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What utilities are needed to operate the mobile kitchen? MOBILE KITCHENS Electric Requirements: All the mobile kitchens in our fleet are powered with 220v/single phase/ 60-125 amp power. In short term setups, a generators may be used. Event Kitchen Co. has several whisperized generators to meet your requirements. Water Requirements: A 3/4" water supply from an approved water source. Potable water hoses must be utilized from the POC to kitchen unit. Propane Requirements: Each kitchen has two propane tanks on board. A local supplier can setup a large propane tank and refill as needed for long term applications. Waste (grey water) Requirements: Large kitchen units have holding tanks installed. Large gray water bags/tanks may be setup with daily or weekly pumping service from a local provider. Grease Trap: Most long term projects require a grease trap. A trap connected to your city sewage or a ground system. REFRIGERATION TRAILERS Electric Requirements : In most cases 220v/single phase/30-50 amps of power is required to run these units. Who obtains kitchen permits for my project? Health, Building and Fire Departments in each County require different levels of inspection depending on the length of use and other specifics to your project. The Event Kitchen staff has valuable experience and is available on a consulting basis to expedite or coordinate the process. How long does it take to setup the equipment? Setup time depends upon many factors. There are several questions you should ask yourself. How many pieces of equipment will our project require? What utilities are available on our site? How far are the utilities from the equipment? How much modification will the utilities require if any to run the equipment properly? Is the ground where the equipment will be placed, dry, compact and level? Small events with one piece of equipment generally may take a few hours to setup. While more complex events generally take a few days.
Do we need any training or support at our event? Depending on how many pieces of equipment you are using, the length of event and number of people that are being fed will dictate if a Kitchen Engineer is required. You will always be checked out on each unit and in many applications a Kitchen Engineer is required on a daily, weekly or full time basis.
How do I know if there is enough room for the equipment? Each site has a complete walk thru to verify that your site has enough room and overhead clearance. The electrical, fresh water and waist water discharge is verified. Depending on the location and length of your event dictates what fee is charged for your site inspection.
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Event Kitchen
Company - P.O. Box 14 - Deer Park, CA 9457 email
info@eventkitchen.com © Event Kitchen Co., 2002 All rights reserved |
