Concession Trailer Vent Hoods

Trailer Vent Hood - Concession Vent Hoods

Thinking about taking your cooking line on the road? We have the vent hood you need for this! Concession trail hoods perform the same function of traditional vent hoods but are retrofitted and designed specifically for your trailer truck. Generally the hoods are hung lower to the cooking equipment to compensate for the height of the ceiling. Duct is run up to the roof of the trailer and connected to an exhaust fan.

This is a typical concession hood set up inside of a trail truck. Installation was performed onsite at our fabrication warehouse. Only the finest selection of stainless steel is used to complete the vent hood package.

Duct is run above the hood and connected to the exhaust fan on the roof. Duct size and fan sizes are determined once we know what your cooking equipment will be. Brackets and collars are shipped loose if you are installing this yourself.

Stainless steel wrapped behind the concession hood and also along the side and back walls. The custom equipment stand was welded integral with the vent hood. This allowed our client the maximum workspace possible for the equipment line

 

Grease cup comes standard with every concession trailer hood exhaust fan. Exhaust fans will be sized according to the equipment you have underneeth the vent hood. A 120V electrical source is required to operate the fan.

  • All hoods are constructed of 18 gauge stainless steel.
  • All joints are welded liquid tight, without seems.
  • Grease trough is made to receive grease extracted by filters. Grease filters are of baffle type (20" wide) and carry a U.L. listing

Concession trailers and mobile kichens are very lucrative prospect when operated properly. What better way to serve your clientel by cooking and serving right where they are at! One of the greatest benefits of a concession trailer and mobile kitchen is the amount of over head you eliminate.

Typical mobile kitchens can be run with one or two people and hit multiple "hot spots" throughout the day. Less overhead equals a larger bottom line. You will also have a limited menu giving you greater control over all the costs incurred with operating. Like any other large or small restaurant, portion control is key in determining your true cost for food. It is important to make the distinction between what you're capable of cooking versus what you're capabale of selling. Consult with us today to find out how we can set up your mobile kitchen to acheive maximum efficiency.

Make sure to layout your trailer on paper first. Where will food be loaded on to the trailer? Which side are you serving through? Which wall will have the 3 compartment and hand sink? How big a vent hood can you have? How much do I need to exhaust? Where will you require electrical service? These are questions that will be resolved once you have put together your blue print.