You’re about to drop $50,000+ on equipment. Miss one critical item, and you’ll shut down mid-service waiting for a part that costs $30.
Here’s what to check first: Your food truck equipment checklist needs 75+ items across seven categories: cooking, refrigeration, ventilation, prep, storage, POS, and safety. The average food truck requires $30,000-$60,000 in equipment depending on menu complexity. Most new owners forget at least 5 essential items—usually smallwares and backup parts. I’ve seen trucks dead in the water over a missing $15 thermometer.
📚 This guide is part of: Food Truck Equipment Guide
The Equipment Problem Most New Owners Face
Most people buy equipment backwards. They pick a truck, then figure out what fits. Wrong approach. Having a solid food truck equipment checklist before you shop saves thousands.
I’ve helped set up maybe 30 food trucks over the years. Every single owner who planned equipment first finished faster and spent less. The ones who winged it? Returned equipment, paid restocking fees, and lost weeks to rewiring.
Here’s the deal: your menu dictates your equipment. Your equipment dictates your truck layout. Your layout dictates your truck size. Get this backwards and you’ll pay for it—literally.
Before you buy anything, know these numbers:
- Total wattage needed for all electric equipment
- Total BTU output for gas equipment (affects ventilation requirements)
- Linear feet of counter space you need for prep
- Cubic feet of refrigeration for your menu
Cooking Equipment: The Heart of Your Operation
This is where most of your budget goes. Get it right the first time.
Commercial Griddle
Every food truck needs a flat cooking surface. Period.
| Type | Best For | BTU Range | Cost |
|---|---|---|---|
| Gas griddle | High-volume, smash burgers | 30,000-60,000 | $800-$2,500 |
| Electric griddle | Limited gas hookup, breakfast | 3,600-7,200W | $500-$1,800 |
| Chrome-top griddle | Eggs, pancakes, delicate items | 30,000-45,000 | $1,200-$3,000 |
My recommendation: Start with a 36″ gas griddle. It handles 80% of menus and runs about $1,200 for a solid commercial unit. I use a Vulcan in my truck—eight years, zero problems.
For more details, check out the commercial griddle food truck guide.
Deep Fryer
If you’re frying anything, don’t cheap out here.
- Counter fryer (25-30 lb capacity): $600-$1,200
- Floor fryer (40-50 lb capacity): $1,500-$2,500
- Propane vs electric: Propane heats faster but needs ventilation. Electric is easier to install.
⚠️ Warning: Undersized fryers mean slow recovery time. That 15-minute lunch rush turns into a 30-minute backlog. Size up, not down.
Read the full breakdown in our food truck deep fryer guide.
Additional Cooking Equipment (Menu-Dependent)
| Equipment | Need It If… | Cost Range |
|---|---|---|
| Commercial range | Sautéing, sauces, multiple pans | $1,500-$4,000 |
| Convection oven | Baking, roasting, finishing | $2,000-$5,000 |
| Steam table | Hot holding for multiple items | $400-$1,200 |
| Char broiler | Grilled flavor, steaks, burgers | $800-$2,000 |
| Panini press | Sandwiches, quesadillas | $200-$500 |
Refrigeration Equipment: Keep It Cold or Go Home
Fail a health inspection for temp violations and you’re done. No second chances. This section of your food truck equipment checklist is non-negotiable.
Reach-In Refrigerator
Your main cold storage. Must be commercial-grade—residential units can’t maintain temp with constant door opening.
- Single door (20-23 cu ft): $1,500-$3,000
- Double door (40-50 cu ft): $2,500-$5,000
- Look for: NSF certification, self-closing doors, digital temp display
Under-Counter Refrigeration
Counter space is gold. Put your refrigeration below it.
- Refrigerated prep table: $1,800-$3,500
- Under-counter refrigerator: $1,200-$2,500
- Under-counter freezer: $1,500-$3,000
Freezer Storage
You need frozen storage. The question is how much.
Most food trucks run a 50/50 split—half refrigerated, half frozen. Adjust based on your menu.
| Freezer Type | Capacity | Cost | Best For |
|---|---|---|---|
| Reach-in freezer | 20-50 cu ft | $2,000-$4,500 | Main frozen storage |
| Chest freezer | 10-20 cu ft | $400-$900 | Backup/overflow |
| Under-counter | 5-10 cu ft | $1,500-$2,500 | Accessible frozen items |
Full details in the food truck refrigeration guide.
