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.
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.
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.
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.
