🍳🔨

The Kitchen Build

An 8×36 trailer becomes a reheat-and-serve machine: propane cook line, real cold chain, dish pit outside, and not one drop of greywater on the playa. Six pictures, straight from the kitchen planning doc. 🐢

🔥 cook line received ✅ · chest freezer still to buy 🛒 · meal strategy: frozen boil-in-bag
8 × 36 ft
kitchen trailer
300k BTU/hr
cook line
30–45 min
per boil batch
3 + 1
fridges + freezer
0 drops
greywater on playa
1

The Trailer Floor Plan

8 ft × 36 ft · top-down
KITCHEN TRAILER — TOP-DOWN FLOOR PLAN 36 ft 8 ft ▨ heat shields ⚠️ spec open (Jade) ⚡ power in via FLOOR pass-through propane OUTSIDE 🛒 6× 20 lb COOK LINE ✅ 2× dual + BREWKIT2 ⚡ PREP PREP e-track rail — confirm? SERVING WINDOW ↓ 2-comp sink 🛒 ❄ cold zone: 3× fridges 🛒 · freezer ⚠️ NOT BOUGHT door → dish pit outside (step 4) 🐢 everything rides inside on e-track — the trailer is the turtle's shell
  • One wall does the hot work: both Backyard Pro dual ranges plus the BREWKIT2 single line up under the range hood, heat-shield panels behind them, propane tanks outside the same wall.
  • Cold lives at the back: 3 fridges stacked in the service zone with the chest freezer as deep reserve — short walk from freezer → prep → cook line.
  • Sink by the door: dirty water never travels deep into the trailer; the dish pit and handwash station are just outside.
  • Serving window on the long wall — campers queue on the playa side under an awning, crew stays inside.
  • All cable penetrations through the FLOOR, never the walls (David's rule, 7/16) — one marked pass-through near the power drop.
Parts/status: 2-comp Regency sink — 🛒 ordered · 3× GE 16.6 cu ft fridges — 🛒 ordered · chest freezer 20 cu ft — ⚠️ NOT BOUGHT, HIGH priority (David: "just buy it") · stainless prep tables + e-track — confirm status in inventory
2

The Cook Line & Heat Shields

elevation view · propane rules
COOK LINE ELEVATION — SHIELDS BEHIND, TANKS OUTSIDE heat-shield panels — ⚠️ spec OPEN (Jade) 1" standoff detail: 1" air gap 2× dual Backyard Pro (150k BTU/hr each) + BREWKIT2 single ✅ received FIRE extinguisher (Class K/ABC) + fire blanket trailer wall 10 PSI hose + regulator — ships with the Backyard Pro, no manifold tanks OUTSIDE — always ⚠️ propane is heavier than air — it pools LOW. Ventilate at floor level · cylinders NEVER stored inside 🐢 20 lb tanks freeze up above ~90–110k BTU/hr — math in the bullets
  • The workhorse: 2× Backyard Pro dual propane ranges, 150,000 BTU/hr each — 300k BTU/hr total. Each ships with its own 10 PSI hose + regulator, so no separate manifold.
  • Heat shielding behind the ranges is a flagged, open item — panels on 1" standoffs so air washes the wall. Spec and procurement still needed before build week.
  • Tank-size math: a 20 lb cylinder can only deliver ~90–110k BTU/hr before it freezes up. A 40 lb tank delivers ~150–185k, a 100 lb tank 300k+. Running a range hard? Size up cylinders or run two tanks with a switchover.
  • Fire kit within reach of every cook station: Class K or ABC extinguisher + fire blanket. Four extinguishers and two blankets are in the camp safety kit.
  • All heat is propane this year — no electric heat appliances on David's 70A grid (no microwave, no toaster oven; coffee = pump pots + #6 cone filters).
Parts/status: 2× Backyard Pro dual ranges — ✅ received · BREWKIT2 single — confirm status · 6× 20 lb propane tanks — 🛒 NOT bought · heat-shield panels — ⚠️ spec open (Jade) · extinguishers + blankets — in safety kit, verify received
Never improvise gas work. This page documents the camp's plan — anything structural, electrical, or propane gets signed off by the camp's qualified people (David / Jarrett) before it's final.
3

