Burger trailer 3.5 m
3.50 × 2.00–2.50 × 2.40 m
- • Unbraked axle – GVM 750 kg
- • Braked axle - GVM 1300 kg
Our offer
Burger trailers
We design and produce burger trailers adapted to the method of meat preparation, the number of employees and expected traffic. We create mobile burger joints with space for a grill, fryers, ingredient cooling, a burger assembly station and efficient ordering.
A proven path to mobile business
Burger trailer tailored to Your way of working
A burger restaurant in a trailer requires a well-planned work flow. In a small interior, you have to combine meat processing, preparing rolls, cooling vegetables and sauces, frying additives, assembling burgers, packing and serving ready orders.
That's why we start the project with a menu. We determine the number of types of burgers, the method of meat preparation, heating equipment, the number of fryers, the cooling range and the expected number of people working at the same time.
A small point selling several types of burgers and fries looks different from a mobile burger restaurant with an extensive menu, several workstations and a large number of orders during events.
We pay special attention to a logical sequence from meat processing to the release of the finished burger. The grill, additives, sauces, packaging and serving station should be placed in such a sequence that the staff can work quickly even with a larger number of orders.
A burger trailer can function as a permanent burger restaurant, a seasonal street food point or a mobile venue serving festivals, fairs and outdoor events. The interior layout should depend on the number of orders and the method of preparing individual ingredients.
One of the most important elements is the meat processing station. It may include a grill plate, contact grill or other device selected for the work technology. Before building it, you need to know its dimensions, power, power supply and ventilation requirements.
There should be refrigeration equipment nearby for storing meat, cheese, vegetables and other ingredients. A convenient solution may be a cooling table or a GN extension placed directly next to the burger assembly station.
If the menu includes fries, onion rings, strips or other fried products, you also need to plan fryers, a place for storing ready-made products and an appropriate work surface.
A separate part of the station should be used for assembling burgers, adding sauces, packing and forwarding ready orders.
The walls and roof of the trailer are made of smooth sandwich panels with thermal insulation properties. The chassis is made of steel profiles protected against corrosion with hot-dip zinc. We use waterproof plywood on the floor, finished with a carpet intended for intensive use.
We deliver the finished trailer with approval documents appropriate for the construction variant.
The most popular dimensions burger trailers
The size of the trailer should depend on the number of devices, the number of employees and the expected capacity of the point. A compact burger restaurant with one grill and one fryer requires less space than a place with a large grill plate, several fryers, cooling and an extensive serving station. The values given are length × width × height.
Burger trailer 4 m
4.00 × 2.00–2.50 × 2.40 m
- • Braked axle - GVM 1300 kg
- • Two braked axles - GVM 2700 kg
Burger trailer 4.5 m
4.50 × 2.00–2.50 × 2.40 m
- • Braked axle - GVM 1500 kg
- • Two braked axles - GVM 2700 kg
Burger trailer 5 m
5.00 × 2.00–2.50 × 2.40 m
- • Two braked axles - GVM 2700 kg
Burger trailer 6 m
6.00 × 2.00–2.50 × 2.40 m
- • Two braked axles - GVM 2700 kg
Burger trailer 7 m
7.00 × 2.00–2.50 × 2.40 m
- • Two braked axles - GVM 2700 kg
The grill plate, fryers, refrigeration equipment, furniture, installations and supplies affect the weight of the entire structure. Therefore, the final chassis variant and GVM should be determined only after the equipment list has been prepared.
Equipment burger trailers
We select the scope of equipment to suit the menu and the method of preparing dishes. The greatest influence on the design are heating devices, fryers, cooling and the number of stations needed to assemble and serve burgers.
Basic scope
Basic equipment
- Electrical installation with LED lighting, sockets, switchgear, residual current protection and external connection.
- Water installation with a two-bowl sink, faucet, heater, pump, tanks and a handwashing basin.
- Furniture with lockable cabinets.
- A cabinet intended for occupational health and safety equipment.
- Shelves for products, packaging and accessories.
- Shelf above the sales window.
- Shelf above the sink.
- Worktops made of acid-resistant stainless steel.
- Countertop near the sales window.
- Wall cover in the area of heating devices made of stainless steel.
- Catering hood with fan and filters, if required by the design.
- Basic interior ventilation.
Options to choose from
Additional equipment
- Grill plate.
- Contact grill.
- Catering fryer.
- Additional fryer.
- Salamander or bread warming device.
- Cooling table.
- GN cooling extension for vegetables and side dishes.
- Refrigerator.
- Freezer.
- Undercounter refrigerator.
- Extensive ventilation system.
- Sliding windows in the sales window.
- Additional sales window.
- Electricity submeter.
- External shelf for customers.
- Spare tire.
