Re:Gonzo's P30 build. Teaching myself how to do it all.
A little back story.
When I first opened the trailer I did it in a whirlwind. I drove by a tiny 1949 Shasta with a giant rooster head on it and thought "hmmm, that could be fun." From there it was forty days from conception to opening. First secure the funds, then secure the trailer, then build and cost a menu, then design and build out the trailer. It had four sinks and a water heater as well as the required fresh and waste water tanks already so I took it and had it permitted before the build out. Ordered the equipment I needed(1 hp juicer, coffin style countertop sandwich prep, and a true gdm-10 glass front merchandiser. Preyed it would come on time(it didn't. Had to open with bus tubs full of ice and a jack delance juicer :-(.
The fridges had to be special ordered because I needed very specific units. The door on the trailer is narrow, only a little wider then my shoulders. A normal sandwich flip top would never fit through the door. The True unit also won't fit through until you turn it sideways. It's only 22" deep. A perfect fit. Unfortunately I had to remove one sink to fit the fridge, but we will get to that and it's implications later in the thread. I also removed the camper stove and propane line and house style hood. I had planned to only serve fresh squeezed juices and salads so I didn't need them. Amazingly I pulled it off and opened the place in February of 2011 and we have barely really started to be popular this year. I did add milkshakes, smoothies, occasional soups, and classic American hot sandwiches so our menu is pretty big for a tiny box. Now I am ready to build out a truck as it is finally within my grasp.