What Equipment Goes in a Food Truck? (Complete List)

Short answer: a typical 16ft food truck has about 22 pieces of equipment, ranging from a 24″ griddle to a Class K extinguisher. The specific list depends on your menu. Here is the complete equipment list we install on a standard cook-line build, what each piece does, and what it costs.

The standard 16ft cook-line truck equipment list

For a customer ordering a “standard food truck” build with us in 2026:

Cooking equipment

1x 24″ gas griddle ($1,400-$2,200)
1x 24″ gas charbroiler ($1,800-$2,800)
1x 40 lb gas fryer ($1,600-$2,800)
1x 4-burner gas range with oven ($2,400-$3,800)
1x microwave (commercial 1.6 kW) ($600-$900)

Refrigeration

1x 48″ refrigerated prep table ($2,800-$4,200)
1x reach-in refrigerator (single door) ($2,200-$3,500)
1x reach-in freezer (single door) ($2,400-$3,800)

Sinks and water

1x 3-compartment sink with two drainboards ($800-$1,400)
1x dedicated handwash sink ($300-$500)
1x mop/utility sink (some jurisdictions require) ($250-$400)
1x tankless water heater (gas-fired, on-demand) ($400-$700)

Hood and fire suppression

1x 8-10 ft Type I commercial hood with grease filters ($2,800-$4,500)
1x UL 300 wet-chemical fire suppression system (Ansul R-102 or equivalent), sized for cook line ($3,500-$5,500)
1x Class K fire extinguisher (kitchen grease) ($90-$160)
1x ABC fire extinguisher (general) ($45-$90)

Power and propane

1x generator (10-12 kW Cummins Onan or equivalent) ($5,500-$8,500)
1-2x propane tanks (40 lb or 100 lb each) ($150-$400 each)
1x auto-changeover propane regulator ($250-$450)
1x electrical service panel (50A) and wiring harness (build-included)
1x shore power inlet (50A) ($250-$400)

Service

1x service window with awning, self-closing doors, and bug screen ($1,200-$2,400)
POS tablet mount, receipt printer mount, signage prep (build-included)
LED interior lighting ($300-$500)
Service window LED ($150-$300)

Tank capacity

30 gallon fresh water tank ($150-$250)
40 gallon grey water tank ($180-$300)

Total equipment cost

Adding up the mid-range pricing: about $32,000 in raw equipment cost on a standard build. The build also includes structural work, plumbing, propane lines, electrical wiring, insulation, finish work, wrap, and inspection paperwork — which is why the total build runs $95,000 to $130,000 even when equipment alone is $32,000.

The math: equipment is roughly 25-30% of total build cost. Structural and labor make up the rest.

Equipment specs that matter for compliance

Every commercial cooking and refrigeration item must be NSF-listed (National Sanitation Foundation, now NSF International). This is not optional. Your inspector will check the NSF sticker on every item. Non-NSF “commercial-style” equipment from Amazon will fail your inspection.

The fire suppression system must be UL 300 listed. More on UL 300 here.

The hood must meet NFPA 96 requirements for grease filtration, exhaust velocity, and clearance from cooking equipment. Most reputable manufacturers (Captive-Aire, AccuRex, Greenheck) build to NFPA 96 by default. Discount or DIY hoods often fall short.

Equipment by cuisine type

The standard list above covers a generic American street menu. Your menu will swap items in or out:

BBQ truck additions

1x commercial smoker (offset, pellet, or gravity) ($3,500-$8,500) — replaces the charbroiler
2x 75 lb fryers (volume frying for fries, hush puppies)
1x larger 60″ prep table

Pizza truck additions

1x deck oven (gas or electric, single or double deck) ($4,500-$9,500) — replaces the range
1x 60″ refrigerated pizza prep table ($3,500-$5,500)
1x dough mixer (small commercial) ($1,200-$2,200)

Mexican/taco truck additions

1x plancha (large flat-top griddle) ($1,800-$3,500) — sometimes in addition to standard griddle
1x rotisserie (al pastor trompo) if vertical roasting ($1,200-$3,500)
2-3 hot wells for salsas, beans, rice

Coffee/dessert van

Espresso machine (3-group commercial) ($6,500-$14,500) — replaces nearly all cook line
Espresso grinder (2 units, one for decaf) ($800-$1,400 each)
Cold brew system ($800-$1,500)
Refrigerated milk well ($600-$1,200)
Smaller fryer (some have donuts/sweets) ($1,400-$2,200)
1x soft-serve machine if doing ice cream ($4,500-$8,500)

Equipment we recommend for most builds (brand and model)

These are the brands we install on most builds. They are not the cheapest. They are reliable and parts are available everywhere.

Equipment	Our default brand
Griddle	Vulcan or Wolf
Charbroiler	Vulcan or Imperial
Fryer	Pitco or Frymaster
Range	Vulcan or Garland
Refrigeration	True or Beverage-Air
Pizza prep table	True or Continental
Hood	Captive-Aire
Suppression	Ansul R-102
Generator	Cummins Onan

Equipment lifespans (what to expect)

Plan your maintenance reserves around these:

Griddle, charbroiler, range: 8-12 years before major rebuild
Fryer: 6-10 years (oil seals are the failure point)
Refrigeration compressors: 6-10 years
Generator: 4,000-8,000 hours of run time (4-7 years for a working truck)
Hood and ductwork: 15+ years if cleaned regularly
Suppression tank: refilled annually, fusible links replaced annually
Tires (trailer or truck): 4-6 years
Wrap: 5-7 years

Equipment replacement reserve: 2-3% of annual revenue. Save it. Use it.

What does NOT go on a food truck

A few things people sometimes ask about that are bad ideas:

Residential-grade equipment. A residential range is not NSF-listed and cannot legally be on a commercial food truck.
“Commercial-style” Amazon equipment without NSF listing. Will fail inspection.
Open-flame solid-fuel cooking (charcoal, wood) without specific equipment-rated for mobile use. Most jurisdictions prohibit. A few allow with very specific equipment (commercial pellet smokers).
Microwave drawers built into prep tables. NSF makes commercial microwaves; residential drawer-style ones are not certified.
Dishwashers. Almost no food truck has space or capacity. The 3-compartment sink does the job.

How we spec equipment on every build

You send us your menu. We send back the equipment list with brand recommendations, BTU sums, electrical loads, and refrigeration capacity. We confirm that every piece is NSF and (where required) UL listed. The final build documentation includes equipment cut sheets and certifications, which is what your health inspector reviews.

Get a free quote or call 719-722-2537. Most quotes back within 24 hours.

Ready to build your truck?

We design and build custom food trucks and trailers compliant with the regulations on this page. From a single phone call to keys-in-hand in 6 to 8 weeks for most builds.

Get a Free Quote Call 719-722-2537

Built in Woodland Park, Colorado. Delivered to operators in CO, AZ, NE, MT, and WY.