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Mr Tony's Kitchen- I sold her
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Mr Tony's BBQ
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Joined: 01 Aug 2010
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Location: Fredonia Wi

PostPosted: Tue Mar 03 15 5:34 am    Post subject: Reply with quote

Busted out the old carpenter tools a bit today, cleaned up the sink area just a touch Wink


Things are startin' to come together! Now I have a giant area to hang all the freaking permits required!!
Blizzard expected tomorrow..... Crying or Very sad
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FreebirdTPark
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PostPosted: Wed Mar 04 15 6:55 am    Post subject: Reply with quote

Putting the water tank on the inside was to help with water not freezing in the winter? Looks great!
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Mr Tony's BBQ
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PostPosted: Wed Mar 04 15 7:28 pm    Post subject: Reply with quote

It does help with freezing conditions, also - line of sight [ open door] to see water level instead of trusting little light setup is huge to me [ especially staff ] I HAD one who still managed to run it dry a time or 2 on the other rig!!!
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RodinBangkok
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PostPosted: Thu Mar 05 15 7:25 am    Post subject: Reply with quote

Here's a circuit diagram for a simple water level indicator that's easy to build: Its actually simpler than the one we used but works the same way:

http://www.electroniccircuitsdesign.com/various-circuits-design/uln2004-water-level-indicator-circuit.html

For the probe in the tank we used a piece of pvc with ss wire connected with ss hose clamps at intervals along the pipe.

If you use copper wire you can have a problem with electrolysis.

We put one on our waster water tank also, just reversed the led colors and buzzer location to warn when full, versus warn when empty on the fresh water unit.

Proved to be very useful!
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Mr Tony's BBQ
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PostPosted: Thu Mar 05 15 7:44 pm    Post subject: Reply with quote

I personally lost all faith in those sending type units years ago, based on all the campers I have owned. False readings from lime deposits to TP on sensors giving false hope...lol.....In Wi. we must have 15% more waste holding than fresh, and unit is suppose to return to commissary nightly, so every time I add water, I drain holding tanks...Everybody in rig does dishes and is trained to look at water supply before filling sinks etc. To date, over a dozen different individuals running water, it was only 1 who who just couldnt grasp that we did not have an unlimited water supply [ though told regularly ]
On an up note: Talked with inspector yesterday [ usually not an up note kinda thing...lol ] and based on our menu's and water usage, I will no longer need to keep a commissary!!! Adding the air gap on the 1st of 4 sink bays covers us for washing veggies etc. for both rigs!!! We have always had the room to do any dishes etc. but it took a while to find the loophole in the law, and get the paperwork pushed through Wink We can run any kind of menu we want, and not have to keep records of commissary usage or worry about paying for one!! Also saves over $100 / yr per rig for commissary inspection!
This new inspector started off like a real hard a$$, but has turned into a real gem after getting to know our operation, and us getting to know her! Just hope she doesnt quit or get fired, as we have some real doozies around here!!
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Mr Tony's BBQ
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PostPosted: Tue Mar 10 15 4:28 am    Post subject: Reply with quote

Another day of welding, or grinding as some would call my welding...lol...LP tanks are mounted!
Fab shop sliced me off 2 - 16" [?] rings off some scrap pipe, tossed in some misc angle and tube stock... tomorrow they get brisket for lunch!
Kept the rings about 6" up from frame, tanks set right on tongue frame, supported by rings which are welded to the upright, which is also bolted to the metal frame wall of trailer. I welded a bolt to a very H.D. washer, then welded washer to upright. A pc of tube stock with 2 slits that fit snug at handle are of tanks, keeps them down and inside big rings.
New power jack is in route, but got delayed due to storm in Kentucky last week Crying or Very sad This one wont work with tanks installed [ but I REALLY like the power jacks in my old age anyhow!! Wink ]



White primer is all I had laying around - black paint to follow.
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Mr Tony's BBQ
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PostPosted: Fri Mar 13 15 4:58 am    Post subject: Reply with quote

Got the modified logo from my printer today, whatcha think??
Didnt put "Tex-Mex" on it so we have all kinds of options, but will have it somewhere on rig!


5' tall x 7' wide should draw some attention!
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Mr Tony's BBQ
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PostPosted: Sat Mar 21 15 8:57 am    Post subject: Reply with quote

Pulled her out of the driveway for the first time since I brought her home in November - pulled like a dream!! Took her to the local scales, 6360 pounds on trailer axles, 600 pounds tongue weight. Onlt took her up to 55mph, but no issues whatsoever - LP tanks are about empty so tongue weight will increase about 200 pounds - no issue there for either tow vehicle! Freezer is packed pretty full, all appliances, oils, fridges pretty full, and full tank of water! I love it when a plan comes together!! Wink Cool Cool
Getting decals applied Monday, will take her up to ramming speed and get tanks filled after - April 1st cant come quick enough!!!! Confused Cool Very Happy
Secured 2 additional spots to park one or the other, so thats 5 regular spots, with requests for more during the week, and calendar for fairs / festivals / weddings etc on weekends is all but 3 weekends full through the warm summer months!!!
Now to find enough GOOD employees to keep them running at least 6 days a week!
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PaleAle
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PostPosted: Sun Mar 22 15 9:42 pm    Post subject: Reply with quote

