Food Truck Equipment Essentials: The No-BS Guide to Outfitting Your Mobile Kitchen (Without Wasting Money)

Let me tell you about the first time I stepped inside a food truck kitchen. It was 2018, at a Nashville street food festival, and I watched a taco vendor juggle a flaming grill, a stack of tortillas, and a line of hangry customers, all in a space smaller than my bathroom. The chaos was mesmerizing. The efficiency? Even more so. That’s when I realized: food truck success isn’t about the menu, it’s about the machinery.

Fast forward to 2025, and I’ve spent more hours than I’d like to admit researching, testing, and occasionally cursing at food truck equipment. I’ve seen operators blow their budgets on fancy gadgets they never use, and I’ve seen others turn a shoestring setup into a six-figure business. The difference? Knowing which equipment is essential, which is useful but optional, and which is just marketing hype.

This guide isn’t just a list of stuff to buy. It’s a strategic breakdown of what you actually need to run a profitable food truck, without overcapitalizing before you’ve even sold your first burger. We’ll cover the non-negotiables (like health department-approved refrigeration), the “nice-to-haves” (like that Instagram-worthy neon sign), and the hidden costs no one tells you about (spoiler: propane tanks add up). By the end, you’ll know exactly where to splurge, where to save, and how to avoid the $3,000 mistake I see rookies make all the time.

Oh, and fair warning: I’m opinionated. If you’re looking for a neutral, “all options are equal” take, this isn’t it. I’ve got strong feelings about under-counter fridges vs. reach-ins, the great propane vs. electric debate, and why 90% of food trucks don’t need a deep fryer. Let’s dive in.

The 10 Food Truck Equipment Essentials (Ranked by Priority)

1. The Foundation: Your Truck or Trailer (Yes, This Counts as Equipment)

Before you even think about grills or griddles, you need a mobile canvas. This is where I see people make their first critical error: buying a truck before they’ve finalized their menu. Why? Because your equipment layout depends on your cooking style. A pizza truck needs a completely different setup than a smoothie bowl operation.

Here’s the breakdown of your options:

• New custom-built truck: $80,000–$250,000. Pro: Turnkey, designed for your needs. Con: You’re paying for someone else’s profit margin.
• Used food truck: $30,000–$80,000. Pro: Cheaper upfront. Con: You might inherit someone else’s bad decisions (like a fryer placement that blocks the service window).
• Trailer: $20,000–$60,000. Pro: Lower cost, easier to park. Con: Less mobility (you’ll need a tow vehicle), and some cities have stricter regulations for trailers.
• Retrofitted vehicle (like a step van or box truck): $40,000–$120,000. Pro: Unique branding opportunities. Con: Permitting can be a nightmare.

My hot take? Start with a used truck or trailer unless you’ve got deep pockets and a proven concept. The resale market is flooded with barely-used trucks from operators who quit after six months. Look for:

• Stainless steel interior (easier to clean, meets health codes)
• Proper ventilation (more on this later, it’s a big deal)
• Enough square footage for your menu (a taco truck can get away with 60 sq ft; a burger joint needs at least 100)
• Proof of health department approvals (if it’s not up to code, you’ll spend thousands fixing it)

And for the love of all things holy, test the electrical system before you buy. I’ve seen trucks where the previous owner “forgot” to mention the generator was on its last legs. That’s a $5,000 surprise you don’t want.

2. Refrigeration: The Silent Killer of Profit Margins

Here’s a fun fact: Most food trucks fail because of poor refrigeration, not bad food. Why? Because if your fridge dies mid-service, you’re tossing hundreds in inventory, and possibly shutting down for the day. Yet I still see operators cheap out on this.

You need two types of refrigeration:

1. Reach-in refrigerator (for bulk storage): Look for:
   • At least 20 cu ft capacity (smaller and you’ll be restocking constantly)
   • Stainless steel interior (plastic cracks and harbors bacteria)
   • Self-closing doors (because you will forget to shut it when you’re slammed)
   • NSF certification (non-negotiable for health inspections)

   Brands to consider: True Manufacturing (reliable but pricey), Traulsen (great for high humidity areas), or Skope (energy efficient). Avoid no-name brands, you’ll pay more in repairs.

