Yes. We plan the equipment, cooking line, refrigeration, sinks, and service windows around your menu and operating requirements.
Options may include griddles, broilers, ranges, fryers, refrigerators, preparation counters, and hot holding. Each configuration is specified individually.
Share your menu, preferred size, equipment list, and operating state through our Request a Quote form. Our team can review the project scope.
Yes. Equipment planning considers cooking methods, expected service volume, refrigeration, ventilation, sanitation, and the space needed for staff.
We work with third-party financing partners. Approval, rates, down payment, and terms depend on the lender and applicant.
Requirements vary by state, county, and operating location. Health, fire, business, and site approvals may apply. Final permits come from local authorities.
Warranty coverage follows the applicable written terms for the build and equipment. Ask our team to review coverage and exclusions before ordering.
Yes. We arrange delivery across the United States. Customers should verify local registration, health, fire, and operating requirements.
Follow equipment manuals and scheduled cleaning for the hood, grease filters, cooking line, refrigeration, plumbing, and propane system. Check components before service.
Golden State Trailers manufactures custom BBQ food trailers for restaurants, caterers, and professional food-service operators. Our towable commercial kitchens are planned around cooking methods, available workspace, utility demands, and the locations where customers intend to serve.
Buying a BBQ food trailer starts with understanding your cooking process. Grilled meats, barbecue plates, sandwiches, and catering menus can require different workstations and serving methods.
Our BBQ concession trailers are custom-built rather than selected from a fixed package. Trailer length, equipment, and service windows should follow the menu and expected daily operation.
Before choosing a trailer size, list where ingredients are stored, prepared, cooked, held, plated, and handed to customers. This sequence helps identify the critical kitchen zones.
Golden State Trailers builds food trailers from 16 to 30 ft. A compact kitchen may suit a focused menu, while a larger footprint can accommodate additional stations when needed.
Real projects illustrate these choices. Shorter’s BBQ & Catering uses a 16 ft trailer, while Cre’s BBQ and Soul Food operates from a 22 ft custom kitchen. Compare the completed projects.
Smoking equipment introduces additional planning. A smoker-equipped trailer depends on the actual model, fuel, heat output, ventilation, fire safety, and approvals in the operating jurisdiction.
Our sales team can review your menu and equipment requirements before developing a custom plan. Start by exploring trailer layouts in our 3D Builder.
Cooking equipment determines more than menu capacity. Its dimensions, fuel needs, cleaning clearances, and relation to adjacent workstations affect the entire kitchen layout.
Published GST sample configurations show options such as griddles, radiant broilers, fryers, and refrigerated preparation stations. The equipment list is selected for each build, not automatically included.
Commercial cooking may require a coordinated exhaust hood, grease filtration, make-up air, and fire suppression system. Exact requirements depend on equipment and the authority having jurisdiction.
Propane lines, electrical circuits, refrigeration, and lighting should be planned together. Our published engineering approach considers appliance loads, access, maintenance, and safe installation.
Handwashing, dishwashing, water supply, wastewater storage, and preparation surfaces are essential parts of a working mobile kitchen. Final sanitation requirements depend on the menu and local rules.
An efficient BBQ workflow keeps frequently used ingredients and tools close to their stations. Map the busiest service period to reduce unnecessary steps between cooking, holding, plating, and pickup.
Our process starts with a consultation about your menu, location, staffing, and required equipment. These inputs help establish the scope of the trailer before production begins.
Next, a 3D layout visualizes major appliances, work surfaces, service windows, and movement through the kitchen. Operators can review the proposed arrangement with our team.
Engineering drawings then document the selected systems, including electrical, plumbing, and gas layouts. These plans support construction and project-specific review requirements.
Manufacturing takes place at our Olivehurst, California facility. Our published construction approach includes reinforced framing, stainless cabinetry, and systems coordinated for commercial kitchen use.
Before handoff, our team performs checks appropriate to the build, including electrical, gas, plumbing, hood airflow, and fire safety systems as applicable. Learn about Our Process.
An in-house 3M wrap can give the finished trailer a consistent professional appearance. Branding is integrated with the real service windows, exterior panels, and trailer design.
Completed projects show how varied BBQ businesses use the same custom-build approach. Review Jaimito’s 20 ft project and Caspian Grill’s 18 ft kitchen.
If your menu requires a smoker, confirm its installation requirements with our team before ordering. GST sells enclosed custom commercial kitchen trailers, not standalone open smoker rigs.
Nationwide delivery is available. Permitting, registration, commissary rules, and location-specific operations remain subject to the customer’s state and local authorities.
Third-party financing options may be available, depending on eligibility. Production schedules vary by configuration, so request the current estimate instead of relying on generic promises.
Plan your next custom BBQ trailer around the equipment and service process you actually need. Contact our team for a project-specific quote.
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