The large Magazin sizes L, XL, XXL, and XXXL
Food
What size food trailersize for which purpose?
The large Magazin sizes L, XL, XXL, and XXXL
Choosing the right food trailer is one of the most important decisions you will make on your journey into mobile catering. While you may have already thought about your menu, your target audience, and your locations, sooner or later the key question will arise: Which food trailer size really suits my concept?
The answer is not always "the bigger, the better." A trailer that is too large ties up unnecessary capital, requires more storage space, and can become a problem in smaller markets. On the other hand, a food trailer that is too small limits your production capacity, creates cramped conditions for your team, and can quickly become a bottleneck when the line gets longer.
In this Magazin , we Magazin you which food trailer size is suitable for which catering concept—with specific measurements, realistic estimates of output capacity, and practical examples from everyday street food life.
Why the right food trailer size determines success or frustration
Before we get into the details of each size, let's briefly clarify why this decision is so important:
Workflows and ergonomics
In a well-planned food trailer, every move makes sense. The refrigerator is located where you need it during preparation. The grill is positioned so that you can quickly serve your customers. Too little space means you get in your own way. Too much space means you walk unnecessarily far and lose time.
Employees and team size
Can you work alone, or do you need two, three, or even four people in the trailer at the same time? The size determines how many people can work efficiently side by side without getting in each other's way.
Output power and capacity
How many servings per hour do you want to produce? A small trailer with one chef can probably manage 30-50 servings per hour for simple dishes. A large trailer with an experienced team can handle 150-200 servings or more with optimal preparation and clear procedures.
Economic efficiency
A larger food trailer costs more to purchase, may require a more powerful towing vehicle, more insurance, and higher stand fees. At the same time, however, it also enables you to generate higher sales. The question is: Does this fit your business model?
Flexibility vs. capacity
Smaller trailers are more maneuverable, fit in almost any parking space, and are quick to set up. Larger trailers offer you more possibilities, but require that you find suitably large parking spaces and have enough customers on a regular basis.
Overview: AVB food trailer sizes in comparison
At AVB Manufaktur, you can get custom-made food trailers in four standard sizes that have proven themselves in practice:
- Size L: 370 cm length x 200 cm width
- Size XL: 420 cm length x 230 cm width
- Size XXL: 520 cm length x 230 cm width
- Size XXXL: 630 cm length x 230 cm width
All AVB trailers are fully-fledged, TÜV-compliant kitchens on wheels that enable you to work professionally. The difference lies in the available work surface, the possible equipment, and thus in the type of concepts you can implement.
Every size has its strengths—it depends on what you have in mind.
Food trailer size L (370 x 200 cm) – Compact, maneuverable, and perfect for focused concepts
The size L food trailer is the most compact version—and that is precisely its strength. With a length of 370 cm and a width of 200 cm, it offers you enough space for focused, clearly structured concepts where you can concentrate on a few well-made products.
Typical areas of application:
- Coffee and espresso bars with a small selection of snacks
- Crepes, waffles, ice cream, or desserts
- Simple burger or hot dog concepts with 2-3 variations
- Finger food and small snacks (e.g., empanadas, quiches, sandwiches)
- Beverage concepts with soft drinks, smoothies, or fresh juices
- Regional specialties that require little equipment
Size L is ideal if you have a specialized offering and don't need to run multiple product lines in parallel. You focus on what you do best—and do it really well.
Possible equipment
In a large food trailer, you have to plan cleverly. Every centimeter counts, but with a well-thought-out layout, you can fit everything in:
- 1-2 main cooking appliances: For example, a grill plate (40-60 cm) or a deep fryer for fries and snacks
- Coffee machine: Professional portafilter machine or fully automatic machines for coffee concepts
- Cooling: Under-counter refrigerators or a small upright refrigerator (less than 120 cm wide)
- Preparation area: Approximately 60-80 cm of counter space for preparation
- Sink area: Small hand basin and compact sink (mandatory according to food hygiene regulations)
- Storage space: Base cabinets for dishes, packaging, and dry goods
Practical example: For a crêpe stand, you need one or two crêpe pans, a small refrigerator for batter and toppings, a small work surface for filling and folding—and your concept is ready to go. No complex technology, no complicated processes.
Team size and workflows
A size L food trailer usually has one person alone or a maximum of two people during busy periods – provided that the processes are clearly defined.
Recommended distribution for two people:
- Person 1: Production (grilling, frying, preparing)
- Person 2: Output, checkout, and follow-up
It is important to note that with two people, space can become limited. You must coordinate your work steps well and avoid getting in each other's way. That is why size L is particularly suitable for concepts where one person can do most of the work alone and the second person only provides support during peak times.