2. Under-counter fridge/freezer (for prep station access):
   • Should fit under your main prep counter
   • Look for models with reversible doors (flexibility in tight spaces)
   • Freezer combo is ideal if you’re using frozen ingredients (like fries or pre-portioned meats)

   Pro tip: If you’re serving ice cream or frozen desserts, invest in a separate chest freezer. The temperature fluctuations from opening a reach-in will ruin your product.

How much to budget? $3,000–$8,000 for a quality setup. Yes, that’s a lot. No, you can’t skimp here. I’ve seen trucks try to use residential mini-fridges, and it’s a disaster waiting to happen. Health inspectors will shut you down.

And while we’re on the topic: Get a thermometer with an alarm. Set it to 40°F for the fridge and 0°F for the freezer. If the temp spikes, you’ll know before your food spoils. Trust me, $50 for a thermometer is cheaper than losing $500 in chicken.

3. Cooking Equipment: The Heart of Your Operation

This is where menus and equipment collide. Your cooking setup will dictate what you can serve, how fast you can serve it, and how much you’ll spend on utilities. Let’s break it down by food type.

For Grill-Based Menus (Burgers, Tacos, Kebabs):

• Flat top griddle: The workhorse of food trucks. Look for:
  • At least 24” width (36” if you’re doing high volume)
  • Stainless steel construction (avoid aluminum, it warps)
  • Adjustable thermostatic controls (you need precise heat zones)
  • Grease trap included (or you’ll be cleaning constantly)

  Brands: Garland (industry standard), Vulcan (durable but heavy), or Southbend (good mid-range option). Budget $2,500–$5,000.

• Charbroiler: If you’re doing steak, chicken, or veggies with that smoky flavor. Look for:
  • Infrared burners (better heat distribution)
  • Removable grates (for easy cleaning)
  • At least 24” width (smaller and you’ll bottleneck service)

  Warning: Charbroilers require serious ventilation. If your truck isn’t set up for it, you’ll smoke out your customers (and yourself).

For Fry-Heavy Menus (Fries, Chicken, Fish):

• Deep fryer: Only get this if fries or fried items are >30% of your menu. Otherwise, it’s a space and money suck. Look for:
  • Electric if you have reliable power; gas if you’re off-grid
  • At least 30 lb oil capacity (smaller and you’ll be changing oil constantly)
  • Built-in filtration system (saves on oil costs)
  • NSF-certified (again, health inspectors)

  Brands: Pitco (gold standard), Frymaster (good for high volume), or Dean (budget-friendly). Budget $2,000–$6,000.

• Air fryer: If you’re trying to offer “healthier” fried options, but honestly? Most food truck customers don’t care. Skip unless it’s core to your brand.

For Pizza or Flatbreads:

• Conveyor oven: If you’re doing high-volume pizza. Look for:
  • At least 24” width
  • Adjustable speed and temp controls
  • Stone or ceramic deck (better crisp)

  Brands: Blodgett or Middleby Marshall. Budget $8,000–$15,000 (yeah, it’s pricey).

• Wood-fired oven: Sexy for branding, but a logistical nightmare in a truck. Only consider if you’re all in on the Neapolitan pizza concept.

For Specialty Items (Crepes, Waffles, etc.):

• Specialty griddles or presses: Only if it’s your signature item. Otherwise, it’s a one-trick pony taking up valuable space.

Here’s the hard truth: Most food trucks only need 1–2 main cooking appliances. The more you add, the more you’re spreading your focus (and your budget). I’ve seen trucks with a griddle, fryer, charbroiler, and steamer, only to realize they only use two of them regularly. Start minimal, then expand.

