The footprint is the only thing that comes off a list. Layout, equipment, finish and systems are specified around your concept and the requirements where you plan to operate.
The entry point. Tight, mobile, fast to park.
Our most maneuverable build. The 8×12 is designed for single-concept menus and solo or two-person operations — coffee, desserts, hot dogs, specialty items. Easy to tow, easy to place, and the lowest barrier into ownership.
Two more feet. A meaningfully different kitchen.
The 8×14 buys you the room for a real cook line without moving into a larger tow class. A common choice for focused menus that still need a griddle, refrigeration and prep space working at the same time.
The workhorse. Most concepts fit here.
The size we build most often. The 8×16 supports a full cook line, dedicated refrigeration, and a prep zone that does not fight the service window. If you are unsure where to start, start here.
Volume-ready. Built for lines that do not stop.
Designed around throughput. The 8×18 gives you space for high-output cooking equipment, a genuine expo area, and enough refrigeration to run long days without a mid-shift restock.
Maximum kitchen. Full commercial capability, mobile.
Our largest standard build. The 8×20 is effectively a commercial kitchen on a chassis — multi-station cook lines, heavy refrigeration, and the capacity to serve events and catering contracts at scale.
Final pricing depends on configuration, equipment and specifications. Financing available for qualified buyers.
