Buy food truck equipment for the menu you will actually serve, sized to the space you actually have. The cook line (griddle, fryer, burners) drives your power, ventilation and suppression needs, so pick the menu first. Refrigeration is the other big decision: undercounter units save space, but a busy truck needs enough cold storage for a double service. Generators should be quiet enough for neighborhood stops and large enough to run everything at once.
Sizing decisions that matter on a truck
| Decision | Ask yourself |
|---|---|
| Fryer vs griddle | Which items sell most, and which need hood space? |
| Generator size | Total starting wattage of everything that runs together |
| Water tanks | How many hand-washes and dish cycles per service? |
| Cold storage | Can it hold a full double service plus catering? |
Supplier routine
Most trucks combine a cash-and-carry warehouse for daily top-ups, a broadline distributor once order volume justifies a minimum, and a propane supplier with a delivery or exchange schedule. Use the free supplier quote comparison worksheet before committing to a minimum order.
Maintenance schedule that prevents lost service days
| Item | Routine |
|---|---|
| Generator | Oil and filter changes on the hours the manufacturer recommends |
| Hood and filters | Clean filters weekly; schedule professional hood cleaning |
| Fryer | Filter oil daily; track oil life |
| Refrigeration | Check door gaskets and temperatures every service |
| Vehicle | Tires, brakes and fluids before festival season |
Equipment list with buying guidance
| Item | New or used | What to check |
|---|---|---|
| Flat-top griddle | New or used | Even heat across the plate, gas connections |
| Fryer | Used can work | Thermostat accuracy, oil drain |
| Undercounter refrigeration | New preferred | Holds temperature during long service |
| Freezer | New or used | Compressor noise and draw on generator |
| Steam table or warmers | Used fine | Thermostats and water pans |
| Hand and three-compartment sinks | Must meet code | Sizes required by health department |
| Fresh and waste water tanks | Built to code | Waste tank usually larger than fresh |
| Water heater | New | Recovery rate for hand washing |
| Generator | New inverter recommended | Noise rating and total wattage |
| Hood and suppression | Certified install | Covers every cooking appliance |
| POS hardware | New | Works on mobile data offline |
| Exterior menu board | Custom | Readable from a few steps away |
Start-up equipment
- Truck or trailer built to local health and fire codes
- Cooking line: griddle, fryer, burners
- Refrigeration and freezer space
- Hand-wash and three-compartment sinks, fresh and waste water tanks
- Generator or shore power
- Fire suppression system and extinguishers
- POS system and card reader
Where owners usually buy
- Restaurant supply stores and online suppliers
- Cash-and-carry warehouses
- Broadline food distributors
- Local produce and bakery vendors
- Packaging and disposables suppliers
- Propane supplier
Free tools
Common questions
Is used kitchen equipment okay for a truck?
Simple items like prep tables can be. Anything gas-fired or tied to inspection should be checked carefully and documented.
Diesel or inverter generator?
Inverter generators are quieter and easier at residential stops; larger trucks sometimes need more output than one inverter gives.
Where do I buy packaging?
Restaurant supply stores and packaging suppliers. Check local rules on foam and single-use plastics before stocking up.
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