since we are mobile we have some unique problems. thank goodness i worked in kitchens for years before getting our rig. without that prior knowledge i would not have been able to foresee several problems.
1- a/c is useless with two 6 foot wide by 4 foot tall serving windows open. this is my only mistake. if i had it all to over again the a/c would have been deleted at a considerable savings.
2- the heat generated by a 22 cu. ft. reefer and 7 cu. ft freezer needed to be considered.
3- the heat of two smokers no matter how well insulated was another consideration.
the way we beat it---
1- the rig manufacturer added additional insulation in the walls and ceiling.
2- our hood system is 3 foot deep by 5 foot longer with an optional higher powered fan motor to generate more negative pressure. this increases airflow thru the serving windows so my server stays comfortable.
the one thing we can't beat---
humidity. last weekend was 95f with humidity of 72% and gave a heat index of well over 110f. at those temps fluid replenishment is imparitive as is the intake in my case of additional potassium to prevent cramping. to be honest it is on the dangerous side but really is no hotter than many kitchens i have worked in.
condensate on my hot water lines have been a drawback.
the high powered hood that works so well in the summer now draws too much air and gives one heck of a wind chill!!!!!!
hey it's florida. hotter longer than cold. if it gets too bad just remeber what president truman said "if ya can't stand the heat get out of the kitchen"
ps. this is another one of those things that the foodnetwork never shows