Custom Food Trailers

Start with what you cook

Burger and taco operators, sandwich shops, and mixed hot-food menus need different station arrangements. Write down which items cook to order, which are held, and which share appliances. A griddle-heavy line needs different landing space from a fryer-led menu; adding an oven can change both the hot line and the utility plan.

Choose a size for your cooking line

Compare a 16-foot kitchen concept with a 20-foot layout that separates prep and assembly. Your equipment dimensions, door swings, sink access, storage, and crew size help determine the right body length. Our team can lay out the stations around your menu, parking site, and towing setup.

Equipment choices to review

Select for the menu and peak service, rather than filling every available wall.

• Griddles, ranges, fryers or ovens matched to cooking steps
• Refrigerated prep versus upright cold storage for ingredient access
• Hot holding where food quality and service timing require it
• Worktables, packaging storage, sinks and handwashing access

Connect the kitchen systems

Coordinate hood coverage, fire suppression, fuel, electrical power, and replacement air with the appliance plan. Refrigeration and A/C need power even when cooking uses gas. We help you plan water, wastewater, washing, and handwashing around your service routine and local requirements.

What shapes the quote

Body size, cooking equipment, refrigeration, ventilation, and power needs all shape the final build. Bring your menu and service goals to Build & Price so the team can plan the right kitchen.

Built in-house in Waycross, Georgia

Worldwide Trailers USA brings trailer fabrication, equipment layout, and utility planning together around your business. Work with our team on the details that make your trailer practical for daily service, from prep and storage to the customer-facing finish.

Custom Food Trailers: common questions