This article was written by our expert who is surveying the industry and constantly updating the business plan for a food truck.
Setting up a food truck requires careful budget planning to ensure your mobile kitchen meets all health and safety standards while staying financially viable.
The equipment budget for a food truck typically ranges from $50,000 to $175,000 for new installations, or $30,000 to $100,000 for renovated vehicles, depending on your menu requirements and local regulations. This investment covers everything from cooking appliances and refrigeration to ventilation systems and point-of-sale technology.
If you want to dig deeper and learn more, you can download our business plan for a food truck. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our food truck financial forecast.
Equipping a food truck requires substantial upfront investment in commercial-grade equipment that complies with health and safety regulations.
The total equipment budget varies significantly based on whether you purchase new or used equipment, your menu complexity, and local regulatory requirements.
| Equipment Category | Cost Range (New) | Key Considerations |
|---|---|---|
| Cooking Appliances | $6,200 - $21,800 | Menu-dependent selection including griddles ($2,000-$6,000), fryers ($1,500-$4,000), ovens ($2,000-$8,000), and specialty equipment ($500-$3,000 per unit) |
| Refrigeration & Freezers | $2,300 - $9,000 | Commercial-grade undercounter units ($800-$2,000), chest/upright freezers ($1,500-$4,000), and combination prep units ($2,000-$5,000) |
| Ventilation & Fire Suppression | $5,000 - $10,000 | Professional hood systems with integrated fire suppression required for grease-producing equipment; must meet local fire codes |
| Power Supply Systems | $3,000 - $11,500 | Mobile generators ($2,000-$6,000), battery backup/inverters ($1,000-$3,500), and installation for power hookups ($500-$2,000) |
| Water & Plumbing Systems | $3,000 - $6,500 | Freshwater tanks ($300-$700), water heaters ($300-$800), wastewater systems ($400-$1,000), and plumbing installation ($2,000-$4,000) |
| Prep Surfaces & Storage | $950 - $3,000 | Stainless steel work tables ($350-$1,000 each), shelving units ($100-$500 per section), and storage bins/organizers ($500-$1,500) |
| Point-of-Sale System | $550 - $1,550 | Tablet/terminal hardware ($400-$1,200), card readers and printers ($150-$350), plus monthly software subscriptions ($0-$60/month) |
| Annual Maintenance | $2,000 - $5,000 | Preventive maintenance, parts replacement, and labor for critical equipment servicing |
| Equipment Replacement Fund | $2,000 - $6,000/year | 5-10% of initial equipment investment for upgrades and replacements, higher for high-use items like fryers |
| Contingency Budget | $5,000 - $15,000 | 10-15% of total equipment budget for unexpected failures, repairs, or regulatory compliance updates |
What is the minimum upfront budget required to equip a food truck that meets current health and safety codes?
The minimum upfront budget to equip a food truck that complies with health and safety regulations ranges from $50,000 to $175,000 for a new truck, or $30,000 to $100,000 for a renovated used vehicle.
This wide range depends on several factors including the complexity of your menu, the quality of equipment you select, and the specific regulatory requirements in your operating area. A basic food truck serving simple items like tacos or sandwiches will fall on the lower end, while a truck offering complex cuisine requiring multiple cooking stations will require a higher investment.
The regulatory compliance aspect is non-negotiable and includes commercial-grade equipment, proper ventilation with fire suppression systems, adequate refrigeration, and approved water and wastewater systems. Health departments across different jurisdictions have specific requirements, but all demand NSF-certified equipment and proper installation by licensed professionals.
New food truck operators should plan for the higher end of the budget range to avoid cutting corners on essential safety equipment. Skimping on required systems like ventilation or fire suppression can result in failed inspections, delayed openings, and costly retrofitting that ultimately exceeds the initial savings.
This is one of the many elements we break down in the food truck business plan.
Which cooking appliances are essential for a food truck, and what are their typical purchase or leasing costs?
Essential cooking appliances for a food truck vary by menu type, but most operations require a core set of equipment costing between $6,200 and $21,800 in total.
A flat-top griddle is the workhorse of most food trucks, priced between $2,000 and $6,000 depending on size and quality. This versatile appliance handles everything from breakfast items to burgers and can operate continuously during peak service hours. Commercial-grade griddles with precise temperature control are worth the investment for consistent food quality.