4. Power Supply: The Invisible Backbone of Your Truck

This is the part no one talks about until their truck goes dark mid-rush. Food trucks have three main power options, each with pros and cons:

1. Generator:
   • Pros: Total mobility, no reliance on external power.
   • Cons: Noisy, requires fuel, maintenance costs.
   • What to look for:
     • At least 7,500 watts (smaller and you’ll trip breakers)
     • Inverter generator for sensitive electronics (like POS systems)
     • Propane or diesel (gasoline generators are less efficient)
   • Brands: Honda (reliable but pricey), Champion (good mid-range), Generac (heavy-duty). Budget $2,000–$6,000.
2. Battery Bank + Inverter:
   • Pros: Quiet, no emissions, can be recharged via solar.
   • Cons: Limited runtime (usually 4–6 hours), expensive upfront.
   • Best for: Low-power operations (coffee trucks, smoothie stands).
3. Shore Power (Plugging into an outlet):
   • Pros: No fuel costs, quiet.
   • Cons: You’re tethered to a location, not all outlets can handle your load.
   • Warning: Never assume an outlet can power your truck. I’ve seen operators blow fuses at events because they didn’t check the amperage.

My recommendation? Start with a generator unless you’re 100% sure you’ll always have access to power. And for god’s sake, get a transfer switch if you’re running multiple appliances. It’ll prevent overloads and save your equipment.

Also, here’s a tip no one tells you: Carry extra fuel. I’ve seen trucks shut down early because they ran out of propane or diesel. Keep at least one backup tank or canister on hand.

5. Ventilation: The Difference Between a Kitchen and a Sauna

Poor ventilation is the #1 cause of:

• Health code violations (smoke and grease buildup)
• Uncomfortable working conditions (120°F in summer? No thanks.)
• Equipment damage (grease corrodes everything)
• Customer complaints (no one wants to eat next to a smoke cloud)

You need two types of ventilation:

1. Exhaust Hood:
   • Must cover all cooking equipment
   • Look for Type I hoods (for grease) or Type II (for steam/heat)
   • CFM (cubic feet per minute) rating should match your cooking equipment’s BTU output
   • Stainless steel construction (aluminum won’t hold up)

   Brands: CaptiveAire (industry leader), Greenheck (good for tight spaces). Budget $2,000–$5,000.

2. Roof Vent or Fan:
   • Essential for airflow, prevents heat buildup
   • Look for variable speed to control noise
   • Must be weatherproof (rain + electronics = bad)

Pro tip: Install a grease trap if you’re frying. Most cities require it, and it’ll save you from clogged pipes. Also, clean your hood daily. Grease fires are no joke.

And if you’re in a hot climate (looking at you, Arizona and Florida operators), consider adding a portable AC unit for the cabin. It’s not just about comfort, heat exhaustion is a real risk in a metal box under the sun.

6. Food Prep Stations: Where Efficiency Lives or Dies

This is where the magic (and the chaos) happens. A well-designed prep station can shave minutes off each order, which adds up to hundreds of extra orders per day during peak times.

Here’s what you need:

• Stainless steel prep table (with undershelf for storage):
  • At least 36” wide (smaller and you’ll feel cramped)
  • Look for rounded corners (easier to clean)
  • Built-in cutting board is a plus

  Brands: Advance Tabco or Edlund. Budget $500–$1,500.

• Cutting boards:
  • Color-coded for food safety (red for meat, green for veggies, etc.)
  • At least 1” thick (thinner ones warp)
  • Get two per station-one for prep, one for ready-to-serve
• Utensil organizer:
  • Wall-mounted or countertop
  • Keep tongs, spatulas, and ladles within arm’s reach
• Ingedient bins:
  • Clear, stackable bins for toppings (labels are your friend)
  • Perforated bins for washing veggies
• Scale:
  • Digital, NSF-certified
  • Get one with a tare function for portioning

Here’s the golden rule of prep stations: Everything should be within one arm’s reach. If you have to turn around to grab the salt, your station is poorly designed. Watch a few service rushes on YouTube, notice how the best operators barely move their feet? That’s intentional.

Also, invest in a good knife set and keep them sharp. Dull knives slow you down and increase the risk of cuts. I recommend Victorinox Fibrox-affordable, durable, and NSF-certified.

