Food Truck Equipment Checklist to Get the Ball Rolling

What Equipment Do You Need for a Food Truck? Let's Find Out!

So, you’re dreaming about starting a food truck?

Exciting, right?

Few things compare to the thrill of serving your signature dishes straight to customers—whether they’re grabbing lunch near the office, enjoying a weekend festival, or just strolling through the neighborhood.

But keep in mind that your first delicious plates will only reach customers takes more than great recipes and a prime location. You’ve got to think beyond your recipes and parking spots. Your truck needs to be a fully functional kitchen on wheels, stocked with the right equipment to cook, store, serve, and clean safely and efficiently.

If you’ve already read our post on "What Are the Initial Startup Costs for a Food Truck?", you know that equipment is one of the biggest (and most important) investments you’ll make.

In this guide, we’ll walk you through the must-have items, explain why each one matters, and help you prevent costly mistakes, so you can hit the road ready for business.

But before you purchase any equipment, first take the time to....

Understand Your Concept and Menu

Before purchasing any equipment, take time to finalize your menu. Your menu is the foundation of your equipment needs. A food truck selling tacos will have different requirements compared to a truck offering smoothies, fried chicken, or baked goods.

For example, if your signature item is a grilled sandwich, then you absolutely cannot do without a flat-top grill. If you plan on offering coffee drinks, then you’ll require an espresso machine, a milk frother, and possibly a blender. Your truck layout, prep tools, refrigeration size, and power needs all depend on what you serve and how you serve it.

Don't make the rookie mistake of buying expensive gear before locking in your concept. Many new owners overspend or under-equip simply because they’re not clear on their menu.

Now onto the the equipment...

1. Cooking Equipment Essentials

The cooking area is the heart of your food truck. This is where your menu comes to life, so your cooking gear must be reliable, compact, and safe to use in a small, mobile space. Here are the most common essentials:

Flat-top griddles or grills: Ideal for burgers, pancakes, grilled cheese, and breakfast items. These take up minimal space and heat evenly.

Deep fryers: Perfect for fries, chicken wings, onion rings, and other crispy items. You may need double fryers if your menu mainly consists of fried items or if you want to separate vegetarian and meat dishes.

Stovetop burners: Great for boiling, sautéing, and making sauces. Choose units that are built specifically for mobile kitchens with good flame control.

Ovens: Convection ovens offer fast, even heating and are ideal for baked goods, casseroles, and roasted items. If you need one, make sure it fits your layout and power capacity.

Steam tables: Useful for keeping cooked food hot during service. Many trucks rely on these for high-volume service when orders come in back-to-back.

Charbroilers: If you plan on grilling meats or giving items that flame-kissed taste, a charbroiler is a must-have.

When selecting cooking equipment, check your city’s fire and ventilation regulations. Most cities require commercial-grade exhaust hoods and heat-proof barriers between equipment. Also, consider fuel options. Some equipment runs on propane, while others need electricity or even diesel generators. Compatibility with your power system is critical.

2. Refrigeration and Storage

Your food truck needs to keep ingredients fresh, prevent spoilage, and maintain safe holding temperatures at all times. Because space is tight, refrigeration units must be compact yet efficient.

Commercial refrigerators and freezers: These are designed to maintain temperatures even when the truck is in motion or when doors open frequently. Choose upright models for larger capacity or under-counter styles to save space.

Prep table coolers: These units combine cold storage with a food prep station on top. They usually have containers for toppings, sauces, or salad ingredients, making assembly much quicker during service.

Ice makers or portable coolers: If you serve cold drinks or smoothies, an ice maker is helpful. In smaller setups, a high-quality cooler with insulation may work as a backup.

Dry storage: Use shelves, bins, and wall-mounted racks to organize dry goods, paper products, and packaging. Make sure everything is secured so it does not move during transit.

Food-grade containers: Invest in airtight, labeled containers for flour, rice, pasta, spices, and other staples. This helps you stay organized and meet food safety requirements.

Remember that power-hungry appliances like fridges and freezers need a reliable energy source. Keep their energy usage in mind when calculating your total power load.

3. Food Prep Equipment

Food prep is where your efficiency is tested. Small delays during chopping, blending, or mixing can slow down your entire service. Prep gear needs to be tough, compact, and easy to sanitize.

Worktables and cutting boards: Stainless steel tables are standard in mobile kitchens. Choose NSF-certified ones for food safety. Have separate cutting boards for raw meat, produce, and cooked food to avoid cross-contamination.

Food processors and blenders: If your menu includes sauces, purees, dips, or smoothies, these tools can speed up prep time significantly.

Knives and utensils: A good chef’s knife, paring knife, and serrated knife will handle most tasks. Also stock up on spatulas, ladles, tongs, peelers, and can openers.

Mixing bowls and measuring tools: Keep a few stainless steel or plastic bowls on hand for mixing batters or prepping salads. Measuring cups and spoons help maintain consistency.

Specialty tools: If you’re making items like tortillas, dumplings, or espresso drinks, you may need niche equipment. Only buy tools that you’ll use daily.

Make sure your prep equipment is durable and easy to clean. The easier it is to sanitize, the faster you can reset your station for the next shift.

4. Serving and Packaging Supplies

Efficient service is just as important as great food. You’ll need a clean system for handing out food, drinks, and utensils, especially during busy hours.

Serving trays or drawers: These hold completed orders while customers are paying or waiting. Heated drawers help keep food warm.

To-go containers and cutlery: Choose compostable or branded containers to leave a good impression. You’ll also need napkins, plasticware, and paper bags.

POS system: Install a point-of-sale station with a tablet, receipt printer, and card reader. Look for systems that accept mobile payments like Apple Pay or Google Wallet.

Condiment dispensers: Bottles, pumps, or self-serve trays help customers grab sauces without creating a mess.

Branding your packaging with your logo, colors, or social media handles is a subtle way to market your truck long after the meal is over. Consider doing that!

5. Plumbing and Sinks

Food trucks are required by most health departments to have specific sink setups. You might not plan to wash dishes during the shift. Still, these are non-negotiable for passing inspections.

Three-compartment sink: One for washing, one for rinsing, and one for sanitizing dishes and utensils. This is standard in commercial kitchens and required for mobile units too.

Handwashing sink: Separate from dishwashing sinks, this must have soap, paper towels, and signage reminding staff to wash hands.

Freshwater tank: Supplies clean water to your sinks. Sizes vary by location, but 30–50 gallons is a common requirement.

Wastewater tank: Must be at least 15% larger than your freshwater tank. It collects all greywater and must be emptied at approved locations.

Pump system and water heater: Ensure consistent water pressure and hot water for dishwashing and handwashing. Mobile-friendly tankless water heaters are a good choice.

Your plumbing system must be leak-proof, easy to drain, and accessible for maintenance. Proper installation is important to eliminate the risk of failed inspections or plumbing emergencies.

6. Power and Electrical Systems

Food trucks need non-stop power to run everything from fridges to lights to charging stations. A faulty electrical system can shut down your operation mid-shift.

Generator: Choose a quiet, fuel-efficient generator that can handle your total wattage load. Honda and Cummins are popular brands for mobile kitchens.

Power strips and surge protectors: You’ll need these for plugging in appliances safely. Only use commercial-grade equipment with built-in breakers.

Battery or inverter system: Some trucks use solar panels or deep-cycle batteries to support lighting or backup power. These can reduce fuel use.

Wattage management: Calculate the total wattage of your equipment and build a chart of how much energy each item uses. Don’t exceed your generator’s capacity.

Get your electrical system installed by a licensed electrician. Many cities require proof of professional installation before granting food truck permits.

7. Ventilation and Fire Safety Equipment

Cooking in a compact space generates heat, smoke, and grease. Your food truck must have systems in place to manage fire risk and indoor air quality.

Ventilation hood: Pulls smoke, odors, and heat out of the truck. Some setups include built-in grease filters and fire suppression lines.

Fire suppression system: Releases chemicals that automatically extinguish fires on the cooking line. This system must be professionally installed and certified.

Fire extinguisher: Keep at least one Class K extinguisher for grease fires and a general-purpose ABC extinguisher nearby.

Smoke and CO2 detectors: These should be installed and tested regularly, especially if you use gas appliances.

Fire safety is one area where cutting corners is never acceptable, which is why, some cities obligate periodic inspections of your fire suppression system. Document monthly maintenance records and test alarms often to ensure everything stays safe and ready.

8. Stock Cleaning and Sanitation Supplies

A clean food truck is safer for your customers and more pleasant for your team. Set up a daily cleaning routine and keep supplies stocked at all times.

Mops, brooms, and buckets: Use color-coded buckets to separate food-safe cleaning from floor cleaning. Store them in a dedicated area to reduce clutter.

Surface sanitizer: Use food-grade sanitizers for prep surfaces, equipment, and utensils. Pre-moistened wipes help speed things up during service.

Trash bins: Have multiple trash bins, including one near the prep station and one outside for customers. Use lids to keep pests away.

Grease trap: If your truck produces a lot of grease, you may need a built-in grease trap to prevent drain blockages.

Dirty kitchens slow down service and attract complaints. Establish a cleaning schedule with assigned responsibilities to keep your truck inspection-ready and pleasant for your team.

9. Licenses, Permits, and Inspection documents

Operating legally is as important as having the right equipment. Different authorities will require documentation of your setup:

• Health Department Approval for your sink systems, refrigeration, and food prep layout.

• Fire Department Clearance for fire suppression, extinguisher placement, and ventilation.

• Electrical Permits and Inspection Reports from licensed professionals.

• Americans with Disabilities Act (ADA) Compliance if applicable to your service window or vehicle modifications.

Keep detailed records and make sure your truck layout matches your permit applications to avoid surprises during inspections.

10. Optional Extras for Better Customer Experience

Once the essentials are in place, consider upgrading your truck with extras that improve workflow or delight customers:

• Digital menu boards make updating prices and specials easy without reprinting signs.

• Security cameras help monitor staff safety and deter theft.

• Exterior speakers or buzzers can notify customers when their order is ready.

• Serving window awnings and lighting improve visibility and comfort in all weather.

• QR code menus and loyalty program devices encourage repeat business and reduce paper waste.

But, add these extras only after your core equipment is fully operational and compliant with regulations.

Wrapping Up

Running a food truck is one of the most rewarding ways to build a business around food, but it only works when your truck is properly equipped. Every appliance, tool, and system contributes to the safety, speed, and quality of your food service. By defining your menu first and selecting equipment that fits your concept and space, you set your food truck up for success on day one.

Use this detailed checklist as your roadmap to purchasing and installing equipment. Rest assured, spending time and effort to get your truck properly outfitted will pay off in efficient service, happy customers, and a smoother journey on the road to a profitable business.

If you want to keep this checklist handy, consider creating a printable version tailored to your specific menu and business needs.