Deep fryers cost $1,500 to $4,000 and are essential for operations serving fried foods like chicken, fish, or french fries. Convection or combi ovens range from $2,000 to $8,000 and provide baking, roasting, and reheating capabilities in a compact footprint. Induction cooktops or electric burners offer flexible cooking options at $200 to $800 per unit.
Specialty equipment like grills, charbroilers, or steamers add $500 to $3,000 per unit to your budget. The key is selecting appliances that match your menu requirements without overcrowding the limited kitchen space. Each piece of equipment must also fit within your electrical capacity and ventilation system capabilities.
Leasing cooking equipment typically costs $200 to $800 per month per major appliance, with 3-5 year terms being standard. While leasing reduces upfront costs, it results in higher total expenditure over time and provides no equity in the equipment.
What are the average costs for refrigeration and freezer units suitable for a mobile kitchen?
Refrigeration and freezer units for food trucks typically cost between $2,300 and $9,000 total, depending on your storage needs and menu requirements.
Undercounter refrigerators are the most common choice for food trucks, priced at $800 to $2,000 per unit. These space-efficient units fit beneath prep counters and provide quick access to frequently used ingredients. Most food trucks require at least one, with higher-volume operations needing two or three units to maintain proper food safety temperatures during busy service periods.
Chest freezers or upright freezers cost $1,500 to $4,000 and are necessary for operations storing frozen proteins, pre-made items, or frozen ingredients. Chest freezers offer better energy efficiency and temperature stability during frequent door openings, while upright models provide easier access and organization in tight spaces.
Combination fridge-prep units range from $2,000 to $5,000 and integrate refrigerated storage with cutting board surfaces and ingredient pans. These units are particularly valuable in food trucks where every square inch counts, as they combine storage and prep space in a single footprint.
All refrigeration equipment for food trucks must be commercial-grade with sufficient insulation and cooling capacity to maintain safe temperatures even when the truck is stationary in hot weather. Energy-efficient models with good temperature recovery rates are worth the extra investment to reduce generator load and prevent food spoilage.
How much should be allocated for ventilation and fire suppression systems to comply with regulations?
Ventilation and fire suppression systems for a food truck require a budget of $5,000 to $10,000 for a complete, code-compliant installation.
This cost includes a commercial ventilation hood with integrated fire suppression capabilities, which is mandatory for any equipment that produces grease or smoke, such as fryers, griddles, and grills. The ventilation system must capture cooking emissions, filter grease, and exhaust properly to the exterior of the truck while maintaining adequate air quality inside the cooking space.
Fire suppression systems are not optional—they're required by fire codes in all jurisdictions. These systems include heat-activated nozzles positioned above cooking equipment, suppression agent tanks, and manual activation controls. The system must be professionally installed and certified, with regular inspections and maintenance required to maintain compliance.
The exact cost within this range depends on the size of your cooking line, the number of appliances requiring coverage, and the complexity of the installation. Larger food trucks with extensive cooking equipment will fall toward the higher end, while smaller operations with minimal grease-producing equipment may achieve compliance at the lower end.
Never attempt to save money by skipping or downgrading ventilation and fire suppression systems. Failed inspections due to inadequate systems will delay your opening, and operating without proper fire suppression puts your entire investment at risk. Insurance companies also require certified systems to provide coverage.
What is the expected budget for power supply solutions, such as generators, batteries, or hookups?
Power supply solutions for a food truck typically require an investment of $3,000 to $11,500, depending on your equipment load and operating locations.
Mobile generators are the primary power source for most food trucks, costing $2,000 to $6,000 for gas or diesel models. The generator size must match your total electrical load, with most food trucks requiring 6,500 to 15,000 watts of continuous power. Silent or inverter generators cost significantly more but are worth considering if you operate in noise-sensitive areas like residential neighborhoods or parks.
Battery backup systems and inverters add $1,000 to $3,500 to your power infrastructure. These systems provide emergency power during generator failures and can run low-draw equipment like lighting and point-of-sale systems for several hours. Some operators use battery systems as their primary power source for limited-menu operations, though this requires careful load management.
