Choose Your Ice Cream Trailer
Pick a starting tier—then we tailor layout, power, cold chain and branding to your menu and local code.
基本型号
Scooping startup with efficient cold chain and compact footprint.
• 12′–14′ shell with serving hatch & sneeze guard
• Electrical: 30A shore (generator-ready)
• 1× dipping cabinet (NSF/ANSI 7) + 1× storage/freezer*
• Topping rail, cone holders, POS shelf, LED lighting
• 3 件套 + 洗手池；加热器、泵、过滤
• Tanks: wastewater ≥15% larger than freshwater (typical) †
• Permit-ready drawings (plumbing/electrical/elevations)
专业系列
Higher throughput with soft-serve or dual scooping lines.
• 14′–18′ shell, larger hatch, two workstations
• Electrical: 50A shore for heavier loads
• Option: 1× soft-serve machine (dedicated circuit) + dipping cabinet
• Refrigerated topping rail, cone/waffle station (iron optional)
• Handwash ≥85 °F; manual wash ≥110 °F ‡
• Branding wrap, menu boards, enhanced lighting
商用系列
Festival/stadium-grade build with dual soft-serve or multi-cabinet display.
• 16′ high-output shell; dual stations & upsized tanks
• 50A shore + generator or LP-gas line set (if needed)
• Options: 2× soft-serve, 2× dipping cabinets, blast freezer
• Sneeze-guarded pass, LED menu boards, full brand package
• Fire/LP compliance package if any hot equipment is added
| 特征 | 基本型号 | 专业系列 | 商用系列 |
|---|---|---|---|
| 典型长度 | 12′–14′ | 14′–18′ | 16′ high-output |
| Electrical | 30A shore (gen-ready) | 50A shore; dedicated soft-serve circuit | 50A shore + gen or LP-gas options |
| Cold Chain | 1× dipping + 1× storage/freezer | Soft-serve or dual scooping + topping rail | Dual soft-serve or multi-cabinet + blast freezer |
| Sinks & Water | 3-comp + hand; heater/pump | As left; filtration upgrades | Upsized tanks; filtration |
| Tanks | Waste ≥15% > fresh (typical) † | Upsized for throughput | Waste ≥15% (some areas ≥50%) † |
| Hot Equipment | Usually none | Waffle iron optional (check hood rules) | Hood/suppression if grease appliances |
| 最适合 | Parks & pop-ups | Busy streets & festivals | Stadiums & long lines |
‡ Food Code 2022: hand ≥85 °F; manual wash ≥110 °F (or per detergent). :contentReference[oaicite:1]{index=1}
核心规格
- 长度：12′ / 14′ / 16′ / 18–20′ 定制
- 壳：圆形复古机身，镜面饰面，大服务舱口
- 机壳：钢架，双轴≥14′，电刹车
- 力量：30A或50A岸电；发电机尺寸适合连续负载
- 水：新鲜+废水箱、热水器、需求泵、过滤
- 水槽：3 格餐具洗涤槽 + 独立洗手槽
- 内部的：食品安全表面、防滑地板、LED 照明
- 品牌推广：包装、油漆、标牌、菜单板
包含什么
✔ Pre-wired electrical panel & labeled circuits
✔ 3-comp sink + hand sink, heater & pump
✔ Water filtration for soft-serve/dipping cabinets
✔ Stainless worktops, non-slip floor, LED lighting
✔ Service window + POS shelf, sneeze guard options
✔ 准备好的图纸（管道、电气、立面图）
NSF/ANSI 7 equipment is recommended/typical for cold storage & display. :contentReference[oaicite:3]{index=3}
健康与消防基础知识
- 洗手 hot water ≥85 °F; manual wash ≥110 °F (or per detergent). :contentReference[oaicite:4]{index=4}
- Wastewater ≥15% larger than freshwater typical; LA County requires ≥50% larger. :contentReference[oaicite:5]{index=5}
- Hoods & suppression required over grease-laden vapor appliances per NFPA 96; ice-cream cold equipment is typically non-grease. :contentReference[oaicite:6]{index=6}
- LP-gas installs per NFPA 58 Chapter 16 (mobile food)—cylinder mounting, cabinet venting, capacity limits. :contentReference[oaicite:7]{index=7}
- Dipper wells vary by jurisdiction; some counties do not approve continuous-flow wells on mobile units—use approved scoop storage/change-out. :contentReference[oaicite:8]{index=8}
Final approval always rests with your local AHJ; we adapt drawings to reviewer comments.
