Food Truck Cooking Equipment Buying Guide
Buying Guide · Food Trucks & Mobile Kitchens
Build a Food Truck Kitchen Around Your Menu, Your Space and Your Fuel
A food truck packs a full cookline into a few feet of counter. Every piece has to earn its place, fit the space, run on the fuel and power you carry, and keep working when the truck moves between sites.
Use the Quick Picker for a starting point, or send Russell Hendrix your menu, your interior dimensions and your fuel plan. Our specialists can help flag gas, electrical, ventilation and local mobile-vending questions before you buy.
Quick Picker: Find Your Food Truck Starting Point
Start With the Truck, Not the Menu
Measure the usable length and width of the cookline first, then list what the menu asks the truck to do. Space, weight, fuel supply and ventilation limit the line before you compare any model.
Mobile kitchens also have their own rules for fuel storage, fire suppression and licensing, and these vary by city and province. Confirm them early.
Best-Fit Mobile Formats
This guide is written for kitchens that cook on the move or at events.
Match Your Menu to Your Line
Most truck lines are a griddle or grill, a fryer and a few burners, all within arm's reach.
Find the row closest to your concept and use it as a starting checklist. It is a typical starting point, not a specification. Your menu, your interior dimensions and your fuel plan decide the final line.
How to use this table
- Pick the row nearest your operation.
- Open the matching sections below for sizing and comparisons.
- Run the Quick Picker for each piece you plan to buy.
| Concept | Core pieces | Often added | Watch for |
|---|---|---|---|
| Burger or sandwich truck | Griddle, fryer | Charbroiler; drawer warmer | Grease and hood coverage in a small footprint |
| Taco or grill truck | Griddle or charbroiler, hot plates | Fryer for chips; holding | Propane supply and cylinder storage |
| Fry-focused trailer | Floor or countertop fryers | Heat lamp or drawer warmer | Oil handling and filtering on the move; fire suppression |
| Breakfast or bake truck | Griddle, convection oven | Hot plate; drawer warmer | Electrical load on a generator |
| Event cart or pop-up | Countertop fryer, hot plate | Countertop oven | Power at the site; local vending rules |
Our starting point, by size of kitchen
| Size | Fryer | Griddle or charbroiler | Range or hot plate | Holding and oven |
|---|---|---|---|---|
| Small: a cart or small trailer | Countertop fryer | Up to 24 in griddle | Countertop hot plate | Drawer warmer, countertop oven |
| Mid-size: a standard food truck | Floor fryer, about 30 to 50 lb | 36 in griddle or compact charbroiler | 24 to 36 in range | Heat lamps, half-size convection |
| Large: a full-kitchen trailer | 50 lb or more, or two or more vats | 48 in or more griddle or charbroiler | Large range | Holding cabinet, full-size convection |
Trucks and trailers vary a lot in layout and fuel, so these rows are only a rough guide. Check the line with a specialist before you commit to any build.
Not seeing your format? Talk to a specialist and share your menu.
Fryers
On a truck, fryers are often the biggest single draw on space, fuel and ventilation.
Floor fryers are the usual choice when frying is a core part of the menu. Countertop electric fryers suit lighter frying, a cart or a small trailer.
Fries and fried items often hit the fryers at the same time at the lunch rush. Count the vats you can fit, then confirm that your fuel or power supply, and your hood, can handle them.
Recommended starting points
- Countertop electric: a cart or a small trailer.
- Floor fryers around 30 to 50 lb: regular frying on a standard truck line, if it fits.
- Larger menus: ask a specialist about multiple vats.
Shop Commercial Fryers
Gas and electric floor and countertop models.
Oil Capacity
The listed capacity in pounds is the common way to compare fryers. Use it as a starting measure, not a promise of output.
Gas or Electric
Floor fryers are available in both. Confirm fuel, voltage and phase against what the building supplies.
Ventilation
Fryers sit under the hood. Plan their position with the rest of the line and your ventilation contractor.
How much fryer for how much frying?
| Frying on your menu | Typical choice | Notes |
|---|---|---|
| Occasional: a few snacks or sides | Countertop electric fryer | Check voltage and the circuit it plugs into. Oil capacity is much smaller than a floor unit. |
| Regular: fried items are a core part of the menu | Floor fryer, roughly 30 to 50 lb of oil | The common workhorse on a full line. Check the footprint and weight before you commit. One vat can limit you if you fry different foods. |
| Heavy: fried food drives sales | Floor fryer at 50 lb or more, or two or more vats | Capacity plus separate vats for different foods; ask a specialist |
Output depends on what you fry and how often. Confirm recovery and capacity with the manufacturer.