Power hookup installations for stationary locations cost $500 to $2,000 if not included in your site rental fee. Shore power connections allow you to plug into external electrical sources, eliminating generator noise and fuel costs when operating at commissaries, food truck parks, or events with available power. The installation includes proper breakers, weatherproof connections, and safety disconnects.
Calculate your total electrical load before purchasing power equipment, including startup surge requirements for refrigeration and cooking equipment. Undersized generators will fail during peak operation, while oversized units waste fuel and money. Professional electrical assessment ensures you select the right power solution for your food truck operation.
What are the costs of water tanks, plumbing, and wastewater systems that meet local health requirements?
Water tanks, plumbing, and wastewater systems for a food truck cost between $3,000 and $6,500 to install and equip to health code standards.
Freshwater tanks range from $300 to $700 depending on capacity, with most health departments requiring minimum capacities of 20 to 40 gallons for handwashing and food preparation. The tank size must accommodate your expected daily water usage plus a safety margin for longer operating shifts. Tanks must be food-grade, properly secured, and equipped with fill ports and level indicators.
Commercial water heaters cost $300 to $800 and are required to provide hot water at proper temperatures (minimum 110°F for handwashing, 180°F for sanitizing). Tankless propane water heaters are popular in food trucks due to their compact size and on-demand operation, though they require proper venting and gas connections.
Wastewater tank systems run $400 to $1,000 and must have capacity equal to or greater than your freshwater tank to comply with health codes. These systems include gray water collection from sinks, drainage plumbing, and proper venting to prevent odors and siphoning. Some jurisdictions require separate tanks for handwashing and food prep wastewater.
Professional plumbing installation costs $2,000 to $4,000 and includes all necessary pumps, fixtures, drainage systems, and compliance certification. This installation must meet both plumbing codes and health department requirements, including proper sink configurations (typically a three-compartment sink for dishwashing and a separate handwashing sink), backflow prevention, and accessible drain valves for tank emptying.
You'll find detailed market insights in our food truck business plan, updated every quarter.
How much should be budgeted for food preparation surfaces, shelving, and storage equipment?
Food preparation surfaces, shelving, and storage equipment for a food truck require a budget of $950 to $3,000 for a complete setup.
Stainless steel work tables are essential for food preparation and cost $350 to $1,000 each. Most food trucks need at least two work tables—one for food prep and another for plating or assembly. These tables must be commercial-grade with NSF certification, providing durable surfaces that can withstand constant cleaning and sanitizing. Tables with lower shelves maximize vertical space for storing prep containers and small equipment.
Shelving units and racks cost $100 to $500 per section and are critical for organizing ingredients, supplies, and equipment in the limited truck space. Wall-mounted shelves save floor space, while wire shelving units provide ventilation for stored items. The shelving must be easily cleanable and arranged to prevent cross-contamination between raw and ready-to-eat foods.
Food storage bins, drawers, and ingredient holders complete the setup at $500 to $1,500 for a comprehensive system. This includes sealed containers for dry goods, ingredient bins with lids for prep stations, and organization systems for utensils and small wares. Proper storage equipment prevents contamination, reduces waste, and improves service speed during busy periods.
All preparation surfaces and storage equipment must be made of non-porous, easily sanitized materials like stainless steel or food-grade plastic. The layout should follow health department guidelines for food flow, separating raw and cooked food areas while maximizing efficiency in the compact kitchen space.
What are the typical expenses for a point-of-sale system, including hardware and software?
A point-of-sale system for a food truck costs $550 to $1,550 for hardware, plus $0 to $60 per month for software subscriptions.
The hardware component includes a tablet or terminal ($400 to $1,200), which serves as the primary interface for order entry and payment processing. Modern food trucks typically use iPad-based systems or Android tablets that are portable, easy to use, and integrate with mobile payment processors. These devices must have sufficient battery life for full-day operation and be equipped with protective cases for the harsh mobile kitchen environment.
Card readers and receipt printers add $150 to $350 to the hardware investment. Mobile card readers accept chip cards, contactless payments, and mobile wallets, which now represent the majority of food truck transactions. Bluetooth receipt printers allow you to provide customers with itemized receipts while maintaining mobility during outdoor service.