Health, Fire & LP-Gas Basics
✔ Handwashing water ≥85 °F (2022 FDA Food Code)
✔ Manual warewashing wash solution ≥110 °F
✔ Freshwater ≥30 gal (with 3-comp sink typical); wastewater ≥15% larger (some locales require ≥50%)
✔ Grease-laden vapors (griddle/fryer) → Type I hood + fire suppression (NFPA 96)
✔ LP-gas systems per NFPA 58 Chapter 16 for mobile food facilities (cylinders, requalification, piping)
Final approval is by your local health & fire authorities; we adapt drawings to their comments.
定价指导
Budget depends on length, soft-serve vs. scooping, number of cabinets, and electric vs. LP-gas options.
| 等级 | 你得到什么 | 典型预算* |
|---|---|---|
| 基本 (12–14′) | 30A; 1× dipping + storage freezer; sinks/tanks | 入门-中级 |
| Pro (14–18′) | 50A; soft-serve or dual scooping; topping rail; branding | 中上层 |
| Commercial (16′) | Dual stations; dual soft-serve or multi-cabinet; gen/LP options | 上 |
* 确认设备清单和代码项目后的最终报价。
从简报到交付
1) Consultation: menu, volume, region code, brand
2) Drawings: electrical, plumbing, elevations
3) Fabrication: shell, chassis, interior, utilities
4) Equipment: install & labeling; hood/suppression if needed
5) QC & Pack: wet test & electrical; export crating
6) Shipping: logistics & customs documents
我们的定制流程
通过我们简化的流程打造您梦想的食品拖车
第 1 步 — 底盘
焊接钢制底盘，带防锈涂层；安装并调平车轴和悬架。
质量检查检查点：框架对准、焊缝完整性、涂层厚度。
第 2 步 — 盒子组装
板体、门窗及特许窗；绝缘和密封。
质量检查检查点：垂直度公差、门/闩锁配合、密封剂连续性。
第 3 步 — 接线
市场就绪的布线 (CE / AS/NZS / DOT)、带 RCD/GFCI 的配电盘、带标签的电路和导管。
质量检查检查点：极性和绝缘测试、RCD/GFCI 跳闸测试、岸电入口检查。
第 4 步 — 管道
鲜/灰罐、泵、冷热混合器、外部填充和排水、P 型疏水阀。
质量检查检查点：30 分钟保压、泄漏和流量测试、热水器功能。
第 5 步 — 设备安装
不锈钢长凳和水槽、冰箱和指定器具（咖啡包/热线/服务设备）。
质量检查检查点：紧固件扭矩、电器老化和电气负载测试、通风接口对准。
第 6 步 — 油漆和品牌
底漆+面漆或全包裹；预先安装灯箱/标志支架。
质量检查检查点：漆面和厚度、包裹接缝和气泡。
第 7 步 — 调试
上电和系统老化；通风气流检查；温度和排水验证。
质量检查检查点：电力负载日志、冰箱温度稳定性、抽油烟机气流和噪音、管道流量/压力。
第 8 步 — 路灯和牵引 → 装箱
DOT/ECE/ADR照明测试； 7针/7路插头；挂钩/耦合器和安全链；车轮螺母扭矩和轮胎压力；行车制动器和分离装置（如果配备）；防水喷淋试验；带照片报告的防潮板条箱。
质量检查检查点：尾部/停止/转向/危险、车钩接合、链条安装座、车轮扭矩、轮胎 PSI、制动/分离、喷雾泄漏检查、包装检查表。
为什么选择我们的食品拖车
了解 Tiva Tech 食品拖车和食品推车为您的移动业务带来的优势
Tiva 技术的差异
了解为什么全球成千上万的客户相信我们的食品拖车能够帮助他们取得业务成功
卓越的结构
卓越的内饰
需要一些具体的东西吗？
我们的设计团队将根据您的具体要求创建定制布局。 24小时内获得详细的计划和报价。
获得工厂定价和免费技术支持！
只需提供一些详细信息，我们将帮助您快速获得报价！
您值得信赖的食品拖车制造商
Tiva Tech 总部位于中国，是高品质食品拖车、食品车和移动餐饮解决方案的领先制造商。凭借多年的行业经验，我们将工艺与创新相结合，创造出帮助食品企业家取得成功的产品。
我们的 2300 平方米制造工厂配备了先进技术，使我们能够生产符合国际标准的食品拖车，同时由于我们高效的生产流程而提供具有竞争力的价格。
