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-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   I think it's a perfect start for me over here what say ye? (http://www.bbq-brethren.com/forum/showthread.php?t=52907)

Dr_KY 12-01-2008 10:03 AM

I think it's a perfect start for me over here what say ye?
 
FORD TRANSIT MOBILE CATERING VAN

http://cgi.ebay.co.uk/ws/eBayISAPI.d...2BSI%26otn%3D2

It's almost exactly what I need and fits on the tiny roads here. I need a serious loan though.

From what you can see is there anything you would change or suggest in the way of a BBQ van? I'm thinking another grill like IR to give burgers a beter taste.

Divemaster 12-01-2008 11:01 AM

Looks good to me... Wouldn't work here with only two sinks... Where you going to install the smoker????

Dr_KY 12-01-2008 11:05 AM

I was thinking of doing the smoking in the pubs certafied kitchen and finishing off in a electric/gas one installed next to where that fridge is ( piping the exhaust outside) or adding a warmer cabinet there.

Divemaster 12-01-2008 11:16 AM

Quote:

Originally Posted by Dr_KY (Post 792519)
I was thinking of doing the smoking in the pubs certafied kitchen and finishing off in a electric/gas one installed next to where that fridge is ( piping the exhaust outside) or adding a warmer cabinet there.

I like this plan....

Quote:

Originally Posted by Dr_KY (Post 792519)
I was thinking of doing the smoking in the pubs certafied kitchen and finishing off in a electric/gas one installed next to where that fridge is ( piping the exhaust outside) or adding a warmer cabinet there.

I think this sounds like a better idea than trying to keep up with more food to cook rather than warming it up. My guess is that you are going to be busy serving customers (we hope!) and trying to keep up with finishing off partially smoked items may be one more thing that you really don't need (or want) to worry about.

Dr_KY 12-01-2008 12:00 PM

Thanks Dive these are the reasons I look to you brothers and sisters for advice.

Any other things to think about?

Roo-B-Q'N 12-01-2008 01:09 PM

In the second picture, are all of this warming areas? if so do you need to add additional holding areas.
What are the health laws over their concerning holding and storing food as well as wash area?

Dr_KY 12-01-2008 02:50 PM

I'll have to look into it.

Just a note there is a burger van around the corner and he has been there for eight years and by the looks of things the laws are weak compaired to what what you guys go through. His looks like this but with fresh grease running up the walls. http://cgi.ebay.co.uk/CATERING-VAN-13FT-X-6FT_W0QQitemZ270309251920QQcmdZViewItemQQptZUK_BOI _Restaurant_RL?hash=item270309251920&_trksid=p3286 .c0.m14&_trkparms=72%3A1298%7C66%3A2%7C65%3A12%7C3 9%3A1%7C240%3A1318

I have a booklet from the Food standards Agency that arrived Friday so I'll read through it this weekend. http://www.food.gov.uk/foodindustry/caterers/

These guys should be of some help for us too. http://www.citizensadvice.org.uk/cabdir.ihtml

Roo-B-Q'N 12-01-2008 05:05 PM

Sounds like all you really need is to keep hot foods hot and cold foods cold. If you are cooking in an approved kitchen and they allow you to prepare in one place and then serve in another, I would say go for the smaller of the two units and work into the larger one if need be.
I say that, then think that if you are going to do it why buy small then have to go bigger in a year or so. All depends on your situation.
I am looking forward to "going through" this with you, so keep us posted. Going to be a great thread I think.

Dr_KY 12-07-2008 11:25 AM

That auction is now out of the question with the current situation but I will be watching this one..
http://cgi.ebay.co.uk/1999-FIAT-DUCATO-MOBILE-CATERING-VAN-STAINLESS-SWIRL_W0QQitemZ180312117934QQcmdZViewItemQQptZUK_B OI_Restaurant_RL?hash=item180312117934&_trksid=p32 86.c0.m14&_trkparms=72%3A1298%7C66%3A2%7C65%3A12%7 C39%3A1%7C240%3A1318

Yakfishingfool 12-07-2008 11:34 AM

102 pounds with no minimum????

parrothead 12-07-2008 11:50 AM

One thing that I learned is you can't judge an areas standards and rules by looking at someone who has been there for 8 years. Laws and standards change and they are fairly leniant on making those in place come up to the new level. They however will require you, the new kid on the block to do more than every one else.

Good luck with this if you do it.

Dr_KY 12-07-2008 02:30 PM

Thanks.
The price has jumped with four days left. :(

smokinit 12-07-2008 04:40 PM

If you want a small smoker on board mount one on a trailer along with a grill for burgs and dogs. Your truck needs to be used for preping,holding and serving and see if you realy want or need the fryers they add alot of expense for what you do and the space could be used for extra refridgeration,prep ext. I have done alot of tinkering with my setup to get it the way I want it and as you work in it you will see what I mean. Good luck on you new venture I will give what ever help I can.

Cabntmkr1 12-09-2008 11:26 AM

Doc, if anyone can make it work...you can!:wink:
I say go for it, and much success my friend.

Dr_KY 12-09-2008 11:35 AM

Quote:

Originally Posted by Cabntmkr1 (Post 797938)
Doc, if anyone can make it work...you can!:wink:
I say go for it, and much success my friend.

I'm going to make it work bro matter what. :cool: The price on this one is past my limit now (£2,050.00 ) so I'll wait for another one. :cool:

Quote:

If you want a small smoker on board mount one on a trailer along with a grill for burgs and dogs. Your truck needs to be used for preping,holding and serving and see if you realy want or need the fryers they add alot of expense for what you do and the space could be used for extra refridgeration,prep ext.
I think keeping the friers is a must over here everyone buys and loves french fries/chips but I think we can go with a smaller fridhe and use coolers for drinks thus leaving space for a holding cabinet?


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