Ice Box Freezers
Why should consider mobile catering ice cream?
Recognizing that one of the biggest headaches a catering service is how to match the needs of the product with the necessary equipment for the size of the event, there is the widest range of solutions and challenges.
Team Categories
1. Simple refrigerator or a cool box on wheels – this can include everything from an Igloo ™ to a tricycle or hand truck. Usually not refrigerated, but simply an insulated box that can make use of dry ice.
2. Cold plate freezer – slightly larger than the cold box, much heavier and relies on transfer Heat large metal plates embedded in the walls of the freezer. This type of freezer should be plugged into the night to cool down with the advantage that no power is needed in catering for events. You are simply rely on the thermal properties of the plates themselves to keep the product of putrefaction. Can be transported in a small utility trailer or minivan.
3. Standard Freezer – the need for continuous power to prevent the putrefaction of the product. In general, lighter The cold plate freezers, the disadvantage is that it must be continuously connected. However, based on the insulating properties of the freezer, should be able to transport 2-3 hours unplugged without risk of spoilage. It can also be carried on a small utility trailer or truck.
4. Small trailer – usually these units are part of a normal freezer and have all the necessary support equipment such as sinks, awnings, etc on board.
5. Concession Trailer – usually a much larger towable unit, which can contain built several in the freezer. These units can be configured for a variety of other support products such as waffle irons, soft serve and / or dipped ice cream, or even complementary products such as hot dogs.
6. Ice Cream Truck – usually only vending items of novelty and soft ice cream. ice cream trucks are not used in specific events, but rather an opportunistic roaming environment.
In general, most catering services will be interested in the middle three configurations. However, within these three configurations is a range of scalability and the overlap between styles.
Department of Health Guidelines for Mobile Catering
Regulations vary widely across the country from very loose to very strict. The Health Department may allow more relaxed an immersion sanitation Igloo ™ with little more than three buckets of water. The most stringent – some of which found in California – nearly prohibit the immersion in a mobile environment, regardless of whether all three bowl sink and clean running water is readily available. The bottom line here is that you should check with your local health department for instructions before considering a purchase. For example, some states do not mandate sneezeguard in the freezer, however, you can choose to use a sneezeguard for their own protection. Other states allow to give a three-sink dish if you have a dipperwell with running water or even waive a sink full if you save the first in the bath inside the freezer. Your cart provider can work with you to provide sufficient information to health department can see all the details possible about your purchase before you buy – and may even issue a conditional license based on the information presented. Then, once you get your car, the physical inspection and actual license issuance should be much easier.
Segment more applicable to catering
Typical events may vary in size from under 100 to over 1,000. Such events may be part of corporate parties, children's birthday parties, weddings, bar mitzvahs, school functions and outdoor fairs. For the greatest flexibility you need to have a solution that can work both indoors and outdoors, and is potentially scalable to larger events when they come along. Depending on the size of its business and commitment with the mobile catering, ultimately, may need more than one cart to adequately meet the needs of his client. For example, ice cream and ice cream is served at different temperatures. While ice cream retail store display cases use forced air for cooling, this type of freezers is impracticable for mobile catering. The use of a type of freezer that has an adjustable thermostat (ie NOT a cold plate freezer) allow you the flexibility to change rates product, if your business model includes the ability to meet different types of events. Serving ice cream party on Saturday and a party frozen in the moment!
Who would have thought …?
Ever considered talking to a bank about sponsoring an event for your clients? Among the organizations that you would not think to buy an ice cream have invested in one, is not because no one in your area to organize your events? What country club? Golf? Municipal swimming pools? Hotels? Realtors? Universities? Advertising companies?
Or maybe …?
Talk to the management company of local high-rise or a construction materials company, ask to put a cart on his property in exchange for a share of the profits. Power is readily available (the use of them!) If not, you have to use a generator – but there is a company that can provide a car driven by a battery.
Why?
You are outside the restaurants more profitable because their overhead is much lower – when analyzed as a separate business unit. Must of course, have some type of store or commissary available to meet the regulations of the Department of Health (which will affect their margins), but in general find outside the restaurants a valuable and lucrative marketing tool.
About the Author
by Paul Thornton
Carts and Grills, Inc.
www.cartsandgrills.com
Carts and Grills was formed in 2007 to offer an array of options for off-premise mobile catering. The primary focus has three main areas: frozen desserts comprising of ice cream, gelato and Italian ice; hot dog vending, and barbeque grills for outdoor picnics/cook-offs etc.
On the Web at: www.cartsandgrills.com, or email at info@cartsandgrills.com
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