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The workhorse. Most concepts fit here.
8×16
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.
Starting at$49,000Final pricing depends on configuration, equipment and specifications.
Specifications
The numbers
- Exterior
- 8 ft × 16 ft
- Interior floor
- ≈ 128 sq ft
- Service windows
- 1 – 2
- Axle
- Tandem
- Hood capacity
- Up to 8 ft
- Crew capacity
- 2 – 3 operators
- Build target
- ≈ 45 days
Commonly built for
- Tacos / Mexican
- Birria
- BBQ
- Chicken
- Wings
- Asian / Wok
Build times vary by configuration, approvals, equipment availability and project requirements.
This is a preliminary estimate based on the configuration you selected. It is not a quote, offer or contract. Your final quote is prepared by our team.
Typical layout
Taco Layout
The cook line sits directly against the service window so food moves from flat-top to hand in one motion. Steam table holds proteins hot. Refrigeration is positioned behind the line so a second operator can restock without crossing the cook.
ServiceCook linePrepRefrigeration