7. Plumbing and Water Systems: The Overlooked Essentials

Water is one of those things you don’t think about until you don’t have it. Here’s what you need:

• Fresh water tank:
  • At least 30 gallons (smaller and you’ll be refilling constantly)
  • Food-grade plastic or stainless steel
  • Easy-access fill port
• Gray water tank:
  • Must be at least as large as your fresh water tank
  • Look for a macerator pump if you’re dumping into sewer systems
• Hand washing station:
  • Non-negotiable for health codes
  • Must have hot and cold running water
  • Foot pedal or knee-operated faucet (hands-free = hygienic)
• 3-compartment sink:
  • Required for washing, rinsing, and sanitizing
  • Must be NSF-certified
  • Look for integrated drainboards to save space

  Brands: Advance Tabco or Edlund. Budget $1,000–$2,500.

• Water heater:
  • Small, tankless models work best
  • Must heat to at least 140°F for sanitizing

Pro tip: Install a water filter. Municipal water tastes different in every city, and you don’t want your coffee or tea tasting like chlorine. A simple carbon filter will do the trick.

Also, plan for winter operation if you’re in a cold climate. Frozen pipes = no water = shut down. Insulate your tanks and consider a small heater.

8. Safety and Fire Suppression: Because ‘It Won’t Happen to Me’ Is a Terrible Business Plan

Food trucks have a higher fire risk than brick-and-mortar restaurants. Why? Because you’ve got open flames, grease, and limited space, all in a moving metal box. Here’s what you must have:

• Fire suppression system:
  • Required by law in most areas
  • Must be UL 300-rated (for commercial cooking)
  • Automatic activation (if a fire starts, it should trigger without you)
  • Brands: Ansul or Kidde. Budget $1,500–$3,000.
• Fire extinguishers:
  • At least two: one for grease fires (Class K), one for electrical (Class C)
  • Mounted within reach of cooking stations
  • Check expiration dates monthly
• First aid kit:
  • NSF-certified, stocked for burns and cuts
  • Keep it visible and accessible
• Slip-resistant flooring:
  • Grease + water + tight spaces = slip hazards
  • Look for diamond-plate aluminum or rubber mats
• Carbon monoxide detector:
  • Required if you have gas appliances
  • Must be battery-backed (in case of power failure)

Here’s something no one tells you: Practice fire drills. Seriously. Run through what you’d do if a grease fire starts. Where’s the extinguisher? How do you shut off the gas? In a panic, you won’t remember, so muscle memory is key.

Also, check your local fire marshal’s requirements before you buy equipment. Some cities require hood suppression systems even for small trucks. It’s better to know upfront than to get shut down on day one.

9. Point of Sale and Tech: The Brain of Your Operation

Gone are the days of cash-only food trucks with a shoebox for change. Today’s customers expect speed, convenience, and contactless options. Here’s what you need:

• POS system:
  • Must be mobile-friendly (tablet-based is ideal)
  • Look for offline mode (because cell service drops)
  • Integrated payment processing (Square, Toast, or Clover)
  • Inventory tracking (so you don’t run out of buns mid-rush)

  Brands: Square for Restaurants (easy setup), Toast Go (great for high volume), Clover Flex (compact). Budget $500–$2,000.

• Printer:
  • Thermal receipt printer (fast, no ink)
  • Bluetooth or WiFi-connected
  • Keep a backup manual order pad for when tech fails
• Customer display:
  • Shows orders and prices to customers
  • Reduces “I thought it was $5!” arguments
• WiFi hotspot:
  • Because you can’t rely on venue WiFi
  • Look for unlimited data plans (overage fees add up)
• Security camera:
  • Deters theft (both from customers and staff)
  • Helps resolve disputes
  • Look for cloud storage (so footage isn’t lost if the system is stolen)

Pro tip: Train your staff on the POS before your first day. I’ve seen trucks lose 20% of their sales because the cashier didn’t know how to void an order or apply a discount. Also, always have a backup battery for your tablet. Dead POS = no sales.

