Mediterranean and Gyro Trailer Plan: Choose the Protein Path First.
Release the protein process before the broiler position

01Decision: release one protein path, not a blended description

Write one primary path for every launch protein. "Gyro meat from the broiler" is too vague for a builder because it does not state the received condition, whether the cone is raw or fully cooked, where final cooking occurs, or what happens to product left at the end of service.

The raw-cone path carries the most unresolved work. Choose it only when the display and shaved-to-order process are central to the concept and the operator is prepared to document that process with the authority and final builder. A fully cooked or portion-cook opening menu is often easier to define when the market, supplier or authority review is still moving. That recommendation changes when an approved raw-cone program is essential to the product.

This table is a release sheet, not an approval or a cooking procedure. Record the authority contact, review date and document that answers each open item.

02The cone has a cooked surface and a raw interior

Vertical rotisseries cook from the outside inward. Washington State Department of Health describes the same equipment family as trompos, shawarma spits and doner kebab machines. Its guidance explains why a visual check of the browned surface is not enough: the cone may contain ground meat or stacked cuts, and the interior can remain raw while the outside is shaved.

The drawing must show the operator's hand and knife path, not just the broiler footprint. Mark the spit, heat source, controls, shaving side, drip area, receiving pan, scale or portion point if used, thermometer location and the next cooking or holding step. Open the appliance doors and removable parts on the plan. Confirm that the operator can shave without reaching across cold garnish, packaged food or customer pickup.

Washington's September 2025 vertical-broiler guidance identifies undercooking, temperature abuse, cross-contamination and improper holding or cooling as separate risks. It also warns against repeatedly switching the broiler or rotation off during intermittent cooking. Wisconsin's 2026 cone-meat fact sheet asks operators to identify whether the product is raw, fully cooked or partially cooked and to verify sanitation certification on the equipment. Those documents are useful review prompts. They do not replace the rule adopted where the trailer will operate.

If shaved meat needs a final cook, place that step beside the shaving landing. The operator should not carry a pan of incompletely cooked product past the ready-to-eat garnish rail to reach a griddle. Record which utensil touches the cone, which utensil handles finished protein and where each one waits between uses.

03Continuous cooking has to survive a slow hour

A lunch rush does not test the hardest part of the raw-cone process. The harder question is what happens when orders stop.

Write the response before sizing the broiler. Can the appliance stay on and rotate under the accepted procedure? How is cooking time tracked? What is the action when the outer layer is ready but no ticket is waiting? How is the remaining cone handled at closing? The answers affect cone size, reserve storage, hot holding, cooling plans and labor.

FDA Food Code 2026 section 3-401.14 treats non-continuous cooking of raw animal food as a controlled process. The model provision calls for prior regulatory approval, written procedures, monitoring, identification of partially cooked food and separation from ready-to-eat food. Do not assume that pausing a raw cone and restarting it later is ordinary holding. Ask the authority how the adopted rule applies to the proposed product and equipment.

The operator also needs a verified final-cook step. The required time and temperature depend on the food and adopted rule. FDA Food Code 2026 section 3-401.11 distinguishes poultry, comminuted meat and other raw animal foods. Use the product specification, applicable code and accepted procedure rather than copying a temperature from another menu.

For layout release, provide the final builder with the actual cone weight range proposed for service, the product state and the equipment manuals. That is not a throughput claim. It lets the builder check clearances, heat load, working access, fuel or electrical connection and the landing needed for the chosen procedure.

04Cold garnish needs a protected lane

Gyro and Mediterranean menus often place ready-to-eat lettuce, tomato, onion, sauces, herbs and breads close to the protein finish. That short reach helps service, but it leaves little room for a raw utensil, a shaving pan or broiler debris to travel safely.

Draw the garnish line after the protein path. Mark the handwashing sink, refrigerated rail, wrapped bread or pita, sauce containers, clean assembly board, finished-order wrap and pickup. Then trace the raw or incompletely cooked path in another color. If those lines cross, change the order of stations before adding counter depth.

FDA Food Code 2026 section 3-302.11 addresses separation of raw animal foods from ready-to-eat foods. Section 3-501.16 uses 41°F or less for cold-held time/temperature control for safety food, subject to its provisions and exceptions. The adopted code and authority-approved procedure decide how those model provisions apply to the real menu.

The refrigerated rail is working storage. Reserve product needs an assigned refrigerator or freezer position, and sauces prepared in advance need their own date and identity procedure when applicable. The food trailer refrigeration plan shows how door openings, reserve storage and recovery change a refrigeration decision.

05Broiler choice changes the ventilation review

Do not reserve "a vertical broiler" and leave the energy source blank. The exact appliance record should include the manufacturer, model, listing or certification information, fuel or electrical input, clearances, mounting, ventilation instructions, service access, cleaning method and replacement-part access.

NFPA's October 2024 food-truck safety sheet tells operators to run cooking equipment only when exhaust systems are on and to keep cooking equipment and ventilation systems clean of grease. The fact sheet also addresses LP-Gas shutoff access, leak checks and documentation where gas is used. The authority having jurisdiction, equipment instructions and qualified trades determine the hood, suppression, fuel and electrical requirements for the selected installation.

Test the appliance in the simultaneous utility case. Refrigeration, HVAC, water heating, lighting, hot holding and the broiler may run together. The food trailer power plan explains how to build that case from nameplate data. A gas-fired broiler still has electrical and ventilation interfaces, and its heat release still matters to the room.

06Run one ticket and one cleaning interruption

Use a scaled plan and the launch packaging. Start with one protein ticket from reserve storage through cooking, shaving, final cook if required, assembly, wrapping and pickup. Then interrupt service for the cleaning task required by the selected equipment and procedure.

The test should resolve these items:

• where the cone, spit or packaged product waits before loading;
• where the shaving knife and raw-contact utensils are stored and cleaned;
• which surface receives shaved product before its verified final step;
• how finished protein reaches the garnish line without crossing the raw path;
• where a finished order waits without occupying the protein landing;
• how the largest removable broiler part reaches warewashing; and
• what the operator does with remaining product at a slow period and at closing.

Photograph the exact equipment labels and save current cut sheets. Record the test date and the people who own menu, food-safety, equipment, fire, electrical, plumbing and final-layout decisions. If a question is still open, keep it visible on the drawing.

07Builder release record

Release the protein line only after the project file contains:

• the launch menu and one declared path for each protein;
• supplier product labels and received-state records;
• the authority-reviewed cooking, holding, cooling and discard procedure where required;
• exact broiler, griddle, hot-holding and refrigeration candidates with current documents;
• a shaving, final-cook and ready-to-eat separation drawing;
• a cold-garnish and reserve-storage assignment;
• ventilation, fire, fuel, electrical and heat-load decisions by the responsible parties;
• the ticket and cleaning-interruption test; and
• named responsibility for supply, installation, commissioning, permits, procedures, training, maintenance and corrections.

MOBITRUCK prepares the shell system at its manufacturing operation in Estonia. In the current U.S. path, Concession Nation assembles the rolling shell and, within its signed scope, issues the American VIN and MCO and completes applicable vehicle-certification work for that stage. Concession Nation or another qualified U.S. builder may complete the Mediterranean or gyro application under a separate final-build scope.

Vehicle certification does not approve the food process, cooking equipment or workplace procedure. The operator, final builder, equipment suppliers, qualified trades, employer and authorities retain their assigned work. Current drawings, manuals, product labels, permits, inspection records and signed contracts control the project.