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By Marcus Rivera | April 24, 2026 | How We Evaluate
Quick Answer: A fully outfitted food truck requires cooking equipment, refrigeration, a generator, prep surfaces, a 3-compartment sink, safety equipment, a POS system, and smallwares. Total equipment costs typically run $20,000–$60,000 for a used or basic setup, up to $100,000+ for a fully custom build. Buy used where possible on big-ticket items, but never skimp on refrigeration or fire suppression.
Setting up a food truck is exciting — until you start making your equipment list and realize how quickly it adds up. Between the cooking line, refrigeration, power system, plumbing, and safety gear, the equipment inside your truck often costs more than the truck itself.
This guide gives you a complete food truck equipment list for 2026 — organized by category, with specific product recommendations, cost ranges, and buying tips. Whether you’re starting your first food business or upgrading an existing truck, use this as your master checklist.
Food Truck Equipment: The Complete Category Checklist
1. Cooking Equipment
Your cooking equipment is the heart of the truck and the biggest variable in your build cost. What you need depends entirely on your menu concept.
Commercial Ranges and Burners
Most food trucks run on a 4- or 6-burner commercial range. Look for units that are NSF-certified and LP (propane) compatible since most trucks don’t have natural gas access.
- Atosa ATO-6B — 6-burner LP range, NSF-certified, ~$900–$1,100 new. Popular food truck workhorse.
- Vulcan V6B — Heavy-duty 6-burner, excellent build quality, ~$2,500–$3,500. Worth it for high-volume operators.
- Used commercial range — $300–$800 from restaurant auctions. Check burner igniters and oven thermostat.
Commercial Griddle
Essential for burgers, breakfast, smash patties, and most fast-casual concepts. A 36″ countertop griddle handles most food truck volumes.
- Vollrath 40722 Cayenne 36″ Griddle — Manual controls, polished steel surface, ~$600–$800
- Star 636TD 36″ Griddle — Thermostatic, ideal for precise temperature control, ~$1,200–$1,600
Commercial Fryer
If your menu includes fries, fried chicken, or any fried items, a countertop fryer is non-negotiable. A 40-lb oil capacity fryer is the standard food truck size.
- Pitco SG14S Solstice 40-lb Fryer — Reliable, easy to clean, ~$1,400–$1,800
- Frymaster MJ45 40-lb Fryer — Commercial grade, ~$2,000–$2,500
Convection Oven
A half-size convection oven fits most truck footprints and handles baked items, roasting, and finishing dishes. Our commercial convection oven guide covers top-rated models in depth.
- Waring WCO500X Half-Size Convection Oven — Compact, 120V, ~$400–$600
- Bakers Pride GDCO-E1 — Half-size, digital controls, ~$800–$1,200
Charbroiler / Grill
For burger trucks, BBQ concepts, or Mexican food trucks, a countertop charbroiler creates the char and flavor that customers expect.
- Vulcan VCRB25 Charbroiler — 25″ wide, radiant heat, ~$1,200–$1,800
- Garland ED-15R 15″ Charbroiler — Compact option for tight trucks, ~$800–$1,200
Steam Table / Food Warmer
For service-line trucks (Mexican, BBQ, cafeteria-style), a steam table keeps pre-cooked items at safe serving temperature during the rush.
- Vollrath Cayenne 5-Well Steam Table — 110V option available for 50-amp trucks, ~$600–$900
2. Refrigeration Equipment
Never cut corners on refrigeration. Improper cold storage is how food trucks fail health inspections — and worse, how customers get sick. See our guide to the best commercial reach-in refrigerators for detailed reviews.
Under-Counter Refrigerator
The most space-efficient option for trucks. A 27″ or 36″ undercounter unit fits below prep surfaces and keeps ingredients within arm’s reach of the cook line.
- True TUC-27-LP 27″ Undercounter Refrigerator — NSF-certified, reliable compressor, ~$1,800–$2,400
- Turbo Air TUR-28SD-N 28″ Undercounter — Budget-friendly alternative, ~$1,200–$1,600
Reach-In Refrigerator
For higher-volume trucks with more ingredient variety, a single-door reach-in provides significantly more storage capacity. Requires generator capacity planning.