Ventilation and Safety Systems
Skip this section and you fail inspection. Every time.
Ventilation Hood System
Required by code for any cooking that produces grease, smoke, or steam. That’s almost everything.
- Type I Hood: For grease-producing equipment (fryers, griddles). Required in most jurisdictions.
- Type II Hood: For steam and heat only (dishwashers, ovens without grease). Cheaper but limited use.
Costs:
- Type I hood with fire suppression: $2,500-$6,000
- Type II hood: $1,500-$3,500
- Installation: $1,000-$3,000 (don’t DIY this)
More on this in our food truck ventilation hood guide.
Fire Suppression System
Non-negotiable. ANSUL or equivalent required for commercial cooking. Every food truck equipment checklist must include this—skip it and you won’t pass inspection.
- System cost: $3,000-$5,500
- Annual inspection: $150-$300
- Requirement: NFPA 96 compliance
I’ve seen two grease fires in my career. Both happened to guys who thought the suppression system was “overkill.” Don’t be that guy.
Details in the fire suppression system guide.
Fire Extinguishers
You need both types:
- Class K (wet chemical): For cooking oil fires. Mandatory.
- Class ABC (dry chemical): For everything else. Also mandatory.
Mount them within 30 feet of cooking equipment. Test monthly. Replace or service annually.
Prep and Storage Equipment
The stuff that’s easy to forget until you’re opening weekend and realize you have nowhere to chop onions.
Prep Tables
- Stainless steel worktable: $200-$600 (get at least two)
- Refrigerated prep table: $1,800-$3,500 (worth every penny)
- Cutting boards (NSF-rated): $30-$100 each (minimum 4, color-coded)
Storage Solutions
| Item | Purpose | Cost |
|---|---|---|
| Wire shelving unit | Dry goods, supplies | $100-$300 |
| Speed racks | Sheet pans, prep trays | $150-$400 |
| Ingredient bins | Flour, sugar, bulk items | $50-$150 each |
| Bus tubs | Dirty dishes, trash | $10-$30 each |
Sinks
Three-compartment sink is code in most states. No exceptions. Check the FDA Food Code for specific requirements in your area.
- Three-compartment sink: $400-$1,200
- Hand sink (separate): $100-$300
- Fresh water tank: 40-100 gallons minimum
- Gray water tank: Match fresh water capacity
POS and Technology Equipment
You’re running a business, not a lemonade stand.
Point of Sale System
| Option | Monthly Cost | Hardware Cost | Best For |
|---|---|---|---|
| Square | 2.6% + $0.10 | Free-$799 | Starting out, simple menus |
| Toast | Custom pricing | $0-$1,000+ | Restaurants transitioning |
| Clover | 2.3% + $0.10 | $499-$1,799 | Mid-range, good features |
Essential Tech
- Mobile hotspot or dedicated WiFi: $50-$100/month
- Tablet or iPad (backup): $300-$800
- Receipt printer: $150-$300
- Cash drawer: $50-$150
- Card reader: Often included with POS
Smallwares and Service Items
This is the category that bankrupts your timeline. You think you’re done shopping, then realize you forgot spatulas.
Kitchen Smallwares
| Category | Items Needed | Budget |
|---|---|---|
| Utensils | Spatulas, tongs, ladles, whisks, spoons | $100-$300 |
| Cookware | Pans, pots, sheet trays, mixing bowls | $200-$500 |
| Measuring | Cups, spoons, portion scoops, scales | $50-$150 |
| Storage | Cambros, squeeze bottles, deli containers | $100-$300 |
| Safety | Thermometers, timers, first aid kit | $75-$200 |
Service Supplies
- To-go containers: Match your menu (budget $200-$500 initial stock)
- Napkins and utensils: $50-$150 initial
- Condiment dispensers: $30-$100
- Menu boards: $50-$300
Cleaning Supplies
- Sanitizer buckets and solution
- Degreaser (commercial-grade)
- Scrub brushes, steel wool
- Trash cans (multiple sizes)
- Towels (blue shop towels, not cloth)
Complete Equipment Checklist by Category
Print this food truck equipment checklist. Check it off as you buy.