Output capacity: How many servings per hour are realistic?
The amount you spend depends heavily on your concept:
- Coffee and simple snacks: 40-60 servings/hour
- Crêpes, waffles: 30-50 servings/hour (depending on preparation time)
- Simple burgers/hot dogs: 35-55 servings per hour with good preparation
- Pre-made finger food: 50-80 servings/hour
These figures apply to a well-coordinated team and good preparation. During peak times and with an optimal workflow, higher peaks are possible in the short term—but in the long term, you should plan based on these guidelines.
Conclusion Size L: Perfect for lone wolves or small teams with a clear, focused offering. You are agile, flexible, and can park almost anywhere. If you focus on your core competence, size L is an economical and practical choice.
Food trailer size XL (420 x 230 cm) – More space for more possibilities
For which concepts is size XL suitable?
With a length of 420 cm and a width of 230 cm, you gain significantly more freedom of movement compared to size L – both in length and width. This means you can accommodate more equipment, produce more dishes at the same time, and work more flexibly.
Typical areas of application:
- Burger concepts with 4-6 different burgers and side dishes
- Bowls, pasta dishes, and international cuisine with multiple components
- Combined concepts (e.g., burgers + fries + salads)
- Street food with two product lines (e.g., main course + dessert)
- BBQ and grill concepts with more choice
- Breakfast options with hot and cold dishes
The XL size is the perfect mid-range option for entrepreneurs who want more than just a simple snack offering but don't yet need the capacity of an XXL trailer.
Possible equipment
Size XL gives you significantly more scope for your kitchen planning:
- 2-3 main cooking appliances: e.g., grill plate + deep fryer + contact grill or bain-marie
- Larger refrigerators: Freestanding refrigerator or fridge-freezer combination up to 180 cm
- Advanced preparation: Two separate work surfaces (e.g., for burger construction and side dishes)
- Washing-up and hygiene area: Full-size washing-up area with storage space
- Storage space: More space for supplies, packaging, and dishes
- Optional: Salamander, microwave, or additional warming device
Practical example: An XL burger stand can accommodate a large grill plate for patties, a deep fryer for fries, a refrigerator for toppings and meat, and a well-designed work surface for assembling the burgers. At the same time, you still have space for hygiene and preparation.
Team size and workflows
Ideally, an XL food trailer should be staffed by 2-3 people working simultaneously – with clearly defined areas of responsibility.
Recommended distribution for three people:
- Person 1: Grill/deep-fry station (main production)
- Person 2: Preparation and plating (side dishes, toppings, finalization)
- Person 3: Sales, cash register, and customer service
The extra width (230 cm instead of 200 cm) allows two people to pass each other easily without getting in each other's way. This makes a huge difference in everyday life.
Tip: Work with clearly defined stations. Everyone has their own area, and handovers run like clockwork. This helps you avoid chaos and stay calm even when things get busy.
Output capacity: How many servings per hour are realistic?
With size XL, your capacity increases significantly:
- Burgers/sandwiches with side dishes: 50-80 servings per hour
- Bowls, pasta, more complex dishes: 40-70 servings/hour
- Simple street food dishes: 60-90 servings/hour
- Combined offers (main course + side dish): 50-75 servings/hour
These values apply to a well-coordinated team with good mise en place (preparation). The better you prepare—pre-cut ingredients, portioned sauces, preheated components—the higher your output will be.
Conclusion Size XL: The golden mean for ambitious food concepts. You have enough space for a varied offering, can coordinate a small team, and still have enough flexibility for different locations. Ideal for founders who want to get off to a professional start.
Food trailer size XXL (520 x 230 cm) –Professional capacity for high demands
For which concepts is size XXL suitable?
With a length of 520 cm, you are taking a big step towards a professional kitchen on wheels. The XXL size offers you the space to implement even demanding concepts with extensive menus, more complex dishes, and higher guest numbers.
Typical areas of application:
- High-volume festival and event catering
- Varied menus with 8-12 different dishes
- Multiple food stations in one trailer (e.g., grill + pasta + salads)
- Upscale street food concepts with fresh preparation
- Daily business in high-traffic locations (city centers, office districts)
- Corporate catering and private events
- Food trucks covering different times of day (breakfast, lunch, dinner)
Size XXL is right for you if you regularly expect large crowds and/or want to offer an extensive menu that includes more than two product lines.