Why more than one vat?
Separate vats let you fry different foods without flavour carry-over, keep frying during filtering, and add capacity at peak. Many busy kitchens run two or more, where space allows.
Do I need a hood over a fryer?
In most commercial kitchens, yes. Heat and grease-producing cooking equipment is usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
Griddles & Charbroilers
Burgers, tacos and breakfast items come off the flat top and the grill.
A griddle gives a flat, even surface for smashed or seared patties, sandwiches and breakfast. A charbroiler cooks over open grates for grill marks and a grilled flavour.
Both put heat and grease in the air and need ventilation planned with the rest of the line. Width sets how much you cook at once, and how much line space you need.
Recommended starting points
- 24 in: a small kitchen or a secondary station.
- 36 in: a common choice for a standard truck line, if the length allows.
- 48 in or more: high-volume burger programs. Often specialist-sourced.
Shop Griddles & Charbroilers
Gas and electric flat tops, griddles and charbroilers.
Match the Fuel
Gas models are sold for natural gas or propane. Electric models list voltage and phase. Confirm which your building supplies.
Check the Footprint
Check width, depth, backguard and the clearances your local requirements call for before you commit to a size.
Plan the Ventilation
Griddles and charbroilers need ventilation. Involve your hood and gas trades early.
Griddle or charbroiler?
| Consideration | Griddle | Charbroiler |
|---|---|---|
| Best for | Burgers, sandwiches, breakfast items | Burgers and chicken with grill marks |
| Surface | Flat, even; holds items on the plate | Open grates; grease drips away |
| Cleaning | Scrape and wipe the plate | Grates and the drip area need regular cleaning |
| Ventilation | Grease and heat; hood needed | More smoke and grease from open grates; hood capacity matters |
How wide?
| Kitchen | Typical width | Why |
|---|---|---|
| Cart, small trailer or secondary station | Up to 24 in | Smaller footprint and lighter peak |
| Standard truck line | About 36 in | A common choice if the truck allows it |
| Large trailer or high-volume program | 48 in or more | More surface for the rush; often specialist-sourced, and needs the length to fit |
Widths vary by model. Always read the product page for the exact width and fuel.
Ranges & Hot Plates
A range, or a few hot plates, covers the sauté, soup and sauce work.
A restaurant range combines open burners with an oven base. Countertop hot plates add burners to a kitchen that already has an oven, or to a small bar kitchen.
Width sets how many burners fit. Count how many pans need heat at the same time at your busiest service.
Recommended starting points
- Countertop hot plate: extra burners on a bench or a small station.
- 24 and 36 in range: a common starting point for a single cookline, where the truck allows it.
- Large range: only for a full-kitchen trailer with the length for it.
Shop Commercial Ranges
Restaurant ranges, hot plates, induction and stock pot ranges.
Match the Fuel
Gas ranges are sold for natural gas or propane. Electric models list voltage and phase. Confirm which your building supplies.
Check the Footprint
Check width, depth, backguard and clearances before you commit to a size.
Plan the Ventilation
Anything cooking on the line needs ventilation. Involve your hood and gas trades early.
Range or hot plate?
| Type | What it is | Best for | Trade-off |
|---|---|---|---|
| Restaurant range | Open burners on top, oven base below | The main sauté and simmer station on a full line | Uses a full width of line; the oven is one more thing to clean |
| Countertop hot plate | Burners only, sits on a bench or stand | Extra burners, small stations, kitchens with ovens elsewhere | No oven; needs a safe, level, ventilated surface |
How many burners?
| Kitchen | Typical range | Why |
|---|---|---|
| Cart or small trailer | 24 in range, or a countertop hot plate | A 24 in range commonly has about four burners |
| Standard truck line | 24 to 36 in range | A 36 in range commonly has about six burners plus an oven base |
| Burner-heavy menu in a large trailer | A large range, or a range plus hot plates | Burner counts vary by model; read the product page |
Burner counts and layouts vary by model. Always read the product page for the exact configuration.
