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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 05-07-2010, 11:06 PM   #1
thillin
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Default Trailer Rebuild

Starting to update my comp trailer to expand it's use as a catering trailer as well. Here are couple of my aqcuisitions this week.

Commercial Refrigerator


3 Compartment Sink


Hand Sink


And I bought a water heater on eBay today. Water tanks and pump next. Going to FRP the walls and ceiling, and vinyl flooring. That should get me ready to pass HD inspection.
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Unread 05-08-2010, 01:34 AM   #2
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Nice looking stuff. I really don't see why people need to buy a Commercial Refrigerator! A refrigerator looks like a refrigerator to me.
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Unread 05-08-2010, 06:24 AM   #3
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Quote:
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Nice looking stuff. I really don't see why people need to buy a Commercial Refrigerator! A refrigerator looks like a refrigerator to me.
A number of reasons but the big one is being able to clean them. No extra corners, crisper crawers, door fittings, etc. Just straight sides and a bottom so real easy to get out all the nasties on a regular basis.

And you also want commercial for space. They are designed for steam pans. 2 side by side . with 4 shelves you can stack a lot of pans.
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Unread 05-08-2010, 09:01 AM   #4
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Nice looking stuff. I really don't see why people need to buy a Commercial Refrigerator! A refrigerator looks like a refrigerator to me.
Because it's the law.
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Unread 05-08-2010, 09:03 AM   #5
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You've got a good start!
Have you already done a plan review with your H.D.?
What size water heater are you using? Have you found your fresh and grey tanks yet?
I love a new trailer build!
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Unread 05-08-2010, 09:06 AM   #6
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I can see the corner thing and being easier to clean, I really don't get it being a required thing, your not eating off it. I also thought they should have a thermometer for reading temps? Either way I'd take all of them, they look nice and clean.
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Unread 05-08-2010, 09:39 AM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
You've got a good start!
Have you already done a plan review with your H.D.?
What size water heater are you using? Have you found your fresh and grey tanks yet?
I love a new trailer build!
Yes, I've come to know the HD inspector fairly well between the emails and phone calls. And I've kept all emails with his approvals.

I'm going with a gas water heater the Excel tankless 1.6gpm.

Grey tank will be sprayer tank and I'm waiting to hear if they will approve a sprayer tank for fresh water. I'll post some more pics along the way. Now I'm looking into water pumps and wether or not if i need an accumulator.
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Unread 05-08-2010, 09:56 AM   #8
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How are you going to install a sprayer tank under your trailer?
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Unread 05-08-2010, 10:56 AM   #9
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Quote:
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How are you going to install a sprayer tank under your trailer?
They can be installed under the sinks as well. If I find a deal on a tank that I can mount under neath, I'll get it.
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Unread 05-08-2010, 11:02 AM   #10
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Could be wrong but don't think the HD will let you have your grey water inside the kitchen.
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Unread 05-08-2010, 11:51 AM   #11
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Quote:
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Could be wrong but don't think the HD will let you have your grey water inside the kitchen.
local HD inspector gave the OK as long as it's sealed and seperate from the fresh tank.
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Unread 05-08-2010, 02:17 PM   #12
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Quote:
Originally Posted by BRBBQ View Post
Nice looking stuff. I really don't see why people need to buy a Commercial Refrigerator! A refrigerator looks like a refrigerator to me.
Here's why. It's not really the ease in cleaning as much as the nature of the refrigerator function itself.

Primarily a home fridge is meant to keep food within the proper range in a home that is already envirnmentally controlled (about 70 degrees). Second we do not open our fridges at home the same way we do a commercial (or rather the extent). Home units mostly are opened during meal prep time and intermittently after that.

Now... compare that to what a typical vendor might use it for. One... the outside temp can be (as in my case back in a tournament in Texas in the 1990s, 120 degrees! LOL ), Next, let's say your vending and instead of cooking for your family your cooking for 500 or a thousand. How many times might you open the door?

The unit basically needs to be able to get BACK down to temp quickly and also be able to keep temps in line in warmer environments. Remember, refrigeration is the REMOVAL of heat and transferring it someplace else (outside the unit). If you outisde is already hot, that less heat you can remove. The heat has to be removed from the refrigerant too (outside air through a coil) before it goes back to do its job... transferring heat energy from inside the unit back to the outside.

So, in essence, Commercial units are more efficient, durable and capable than their home counterparts.

Not unlike a good "ho" is for getting the job done in comparison to some Emo College girl.... hold it... no, college girls are still pretty good at getting the job done these days... from what I see.
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Unread 05-08-2010, 11:00 PM   #13
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Quote:
Originally Posted by barbefunkoramaque View Post
Not unlike a good "ho" is for getting the job done in comparison to some Emo College girl.... hold it... no, college girls are still pretty good at getting the job done these days... from what I see.
Not only the funk master, but the master of the analogy as well! First time I have seen commercial kitchen equipment compared to street walkers...
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Unread 05-09-2010, 10:47 AM   #14
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Because it's the law.
not in NJ. they recommend that you have a commercial(nsf or ul) unit but it is not required.
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Unread 05-13-2010, 08:54 PM   #15
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My fridge wasn't responding to the thermostat adjustments, so I ordered a new thermostat. It's very responsice after the swap. This is set on 5 on 1-10.



And my gas water heater arrived today as well.


And since it's energy start rater, it quatifies for a 30% tax credit
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