Custom Seafood Trailers
Custom seafood boil and fried-seafood trailers built in Sacramento, sized for the volume you cook, carrying the California HCD insignia and finished county-ready for your health permit.
Cajun seafood boils are one of the fastest-growing lanes in the California food-trailer scene, and a boil rig is a different animal from a burger build. You are bringing big pots of water to a hard rolling boil, dropping sacks of crawfish, shrimp, and crab, and often running a fryer for fish and shrimp baskets right alongside it. That means serious propane, heavy refrigeration to hold cold seafood safe, and a Type 1 hood over the heat. 916 Concession builds the whole unit around how you actually cook, not a generic shell with a sink dropped in. Every trailer leaves our yard carrying the California HCD insignia under Title 25, with three-compartment and handwash sinks, county-approved cleanable interior cladding, and the plumbing and gas laid out to pass inspection the first time.
A seafood build usually centers on large-capacity boil pots -- commonly in the 40 to 150 gallon range -- sitting over high-output propane jet burners that can pull a full pot to a rolling boil in minutes. Many rigs add a high-BTU triple-jet burner module for crawfish and shrimp sacks, paired with a fast cooling station to chill product down after the boil. Alongside the boil line we work in floor-model deep fryers for fish and shrimp baskets, all under a steam-rated Type 1 hood. Cold side gets heavy: reach-in or chest refrigeration plus dedicated freezer space to hold raw seafood safe through a busy service. Round it out with a three-compartment sink, a separate handwash sink, stainless prep tables, and county-approved cleanable interior cladding throughout.
Seafood rigs lean hard on propane and refrigeration, so both get sized up front. The boil pots and fryers run on propane, and a high-output burner battery can move serious fuel -- a large commercial cooker may use a couple gallons of propane to bring 75 gallons of water to a boil, so we plan tank capacity, regulators, and hose runs for sustained high BTU, not light cooking. Electrical is built around the cold side: multiple refrigeration and freezer units pulling continuously while you cook means the panel, circuits, and any generator or shore-power hookup have to carry that compressor load without nuisance trips. On water, the three-compartment and handwash sinks tie into fresh and gray tanks sized for your service length, and we lay out the plumbing and gas to satisfy Title 25 and your county's review.
A growing niche with a real customer
Seafood boils have jumped from backyard parties to full mobile businesses, and the buyers are usually first-time owners chasing weekend festival crowds, parking-lot pop-ups, and catering bookings. Some run pure Cajun boils -- crawfish in season, shrimp and crab year-round, corn and potatoes in the same pot. Others lean fried: catfish, whiting, shrimp baskets, fries. Plenty do both. 916 Concession has built for all three. The common thread is high heat, high volume in short bursts, and a lot of cold product moving through fast. We start by asking what you cook and how much, then size the rig to match instead of forcing your menu into a box that was never meant for boiling water by the gallon.
Building around boil pots, fryers, and cold storage
A boil trailer lives or dies on three things: enough burner under the pots, enough fryer capacity, and enough refrigeration to stage product safely. We build heavy stainless cook lines that hold large boiling pots over high-BTU jet burners, with floor-anchored fryers worked into the same hood run. Then we frame in serious cold storage -- reach-in or chest refrigeration plus freezer space, because raw seafood has to stay cold right up until it hits the water. Prep space, drain layout, and a steam-rated Type 1 hood get planned around that flow. Custom is the whole point: we build any size, and while 7x14 is our most-ordered shell, a high-volume boil operation often wants more length for the pot battery, fryers, and freezer all on one wall.
Two approvals, and who handles each
There are two separate sign-offs and it helps to keep them straight. The first is on the unit itself: the California HCD insignia under Title 25, which says the trailer was built to state standards for plumbing, gas, electrical, and finish. That one is on 916 Concession -- we build to it and the insignia comes with the trailer. The second is your county health permit, the operating approval for your specific menu and location. That step is yours. We hand you a finished, insignia-carrying trailer plus county-ready blueprints so your local health department has clean paperwork to review, but the permit application, plan check, and your food-handling setup are the customer's to file.
Timeline, registration, and delivery
A typical seafood build runs about six weeks, though that moves with inspection scheduling and how custom your cook line gets -- a big multi-pot boil rig with a separate fryer station and walk-in-style cold storage takes longer than a straightforward setup. On the road side, California issues temporary tags first and then mails your permanent plates, and 916 Concession handles the registration so you are legal to tow without a DMV trip of your own. When the unit is done we move it with in-house transport -- a dedicated team we run with on every build, not a load-board hauler -- so it shows up the same way it left the yard. We serve operators across all of California. Financing is available through third-party lenders we can connect you with; rates and terms come from them, not from us.
Build your Seafood 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.