- True T-23-HC 23 cu ft Reach-In — Industry standard, excellent energy efficiency, ~$2,800–$3,500
- Beverage-Air MT23-1-S 23 cu ft — Solid mid-range option, ~$2,200–$2,800
Prep Table Refrigerator
A refrigerated prep table (also called a sandwich/pizza prep unit) keeps toppings, proteins, and prep ingredients cold and accessible during service. Highly recommended for trucks with high-assembly menus.
- True TPP-93 Refrigerated Prep Table — 93″ wide, 12 pans, ~$3,500–$4,500
- Atosa MGF8402GR 67″ Prep Table — More compact, good for smaller trucks, ~$1,800–$2,400
Chest Freezer / Under-Counter Freezer
For frozen proteins, ice cream trucks, or bulk frozen storage. A commercial-grade chest freezer or undercounter freezer is standard.
- True TUFD-27 27″ Undercounter Freezer — Commercial grade, ~$2,000–$2,600
- Avantco CFC45 4.5 cu ft Chest Freezer — Budget option for light use, ~$400–$600
3. Power: Generator and Electrical
Your generator is the lifeblood of the truck. Undersizing it is the most common — and most expensive — food truck mistake. Add up the wattage of every piece of electric equipment (refrigeration, convection oven, POS, lighting, ventilation fan) and then add 20–30% headroom.
Commercial Generator
- Honda EU7000iS — 7,000W inverter generator, whisper-quiet, fuel-efficient, ~$4,000–$5,000. The gold standard for food truck operators.
- Generac GP8000E — 8,000W, more affordable at ~$1,500–$2,000, louder but reliable for stationary events.
- Cummins Onan RV QG 5500 — Permanently mounted commercial generator, ~$3,000–$4,500 installed. Best for trucks at fixed locations or long events.
Power tip: Most 120V convection ovens and three-compartment sinks don’t need the generator. But your refrigeration draws 10–15 amps continuously. Plan your electrical load carefully before purchasing.
Shore Power Hook-Up
If you’ll regularly park at commissaries, events with power, or food truck parks, a 50-amp shore power connection is worth the $200–$400 installation cost. It eliminates generator fuel costs during those services entirely.
4. Prep Surfaces and Work Space
Stainless Steel Work Table
NSF-certified stainless steel tables are a health department requirement in virtually every state. Get at least 24″ of prep surface per cook on your line.
- Regency 30″ × 48″ Stainless Steel Work Table — Budget-friendly, NSF-certified, ~$150–$250
- John Boos EE8-3030 Work Table — Premium quality, 14-gauge steel, ~$300–$500
Cutting Boards
Use color-coded HDPE cutting boards to prevent cross-contamination (red for raw meat, green for produce, yellow for poultry). Minimum one 12″×18″ board per station.
- San Jamar Saf-T-Grip 6-Piece HACCP Color-Coded Set — ~$80–$120
Shelving
NSF chrome wire shelving or stainless shelving for dry storage above or below prep surfaces. Budget $150–$400 for a well-organized truck.
5. Sinks and Plumbing
Most health departments require a 3-compartment sink (wash, rinse, sanitize) and a separate handwashing sink. This is non-negotiable and must be installed before your health inspection.
3-Compartment Sink
- Eagle Group S14-16-3-18 3-Compartment Sink — 16″ compartments, NSF-certified, ~$400–$600
- Regency 3-Compartment Sink with Drainboards — Available in multiple sizes, ~$300–$500
Handwashing Sink
- Advance Tabco 9-1-24 Single Compartment Handwash Sink — ~$150–$250
Fresh and Gray Water Tanks
Most trucks need a 40–60 gallon fresh water tank and an equal-capacity gray water tank. Tank size requirements vary by state/municipality — check local health codes.