And while we’re on tech: Get a social media scheduling tool. Instagram and TikTok are the marketing channels for food trucks. Being able to post your location and daily specials automatically saves you hours per week.

10. The Extras: What’s Worth It (and What’s Not)

Now, let’s talk about the stuff that’s ot essential but might be worth it depending on your concept.

Worth the Investment:

• Under-counter ice machine:
  • If you’re serving drinks, you’ll go through ice faster than you think.
  • Look for air-cooled models (water-cooled ones waste water).
  • Brands: Manitowoc or Hoshizaki. Budget $1,500–$3,000.
• Portable propane tank holder:
  • Keeps tanks secure and upright (OSHA requirement).
  • Look for lockable models to prevent theft.
• LED lighting:
  • Brighter, cooler, and more energy-efficient than incandescent.
  • Get waterproof fixtures for cleaning.
• Branded awning or umbrella:
  • Provides shade for customers (and makes your truck visible from far away).
  • Look for wind-resistant models.
• Portable speaker system:
  • For music or announcements (but keep volume reasonable, no one likes the “loud truck”).
  • Bluetooth-enabled for easy control.

Usually Not Worth It (Unless It’s Core to Your Brand):

• Espresso machine:
  • Unless you’re a coffee truck, it’s a space and money suck.
  • Most customers are fine with drip coffee or cold brew.
• Blender:
  • Only if smoothies or frozen drinks are a menu staple.
  • Otherwise, it’s just another thing to clean.
• Waffle iron/crepe maker:
  • One-trick ponies unless it’s your signature item.
• Fancy signage:
  • Start with a simple, readable menu board.
  • You can upgrade once you’ve got regular customers.

Maybe Worth It (Depends on Your Menu):

• Steamer:
  • Great for dumplings, veggies, or seafood.
  • But if you’re only using it occasionally, skip it.
• Mixers:
  • Only if you’re making dough or batter from scratch daily.
  • Otherwise, pre-mixed is fine.
• Vacuum sealer:
  • Useful for meal prep and extending shelf life.
  • But if you’re turning over ingredients quickly, it’s overkill.

Here’s my rule of thumb: If it’s not used in at least 30% of your menu items, it’s probably not worth the space. Food trucks thrive on simplicity. The more specialized equipment you add, the more you’re limiting your flexibility.

Putting It All Together: A Sample Food Truck Equipment List (With Real Numbers)

Let’s say you’re starting a burger and fry truck (a classic for a reason, it’s profitable and equipment-friendly). Here’s what your essential setup might look like:

Category	Equipment	Estimated Cost
Truck/Trailer	Used 20’ food truck with basic setup	$50,000
Refrigeration	20 cu ft reach-in fridge + under-counter freezer	$4,500
Cooking	36” flat top griddle + single-basket fryer	$4,000
Power	7,500W propane generator	$3,000
Ventilation	Type I exhaust hood + roof vent	$3,500
Prep Station	48” stainless steel prep table + cutting boards	$1,200
Plumbing	3-compartment sink + hand wash station + 30-gal water tanks	$2,500
Safety	Fire suppression system + extinguishers + first aid kit	$2,000
POS	Toast Go system + thermal printer	$1,500
Extras	Under-counter ice machine + branded awning	$2,000
Total		$74,200

Now, before you panic at that number, remember:

• This is for a turnkey, high-quality setup. You can find used equipment to cut costs.
• Financing options exist (more on that later).
• You’ll recoup costs faster than you think if you’re in a good location.

But here’s the kicker: Most food trucks don’t need all this upfront. If you’re bootstrapping, you can start with a simpler setup and upgrade as you grow. For example:

• Skip the fryer at first and offer baked fries (or no fries).
• Use a smaller prep table and upgrade later.
• Start with a basic cash register and upgrade to a POS when volume justifies it.

