FREQUENTLY ASKED QUESTIONS
What is the process of leasing equipment from Stewart’s Mobile Concepts?
What utilities are needed to operate the mobile kitchens and support equipment?
What is the difference between Single Phase and Three Phase Electrical Power?
How long does it take to setup the equipment?
How much space is needed to setup the equipment?
What mobile kitchen and equipment is the best for my project?
What permits are required in order to use a mobile kitchen for my project?
Why should I use Stewart’s Mobile Concepts as my temporary kitchen and support equipment supplier?
How much does it cost to lease the equipment?
Where is the equipment delivered from?
What the process of leasing equipment from Stewart’s Mobile Concepts?
- First, send us your project equipment requirements or contact us to discuss your needs if you unsure of your specifications.
- We will then develop and present you with a proposal of the best equipment/units to meet your specifications. We will also provide you with the utilities requirements needed to operate the leased equipment. Please note: Utility connection and later disconnection will be the client’s responsibility through locally licensed trades for electrical, fresh and waste water plumbing, and propane gas refills as applicable to the lease equipment we provide to you.
- Once we have agreed upon your final equipment selections we will then send you a credit application, lease agreement and invoice to secure the equipment for your lease period.
- You will be required to send us a copy of your insurance certificates to cover the equipment for the duration of your lease. Limits and details will be given at the same time we provide you with the lease agreement and invoice above.
- It is also the client’s responsibility to contact the appropriate agencies and obtain any permits or inspections that may be required to operate the leased equipment in your area. Including but not limited to your local health department, fire marshal, building inspector, etc.
- We will then coordinate the deliveries of equipment with your facilities person or on site point of contact.
- Depending upon the equipment you lease from SMC. We will send a lead technician to your location upon installation to unpack and set up the equipment, test the equipment for proper operation, and train your kitchen manager and/or facilities person on the operation of the equipment insuring a smooth handoff.
- At the end of the lease period you will need to have the leased equipment cleaned and sanitized in the same condition as when handed off at the beginning of the lease.
- We will then coordinate the utility disconnections, breakdown, pack up and removal of equipment from your site. Depending upon the equipment leased from SMC, a lead technician will return again to supervise the demobilization process.
WHAT UTILITIES ARE NEEDED TO OPERATE THE MOBILE KITCHENS AND SUPPORT EQUIPMENT?
- MOBILE KITCHENS
Small to Medium Size Mobile Kitchens (24’- 40’L Units): are typically powered with 208-220v/1 phase/100 Amps of power.
Large Mobile Kitchens (48’L + size units): are typically powered with 208-220v/3 phase/200 Amps of power.
We only recommend utilizing generators for short term jobs, touring situations, remote sites, or where city power is not really a viable option.
Fresh Water Requirements: A 3/4″ water supply from an approved water source. Potable (RV Style) white water hoses are recommended, since they are typically NSF and local health department approved, or PEX, or hard copper pipes may also be used. Standard city water pressure is also required (40-50 PSI) to insure the proper operation of the leased equipment. Your water source should be within 25-100 ft. of the equipment.
Gas Requirements: Some of our mobile units have onboard propane tanks with gauges. A local gas supplier can also deliver and setup a 120 to 250 gallon LP Gas (Vapor) tanks and refill them as needed.
Waste Water Requirements: Connections on most units are 3″ PVC pipe and are approximately 24″ from the ground. Waste should be connected to a nearby sewer or cesspool. If unavailable, Waste Tanks may be setup with daily or weekly pumping service from a local provider.
Grease Trap: Most long term projects require a grease trap. A trap connected to your city sewage or a ground system. (Please contact your local department of waste water management, or your local health dept. for your rules of compliance.) Your Stewart’s Mobile sales representative can also assist you with grease trap solutions.
- REFRIGERATION/FREEZER UNITS
8’ x 10’ up to 20’ Size Units: 208-220v/1 phase/30 Amps of service is required per unit.
- BATHROOM TRAILERS
Water Requirements: A 3/4″ water supply from an approved water source. A standard garden hose may be used with a minimum water pressure of 30 PSI.
Electric Requirements: 110v/single phase/3-20 Amp circuits. In cold weather a fourth 20 Amp can be setup to supply heat.
