Q1: What types of mobile food trucks do you mainly produce?
We offer a variety of mobile food truck solutions, including but not limited to:
By power/form: power-driven food trucks, non-electric food trucks, trailer-mounted food trucks (requiring a tractor), three-wheel/four-wheel small food trucks.
By function/dining type: coffee truck, ice cream truck, hamburger/dog truck, pizza truck, Chinese/quick-service truck, baked dessert truck, bar truck (beverage truck), multi-functional comprehensive food truck, custom-themed food truck (such as retro, tech style).
By size: small (suitable for 1-2 people to operate), medium (main choice), large (providing more diverse food items).
Q2: Can you customize the appearance design and internal layout of the food truck?
Customization is our core competitiveness!
Appearance: We offer professional services for body painting, film application, light box, and LED light strip design and production, creating a unique brand image.
Internal: We will design the layout completely based on your type of catering, operation process, equipment requirements, and staff number, maximizing space utilization and operational convenience. According to your menu and process, we will professionally design the kitchen layout (workbench, sink, stove, fryer, refrigeration/freezing cabinets, exhaust system, etc. positions) From concept to implementation, we maintain close communication with you to ensure that the final product 100% meets your expectations.
Q3: Does the design and manufacture of the dining car comply with food safety and hygiene standards?
Absolutely top priority!
The internal surfaces are made of food-grade stainless steel (such as 304) as the main contact material.
The design has no hygiene dead corners and is easy to thoroughly clean and disinfect.
It is equipped with water supply systems (clean water tanks, grey water tanks/waste water tanks) and drainage systems that meet the requirements.
An efficient exhaust and smoke purification system (in line with environmental protection requirements) is integrated.
The layout follows the basic hygiene principles of separating raw and cooked foods, and separating dirty and clean areas. We understand that this is the lifeline of the catering industry, and we must strictly control it.