Food Truck Equipment Layout

Outfitting a food truck for business is a lot like designing a commercial kitchen for a new restaurant.

Food truck equipment layout.

1 the kitchen blueprint. 16 food trucks floor plans design. The food truck equipment you choose is another major aspect for your business. In this epic post we share the steps needed to build a food truck or trailer all by yourself.

Building a food truck isn t easy but it can be done. Because a food truck is much smaller than most restaurant kitchens you will need to utilize every inch of space. Determine layout and equipment. This is what most people think about when they envision the layout food truck design.

The layout of this area is extremely important to ensure food can be prepared efficiently and comfortably by operators. Our team will accommodate your ideal layout to. If you want to design a food truck floor plan by yourself first consider the food truck equipment you need to buy. The layout you choose for your food truck build depends on three factors.

Be ready to tweak your design once you actually have your food truck but know that developing a solid vision for your design will help focus your efforts. Our high quality selection of countertop ovens steamers fryers and other cooking equipment gives you plenty of options to create a diverse and appealing menu helping you develop a devoted customer base. 14 food trucks floor plans design. You need designated areas for cooking chilling storing and serving.

This is the commercial kitchen section of the vehicle. Kitchen flow the size of the appliances and balance. In step one you will determine the type of food truck you want along with the equipment needed to serve the food. 3014 16 ft food truck conversion layout 3013 frozen yogurt 8 5 x 24 layout 3012 shaved ice trailer layout 6 x10 3011 8 5 x 16 layout.

When you envision your design before you buy your truck you ll be purchasing your truck based on the amount of space you need for your equipment inventory and staff. Much of your food truck design will depend on your menu will you be preparing a bulk of food in a separate. If you spend time working in a kitchen you probably have a pretty firm idea of the flow you want especially during peak times.