sns-network-solutions/businesses/sns-hospitality-group/coffee-trailers/T-00/docs/T-00-3D-layout-checklist.md

T-00 3D Layout Checklist — Restart Basis

This checklist governs the next 3D mockup. It is based on every image currently in 8x26-reference, the revised requirements in version2.md, and the owner's latest placement corrections.

Actual trailer geometry to preserve

• 8.5-foot by 26-foot enclosed trailer shell and 7-foot-6-inch interior height.
• Full-width rear ramp, shown closed and incorporated into the finished rear wall.
• Tandem wheel wells in their actual positions on both long walls; cabinetry must bridge or terminate around them logically.
• Factory employee door retained on the door-side wall near the hitch end.
• Angled/V-shaped interior transition at the hitch end, as visible in the interior reference photos.
• Clear central aisle and unobstructed path from the employee door.

Strategic zoning from rear to hitch

Continuous wet wall — wall opposite the employee door

• Enclosed restroom attached to this wall; exact rear-versus-front position requires owner confirmation.
• Permanent toilet with black-water tank directly below or immediately adjacent inside a serviceable cabinet.
• Commercial three-compartment sink with required drainboards.
• Dedicated handwashing sink outside the restroom.
• Electric water heater, pump, filters, valves and accessible service cabinet.
• Approximately 65-gallon potable-water tank hidden under the wet counter and positioned close to the axle zone.
• Gray-water tank hidden under the wet counter, concentrated below the sinks and balanced near the axle zone.
• Two commercial two-group espresso machines and two adjacent grinders.
• Two commercial coffee brewers and electric tea-water dispenser.
• Open-top commercial ice machine/bin retained near beverage production.
• Undercounter refrigerator retained near beverage production.
• Drive-through service window on this wall, opposite the factory employee door, with low pass shelf, POS and stool clearance.
• No plumbing-intensive equipment split onto the dry-storage wall.

Dry-storage and heating wall — factory employee-door side

• Employee door and its inward clearance remain completely unobstructed.
• Full-size commercial refrigerator/freezer combination retained.
• Long cleanable preparation counter.
• Commercial microwave and countertop air fryer for reheating only.
• Full-height dry pantry and organized shelving for cups, lids, sleeves, napkins and restock inventory.
• Ingredient drawers for beans, tea and small beverage ingredients.
• Syrup/flavor storage and smallwares storage.
• Compact wall-mounted network rack, operational display connection and POS/network pathways.

Hitch-end electrical and exterior power zone

• Shore-power entry, main electrical panel, transfer equipment, inverter/charger and protected battery bank located behind the employee-door area at the V-shaped hitch end.
• Electrical equipment physically separated from wet plumbing and provided with service clearance.
• Exterior weather-protected, ventilated generator enclosure added at the tongue/hitch end.
• Generator exhaust, heat and fuel arrangement kept outside the occupied trailer and away from openings.
• Mini-split condenser placed outside with ventilation and service clearance; interior head positioned for unobstructed circulation.
• Final sizes remain subject to nameplate load calculation and weight/tongue-load analysis.

Non-negotiable exclusions

• No customer-accessible interior and no walk-up service counter.
• No pastry display case.
• No grill, griddle, range, deep fryer, open flame or raw-food cooking line.
• No propane water heater.
• No second full-size refrigerator/freezer.
• No blocked service window, employee door, restroom door or central aisle.
• No tanks exposed in the finished interior; access panels must remain serviceable.

Rendering sequence

1. Model the actual empty shell, ramp, wheel wells, employee door and hitch-end V transition.
2. Add the enclosed restroom at the owner-confirmed end of the wet wall.
3. Add black, gray and potable tanks under the associated wet-wall zones.
4. Add sinks, water heater, pump and filtration in a short plumbing run.
5. Add espresso, brewing, tea, ice and undercounter refrigeration in workflow order.
6. Add the service window, pass shelf, POS and clear seated handoff area.
7. Add the dry wall: full-size refrigerator/freezer, heating appliances, preparation and dry storage.
8. Add the hitch-end electrical zone behind the employee door.
9. Add the exterior generator enclosure and mini-split components.
10. Check door swings, aisle width, wheel-well conflicts, service access, equipment count and weight concentration before saving the render.