A. J. I do something similar with shrimp here in Florida and you are correct that your refrigeration will be the key to both the product and the health inspector. I use the Rubbermaid blocks for keeping items such as flatbreads and other non critical items that we just like to keep cool. I find that the blocks are not as good as ice however for the critical items such as dogs, sausages, shrimp etc. I keep my shrimp which are IQF in a gallon zip lock bag and immerse them in ice. They stay partially frozen through an 8 hour show and I have not waste as even the unused are semi frozen at the end of the day and so are reusable the following day if it’s a two day event. The biggest problem with the crab and lobster salads will be the mayonnaise. The health department will be looking very closely at your temperatures. I make several sauces for use with my shrimp tacos and a remoulade sauce also. I use a non-dairy non egg product mayonnaise. There are several available and with all the spices I used as well as the taste of the lobster in your case I doubt anyone would know the difference and it would give your product more stability. Good luck with your venture.

Providing your health board will allow, I suggest a small refrigerator. Get yourself a deep cell battery and an inverter. The refrigerator won’t draw enough amps that it wouldn’t last all day. Charge the battery at night and plug the refrigerator into your home or commissary electricity.

You guys are hilarious, thanks for the morning laugh.
Next cart will be sporting a refrigerator, custom built into side.
Want to include a larger ice chest as well.
This will be my winter project.
Steve, web site is slowly getting there, want it to look real nice.

Hi, I have been doing A LOT of lobster rolls here in Maine for the past 2 years.
After checking the requirements, the next most important issue is to keep “highly perishable” foods below 36f. I know Servsafe says below 40 f. but you are dealing with a highly perishable product. It can be done using below 0 degree f gel packs. I use -10 f. The thermal mass of the gel packs should be equal to 1/3 of the ALREADY cold product you want to keep cold. Our average temps are below 35 f.
This technique works well with me regardless of the ambient temperature.
I use a small indoor/outdoor thermometer with the probe in the insulated cooler that came with the cart for continuous monitoring.

not cheep but the best and NSF – Edgestar

but i do have a $50 wal-mart frig on my EZ-BUILD cart i use a car battery and power inverter to run it have run it 16hr no problems and i have a HF soler panel to keep battery up on top of water tower.

I got a small 2 stroke generator from Harbor Freight ($120.00) and now carry a small fridge with me for extra condiments and angus burgers cheese slices, lettuce, tomatoe, etc. It holds alot and HD off my back.

In California, all new carts require a refrigerator. I have a AC/DC/LP Rv rfrigerator on my cart. I purchased it new, just a few dollars under $600.00. It works great until the outside temp gets in the mid to high 90 degees. Then it struggles to keep its temp down to the 40 degree mark. It also needs alot of air circulation or ventilation around it. Which I think might be part of its difficulty. Also, the moment you turn off the house electricity, or LP gas, the temp goes up real fast.