Design matched to the menu
Different ways of driving mobile burger restaurant
Not every burger place needs identical equipment. The layout of the trailer should depend on the number of items on the menu, the method of preparing the meat and the expected customer traffic.
Classic burger place
A layout with a grill plate, a cooling station, one fryer and a place for assembling burgers. It is suitable for shorter menus and the work of a small team.
A burger restaurant with extensive street food
If, in addition to burgers, fries, strips, wings, hot dogs, sandwiches or other dishes are sold, it is necessary to prepare additional equipment, work surfaces and cooling.
Event burger place
During large events, efficiency becomes key. The design may include a larger grill plate, several fryers, an extended burger assembly station and a separate area for packaging and ordering.
Solutions proven in practice
Construction prepared for intensive work of the burger restaurant
The mobile burger restaurant can operate for many hours with devices generating high temperatures. Therefore, the design of the structure, installation and development should take into account intensive use.
- / 01
Sandwich panels supporting interior thermal insulation.
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Chassis made of steel profiles protected with hot-dip zinc.
- / 03
Electrical installation matched to the grill, fryers and other equipment.
- / 04
Water installation adapted to work stations.
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Stainless steel work surfaces.
- / 06
Ventilation prepared for devices generating heat and fumes.
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The floor is prepared for intensive use.
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Homologation documentation appropriate for the constructed variant of the structure.
A mobile business card for a burger restaurant
Burger trailer that distinguishes the brand
Burger restaurants often build recognition also through the characteristic appearance of the point of sale. Colors, graphics, menu and lighting can make the trailer be associated with a specific brand before the customer even approaches the window.
A large sales window allows you to show a part of the interior and the process of preparing burgers. However, with an open kitchen, it is important to maintain order and thoughtfully arrange appliances.
The external design should be prepared after taking into account ventilation, flaps, doors, lighting and technical elements.
We help connect a functional burger stand with a distinctive brand look.
Why Small Company?
Burger trailers directly from the manufacturer
We prepare the project based on the menu, type of grill, fryers, cooling and method of work. This allows you to plan the structure, installations and development as one coherent system. We present the scope of implementation and equipment in an individual offer before starting production.
Call: +48 501 644 760Own production in Poland
Subsequent stages of implementation take place in accordance with the approved design and the agreed scope of equipment.
Experience in mobile catering
Hundreds of implementations have allowed us to gain experience in designing small kitchens where ergonomics, ventilation and appropriate use of space are of great importance.
Design for specific devices
The arrangement of the grill, fryers, cooling and other equipment is determined based on the actual dimensions and parameters of the devices.
Individual interior layout
We adapt the design to the menu, number of employees and expected pace of service.
How we do it
How it is created burger trailer?
We start the project with a menu and a list of equipment. Only after knowing how to prepare burgers can we properly choose the dimensions and plan the interior.
Menus and devices
We determine the type of grilling, the number of fryers, cooling, additional products and the number of employees. We need dimensions, power and a way to power the most important devices.
Interior layout design
We arrange the grill, fryers, refrigeration, sink, countertops, assembly station, warehouse, sales window and other elements.
Production and equipment
After accepting the project, we perform the structure, installations, ventilation and development, and then install the agreed equipment.
Collection or delivery
The finished trailer can be picked up at Firma Mały's headquarters or ordered transport to the indicated address.
Projects
Selected burger trailers
See sample projects with grill plates, fryers, refrigerated stands, hoods and structures designed for the sale of burgers and street food.
Most often you ask
Frequently asked questions about burger trailers
Haven't found your question? Call us - we will be happy to answer by phone and suggest the best solution.
Size depends on grill, number of fryers, refrigeration, menu and number of employees. It is best to determine the final size after preparing a list of devices.
Yes, if the dimensions, weight and construction parameters allow it. Before preparing the project, we need device data and information about its power supply and ventilation requirements.
Yes. We choose the number of fryers depending on the menu and expected traffic. Their power and the amount of heat generated must be taken into account in the installation and ventilation.
Yes. This station can make it easier to store meat, cheese, vegetables and other toppings close to where the burgers are assembled.
Yes. We need their exact dimensions, power, power supply and installation requirements to properly prepare the interior.
Heating devices generate heat and fumes, so the ventilation range should be adapted to the specific grill, fryers and other equipment.
Yes. The scope of implementation may include construction, installations, development, ventilation, cooling and agreed technological devices.
We select the electrical installation to suit the actual needs of the devices. If the equipment requires adequate power supply, this must be taken into account during design.
We can prepare the project taking into account the agreed method of operation and hygiene requirements. However, the final scope depends on the menu, product preparation technology and the requirements of the relevant sanitary station.
The deadline depends on dimensions, equipment, installation scope and current production schedule. We set a more precise date after accepting the project.
Yes. We deliver the finished trailer with approval documents appropriate for the construction variant.
