Description
Our own cart. Compact enough for a foyer or a bar, self-contained enough for a car park. Everything you need to get slinging dawgs right away.
| THE KIT | Lincat Panther P6P2 hot cupboard (1.5kW) · Lincat Lynx 400 LGR2 griddle (3kW) · 2 x Buffalo FT692 bain-maries (1.2kW each) · signage tower, branded parasol, shelving the same three units sold separately on this site |
| SIZE | 900 x 1300 mm footprint (W x D), including the operator cupboard 980 x 670 x 900 mm, 75kg; griddle 615 x 400 x 163 mm, 21kg; bain-maries 645 x 432 x 327 mm, 10.8kg each |
| HOLDS | 300 sausages in the cupboard at serving temperature fan-assisted dry heat, 20–99°C, four GN1/1 shelf positions; vacuum packs hold up to 6 hours — unopened packs go back in the fridge for another day |
| COOKS | 22 x 90g on the griddle at a time (38 if packed) / 60 x 90g in the two wet wells griddle plate 590 x 310 mm cast iron, 50–250°C; each bain-marie 21 litres with GN pans |
| HEAT-THROUGH | 8 min a griddle batch / 17 min for 60 in the wells chilled 90g; from frozen use the wells and allow 30 min |
| TOP SPEED | 150 Dph measured: 800 dawgs in 160 minutes from two carts at a flagship event — kit alone; the griddle on its own is good for about 170 an hour |
| ONE PERSON, REAL SERVICE | 60 an hour cooking, dressing and serving — one pair of hands, three hours without a restock |
| 0 TO £100 | 16 min 16 dawgs at £6.50, one person |
| FULL LOAD VALUE | £1,625 takings / £1,140 profit 300 x 90g at £6.50; profit after sausage, bun and wrapper, buying by the case |
| CASH PER HOUR | £325 takings / £228 profit one person, one cart, real service |
| RUNNING COST | 47p an hour in service / £1.41 a 3-hour service 6.9kW rated across the three units; on the thermostats the cupboard and wells cycle about 25% and the griddle about 30% at 130°C; 25p/kWh |
| IDLING | Up to 6 hours, thermostat-controlled a full load held hot in vacuum packs, unattended |
| ROI | Pays for itself after 788 dawgs at £3.80 profit each — about 4–5 three-hour services |
| DAWGPOWER | 60/hr one dedicated dogger · 91/hr two-up · 150/hr kit ceiling two carts, two people did 800 in 160 minutes |
| POWER | 6.9kW rated — three 13A sockets on separate circuits cupboard 1.5kW + griddle 3kW + bain-maries 2 x 1.2kW; never all on one extension lead |
| BRANDING | magnetic signage swap the menu, your brand or the event artwork in seconds |
HOW TO RUN IT: Wells on first with hot water, cupboard to 85°C, griddle to 130–150°C. Bring the sausages to 73°C in the wells (chilled 8–17 min depending on load), colour on the griddle to order, hold the rest in the cupboard at 65°C. Buns steam over the wells or warm in the cupboard.
Money figures are what YOU make, not what we make: a loaded dog is a Frank Jr 90g + 7″ bun + branded wrapper bought by the case (Frank Jr £1.20 + bun 37p + wrapper 4p = £1.61), sold at £6.50 inc VAT (£5.42 ex) — £3.80 profit each, 70% GP; everything ex VAT. Throughput 150/hr and 60/hr are BAHD’s own, measured in service; griddle and well figures are calculated on the same basis as the rest of the range. Price ex VAT, checked 16 September 2026.
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