Food Truck Equipment, Supplies & Design

To launch, most food trucks need a griddle or charbroiler, a countertop fryer, undercounter refrigeration, a stainless prep table, a hand sink, a warewashing sink, and enough storage to hold a full day's prep. Our reps spec the list to your menu and footprint so nothing’s oversized for the space, and financing or leasing keeps a full build off your opening-day budget.

Most health units require a dedicated hand sink plus a warewashing sink, both in food-grade stainless steel, before they'll approve your truck, and many also ask about your fresh water and wastewater tanks. We carry NSF-certified hand sinks and warewashing sinks built for tight galleys, so you meet code without giving up counter space. Because requirements vary by municipality, our reps can confirm what your local unit expects before you buy, so you’re not reworking plumbing after a failed inspection.

Our design team produces detailed layouts and technical drawings built around how your truck operates. Cook line, cold storage, prep, and a serving window for customers that keeps orders moving at the rush. We size equipment to your generator load and payload so you don’t trip breakers or run overweight, place code-required sinks and plumbing where inspectors expect them, and handle the local permit requirements before anything ships. The goal is a build that passes inspection the first time and holds up to daily service.