Water Heater
An on-demand propane water heater is the most space-efficient option for food trucks.
- Eccotemp L5 Portable Propane Water Heater — Compact, ~$100–$150. Works for low-volume trucks.
- Rinnai RUC98iN Tankless Water Heater — Higher capacity for busy operations, ~$800–$1,200 installed.
6. Ventilation and Fire Safety
A Type 1 commercial hood with fire suppression is required over all cooking equipment that produces grease-laden vapor. This is your biggest safety investment — and your most expensive line item after the truck itself.
Commercial Hood System
- Custom-built food truck hood — Typically 8–12 ft long, with integrated fire suppression, ~$3,000–$8,000 installed. Most food truck builders include this in the build.
Ansul / FireTrace Fire Suppression System
Required by NFPA 96 and most jurisdictions. Must be installed and certified by a licensed contractor.
- Typical cost: $1,500–$3,000 installed + annual inspection (~$150–$200/year)
Fire Extinguishers
- Class K (kitchen) fire extinguisher for grease fires: ~$60–$120
- ABC dry chemical extinguisher for the cab: ~$30–$60
CO Detector and Propane Detector
Required in most jurisdictions and simply good safety practice. ~$30–$80 each.
7. POS System
A good POS system is essential for tracking sales, managing a menu, processing payments, and building customer data. Mobile-first POS systems are ideal for food trucks.
Our restaurant POS system guide covers the full landscape, but here are the top picks for food trucks:
- Square for Restaurants — Free base plan, iPad-based, excellent for new trucks. No monthly fee for basic features. Card reader included.
- Toast Go 2 — Handheld Android POS, built for outdoor environments, rugged. ~$627 hardware + $0/month (Starter Plan).
- Clover Flex — Portable handheld POS with built-in printer, ~$599 hardware. Works with multiple payment processors.
You’ll also need a cellular data plan or mobile hotspot for payment processing — budget $40–$80/month for a reliable mobile data connection.
8. Smallwares and Service Equipment
Smallwares are the pots, pans, tools, and service items that fill in the gaps. Don’t underestimate this category — it adds up to $2,000–$5,000 for a fully outfitted truck.
| Item | Recommended Product | Approximate Cost |
|---|---|---|
| Sauté Pans (6-piece set) | Vollrath Centurion Stainless | $200–$350 |
| Stock Pots (8–12 qt) | Winco SSSP-12 12 qt Pot | $40–$80 each |
| Sheet Pans (half-size, 6-pack) | Chicago Metallic Commercial II | $60–$100 |
| Hotel Pans (full set) | Vollrath Super Pan (assorted) | $150–$300 |
| Tongs (6-pack) | Winco UT-9 9″ Tongs | $20–$40 |
| Ladles and Spoons Set | Vollrath Jacob’s Pride Set | $50–$100 |
| Knife Set | Victorinox Fibrox Pro Set | $120–$200 |
| Food Storage Containers | Cambro Round/Square Set | $100–$200 |
| Thermometer | ThermoWorks ThermoPop | $25–$35 |
| Portion Scale | Escali Primo P115C | $25–$45 |
| To-Go Packaging (startup stock) | Varies by cuisine | $200–$500 |
| Napkin Dispensers (2–3) | San Jamar H903TBK | $30–$60 each |
Total Food Truck Equipment Cost Summary
| Category | Budget Build | Mid-Range | Premium / New |
|---|---|---|---|
| Cooking Equipment | $2,000–$5,000 | $5,000–$12,000 | $12,000–$25,000 |
| Refrigeration | $2,000–$4,000 | $4,000–$8,000 | $8,000–$15,000 |
| Generator / Power | $1,500–$3,000 | $3,000–$5,000 | $5,000–$8,000 |
| Prep Surfaces | $300–$800 | $800–$2,000 | $2,000–$4,000 |
| Sinks / Plumbing | $500–$1,500 | $1,500–$3,000 | $3,000–$5,000 |
| Hood / Fire Suppression | $2,000–$5,000 | $5,000–$8,000 | $8,000–$15,000 |
| POS System | $0–$600 | $600–$1,500 | $1,500–$3,000 |
| Smallwares | $1,000–$2,000 | $2,000–$3,500 | $3,500–$5,000 |
| Total Equipment | $9,300–$21,300 | $21,900–$43,000 | $43,000–$80,000 |
Note: These figures cover equipment only — not the truck itself ($20,000–$100,000+ depending on new vs. used and customization level), permits, insurance, commissary fees, or operating capital.