The Boil-in-Bag Workflow

reheat & serve — NOT cooking
ONE MEAL SERVICE, START TO FINISH REHEAT & SERVE — THE KITCHEN DOESN'T COOK ❄️ FROZEN BAGS pre-cooked, sealed 🍲 BOIL 30–45 MIN big pot · rolling boil 🌡️ TEMP CHECK instant-read ✔ hot 🥘 HOT HOLD hotel pans · LIDS ON (dust) 🥄 SERVING LINE ladles · posted times 🍽️ DISPOSABLES paper → bag trash NOW! big burner = workhorse · camp stoves = backup (coffee, eggs) ☕🍳 🐢 long tongs or a slotted spoon pull hot bags — fingers never go near the pot
  • The strategy shift (kitchen planning doc, 7/25): fully cooked, frozen, pre-ordered meals. Bags submerge in a big pot of boiling water — ~30–45 minutes per batch — then go straight to hot-hold and the line.
  • Must-haves for the reheat loop: stock pots big enough to submerge multiple bags at once, long tongs/slotted spoon, a timer, and an instant-read thermometer (confirm water temp, verify food temp).
  • Hot-hold matters on playa: hotel pans or chafing dishes with lids — wind and dust are always trying to eat first.
  • Strong case for disposable plates/bowls — it eliminates an entire dishwashing loop and saves serious water. Bag trash immediately so it never becomes MOOP.
  • Throughput is the open question: how many bags fit per pot, and is one batch enough for a full service? That's for the kitchen meeting (see the list at the bottom).
Parts/status: large stock pots — 🛒 to source (must fit the big burner) · hotel pans / chafing dishes — 🛒 to source · instant-read thermometer + timer + long tongs — 🛒 to source · disposable serviceware — qty TBD at kitchen meeting
4

The Dish Pit — Outside the Trailer

wash · rinse · sanitize
WASH STATION — JUST OUTSIDE THE DOOR TRAILER SCRAPE first — bench scraper → trash 1 WASH 2 RINSE 3 SANITIZE biodegradable soap sanitizer rinse HANDWASH — separate station, required ⚠️ jug + spigot + soap catch bucket below greywater → step 5 loop 🐢
  • Three tubs, in order: wash → rinse → sanitize. Biodegradable dish soap only — everything eventually evaporates or hauls out.
  • Scrape before you wash: rubber bench scrapers send food solids to the trash, not the tubs. This one habit saves more water than any gadget.
  • The handwash station is separate and non-negotiable — food-safety requires it apart from the dish pit, and it's one of our flagged open items: jug with spigot, soap, paper towels, catch bucket.
  • Keep the whole pit outside the trailer — splashes, suds, and greywater handling stay out of the food zone.
  • Cut high-crevice tools (graters, mandolines, immersion blenders) and buy pre-prepped ingredients — less to wash, less water hauled.
Parts/status: 3 dish tubs — 🛒 to source · rubber bench scrapers — 🛒 to source · biodegradable soap + paper towels — 🛒 to source · handwash station — ⚠️ flagged item, spec needed · 2× SHURflo pumps — ✅ received (fresh/grey transfer)
5

