We build pizza food trailers around the oven: wood-fired, gas or electric, mounted on a reinforced chassis with the axles and tongue weight calculated for it, a refrigerated pizza prep table one step away, a dough station, and exhaust rated for a 700°F deck. Whether you are serving 90-second Neapolitan or pan pizza by the slice, this is a food trailer with the structure a standard shell does not have. Delivered across Georgia, Alabama, Tennessee, the Carolinas and Virginia. Financing available.
Pizza puts the heaviest and hottest equipment in mobile food service inside a trailer. Everything else gets designed around the oven.
A wood-fired dome oven weighs between 1,500 and 3,000 pounds. A gas conveyor or deck oven weighs far less but needs a dedicated gas line; a double-chamber electric usually needs 220V and its own generator. Before we quote, we ask what pizza you are making, because the chassis, the axles and even the trailer length come out of that answer.
With a wood-fired oven we build on tandem axles with brakes on both and structural reinforcement under the load point, positioning the oven so 10 to 15 percent of total weight sits on the tongue. A poorly balanced trailer with 2,000 pounds concentrated at the rear becomes dangerous on the highway — the most common failure we see on owner-built units.
Ceramic insulation between the oven and the walls, clearance from combustible materials per code, and a double-wall chimney with a spark arrestor. Without it you do not pass the fire marshal, and more to the point, the trailer wall will not survive continuous exposure.
A pizza prep table with cold inserts on top and refrigeration below, one step from the oven. Dough lives in its own refrigerator with standard trays and room for fermentation — on smaller trailers, that is the real constraint: how many dough balls you can carry for the shift.
At least 30 inches of steel or marble to stretch on without hitting the oven, with room for a flour bin and peels. For a pan menu we trade part of that area for a tray rack.
A hood with fire suppression sized for oven heat — not the same one a griddle takes — propane tanks with regulator and a certified leak test if the oven runs on gas, and a three-compartment sink with independent hand sink plus fresh and waste tanks per your state’s requirement.
Weight, chimney and live fire are each inspected separately by county. Confirm with your local health department and fire marshal before finalizing the layout.
We build in Atlanta and deliver the trailer to your door. If you are operating in Atlanta and Georgia, Tennessee, Alabama, North Carolina, South Carolina or Virginia, that is where we bring it — and we tell you up front what that state’s health department expects, so the unit ships configured correctly the first time.
More than just a food trailer, we build the engine of your business. At Prime Star, we deliver expert craftsmanship that redefines how your brand stands out, cooks, and performs on the road.
