The equipment for the Renton location is mounted on a 4x6' trailer, requiring a 2" ball for towing. The trailer plus equipment weighs aprox. 1,000 lbs. Please consult your owner’s manual to ensure the trailer is within the towing capacity of your vehicle. Remember that passenger weight exceeding 150 lbs., optional equipment, and additional cargo should considered. Never exceed your vehicle’s towing capacity because doing so can affect your vehicle’s handling, stopping ability, or possibly even damage the drivetrain.
Reservations and pre-payment are required for use. Reservations made online require payment by credit or debit card - be sure to print your receipt. Proof of payment must be presented at time of pick-up along with the completed Checkout Agreement. To pay by phone please reserve through our office: 360-336-3727 or firstname.lastname@example.org If paid by phone, be sure to request that the payment notice be forwarded to you from the NABC office. Payment will not be accepted at the pickup location.
Once you've made your reservation, please contact Emmett Wild at KCD to make pick-up and drop off arrangements: email@example.com or call 425-282-1932.
All rentals are minimum 48 hours, from 4pm on day of pick-up, to 4pm on day of drop-off.
To make a reservation:
- Reservations are made for a minimum 48-hour period - two half-days and one full day.
- To make your reservation, click on the RIGHT half of the pick-up date ("Day 1") on the calendar below, then click on the LEFT half of the drop off date ("Day 3"). You will be routed to the payment screen.
- Fill in the form with all required information, and click CONTINUE at bottom of the page.
- If you need to make an adjustment, simply click the CANCEL button at the bottom of the page, and you will be routed back to the calendar page.
- If you need to make a change to a reservation you've already booked, or experience technical difficulties, please contact our office.
NABC would like to thank our partner on the Renton equipment program, the King Conservation District. The equipment for this location was made possible by a grant from King Conservation District’s new Regional Food System Grant Program.