Food Truck Regulations

Home › Food Truck Regulations Short answer: 6 to 8 weeks from a signed contract to keys in hand for a standard build at our shop. Custom or oversized builds (24+ ft trailers, full multi-cuisine kitchens, casino-grade trucks) run 8 to 12 weeks. Sourcing time on rare equipment can add 1 to 3 weeks. The

Home › Food Truck Regulations Short answer: a food truck is the right choice if you serve different locations every day, want a one-vehicle setup that is always ready to go, and you do not mind paying more for the chassis. A food trailer is the right choice if you operate from a fixed location

Home › Food Truck Regulations Short answer: yes, in nearly every state and county. A commissary kitchen (sometimes called a commercial kitchen or central preparation facility) is a permitted commercial-grade kitchen where you do food prep, dishwashing, water tank fills, and waste tank dumps that the truck cannot legally do at the operating site. Three

Home › Food Truck Regulations Short answer: most food trucks need 8 kW to 12 kW of generator capacity. A coffee or dessert van can get by on 5 kW. A full-cook-line truck with electric refrigeration, a fryer, a hood fan, and lighting needs 12 kW. Sizing the generator wrong is one of the most

Home › Food Truck Regulations Short answer: a 40-pound propane tank running a typical food truck cook line burns through in 12 to 16 hours of active service. A 100-pound tank lasts 30 to 40 hours. The exact number depends on which equipment is hot, how much it is cycling, and the ambient temperature. That

Home › Food Truck Regulations Short answer: in most cases, no. A standard food trailer pulled behind a regular pickup truck does not require a CDL. The federal cutoff is a Gross Combination Weight Rating of 26,001 pounds. Most food trailers and the trucks that haul them stay well under that line. That is the