Waste Water Requirements: 3″ male drain on waste tank. Pumping service is needed from a local provider, or can be connected to a nearby sewer or cesspool for longer term jobs.
WHAT IS THE DIFFERENCE BETWEEN SINGLE PHASE AND THREE PHASE ELECTRICAL POWER?
Single Phase and Three Phase–explained. AC power is “alternating current” from negative to positive 60 times per second, also termed as 60 cycles or 60 hertz. The simplest way to understand phasing in electrical power is to think of a bicycle. A bicycle with only one pedal could be considered single phase-120V. When the one pedal is rotating down that is your positive phase, when the pedal is going up, that is negative phase. Add a second pedal and now you have two separate “hot” sources of power or single phase-240V. While one pedal is going down, the other is going up, alternating the current between the two hots, but it’s still single phase since only one phase is doing the work at any give time. If you add a third pedal to the bicycle, you now have three “hots” and three phases doing the work.
HOW LONG DOES IT TAKE TO SETUP THE EQUIPMENT?
Setup time depends upon many factors. There are several questions you should ask yourself. How many pieces of equipment does your project require? What utilities are available on your site? How far are the utilities from the equipment? How much modification will the utilities require if any to run the equipment properly? Is the ground where the equipment will be placed, dry, compact and level? Simpler jobs with one or two pieces of equipment generally may take a few hours to a full day to setup. While more complex jobs generally may take a few days or up to a week or longer to setup.
HOW MUCH SPACE IS NEEDED TO SETUP THE EQUIPMENT?
Mobile kitchens and support trailers range in size. Generally the lengths of our units are between 24 ft. up to 53 ft. The widths of the trailers are generally 8 Ft. It is important that your site has enough available space to maneuver and position the units. Again, dry, compact, and level ground is required. Also clearance above the trailers is required. A maximum height of 13’6″ is needed for most units. If your project requires multiple units, be sure to take this into account when calculating your spatial requirements.
WHAT MOBILE KITCHEN AND EQUIPMENT IS THE BEST FOR MY PROJECT?
There are a number of factors that need to be considered in determining what equipment is best for you. Some of these factors include your menu, the volume of meals served per meal period, the number of people in your kitchen staff, the duration of your project, available dry/compact level ground on your site, your available refrigeration, freezer and dry storage space, and your budget. Rest assured, we will taylor a mobile kitchen and/or support equipment solution that’s best for you.
WHAT PERMITS ARE REQUIRED IN ORDER TO USE A MOBILE KITCHEN FOR MY PROJECT?
Permits differ in each state, county, and municipality that you are operating within. You need to contact your Local Health Department, Fire Marshal, and Building Department. Let them know of your project situation and they will let you know of any special requirements. Generally, you will have to apply for a permit and be subject to an inspection after equipment setup.
WHY SHOULD I USE STEWART’S MOBILE CONCEPTS AS MY TEMPORARY KITCHEN AND SUPPORT EQUIPMENT SUPPLIERS?
Simply, because we have the experience, knowledge, personalized service and dedication that sets us apart from the rest. Our team of professionals come from food service backgrounds with many years of restaurant, catering, and contract food service experience. With over 20 years in business, we most likely have worked with a client in the past who has had similar requirements to yours. The bottom line is we understand your needs and know how to get the job done right!
HOW MUCH DOES IT COST TO LEASE THE EQUIPMENT?
The costs are calculated based on the sizes of the mobile kitchen and/or support equipment needed, the total number of units needed, the number of meals to be served, the rental period for the equipment, the delivery and return mileage of the equipment, the technical support and setup needed based on the specifics and size of your project, and any applicable site survey needed.
WHERE IS THE EQUIPMENT DELIVERED FROM?
Our corporate headquarters is located in Huntington Station, New York. All of the mobile kitchens and support equipment in our fleet are in a constant state of flux, being delivered to new projects around the country, coming off of jobs, and being maintained in our yards. We have mobile equipment stationed at various locations and regions throughout the United States including Arizona, California, Florida, Georgia, Indiana, Maine, Ohio, New York, and Washington to name a few. When you are ready for temporary equipment, contact us and we will match your project with the best available and closest equipment to your delivery location.