Software subscriptions range from free basic systems to $60 per month for feature-rich platforms. Free options like Square or SumUp provide essential payment processing and basic inventory tracking, while paid systems offer advanced features including menu management, employee scheduling, detailed analytics, and integration with accounting software. Transaction fees typically range from 2.6% to 3.5% plus $0.10 to $0.30 per transaction.
The right POS system streamlines operations, reduces order errors, and provides valuable data on sales patterns and popular items. Cloud-based systems allow you to monitor sales remotely and make menu adjustments based on real-time performance data, which is particularly valuable for food truck operators managing multiple locations or events.
What is the cost difference between purchasing new versus used equipment, and what trade-offs should be considered?
New equipment typically costs 20% to 40% more than used equipment, but this price difference comes with significant trade-offs that affect long-term operation costs and reliability.
| Factor | New Equipment | Used Equipment |
|---|---|---|
| Initial Cost | Full retail price, 20-40% higher than used alternatives | Save 20-50% on purchase price, potentially more at auctions or from closed businesses |
| Warranty Coverage | Manufacturer warranties of 1-5 years covering parts and labor, peace of mind for major breakdowns | No warranty or limited 30-90 day dealer warranty, all repair costs become your responsibility immediately |
| Compliance Risk | Guaranteed to meet current health and safety codes, immediate approval from inspectors | May require retrofitting or upgrades to meet current codes, potential inspection delays and unexpected costs |
| Reliability | No hidden wear, predictable performance, lower breakdown risk during critical service periods | Unknown service history, higher failure risk, may break down during your busiest seasons |
| Energy Efficiency | Modern energy-efficient models reduce generator load and fuel costs by 20-30% | Older technology uses more power and fuel, increasing operational costs over time |
| Maintenance Frequency | Minimal maintenance for first 2-3 years beyond basic cleaning and calibration | Higher maintenance requirements from day one, need immediate repairs or part replacements |
| Best Strategy | Purchase critical equipment new: cooking appliances, refrigeration, ventilation, and fire suppression systems where reliability is essential | Consider for secondary equipment: work tables, shelving, storage containers, and backup appliances where failure doesn't halt operations |
| Hidden Costs | Delivery, installation, and setup fees typically included or clearly stated upfront | May need professional cleaning, parts replacement, recalibration, or code compliance upgrades adding 15-30% to purchase price |
What is the average ongoing maintenance and replacement cost for critical food truck equipment per year?
Annual maintenance and replacement costs for critical food truck equipment average $4,000 to $11,000 per year, representing 8% to 15% of your initial equipment investment.
Yearly maintenance expenses range from $2,000 to $5,000 and cover preventive care, parts replacement, and professional service for your cooking, refrigeration, and mechanical systems. This includes routine tasks like fryer oil filtration system cleaning, refrigeration coil maintenance, generator servicing, and calibration of cooking equipment. Regular maintenance prevents catastrophic failures and extends equipment lifespan, making it a cost-effective investment.
Equipment replacement and upgrade costs add another $2,000 to $6,000 per year, representing 5% to 10% of your initial equipment purchase price. High-use items like deep fryers, griddles, and refrigeration compressors have shorter lifespans in the demanding food truck environment and may require replacement every 3 to 7 years. Building a replacement fund from day one prevents cash flow crises when major equipment fails.
Intensive-use equipment requires higher maintenance budgets. Fryers operating 8+ hours daily need more frequent oil filtration system service and heating element replacement. Refrigeration units working in hot climates or with frequent door openings require more compressor maintenance and eventual replacement. Generators running continuously during service need oil changes, filter replacements, and periodic valve adjustments.
Professional service contracts cost $150 to $300 per piece of equipment annually but provide priority service, discounted parts, and scheduled maintenance that prevents emergency breakdowns. For critical equipment like refrigeration and fire suppression systems, service contracts are worthwhile investments that ensure compliance and minimize downtime.
How much contingency budget should be set aside for unexpected equipment failures or upgrades?
A contingency budget of 10% to 15% of your total equipment investment—typically $5,000 to $15,000—should be set aside for unexpected equipment failures, emergency repairs, and regulatory upgrades.