The Hidden Costs No One Tells You About

You’ve budgeted for the truck and equipment, but here are the sneaky expenses that add up:

• Permits and licenses:
  • Health department: $100–$1,000 (varies by city)
  • Business license: $50–$400
  • Fire marshal inspection: $100–$300
  • Parking permits: $50–$200 per event
• Insurance:
  • General liability: $1,500–$3,000/year
  • Commercial auto: $2,000–$5,000/year
  • Workers’ comp (if you have employees): $1,000–$3,000/year
• Propane/gas:
  • $30–$50 per tank refill (you’ll go through 1–2 per week)
• Commissary kitchen fees:
  • Most cities require you to prep/store food in a commercial kitchen.
  • $200–$800/month depending on location.
• Repairs and maintenance:
  • Budget 10% of your equipment cost annually for upkeep.
  • Example: If your equipment costs $30,000, expect $3,000/year in maintenance.
• Marketing:
  • Social media ads: $200–$500/month
  • Printed menus/flyers: $100–$300
  • Website: $500–$1,500 (one-time)
• Miscellaneous:
  • Parking tickets (yes, they happen)
  • Broken equipment (always have a backup plan)
  • Theft (sadly, it’s common at events)

Add it up, and you’re looking at an extra $5,000–$15,000 per year in hidden costs. That’s why I always tell new operators: Double your initial budget estimate. It’s better to have cash left over than to be scrambling three months in.

How to Save Money Without Sacrificing Quality

You don’t need to buy everything new. Here’s how to cut costs intelligently:

• Buy used equipment:
  • Check Restaurant Equipment Auctions (local or online).
  • Look for trucks that are closing, often they’ll sell equipment cheap.
  • Facebook Marketplace and Craigslist can have gems, but inspect carefully.

  What to look for:

  • Stainless steel (no rust or dents)
  • Working thermostats and controls
  • NSF/UL certification stickers (if they’re missing, walk away)
• Lease equipment:
  • Some companies offer lease-to-own options.
  • Pro: Lower upfront cost. Con: You’ll pay more long-term.
• Share a commissary kitchen:
  • Split costs with other food trucks.
  • Some cities have co-op kitchens for mobile vendors.
• Start with a limited menu:
  • Fewer ingredients = less equipment needed.
  • Example: A burger truck can start with just a griddle and a prep table.
• DIY where possible:
  • Paint the truck yourself.
  • Design your own menu board (Canva is your friend).
  • Learn basic repairs (YouTube has tutorials for everything).
• Negotiate with suppliers:
  • Buy in bulk for discounts.
  • Ask about “scratch and dent” equipment (often just cosmetic issues).
• Barter services:
  • Trade food for services (e.g., free meals for a mechanic who fixes your generator).

But here’s the caveat: Don’t cheap out on safety or refrigeration. A used fryer is fine; a used fridge is a gamble. And never, ever skip fire suppression to save money. It’s not worth the risk.

Financing Your Food Truck: Options and Pitfalls

Unless you’ve got $80K sitting around, you’ll need to finance at least part of your truck. Here are your options, ranked from best to worst:

1. Small Business Loan (SBA):
   • Pros: Low interest rates (5–10%), long repayment terms.
   • Cons: Slow approval (weeks to months), requires good credit.
   • Where to apply: SBA.gov, local banks, credit unions.
2. Equipment Financing:
   • Pros: The equipment itself is collateral, so easier to qualify.
   • Cons: Higher interest rates (8–20%).
   • Companies: Balboa Capital, Crest Capital.
3. Personal Loan:
   • Pros: Fast funding (sometimes same-day).
   • Cons: High interest (10–30%), short repayment terms.
   • Where to look: LightStream, SoFi.
4. Credit Cards:
   • Pros: Easy to use, rewards points.
   • Cons: High APR (15–25%), can hurt your credit if not managed.
   • Tip: Use a 0% APR intro offer, then pay it off before the rate kicks in.
5. Crowdfunding:
   • Pros: No debt, builds customer base.
   • Cons: Time-consuming, no guarantee of success.
   • Platforms: Kickstarter, GoFundMe.
6. Investors/Partners:
   • Pros: No personal debt.
   • Cons: You give up equity/control.
   • Warning: Only do this if you’re comfortable with shared decision-making.
7. Home Equity Loan:
   • Pros: Low interest (if you have home equity).
   • Cons: You’re putting your home at risk.

