Compact Kitchen

Food truck equipment sized for a kitchen two steps long: grills, fryers and ranges, pizza ovens and shawarma machines, crepe makers, undercounter fridges, prep tables, sinks and the extraction that has to clear smoke from a closed box.

Grills & charbroilers

Gas and electric chargrills, plus the flat-top and overhead options around them. Gas over ceramic gives the smoke that comes from fat hitting hot stone, electric gives the marks without the extraction a commercial char g

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Deep fryers

Single and twin-basket fryers, gas and electric. Oil recovery is the number that matters: a fryer that takes too long to come back up to temperature after a frozen basket goes in turns out soggy chips for the rest of the

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Gas ranges & griddles

Multi-burner ranges and flat-top griddles, gas or induction. A commercial induction range costs more up front and takes it back on extraction and air conditioning: no open flame means less heat thrown into a kitchen that

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Pizza ovens

Deck, countertop and conveyor ovens. Recovery is what separates them: a deck loses heat every time the door opens and needs a minute to come back, a conveyor never opens at all — which is why chains run conveyors and piz

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Shawarma & rotisserie

Vertical broilers that turn a stacked cone slowly past a gas or electric element. A doner grill is also the display: the meat cooks on the outside and gets shaved off as it goes, and the smell of it does more for a takea

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Crepe, pancake & flatbread makers

Crepe machines and flatbread presses — electric and gas crepe griddles, a roti maker machine, chapati and tortilla presses, and crepe station carts that turn out crepes, pancakes and flatbread to order.

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Microwave ovens

An industrial microwave rated for hundreds of cycles a day rather than a few. On a line what matters is the programmable pad and the digital timer, so nobody has to think in seconds, and an output you dial between 1 and

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Prep & work tables

Stainless work tables and refrigerated prep counters. A refrigerated counter keeps the ingredients in chilled wells right at the cutting board, so a cook builds a plate without walking to the fridge for every component.

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Undercounter & worktop

Glass-door, drawer and worktop units that fit under a counter. A commercial undercounter fridge with drawers costs more than doors and is worth it under a bar: a drawer opens into the space a bartender already occupies,

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Commercial sinks

A stainless steel commercial sink in three compartment, pot and handwash form, built to code for back-of-house hygiene. The compartments are not a preference: wash, rinse and sanitise is what an inspector expects to see

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Exhaust hoods & extraction

Commercial range hoods and kitchen exhaust hoods — canopies, island and wall-mounted units, fans and ductwork that clear heat, smoke and grease and keep a kitchen to code.

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Conveyor toasters

Conveyor toasters — belt-fed commercial toasters that run bread, buns and bagels through at a set speed and hold breakfast output steady without a cook watching them.

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Frequently asked questions

Gas or electric in a food truck?

Gas cooks without a large generator, which is why most trucks use it for the hot line; electric suits sites that provide a hookup and events that ban bottled gas. Many trucks mix the two, with gas for the grill and fryer and electric for the fridges.

How do I fit a full menu into a small truck?

Build the line around the two or three items that sell most and pick undercounter refrigeration so the worktop above it stays free. Send us the internal length and the menu, and we will lay out the run.

Does a food truck need its own extraction?

Yes, over anything that fries or grills. In a space this small, grease and heat build up within minutes, and most food-safety inspections check the hood first.

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Tell us what you're outfitting and we'll come back with the right kit, pricing and lead times.

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