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:
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
hot water heater / water tank / waste water tank
Based in the menu items what am I forgetting?
Thanks for helping out?