My advice? Start with an SBA loan if you qualify. The rates are unbeatable, and the terms are fair. If you can’t qualify, equipment financing is your next best bet. Avoid credit cards and personal loans unless it’s a small amount you can pay off quickly.

And whatever you do, don’t finance 100% of your truck. Aim to put down at least 20–30%. This will lower your monthly payments and make you less risky to lenders.

The One Thing That Matters More Than Equipment

Here’s the truth no one wants to hear: Your equipment doesn’t guarantee success. I’ve seen trucks with $200K setups fail in six months, and I’ve seen guys with a $20K taco cart retire in five years. The difference? Systems and hustle.

Before you spend a dime on equipment, ask yourself:

• Do I have a clear, simple menu that people actually want?
• Do I know where I’ll park and sell every day?
• Do I have a marketing plan beyond “posting on Instagram”?
• Do I understand food costs and pricing well enough to turn a profit?
• Am I prepared to work 12–16 hour days, 6–7 days a week?

If you can’t answer “yes” to all of these, pump the brakes. Equipment is the easy part. The hard part is showing up at 5 AM to prep, smiling at the 100th customer of the day, and troubleshooting a broken fridge at 9 PM.

That said, if you’ve got the grit and the plan, a food truck can be one of the most rewarding businesses out there. There’s nothing like the feeling of a line wrapped around your truck, or a regular who comes every week because they love your food. And when you’ve got the right equipment, stuff that’s reliable, efficient, and tailored to your menu, it makes the grind a little easier.

So, where do you start? Pick one thing from this guide and take action today. Maybe it’s researching used trucks in your area. Maybe it’s sketching out your ideal kitchen layout. Maybe it’s calling a local health department to ask about permits. Momentum builds momentum, so take that first step.

And if you’re feeling overwhelmed, remember: Every successful food truck started exactly where you are now. The difference is they started before they felt ready. So go build something amazing. And when you’re slinging burgers from your own truck, save one for me, I’ll be the guy in line cheering you on.

FAQ: Your Burning Food Truck Equipment Questions, Answered

Q: Can I start a food truck with a used grill from Home Depot?
A: Technically, yes. Should you? Absolutely not. Residential grills aren’t built for commercial use, they won’t hold up to the volume, and they’re not NSF-certified, which means you’ll fail health inspections. Spend the extra money on a commercial-grade griddle or charbroiler. Trust me, replacing a cheap grill mid-service is way more expensive than buying the right one upfront.

Q: How much propane will I go through in a day?
A: It depends on your equipment, but here’s a rough estimate:

• Small setup (one grill, no fryer): 1–2 gallons per day.
• Medium setup (grill + fryer): 3–5 gallons per day.
• Large setup (multiple appliances): 5–10 gallons per day.

Always carry a backup tank. Running out of propane mid-service is a rookie mistake that’ll cost you sales (and credibility).

Q: Do I really need a fire suppression system? Can’t I just use a fire extinguisher?
A: Nope, and nope. Almost every city requires a UL 300-rated fire suppression system for commercial cooking equipment. A fire extinguisher is a backup, not a replacement. Skipping this is a fast track to getting shut down, or worse, watching your truck go up in flames. Not worth the risk.

Q: What’s the biggest mistake you see new food truck owners make with equipment?
A: Two things:

1. Overbuying equipment: They get excited and buy every gadget imaginable, then realize they only use half of it. Start minimal, then add as needed.
2. Ignoring maintenance: They don’t clean the grease traps, skip fridge temp checks, or ignore strange noises from the generator. Small issues become big (and expensive) problems fast. Set a weekly maintenance schedule and stick to it.

@article{food-truck-equipment-essentials-the-no-bs-guide-to-outfitting-your-mobile-kitchen-without-wasting-money,
    title   = {Food Truck Equipment Essentials: The No-BS Guide to Outfitting Your Mobile Kitchen (Without Wasting Money)},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/food-truck-equipment-essentials/}
}