Holding
Holding keeps cooked food ready between the cook and the window.
Holding equipment keeps cooked food hot and ready for the next orders, so the cook does not make every item to order during the rush. On a truck, size and weight matter as much as capacity.
Holding time is limited by food safety and by quality. Confirm hold times and temperatures with your local health authority and the manufacturer.
Recommended starting points
- Holding cabinet: cooked items held in bulk, if you have the floor space.
- Heat lamps or strip warmers: finished food waiting at the pass.
Shop Holding Cabinets
Heated holding and holding or proofing cabinets.
Shop Drawer Warmers
Drawer warmers for the cook line.
Shop Food Warmers
Heat lamps, strip heaters, rethermalizers and countertop warmers.
Which holding equipment?
| Type | What it is | Best for | Trade-off |
|---|---|---|---|
| Holding cabinet | An enclosed, heated cabinet on a floor stand or casters | Bulk holding of cooked items, in a larger truck | Uses floor space; check the temperature range and door style on the product page |
| Drawer warmer | Warming drawers at or near the cook line | Small batches close to the cook | Smaller capacity than a cabinet |
| Heat lamp or strip warmer | Overhead radiant heat above the pass | Finished orders waiting briefly for pickup | Short holding only; food can dry out under radiant heat |
Is there room for holding on a truck?
Often only a little. A drawer warmer or a heat lamp over the window uses less space than a cabinet. Measure the space first, then pick the holding option that fits.
Ovens
A countertop or half-size convection oven can bake, reheat and finish in a small footprint.
A convection oven bakes biscuits and other baked items, reheats and finishes dishes, with a fan for even heat. Choose a size that matches the trays you cook at once.
Recommended starting points
- Countertop or half-size: the usual fit for a truck.
- Full-size, single deck: only if the truck has the width and the electrical or gas service.
- Double deck: large trailers with high-volume baking.
Shop Convection Ovens
Countertop, half-size and full-size convection ovens.
Match the Utility
Confirm the fuel or electrical service for the exact model against your building.
Ventilation
Some ovens need venting or hood coverage. Plan it with the rest of the line.
Do I need an oven on a food truck?
Not always. If the menu is fried and griddled, you may not. An oven helps when baked items or reheated sides are a regular part of the menu, but it uses space and power that other equipment may need.
Before You Order: Utilities, Ventilation & Installation
Most equipment surprises come from the building, not the equipment.
Walk this list with your contractor, gas fitter, electrician and ventilation supplier before you place an order. Requirements depend on your location and local authority, so treat this as a checklist of questions, not a rulebook.
Ask early
- What fuel and power will the truck carry?
- Does the hood cover every cooking piece?
- Who installs and secures each unit?
| Check | What to confirm | Who to ask |
|---|---|---|
| Fuel and cylinders | Propane cylinders or tanks, where they are stored and secured, and the regulator and connection each unit needs | Licensed gas fitter and local authority |
| Power | Shore power, generator size and the load of every electric unit, including start-up draw | Licensed electrician |
| Ventilation and fire suppression | Hood coverage over every cooking piece, fire suppression, and any vehicle fire-safety rules | Ventilation contractor and local authority |
| Clearances | Distance to walls, combustible surfaces and neighbouring equipment, as stated on the product page and in the manual | Contractor and manufacturer documents |
| Weight and layout | Total equipment weight against the vehicle's rating, and a layout that lets staff move safely while serving | Truck builder |
| Water and drainage | Handwashing, sinks and wastewater tanks that mobile units are required to carry | Truck builder and health authority |
| Licensing and inspection | Mobile vending licence, health inspection and fire inspection; rules vary by city and province | Local authority |
| Securing and installation | How each unit is secured against movement, and who connects and tests gas and electrical work | Truck builder and Russell Hendrix |
The Real Cost of Owning Food Truck Equipment
The price on the product page is only the first cost.
Two units with similar prices can cost very different amounts to run, clean and keep working. Compare these factors when two options are close.
Compare when options are close
- Energy use and heat output.
- Oil and cleaning time.
