Looking for advice on equipment for food truck setup

Discussion in 'Professional Catering' started by foodtrucker, May 3, 2014.

  1. foodtrucker

    foodtrucker

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    Owner/Operator
    Hey,

    I am new to the forum as I was looking for a resource to help me figure out a food truck setup that I am planning in Oregon.

    My main menu items include:

    Bratwurst

    Schnitzel

    Burger

    Gulasch

    French fries

    Potatoe salad

    possibly pasta

    salad

    All of this needs to be prepped and cooked in the truck as this will be my commercial kitchen. While I would like enough space to work on and in, I also need enough storage and cooking possibilities.

    Currently I am planning on equipping it with:

    exhaust hood system

    36" flat top / griddle

    2 or 4 heat stove top

    1 standing freezer / cooler combo

    stainless steel table / cooler combo

    generator / propane

    dual sink

    hot water heater / water tank / waste water tank

    Based in the menu items what am I forgetting?

    Thanks for helping out? 
     
  2. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    Deep fryer, unless you're frying on the stove top.

    Generally, codes require a three-compartment sink AND a separate hand washing sink.

    Which items are you going to pre-make, and which are you going to make upon demand?