Mr Tony's BBQ wrote:
Busted out the old carpenter tools a bit today, cleaned up the sink area just a touch Wink


Things are startin' to come together! Now I have a giant area to hang all the freaking permits required!!
Blizzard expected tomorrow..... Crying or Very sad


What size are your sink basins and fresh water tank? Love the 4 compartment setup!!!!
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Mr Tony's BBQ
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PostPosted: Sun Mar 22 15 11:26 pm    Post subject: Reply with quote

She carries 40 gal. fresh...50 gallon waste. Sinks are HUGE, would 'pert near drain the tank filling them Embarassed BUT, In the existing "old" rig, we usually simply half fill a deep half pan at a time with hot water for during the day misc. cleaning, and I half fill the rinse and sanitize before heading out for the day, then top off the fresh. In the old rig, we can make it through a 10 hour day using about [ usually less than ] 5 gallons or so hot water during the day, then fill the sinks up at end of day for final cleaning. Everywhere we set up, we must have bathroom's available, so I carry a couple of those water cooler / 5 gallon jugs just in case - but hasnt been an issue for a couple years now! If we add more water, we simply dont drain the sinks for the ride home - if they are really full, the floor is washed when we get back to base....LOL! Confused Confused
Every festival we have done in 6 years has water either to us or nearbye..SO FAR!
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Mr Tony's BBQ
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PostPosted: Tue Mar 24 15 6:43 pm    Post subject: Reply with quote

Didnt go all out wrap at this time, just the decals. Gotta get out and make some coin with her, too many wants and needs to go full out at this time Confused BUT, it does seem to get the point across to those who know my logo Wink

Will begin with a Tex-Mex menu and turn eclectic as time goes on

Already have an extensive slider and breakfast menu in the works...My Printer Pal is printing up thick vinyl / aluminum boards with menu and space below menu, laminated with a product that will act as dry erase for "specials" or even price changes, that will mount to rig [ both of them actually ] He just loves my food and seeing his work go past his office!!One could say he works for peanuts....or chicken as the case sometimes it!! Very Happy Cool Cool
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RodinBangkok
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PostPosted: Wed Mar 25 15 6:01 pm    Post subject: Reply with quote

Not sure if this is something that is available in your area, but we have been renting out our mobile commercial kitchen to a group that promotes pop up restaurants. What happens is we get a set fee for x days or in some cases hours to provide the mobile unit, the rest is done by the promoter, who has a guest chef use the facility for the event. We've also been asked to be the guest chef so to speak with our food for these events. The promoters for us have pretty deep pockets as its promoted by booze and imported beer folks so we get a nice premium to just bring the mobile unit, man it only for service and are responsible for cleaning after the event.
As you now appear to have a nice licensed mobile commercial kitchen you may want to look into this, its probably more suited to a large metro area but may work for you also.
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PostPosted: Fri Mar 27 15 4:23 am    Post subject: Reply with quote

Rod, I dont think I'll be able to get the $3-$5K profit we sometimes pull in on weekends from a "renter" who would just screw something up anyhow....I break enough stuff on my own....LOL!
The final piece of the puzzle went in today, had my window girl scrub the new rig down - Inspector comes in the morning!!
New windows:

I went with "Larson" triple track storm windows [ $75.00 /each ] as I am not impressed with the units in the BBQ rig Embarassed Have put 100's of these in over the years as a contractor....Had enough exterior grade aluminum laying around - just used back side out to trim the inside Wink
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Mr Tony's BBQ
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PostPosted: Sat Mar 28 15 12:19 am    Post subject: Reply with quote

100% PASS on inspection!!!!!!!!!!!!
I am psyched!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Now, to go make her pay for herself Wink
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SoEzzy
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PostPosted: Sat Mar 28 15 12:43 am    Post subject: Reply with quote

WTG congratulations for passing with flying colors! Wink Laughing Wink
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Maniac
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PostPosted: Sat Mar 28 15 2:45 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
100% PASS on inspection!!!!!!!!!!!!
I am psyched!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Now, to go make her pay for herself Wink


good job good luck with her.
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qfanatic01
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PostPosted: Sun Mar 29 15 10:40 am    Post subject: Reply with quote

What did you use for the exhaust fan, I need to get a couple. Just got a new hood for $100.
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Mr Tony's BBQ
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PostPosted: Sun Mar 29 15 7:19 pm    Post subject: Reply with quote

I bought a complete hood from hoodmart.com I believe. They do sell just the exhaust fan too. I put in a 2850 cfm...Will SLAM the door shut when turned on! NO issue clearing smoke!!! If I close the door and all windows - it will raise the non-glued floor!!...LOL! [ held down at edges with wall trim metal ]
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Mr Tony's BBQ
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PostPosted: Sun Mar 29 15 7:44 pm    Post subject: Reply with quote

From this, November 2014:


to Wisconsin Licensed Mobile Restaurant:


April 1, 2015 she will see her first sale!!
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PostPosted: Mon Mar 30 15 3:16 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
100% PASS on inspection!!!!!!!!!!!!
I am psyched!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Now, to go make her pay for herself Wink


Congrats now show Mr Tony's Da MONEY!!!!!!!!
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