Equipment failures in food trucks happen without warning and can halt operations immediately. A failed refrigeration compressor on a busy weekend, a generator breakdown during a high-revenue event, or a fire suppression system malfunction discovered during inspection can each cost $1,500 to $5,000 to repair or replace on an emergency basis. Without contingency funds, these situations force you to close temporarily, losing both revenue and customer trust.
Regulatory compliance changes can require unexpected equipment upgrades. Health departments periodically update requirements for water temperature, ventilation capacity, or food storage specifications. New fire codes may mandate upgraded suppression systems or additional safety equipment. These changes aren't optional, and having contingency funds allows you to comply immediately rather than facing citations or closure orders.
Emergency repairs always cost more than planned maintenance. After-hours service calls, expedited parts shipping, and last-minute equipment rentals to keep operating can double or triple normal repair costs. The contingency budget prevents you from making desperate decisions like purchasing inferior replacement equipment or taking on high-interest debt during a crisis.
This contingency fund should remain untouched except for true emergencies. It's not for menu experiments, cosmetic upgrades, or expanding your service capabilities—those investments should come from operational profits or separate capital budgets. Think of the contingency fund as business insurance that keeps your food truck operating when unexpected equipment issues arise.
Get expert guidance and actionable steps inside our food truck business plan.
What financing or leasing options are commonly available for food truck equipment, and how do they affect the overall budget?
Food truck equipment financing is available through equipment loans and leasing arrangements, each with distinct budget implications.
| Financing Option | Terms & Rates | Monthly Cost Impact | Total Cost & Trade-offs |
|---|---|---|---|
| Equipment Loans | 3-7 year terms, 8-16% APR depending on credit score and business history, secured by the equipment itself | $500-$1,200 per month per $50,000 borrowed, fixed payments for term duration | Total interest adds 15-35% to equipment cost, but you build equity and own equipment outright at term end |
| Full Truck Leasing | 36-60 month terms with option to purchase at lease end, includes equipment package | $2,000-$3,000 per month for complete truck with equipment, higher for premium builds | No large upfront payment, enables immediate operation, but total lease payments exceed purchase price by 20-40% |
| Equipment-Only Leasing | 24-48 month terms, option to buy or upgrade at end, common for cooking appliances and refrigeration | $200-$800 per month per major appliance depending on value and term length | Lower initial cash requirement, tax deductible payments, but no equity building and higher total cost |
| SBA Loans | 7(a) or 504 loans with favorable terms, 5-10 year repayment, 8-12% rates, requires detailed business plan | $400-$900 per month per $50,000 borrowed, longer terms reduce monthly burden | Best rates for qualified borrowers, longer approval process (30-90 days), strict qualification requirements |
| Vendor Financing | Direct financing from equipment manufacturers or dealers, 12-48 month terms, 0-15% APR promotional rates | $100-$500 per piece of equipment, sometimes interest-free for 12-18 months | Quick approval, convenient, but may limit equipment choices to specific vendors |
| Cash Purchase | No financing terms, immediate full payment | No monthly payment burden, preserves cash flow for operations | Lowest total cost with no interest charges, full equity from day one, but requires substantial upfront capital |
| Lease-to-Own | Combines leasing with ownership path, 36-60 months, portion of payments apply to purchase price | $300-$1,000 per month per major equipment item, slightly higher than standard leasing | Gradual equity building, flexibility to return equipment if business model changes, moderate total cost |
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Equipping a food truck requires strategic budgeting across multiple equipment categories, with total investments ranging from $30,000 for basic used setups to $175,000 for premium new installations.
Success depends on balancing immediate budget constraints with long-term operational reliability, prioritizing code-compliant systems, and maintaining adequate contingency funds for the inevitable equipment challenges of mobile food service.
Sources
- Restroworks - Food Truck Cost
- Square - Food Truck Cost
- CloudWaitress - How Much Do Food Trucks Make 2025
- The Restaurant Warehouse - Best Food Truck Equipment for 2025
- Industry Kitchens - Food Truck Equipment List
- Encore Seattle - Kitchen Equipment for Food Truck
- 7shifts - Food Truck Equipment
- The Restaurant Warehouse - Food Truck Equipment List
- Chefs Deal - Food Truck Equipment
- PrometAI - How to Start a Food Truck Business