🔥 Cooking Equipment
- [ ] Commercial griddle (36″ minimum)
- [ ] Deep fryer (if frying)
- [ ] Range/burners (if sautéing)
- [ ] Steam table (if hot holding)
- [ ] Microwave (backup/reheating)
- [ ] Panini press/grill press (if needed)
❄️ Refrigeration
- [ ] Reach-in refrigerator
- [ ] Reach-in freezer
- [ ] Under-counter refrigeration
- [ ] Refrigerated prep table
- [ ] Backup coolers (2 minimum)
🌬️ Ventilation & Safety
- [ ] Type I ventilation hood
- [ ] Fire suppression system (ANSUL)
- [ ] Class K fire extinguisher
- [ ] Class ABC fire extinguisher
- [ ] First aid kit
- [ ] Carbon monoxide detector
🔪 Prep & Storage
- [ ] Stainless steel worktables (2+)
- [ ] Three-compartment sink
- [ ] Hand sink
- [ ] Wire shelving units
- [ ] Speed racks
- [ ] Cutting boards (4+ color-coded)
💳 POS & Tech
- [ ] POS system with card reader
- [ ] Receipt printer
- [ ] Cash drawer
- [ ] Mobile hotspot/WiFi
- [ ] Backup tablet
🍴 Smallwares
- [ ] Spatulas, tongs, ladles (3+ each)
- [ ] Pots and pans set
- [ ] Sheet trays (10+)
- [ ] Mixing bowls (various sizes)
- [ ] Portion scoops
- [ ] Digital thermometers (3+)
- [ ] Timers (2+)
- [ ] Squeeze bottles (10+)
- [ ] Cambro containers (10+)
📦 Service & Disposables
- [ ] To-go containers (matched to menu)
- [ ] Napkins (bulk)
- [ ] Disposable utensils
- [ ] Condiment dispensers
- [ ] Menu board
🧹 Cleaning
- [ ] Sanitizer buckets (3+)
- [ ] Commercial degreaser
- [ ] Scrub brushes
- [ ] Trash cans (various sizes)
- [ ] Blue shop towels
- [ ] Mop and bucket
⚡ Power & Utilities
- [ ] Generator (sized for total wattage)
- [ ] Propane tanks (2+ for backup)
- [ ] Fresh water tank (40+ gallons)
- [ ] Gray water tank (matches fresh)
- [ ] Extension cords (commercial-grade)
Frequently Asked Questions
How much does food truck equipment cost in total?
Budget $30,000-$60,000 for a complete food truck equipment checklist. Basic setups with used equipment start around $20,000. Full buildouts with new commercial-grade equipment run $60,000+. The biggest variables are cooking equipment complexity and refrigeration needs. A taco truck needs less than a gourmet burger operation.
What equipment do you need to start a food truck?
At minimum, you need cooking equipment (griddle or fryer), refrigeration (reach-in fridge and freezer), ventilation (Type I hood with fire suppression), prep surfaces (stainless tables, three-compartment sink), POS system, and safety equipment (fire extinguishers, first aid). This bare-bones setup runs $25,000-$35,000 new.
Should I buy new or used food truck equipment?
Used equipment saves 40-60% but comes with risks. Buy used for simple items: tables, shelving, smallwares. Buy new for anything with compressors (refrigeration) or safety components (fire suppression). I’ve seen too many used fryers with hidden damage. The $800 you save costs $2,000 in repairs later.
What’s the most overlooked item on equipment checklists?
Backup thermometers and propane tanks. When your main thermometer dies during health inspection, you fail. When your propane runs out mid-service, you’re done for the day. Every truck needs three thermometers and two propane tanks minimum. Total cost: under $150. Hours saved: countless.
Your Equipment Action Plan
Look—equipment shopping is overwhelming. But follow this sequence and you’ll get through it. Use this food truck equipment checklist as your roadmap.
This Week:
- Finalize your menu (equipment follows menu, not the other way around)
- Calculate total electrical load (watts) and BTU output (gas)
- Get quotes from 3 equipment suppliers
- Review SBA’s food truck startup resources for financing options
This Month:
- Order lead-time items first (custom hoods, fire suppression)
- Buy refrigeration new, cooking equipment based on budget
- Source smallwares last (they ship fast)
Before Opening:
- Test every piece of equipment under load
- Run a mock service with friends
- Stock backup parts: thermometers, fuses, gaskets
For deep dives on specific equipment, check out the generator guide and refrigeration systems.
Need help planning your equipment budget? The complete Food Truck Equipment Guide breaks down every category with cost comparisons and brand recommendations.
— Darnell