Possible equipment
An XXL trailer gives you real design freedom:
- 3-5 main cooking appliances: E.g., large griddle + double deep fryer + pasta cooker + bain-marie + contact grill
- Extensive refrigeration: Refrigerator + freezer + saladette or pizza cooling table
- Multiple preparation stations: Separate areas for meat, vegetables, serving
- Professional sink area: Double sink with draining board
- Heating and finishing: Heat bridge, salamander, infrared heat
- Storage space: Ample space for large packages, supplies, and equipment
Practical example: An XXL festival food truck can grill burgers, fry fries, cook pasta, and assemble bowls all at the same time—without the work areas getting in each other's way. Each station has its own space.
Team size and workflows
Typically, 3-4 people work in size XXL. 3-4 people at the same time – sometimes 5 for large events.
Recommended distribution for four people:
- Person 1: Grill station (meat, burgers, sausages)
- Person 2: Deep fryer and side dishes (fries, fried snacks)
- Person 3: Cold preparation and plating (salads, toppings, finalization)
- Person 4: Sales, cash register, and customer coordination
Important: With four people, you need clear responsibilities and walking routes. Plan your kitchen so that the work areas do not overlap. The grill station should not be in the way of the serving area, and the refrigeration should be centrally accessible.
Tip for the workflow: Work with a "flow principle": Goods come in from the left, are processed in the middle, and go out on the right. This prevents crossings and ensures that everyone knows where they need to go.
Output capacity: How many servings per hour are realistic?
With a well-coordinated team and optimal preparation, you can achieve impressive results in size XXL:
- Burgers, wraps, sandwiches: 80-120 servings/hour
- Bowl and pasta concepts: 70-110 servings/hour
- Complex dishes with multiple components: 60-90 servings/hour
- Simple snacks with optimal preparation: 100-150 servings/hour
These figures are realistic for festivals and large events—provided you have enough merchandise prepared, your processes are in place, and your team knows what to do.
Important: The more complex your dishes are, the lower the number of items per hour. A freshly prepared Buddha bowl with eight components takes longer than a burger and fries.
Conclusion Size XXL: For ambitious restaurateurs who want to work at festivals, events, and high-traffic locations. You have the capacity to serve large crowds and can offer a varied, high-quality menu. The XXL size makes a statement: you are serious about your food trailer business.
Food trailer size XXXL (630 x 230 cm) – The premier class for full-service catering
At 630 cm in length, you’re operating in the absolute top class of mobile catering. A food trailer in size XXXL is essentially a fully equipped kitchen on wheels – with virtually unlimited possibilities.
Typical areas of application:
- Full-service catering at large events and trade fairs
- Catering for companies with several hundred meals per day
- Multiple food concepts in one trailer (e.g., burgers + pasta + desserts)
- Catering services for weddings, corporate events, and VIP events
- Day-to-day business in metropolitan areas with consistently high customer traffic
- Mobile company cafeterias or campus catering
- Festival headliner with premium offer
The XXXL size is the right choice for you if you regularly have very high numbers of guests, want to run several product lines in parallel, or simply need a fully equipped restaurant kitchen that is mobile.
Possible equipment configuration
An XXXL trailer can depict an almost complete professional kitchen:
- 5-7 main cooking appliances: Large griddle + several fryers + pasta cooker + combi steamer (depending on configuration) + bain-marie + contact grill + possibly plancha
- Extensive cooling: Multiple refrigerators and freezers, saladette, pizza cooling table, keg cooler for drinks
- Several separate workstations: meat preparation, vegetable preparation, plating, dessert station
- Fully equipped dishwashing and hygiene area: double sink with pre- and post-rinsing, handwashing basin
- Keeping warm: thermal bridges, warming cabinets, salamanders
- Storage and stowage space: space for bulk packs, supplies for several days, equipment
Practical example: An extra-large catering trailer can simultaneously operate a barbecue buffet, a pasta station, a salad bar, and a dessert corner – all in one vehicle. The kitchen is so large that several chefs can work in parallel without getting in each other's way.
Team size and workflows
Typically, 4-5 people work in an XXXL trailer at the same time – sometimes even 6 at large events.
Recommended division for five people:
- Person 1: Main grilling station (meat, fish)
- Person 2: Side dishes and fry station (fries, fried side dishes)
- Person 3: Cold station (salads, dressings, preparation)
- Person 4: Finalizing and plating (assembling plates, finishing)
- Person 5: Issue, cash register, customer service
With such a large team, a clear hierarchy and communication are crucial. One person should take on the coordination and keep track of everything – like a head chef in a restaurant.
Tip for large teams: Use headsets or clear instructions to maintain an overview. With five people in the trailer, it can quickly become loud and chaotic. Clear communication and routines are essential.
Output capacity: How many servings per hour are realistic?
