. Your menu and customers will define what equipment you’ll need. This is the starting point to design a kitchen or stand that suit your needs. We can help you to achieve that, with our complete equipment portfolio line.