Food truck equipment for a kitchen that has to fit, power itself and pass an inspection: griddle and fryer under extraction, fridge and freezer in one footprint, off-grid power, and the hand sink the licence depends on.
A mobile kitchen that has to be self-sufficient: its own power, its own water, its own extraction, and everything bolted down. Space, not budget, is the binding constraint — every item here earns its footprint twice.
Quantities assume a single serving hatch and one cook. Send us your internal dimensions and your menu, and we check the fit and the power draw before quoting — a truck is the one format where an item that does not fit is worthless at any price.
Parasols for the seating a truck sets up beside itself at a residency pitch.
Fourteen inches with the printer built in — a full till in the space a truck can spare, and no separate printer to bolt down.
The trailer itself, built out with a full kitchen and a bar. Everything else in this list goes inside it.
Cold, hot and everything between, in one order rather than three suppliers. A truck has no room to store a size it uses twice a month.
A truck either buys bagged ice or makes its own, and bagged ice is a daily errand before every single pitch.
The queue at a truck forms at the window and then along it, so payment has to be able to walk down the line.
On a truck the packaging is the plate, the tray and the branding at once, which is three jobs a plain box does badly.
A towable enclosed trailer, for an operator who wants a second pitch without a second driver.
8L
Blender for shakes and frozen drinks — high margin and no extra gas needed.
A truck has no shopfront, so the bag walking away across the market is the only sign it gets.
Branded napkins — the only piece of print most customers take away.
Branded and compostable — the two things an event organiser asks about before letting a truck on site.
It costs more than a plain trailer and books the events a plain trailer does not get invited to.
A folding cart for markets and pitches a trailer cannot reach.
A container build for a fixed pitch — the step from touring to a permanent street site.
Milkshakes, the item that sells at a festival after the food queue has died down.
A small slush machine for hot days, which is when a truck makes its year.
A second handheld terminal, so someone can take payment down the queue rather than at the hatch.
Paper in a hatch is wet within the first hour, so the order lives on a screen inside the truck.
A truck cooks nearly everything on one surface, so the griddle decides the menu. A smooth plate with a cabinet under it gives storage in the only place a truck has any.
Two 25 L wells: one for chips, one for everything crumbed. Shared oil is what makes a fish roll taste of onion rings, and on a truck there is no second chance at it.
1200 L (42.38 ft3) / -18°C To -8°C
Fridge and freezer in one footprint, which is the only way a truck carries both. Service and stock share the same cabinet, so the split has to be adjustable.
A dedicated hand sink is a licensing requirement for mobile catering in every market we sell to — separate from the wash-up, wall-mounted, with a splash guard.
Hybrid Solar System / 8 kW
A truck that runs off a generator is loud, expensive and unwelcome at half the events worth trading. LiFePO4 storage covers a service and recharges between them.
Stainless Steel 304
Every street-trading licence in our markets asks for wash, rinse and sanitise plus a separate hand sink, and this is the fixture that gets a truck refused.
Worktop fridge-freezer under the service line — the only cold a truck has room for at the point of assembly.
Extraction over a griddle and fryer is what keeps the serving hatch usable and the truck insurable. Specify against your roof height before ordering.
A truck cannot duct to a roof riser, and recirculating extraction is what lets it trade indoors at an event.
It gives a truck a grilled item without the smoke plume a pitch will not tolerate, which covers most indoor and covered sites.
CP-CB36-HD
A countertop charbroiler for the char a flat griddle cannot give. On a truck it is the second heat source, and it is what separates a grilled item from a fried one on the same menu.
200KW
Solar covers the day, but the fryer does not run on it, and this starts on a button rather than a pull cord.
2048 Wh
Silent battery power for the pitches where a generator is not allowed, which is most festivals now.
Chest freezers for the stock you take out for the day and cannot restock from.
A chilled topping rail on the service line, which is the only prep space a truck has.
You cannot choose what the tap at a pitch tastes like, so the truck carries its own filtration.
High-pressure burner for a truck built around stir-fry, where the griddle is the wrong tool entirely.
Toasting is the step that queues on a burger truck, and a conveyor runs it unattended while the griddle is being worked.
120*60*45 cm • single fan • air purifier
Compact electrostatic hood for a smaller build where the ESP+HEPA unit will not fit.
Foldable solar station for a pitch with no hook-up — it replaces the generator that every festival is trying to ban.
Prep sealed the night before, so the truck leaves loaded rather than prepping on the pitch.
A truck parks where there is no power to spare and still has to be readable after dark, so the sign charges itself.
40*60cm (15.75*23.62in)
A truck sells to a queue reading from three metres away in the dark. Backlit beats printed for exactly that.
Illuminated round signs for the serving hatch and both flanks of the truck.
They set up in a minute and mark the pitch, which matters at a festival where the truck is one of forty.
A wearable lit billboard to walk the queue at a festival.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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