With a professional team, optimal preparation, and well-thought-out kitchen planning, impressive figures are possible in size XXXL:
- Burgers, wraps, quick meals: 120-180 servings/hour
- Bowl and pasta concepts: 100-150 servings/hour
- Complex menus with multiple components: 80-120 servings/hour
- Buffet catering: With self-service and optimal organization, even 200+ portions per hour are possible.
Important: These figures only apply if everything is perfect: preparation, team, technology, processes. An XXXL trailer is not a sure thing – it only reaches its full potential with professional management.
Conclusion on size XXXL: The absolute top tier for professionals. If you regularly serve several hundred meals a day, run multiple concepts simultaneously, or want to compete at the highest level in mobile catering, size XXXL is the right choice. However, you also need the appropriate logistics, team, and locations to fully realize this potential.
Output quantity and portions per hour – Realistic estimates
Here is a direct comparison of all sizes and important information about output performance
|
Size |
Simple dishes |
Medium-complex dishes |
Complex dishes |
|
L |
40-60 servings/hour |
30-45 servings/hour |
25-35 servings/hour |
|
XL |
60-90 servings/hour |
50-70 servings/hour |
40-60 servings/hour |
|
XXL |
100-150 servings/hour |
70-110 servings/hour |
60-90 servings/hour |
|
XXXL |
120-180 servings/hour |
100-150 servings/hour |
80-120 servings/hour |
Simple dishes: French fries, hot dogs, simple burgers, prepared snacks Medium-complex dishes: Burgers with multiple components, bowls, pasta with sauce Complex dishes: Plate dishes with multiple side dishes, freshly prepared bowls with many components, elaborate burgers
What influences output power?
It's not just the size of your trailer that determines your capacity, but also:
Tip for maximum efficiency: Test your processes before the first event. Do a "trial run" with your team and time how long it takes to prepare 10, 20, or 50 portions. This will give you realistic figures and help you identify bottlenecks before the real thing.
Preparation (mise en place):
The more you prepare in advance—cut vegetables, portioned sauces, pre-broken burger buns—the faster the serving will be.
menu complexity
A dish with 3 components is quicker to prepare than one with 8 components.
team coordination
A well-coordinated team with clear processes achieves significantly more than a team that first has to find its feet.
Device performance
A large professional deep fryer can handle more than a small tabletop fryer. An 80 cm grill plate can cook more burgers than a 40 cm plate.
waiting times
Are there dishes that take longer to prepare (e.g., freshly baked pizza, slow-cooked ribs)? If so, the serving size will decrease.
Decision-making aid: Which size is right for me?
Now you know everything about the four AVB food trailer sizes. But which one is right for you? Here is a handy checklist:
1. What is my concept?
- Specialized in 1-3 products→ Size L
- Small to medium menu (4-8 dishes)→ Size XL
- Extensive menu (8-15 dishes) or multiple product lines→ Size XXL
- Full-service catering, multiple concepts in parallel→ Size XXXL
2. How complex are my dishes?
- Simple, prepared meals→ Smaller size is sufficient
- Freshly prepared dishes with multiple components→ Size XL or XXL
- Complex menus, daily changing menu→ Size XXL or XXXL
3. How big is my team?
- I work alone or with a maximum of one other person→ Size L
- 2-3 people at the same time→ Size XL
- 3-4 people at the same time→ Size XXL
- 4-6 people at the same time→ Size XXXL
4. Where and how often do I work?
- Changing, smaller locations (weekly markets, city festivals)→ Size L or XL
- Regular locations with good foot traffic→ Size XL or XXL
- Large events, festivals, corporate catering→ Size XXL or XXXL
- Daily use in high-traffic areas→ Size XXL or XXXL
5. How many servings do I want to make per hour?
- 30-60 servings→ Size L
- 50-90 servings→ Size XL
- 80-150 servings→ Size XXL
- 120-200+ servings→ Size XXXL
Your next step: Get advice
The right food trailer size is the basis for your success
At AVB Manufaktur , you don't just get an off-the-shelf food trailer, but a customized solutionthat fits your business model.
What you get at AVB Manufaktur:
- Personal consultation: We listen to you and develop a concept that suits you.
- Custom kitchen planning: Each trailer is built according to your wishes.
- Made in Germany: High-quality workmanship, TÜV-compliant design
- Fair prices: Transparent calculation, no hidden costs
- Support from the initial consultation to handover
Still unsure which size is right for you?
No problem. Contact us—we'll take the time to give you an honest assessment of what you really need.
Get a no-obligation quote now and get started!
Your team at AVB Manufaktur – custom-made food trailers that work.