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What Equipment Do I Need to Run a Carvery Trailer, and Should I Cook the Meat at Home?

by Heidi
(Daventry)

Burgundy twin-axle catering trailer serving roast dinners to a queue at a Northamptonshire country show

Burgundy twin-axle catering trailer serving roast dinners to a queue at a Northamptonshire country show

Hi
I'm thinking of starting up business doing Carveries from a trailer, has anyone got any suggestions on what equipment I may need and how do you cook the meat - on the trailer or at home?

Thanks

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Nov 09, 2026
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by: MobCater

Heidi, a carvery trailer is a lovely idea. A proper roast dinner in a bap or on a plate goes down well at country shows, farmers' markets and winter events, and not many traders are doing it.

The big decision is the one you've already spotted, where the meat gets cooked. You can do it either way, but they come with different rules. If you roast at home, your home kitchen has to be registered with the council as a food business and the EHO will want to see it. Once the joints come out of the oven you need to cool them quickly, ideally within 90 minutes, get them into the fridge below 5°C, carry them chilled, and then reheat them on the trailer until they're piping hot right through, at least 75°C in the centre, before you hold them for service. That cooling and reheating is where most of the risk sits with cooked meat, so your Safer Food Better Business pack needs to show exactly how you do it.

Most carvery traders I've seen cook on the trailer instead, or at least finish there. You start the joints early, roast them to temperature, rest them and carve straight from hot. It's simpler to manage, the meat tastes better, and the smell coming off the hatch does half your selling for you.

For the equipment, the heart of it is a good commercial oven, either a convection or combination oven, big enough for two or three joints at a time. Then you need a heated carving station with heat lamps to keep the meat above 63°C while you carve, and a bain marie for the roast potatoes, vegetables, stuffing and gravy. Add a decent fridge, a temperature probe, which I wouldn't trade without, a hand wash sink with hot water and a separate sink for washing up. Ovens are hungry for power, so work out early whether you'll run gas or electric. If you go electric, size your generator around the oven, as it's the biggest draw on the trailer. If you go gas, every appliance must be CE or UKCA marked with flame failure devices, and the installation must be fitted and certified by a Gas Safe registered engineer.

One more thing to plan for is allergens. Gravy, Yorkshire puddings and stuffing between them cover gluten, egg, milk and often celery, so keep a clear allergen record for every item on the board.

If you want to price up the kit, mobcater.com has ovens, bain maries and generators to compare.

Good luck with it

David

Disclaimer: Food safety rules are updated from time to time. Always check the latest FSA guidance and speak to your local EHO for the most current requirements in your area.

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