Those of you that have eaten food made in one of these kitchens using the diesel burners does the food taste bad at all or have any hint of a diesel fume taste? I own one of these kitchens but I don't have the burners for it and if the food is going to have any hint of a taste of diesel then I would rather change it over and put in different burners to make it so it can run on propane.
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MKT: Mobile Kitchen Trailer - Checklist and Guide
- Thread starter fuzzytoaster
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rustystud
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Haven eaten many a meal from one of these units I can honestly say there was never a "taste" of diesel in any of the food. The way the heaters work there really is no way it can enter the food from what I've seen. I just wish I could afford one out here !
Thank you! Where are you located? I travel the country picking stuff up from different military bases and it's possible that I can bring one to you on one of my trips. I had actually just bought one and gave it to someone for free but I do have 2 more that I'm selling.
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There are no diesel fumes to ever get into the food. The way the MBU's work, there is no un-burnt fuel to give an odor (unless it is malfunctioning). I've been cooking on MKT's since 2008. If you get an MKT, you need to get all the info I've collected on how to use one from setup to tear down. PM me for details (about 3.4 GB of PDF's).
morewood
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I recently acquired a 99 without any mbu's or electrical components. Is it worth going back with mbu's or having propane burners put in. I'll pm you in the morning.....still have a couple of items we're scratching our heads over.
Shea
Shea
I have a kitchen trailer that has all six mbu's that work. It is for sale. I also have 24 also a power supply for it and made my own connectors that will connect to each burner run in series.
NAVYLDO
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ChuckwagonBbq
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This is my mkt99 project that ive been working on its pretty well stripped but i think you boys my like the merit of where im headed for a BBQ RIG
We had a 36in tongue extention added and then we mounted my massive smoker on a inverted trolly system it pulls like a dream behind a regular f250
We had a 36in tongue extention added and then we mounted my massive smoker on a inverted trolly system it pulls like a dream behind a regular f250
ChuckwagonBbq
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I used my MKT99 at Bikes Blues and BBQ cooking breakfast, lunch, and dinner for five days at the local air/military museum and only had a problem with diesel fumes when the MBU would sputter or go out! Then the kitchen would fill up with white smoke, but even then it never affected the food taste!
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Has anyone used the 2kW generator that comes with the MKT to run it? I had to replace my converter to run mine, I thought five days on a gen set would have been too much for me to manage and cook!
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State regulations generally follow the national regulations with minor wording differences. The National Restaurant Association sponsors the ServeSafe courses for both managers and employees. All states require a ServeSafe Manager be on duty whenever food is prepared or served to the public. If you take the course you will be able to determine whether it will pass or not.
Thanks, that's really good info. Neither myself nor my friend has any experience with these things, I think that's as good a place to start as any.
Please send me any maintenance info you have on the MBU's 4 of my 6 need services. Also need Roof Canopy Rain canvases and Bug Sides if you know of a connection. dwight_stitt@f3TCh.org
Awesome info, just bought an mkt and though licensing is an expensive investment, it’s so worth it, planning on showing pictures of my set up soon!
NAVYLDO
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I have a complete unit in Montgomery Alabama got sale. 3 ovens, flat grill, and posts.
Mustangsud
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Ditto. I’d like to find out who repairs/refurbs MBU’s. I’ve got about 6 or 7 MBU’s that aren’t working.
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Do you have a copy of TM 10-7310-281-13&P? It covers operation and maintenance levels 1, 2, and 3, plus parts. 90 percent of the problems can be fixed using that manual, some mechanical ability, and the spare parts.
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Your state agricultural office usually holds classes to get a ServSafe manager's certification and the cost is usually between $115 and $150 for a one day class and the test. Selling food to the public does require a business license which is why I've always cooked for 'closed groups' that I am a member of, used volunteer labor, and only charged what the food costs me, plus fuel expenses for the burners. Even with the current inflation, I can cook a pancake breakfast for about $1.50 or less - three seven inch pancakes, syrup, margarine, plates, flatware, napkins, cup and a drink.Awesome info, just bought an mkt and though licensing is an expensive investment, it’s so worth it, planning on showing pictures of my set up soon!