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Looking for advice on equipment for food truck setup

post #1 of 2
Thread Starter 

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? 

post #2 of 2

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?

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