- Service, parts and warranty.
| Factor | What to compare | Why it matters |
|---|---|---|
| Energy | Rated gas input (BTU) or electric load, and how it affects fuel use and generator size | Fuel and generator costs add up on every service day |
| Oil and consumables | Oil volume, filtration, and any filters or parts that wear | Fryers have recurring costs well beyond purchase |
| Cleaning labour | Removable grates, grease trays, smooth surfaces, how fast it cools to clean | Daily cleaning time is a real staffing cost |
| Service and parts | Warranty length, parts availability and who can service it near you | Downtime on a fryer or grill stops the kitchen |
| Installation | Gas and electrical work, ventilation changes and delivery | These can outweigh a difference in equipment price |
| Fit to the menu | Whether the unit is sized for your real volume | Too small slows service; too large wastes fuel and space |
Common Mistakes to Avoid
Most food truck regrets are about fit, fuel and rules, not about brands.
These come up again and again when kitchens are fitted out. Checking them now is cheaper than fixing them after installation.
Buying for the counter, not the vehicle
Check weight, securing and clearances, not only the footprint.
Ignoring generator load
Add up everything that runs at once, including start-up draw, before choosing electric equipment.
Leaving ventilation and fire suppression to last
The hood and suppression limit what can go on the line and where.
Buying before checking fuel
A unit built for natural gas will not run on propane unless it is converted.
Skipping the local rules
Mobile vending, fire and health rules vary by city and province. Check them before you build.
Under-sizing the fryers
Fried food often drives sales at the rush. Size fry capacity for the busiest service, within the space you have.
Overbuilding the line
More equipment than the cook can run, or the truck can power, slows service.
Choosing on price alone
A cheaper unit that costs more to run, clean or repair is not cheaper.
Frequently Asked Questions
Short answers to the questions we hear most from mobile operators.
Do I need a hood over a fryer, griddle or charbroiler?
In most commercial kitchens, yes, and that includes mobile ones. Heat and grease-producing cooking equipment is usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
Can I run natural gas equipment on a truck?
Mobile kitchens normally run on propane. Some natural gas models can be converted with a kit, but not all of them, and conversion is normally done by a qualified person. Ask a specialist before you order.
How do I size a generator?
Add the electrical load of every unit that runs at the same time, allow for start-up draw, and confirm the total with a licensed electrician. The Quick Picker shows the voltage of electric picks to help with that.
Does the Quick Picker check that equipment is suitable for a vehicle?
No. The picker reads size, fuel and voltage from the listing. It does not check vehicle mounting, weight rating or local mobile-vending rules, so ask a specialist and your local authority.
What does a High Elevation model mean?
Some gas equipment is built for installations at high altitude, where the air is thinner. The Quick Picker leaves these models out. If you operate at elevation, ask a specialist.
Why does the Quick Picker not show a certain product?
The picker only shows products that are available now, priced, not final sale or clearance, and whose size and fuel could be read from the listing. If something is missing, it may be out of stock or listed without the details the picker needs. Browse the full collection or ask Sales.
Can Russell Hendrix source equipment that is not listed online?
Yes. A specialist can identify, source and quote cooking equipment that is not in the online assortment, including larger griddles and charbroilers, multi-vat fryers and larger holding equipment.
When to Involve a Specialist
Some food truck decisions should be made with the whole truck in view.
The picker shows what is available online today and fits the specs it can read. It does not replace a review of your menu, layout and utilities.
Bring in Sales when
- Fuel, generator or fire-suppression requirements are uncertain.
- The line has to fit a specific truck or trailer layout.
- Fried food drives your menu and you may need several vats.
- The size or fuel you need is not listed online.
- You are planning a full line, not one piece.
Not listed online? Here is what we can source
| Item | Why it may not be online | What to send us |
|---|---|---|
| Equipment for a specific truck layout | Sized to the interior and the build | Interior dimensions, the layout and your fuel plan |
| Larger fryers and multi-vat batteries | Sized to the menu and peak volume | Fried items, peak volume, fuel and available width |
| Griddles and charbroilers, 48 in and wider | Large sizes are not always in the online assortment | Menu, available width, fuel, and the hood width |
| Combi and deck ovens | Specified against the menu | Menu items, pans cooked at once, and power or fuel available |
Plan the Line, Then Choose the Equipment
The strongest food truck kitchens connect the menu, the truck layout, the fuel and power supply, and the local rules before any purchase is final.
Working through an opening? The Opening Journey walks through the concept, menu, space, workflow and equipment list in order.
