Custom Pizza Trailers
Wood-fired, gas deck, or conveyor - 916 Concession builds your California pizza trailer around the oven and the menu you actually run, HCD-insignia'd and county-ready before it ever leaves the yard.
A pizza trailer is a different build than a burger rig or a taco unit, and it starts with the oven. The oven you pick decides your floor plan, your propane load, your hood, and how many pies you can push in a lunch rush - so 916 Concession designs the whole shell around it instead of dropping a generic kitchen on wheels. We build for first-time owners and operators expanding to a second unit, in any size, with the 7x14 being our most-ordered shell. Every trailer carries a Type 1 hood over the oven, a three-compartment sink, a separate handwash sink, and county-approved cleanable cladding throughout. It leaves our Sacramento yard with the HCD insignia attached and a county-ready blueprint package in hand, so you walk into your health department appointment with the unit already speaking their language.
A 916 Concession pizza build centers on your chosen oven - wood-fired, gas deck, or conveyor - under a Type 1 exhaust hood with an integrated fan and an Ansul-style fire suppression system sized to the cooking line. Around it we set a refrigerated pizza prep table with a chilled topping rail, reach-in or undercounter cold storage for dough and toppings, stainless work surfaces, and a dough-prep zone that can hold a mixer and sheeter when you're making dough in-house. The required California sink package goes in standard: a three-compartment sink for wash-rinse-sanitize, a separate dedicated handwash sink, and a water heater that meets the state's hot-water minimum at every sink. Fresh and gray water tanks, interior lighting, a service window, and county-approved cleanable cladding on the walls and ceiling round out the standard unit, with everything spec'd to whatever menu and volume you brought us.
Power and gas get planned to the oven's draw from day one. Wood-fired and gas deck ovens run primarily on propane, fed from tanks in a properly vented exterior cage with a regulator and piping sized to the total BTU load of every gas appliance on board - and even a gas oven still needs 120V power for its controls, ignition, and any blower. Conveyor ovens add a real electrical hit on top of the gas, since the belt motor and control panel pull continuously, so high-volume conveyor builds usually push the trailer toward a larger generator. The Type 1 hood's exhaust fan, the refrigeration, the water heater, and the lighting all stack onto the electrical side, which is why we total the amperage across the whole unit before sizing the panel and shore-power or generator hookup. On water, every sink ties into the fresh and gray tanks with a water heater holding California's required temperature at flow - so the three-compartment sink and the handwash sink both pass inspection under load.
The pizza-trailer market and who's buying
Pizza travels well and sells at events, breweries, farmers markets, and fixed lots, which is why it's one of the strongest mobile food categories in California right now. The people calling us are usually one of three: a first-time owner with a recipe and a following who needs a real unit to go legit, a caterer adding a mobile arm to an existing kitchen, or a pizzeria opening a wheels-based second location at a fraction of brick-and-mortar cost. Margins on pizza are good - flour, sauce, and cheese are cheap relative to ticket price - but only if the build matches the volume you're chasing. A weekend-market wood-fired setup and a 200-pie-a-night festival rig are two different trailers. We start every project by asking what you're cooking and where, then build backward from that answer.
Oven choice drives the whole build
This is the decision that shapes everything else, so we walk through it before we draw a single line. Wood-fired (or wood-and-gas hybrid) ovens give you the leopard-spotted Neapolitan char and the visual draw of live flame, but they're heavy, they run hot, and solid fuel means a Type 1 hood with the right provisions plus a spark arrestor and clearances. Gas deck ovens hold steady temps, fit a tighter footprint, and are the workhorse for New York-style and most menus. Conveyor ovens trade some craft for consistency and throughput - set the belt and the temp, feed pies in one end, pull them out the other - which is the move for high-volume events where speed matters more than char. Each one carries a different weight, a different propane and electrical draw, and a different layout, which is why we lock the oven first and size the trailer to it rather than the other way around.
Building to your menu and sizing the trailer
Pizza is a prep-heavy operation, and the line has to flow so one person can stretch dough, dress a pie, and slide it into the oven without crossing anyone's path. We design around a refrigerated pizza prep table with a chilled topping rail along the wall, dedicated cold storage for dough balls, and a dough-prep zone sized to whether you're mixing in-house or bringing dough in. Want a mixer and a sheeter? We make room. Running a tight topping list off pre-made dough? We tighten the footprint and give you the change back in line space. We build any size, but the 7x14 is our most-ordered shell because it fits an oven, a full prep line, the sink package, and a service window without feeling cramped. Bigger menus and conveyor setups push longer; we'll tell you straight what your menu actually needs.
Two approvals: the insignia is ours, the health permit is yours
There are two separate sign-offs and people mix them up constantly, so here's the clean line. The HCD insignia is the state's stamp on the UNIT itself - it certifies the trailer was built to California Title 25 as a special-purpose commercial coach. That's 916 Concession's job, and your trailer leaves our yard with it attached. The county health permit is the stamp on YOUR BUSINESS - your menu, your operating plan, your commissary - and that's the customer's step at your local environmental health department. We don't pull it for you, but we set you up to win it: the county-ready blueprint package documents the plumbing, the sink configuration, the hood, and the finishes the way inspectors expect to see them, so your plan check goes smooth instead of bouncing back for revisions.
Timeline, registration, and delivery
A typical pizza trailer runs about a six-week build from locked specs, though that's inspection-dependent - HCD scheduling and your chosen options can move it. We keep you posted at the milestones instead of going dark. On paperwork, California issues temporary tags first so you can move and operate, then mails the permanent plates; 916 Concession handles the registration so you're not making a DMV trip. When it's done, we deliver anywhere in California through in-house transport - the same crew we run with on every build, not a load-board hauler - so the trailer shows up the way it left the yard. Financing is available through third-party lenders we can point you to; we don't set the rates, but we can connect you so the build isn't gated on writing one big check.
Build your Pizza Trailer
Tell us your menu and timeline. 916 Concession builds the unit, sets the California HCD insignia, and provides the county-ready blueprints.
Prefer to talk? Call 7758951064.