New vs. Used Equipment: What to Buy Where
The new vs. used decision is one of the most consequential for your startup budget. Here’s a practical framework:
Buy New
- Refrigeration — Compressor issues on used units are expensive and unpredictable. New units come with warranties.
- Fire suppression system — Always buy and install new; never take risks on safety equipment.
- Knives and cutting boards — Inexpensive and condition-sensitive; buy new.
- POS hardware — Software compatibility and warranty make new the right call.
Buy Used (Carefully)
- Ranges and griddles — Commercial ranges are overbuilt; a 5-year-old Vulcan or Garland often has decades left if maintained.
- Stock pots, hotel pans, sheet pans — Stainless steel doesn’t degrade; buy used and save 60–80%.
- Work tables and shelving — Same logic — stainless is durable; buy used.
- Convection ovens — Inspect heating elements and thermostat, then buy used at 40–60% of new price.
Best Sources for Used Commercial Equipment
- WebstaurantStore.com — Large selection of new commercial equipment at competitive prices, fast shipping
- KaTom Restaurant Supply (katom.com) — Industry staple; competitive on both new and closeout equipment
- eBay / Craigslist — Best prices on used, but inspect before buying; no returns
- Restaurant auctions — Check BidSpotter.com, RestaurantEquipmentWorld.com, and local auction houses when restaurants close
- Facebook Marketplace — Local pickup; often find solid used commercial equipment at 20–40 cents on the dollar
Don’t Forget: Pre-Opening Requirements
Equipment alone doesn’t get you to opening day. Before you serve a single customer, you’ll need:
- Health department inspection and permit (equipment must be NSF-certified and installed to code)
- Fire marshal inspection (hood and suppression system certification)
- Business license and food handler certifications
- Commissary agreement (most jurisdictions require food trucks to use a licensed commercial kitchen)
See our detailed guide on how to get restaurant permits and licenses — many of the same requirements apply to food trucks, with a few truck-specific additions.
Frequently Asked Questions
How much does it cost to fully equip a food truck?
Equipment costs alone typically run $20,000–$60,000 for a solid mid-range build. Budget builds using used equipment can come in under $15,000; premium new-equipment builds can exceed $80,000. This doesn’t include the truck itself, which runs $20,000–$100,000+ depending on new vs. used and how much custom fabrication is done.
What equipment is legally required for a food truck?
Requirements vary by state and municipality, but most jurisdictions mandate: NSF-certified food contact surfaces, a 3-compartment sink, a separate handwashing sink, a Type 1 hood with fire suppression over all cooking equipment, a generator or shore power connection, fresh and gray water tanks meeting minimum capacity requirements, and a commissary agreement. Check with your local health department before purchasing any equipment.
Can I use residential appliances in a food truck?
No — health departments require NSF-certified commercial equipment for all food-contact surfaces and most cooking and refrigeration equipment. Residential appliances are not NSF-rated, will fail inspection, and are not designed for the demands of commercial food service. A residential refrigerator can’t hold safe temperatures when opened repeatedly during service the way a commercial unit can.
What size generator do I need for a food truck?
Calculate the running wattage of all your electric equipment (not just starting wattage, which is higher). A typical food truck with one undercounter refrigerator, a convection oven, a POS system, and lighting needs 5,000–7,000 running watts. Add 20–25% headroom to handle startup surges. Most operators run a 7,000–8,000W generator. If you’re running a full reach-in refrigerator plus a prep table plus cooking equipment, you may need 10,000W+.