The Greywater Loop

LNT — non-negotiable
EVERY DROP IS ACCOUNTED FOR sink + dish tubs greywater collection containers waste pump ✅ SHURflo ×2 received EVAPORATE — non-negotiable evap system: sourced? ⚠️ meeting question tote haul-out backup ZERO DROPS not one drop hits the playa — LNT 🌱 🐢 mesh-filter every pour — food solids go to trash, never into the evap bed
  • The rule is absolute: no greywater drains onto the playa. Sink and dish tubs dump into collection containers — nothing overflows, nothing spills.
  • Evaporation is the plan of record ("non-negotiable at BM" per the planning doc), with a haul-out tote as the backup path. The exact evap system still needs to be sourced — it's an open question for the meeting.
  • The SHURflo diaphragm pumps (✅ received) move water where muscle can't — fresh water in, greywater out. Practice with them before the playa.
  • Solids never enter the loop: scrape first, filter every pour. An evap bed clogged with food is a MOOP factory.
  • Mark greywater hoses and containers WASTE — anything that touches waste stays waste forever.
Parts/status: 2× PENTAIR SHURflo pumps — ✅ received · greywater collection containers — 🛒 to source · evaporation system — ⚠️ not yet sourced (meeting question) · waste-marked hoses — buy double, mark 2 WASTE
6

The Cold Chain Map

everything under shade
COLD CHAIN — SHADE FIRST, THEN ICE COLD ALUMINET SHADE — compressors never see direct sun ❄️ CHEST FREEZER deep reserve · open 1×/day ⚠️ NOT BOUGHT — HIGH Honda 2200i = backup 3× FRIDGES daily service · ≤40°F 🛒 ordered (GE 16.6 cu ft) daily 🥬 VEGGIE COFFIN produce · ¾ built 🔨 prep 🐢 shade first, then ice cold — every open lid is compressor hours on a 70A grid
  • Three tiers of cold: chest freezer = deep reserve (frozen meal bags), 3 fridges = daily service, veggie coffin = produce. Each tier opens less often than the one after it.
  • Freezer discipline: open once a day, pull the day's bags into a fridge to stage, close it. Every open lid is compressor hours on a grid with a 70A limit.
  • The chest freezer is the #1 kitchen buy — 20 cu ft chest, GE/Frigidaire class, 120V. David's word (7/16): "just buy it."
  • Shade is part of the cold chain: Aluminet over every compressor. A fridge in direct playa sun loses the fight by noon.
  • Backup power: the Honda 2200i is earmarked as the freezer's safety net if the camp grid hiccups.
Parts/status: chest freezer 20 cu ft — ⚠️ NOT BOUGHT, HIGH (just buy it) · 3× GE 16.6 cu ft fridges — 🛒 ordered · veggie coffin cold box — 🔨 ¾ built (12-step build guide) · Honda 2200i backup — under consideration

📋 Kitchen Materials at a Glance

ItemQtyStatusStep
Backyard Pro dual propane ranges (150k BTU/hr ea)2✅ received1–2
Backyard Pro BREWKIT2 single burner1confirm status1–2
Heat-shield panels + 1" standoffsset⚠️ spec open — flagged (Jade)2
Propane tanks 20 lb (see tank-size math)6🛒 NOT bought2
GE 16.6 cu ft refrigerators3🛒 ordered1, 6
Chest freezer ~20 cu ft (GE/Frigidaire, 120V)1⚠️ NOT bought — HIGH, "just buy it"1, 6
Regency 2-compartment sink w/ drainboards1🛒 ordered1
PENTAIR SHURflo diaphragm pumps2✅ received4–5
Large stock pots (fit the big burner, multi-bag)2+🛒 to source3
Hotel pans / chafing dishes + lids · ladles · tongs · timer · thermometerset🛒 to source3
Dish tubs ×3 · bench scrapers · biodegradable soap · paper towelsset🛒 to source4
Handwash station (jug + spigot, soap, catch bucket)1⚠️ flagged — spec needed4
Greywater evaporation system + collection containersset⚠️ not yet sourced5
Disposable plates/bowls/cups/cutleryTBDqty decided at kitchen meeting3
Fire extinguishers (Class K/ABC) + fire blankets4 + 2in safety kit — verify received2

Live counts always win over this table — check the Inventory Command Center before any supply run. 🐢

❓ Open Questions for the Kitchen Meeting

Straight from the kitchen planning doc (7/25) — answer these before the menus and the shopping list get locked: