Help me compile a list of equipment needed on a food truck

I'm trying to compile a list of basic equipment that I would need to retrofit either a concession trailer or a enclosed car hauler to make it suitable to serve as a food truck operation.

I figured the hive-mind of chefsteps would be a good place to start. The size we have been looking at is about 24ft long by 8.5ft wide but maybe shorter depending on what we find.

The basics I feel are necessary are the following:

Double basket gas fryer

Gas Flattop (open to suggestions on size)

Stainless prep tables

Fridges (open to suggestions on the pros/cons of having small under counter fridges vs larger fridges)

Sink station

Vent hood

Sandwich/Salad prep fridge/table

Some optional things or things I'm considering are:

Portable induction burners x 2-3

Grill station

Broiler

So brand recommendations, ideas, experiences, things I may be missing would all be appreciated.

Thanks!

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Comments

Matthew_Snyder_68770

Where do you live? (Guessing by your profile pic that you're somewhere in the Detroit Red Wings neighborhood!) Have you researched the laws governing mobile food service? Some of those laws are Byzantine and many municipalities have taken a hostile stand on trucks. Where I work (El Segundo, near LAX) used to be a haven for trucks; two years ago we'd routinely have two or more trucks every day from which to choose. But recent city laws passed to favor (tax paying) brick-and-mortar businesses have all but chased the trucks away. Now we're lucky if we have more than two a week.... and it's the same two, all the time.

I'd check into the laws first. The laws may all but dictate your equipment list. Some places don't allow any food on a truck that isn't already safe to eat, meaning you can only reheat. Unless you're frying. Then you can cook from raw. Unless it's chicken. I mean, seriously - the rules are stupid.

Brendan_Lee_56950

We will be located in Richmond, Virginia, laws are pretty surprisingly in favor of food trucks and it's a growing scene which is why we are trying to jump on the opportunity while we can. Most everything in the area is running LP and generators.

crimsonfancy

Maybe start with what health department requires and then see what will fit after?
30" griddle is standard and will be able to clean quickly and easily with the right design.
Any prep surfaces that can be also utilized for service will be essential.
Fridges everywhere and I especially like the low-boy kind and a make-table above for holding 6-pans.
You may need to have a three compartment sink for code, but I'd get the smallest you can wash your biggest gear in to save room for other stuff. Or, will you wash fresh greens and veg on the truck? You'll also have to have a handwash sink for code as well....takes up more space...:-(
A two basket, 30# or so fryer would be helpful if your menu and concept requires it. You can keep the baskets out if you use a spider and without baskets you'll gain more room and heat recovery.

It may help to offer your concept and broad menu/ cooking method requirements here. Do you need two ovens? Convection or still? Will you have an off premise location to prep and load truck daily with prepped food, ready to go? Please consider writing this into your plan imo. It'll cost money to generate power for prep on the truck, and it'll take up so much room receiving product and processing on board. Will you store prepped food overnight or reload every day? Will you serve anything from freezer to lets say fryer? Like blanched fries, frozen solid, contained and loaded to the truck from your homebase kitchen?

I've considered this concept many times and would be happy to brainstorm with you if you want help.
I know you're experienced, talented, you'll produce great food. I also know you don't need me to tell you that you're looking at a great challenge becoming mobile. You can do it.
I'll be honest though, my old ass got scared off because it's somewhat a new thing where I am, and I'm (maybe) not too embarrassed to say anymore that I don't know how many years of this kinda long hours work I have left in me. lol @ myself.

Please expound on your plan, and I'll be happy to think with you if you'd give me the opportunity.... I'm no authority and no better than anyone else here, but I've thought good and hard on it, and I'd love to offer any insight I can.

DiggingDogFarm_65362

Will you be able to do all your cooking on the van or must you use an approved commissary for some stuff?

Brendan_Lee_56950

We will be using an off-site kitchen for prep, very little cooking will be done on the truck itself, mostly just holding and quick cooking items like eggs and quick sauté/sear of things on the flattop to finish. My ultimate goal is to incorporate the circulator into the workflow to help with consistency and speed.

Menu-wise, we are looking at catering to the hospital and healthcare workers in the area who have very poor access to food other than the cafeteria food. So we want a rotating menu (ideally monthly) of 3 sandwich choices, 2 soups/chili's, 2 salad options, and a few rotating specials as a way for us to try out new menu items. My business partner is Greek and I'm Chinese so we will be weaving in some of those flavors throughout the menu as well.

Right now, we have about 35 different menu options/variations compiled and I've been testing recipes intermittently. The timeline is about 18 months or so for us to open up, I'm big on planning so I am trying to get a head start on the equipment list so I can keep an eye out for equipment sales and auctions, etc.

Thanks for your help everyone.

crimsonfancy

Have you located a truck? Somewhere here I have a link to resell mobile kitchens and new mod trucks.

Sandwich / salad make table with standard 6-pans I guess would be highly utilized with revolving menu. Some folks use those refrigerated wall mounted greens- keepers for salad mix. The one I've seen is made by Silver King and first search came back $1800. It may be too big for you or maybe just right as it works well to keep salad easy to reach, and has an adjustable thermostat.
I like a griddle for sandwiches and use a press rather than buying in a panini machine that would be limited. The griddle can do plenty more, as you certainly realize, in case your menu needs to adjust to clientele down the road.. Also can be used for a steam table during service with bain marie set-up. Most all trucks I look at come equipped with one at maybe 30" and can help for bunches of caramelized onion (or similar), eggs, fish, poultry breast, burgers (I believe in griddle > flame for burgers), toast breads, etc.

Someplace to store bread for sandwiches maybe wall mounted? Shelving or whatever. Same shelving can be used for crisp salad garnishes, nuts, croutons, ...

Steam table for soups, and garnishes for soups kept separate (best bet in my opinion)?

The circulator would rock for low temp eggs for salads, and even holding cooked and bagged "braised" items. What I've done for a couple years now in my kitchen is vacuum pork that's been smoked, pulled, chilled and frozen. We just pick it up in simmering water at service and it works well for consistency. Same product can be used for pulled pork bbq, cuban sandwiches, etc.

I'm looking forward to your progress @Brendan Lee; I'm remembering now how fun the menu planning was for us.
Hope you'll keep us posted here.

Brendan_Lee_56950

Thanks Mark. I plan on integrating circulators into the work flow for sure, I really like the idea of being able to hold food and just pick up right from the bath.

Nicky_J_17040

There was a guy in my area who gutted out an Airstream, one of those tubular all metal trailers, and turned it into a top-notch operation.

His big thing was that he kept part of the seating area in tact, and actually made it into a dining table. On certain reserved occasions (for the right price), he would host dinners inside the truck. Genius idea. The hardest table to get in the city by far!

He has since then sold it and is in a grounded restaurant.

safiya_wilson_855354

I think these items you help most:

1 Griddle

2 Deep fryer

3 Smallwares

4 Convection Oven and many more equipment needed