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
• Corporate catering with several hundred meals per day
• Multiple food concepts in one trailer (e.g., burgers + pasta + desserts)
• Professional catering for weddings, corporate events and VIP events
• Day-to-day business in metropolitan areas with consistently high customer traffic
• Mobile company canteens 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: room 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 portions 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 portions/hour
• Bowl and pasta concepts: 100-150 portions/hour
• Complex menus with multiple components: 80-120 portions/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.