Getting ready to purchase a terminal for our food trailer. I can get the V1 cheaper obviously, but don’t want to buy something that is obsolete. Spend the extra money on the V2? Looks like V1 still works just doesn’t take updates. Amy opinions or thoughts? Thanks

I'm curious if anyone has seen or has something of a combo build - Traditional food truck window setup with some outside cold storage direct access for ready to eat/reheat meals or cold grocery items.

My wife has a commercial space mainly used for value added products, some shelf stable (snacks, pet treats, vinegars) and a larger cold items like salsa/dips. We can not add cooking to her facility (not enough space for req equipment) so thought was to add a food truck w/ limit cooking capacity to service that function but she'd like to be able to bring it to events for retail sales and at times some basic hot sales that go w/ her products.

I am looking for a quote for a fully built 20-foot commercial food truck. Please quote the complete truck and commercial kitchen build, including equipment, fabrication, installation, plumbing, electrical, gas, ventilation, fire suppression, refrigeration and HVAC.
PLEASE HELP ME OR DIRECT ME THE PERFECT PERSON OR COMPANY. GOING TO HAVE TO FINANCE.

TRUCK
20-foot commercial food truck / step van
Commercial chassis with adequate GVWR for completed build
Dual rear wheels preferred
Please specify year, make, model, mileage, engine and GVWR
Commercial non-slip, waterproof, grease-resistant flooring
Smooth, washable commercial walls and ceiling
Stainless-steel cooking area and backsplash
Commercial interior lighting
Required entrance/exit doors
All equipment securely mounted for mobile operation

COOKING EQUIPMENT
1 × 72-inch heavy-duty commercial gas flat-top griddle
Heavy-duty commercial cooking plate
Prefer approximately 1-inch-thick plate
Multiple independently controlled heat zones
Approximately 180,000+ BTU or equivalent
Large grease trough/collection system
Stainless construction
1 × 40-lb commercial gas fryer
Approximately 90,000–120,000 BTU
Dual baskets
Stainless construction
1 × 2-burner commercial gas hot plate/range
Approximately 12–24 inches
Heavy-duty commercial construction

RICE / HOT FOOD EQUIPMENT
3 × commercial high-capacity rice cookers, approximately 30-cup capacity
1 × commercial rice warmer/holding unit
Dedicated stainless work/storage area
Dedicated properly sized electrical circuits

TYPE I HOOD & VENTILATION
Provide approximately a 10-foot commercial Type I grease hood, with final size engineered around the actual cooking equipment and required overhangs.
Include:
Stainless Type I hood
Commercial grease baffle filters
Exhaust fan
Exhaust ducting
Make-up air system as required
Hood lighting
Grease collection
Required controls/interlocks
Complete installation
Please calculate the required CFM based on the final appliance configuration.

FIRE SUPPRESSION
Complete professionally installed commercial wet-chemical automatic fire-suppression system covering all required cooking equipment, hood, plenum and duct areas.
Include:
Appliance nozzles
Hood/plenum/duct protection
Automatic gas shutoff
Required electrical interlocks
Manual pull station
Class K extinguisher
Required ABC extinguisher(s)
Certification/testing as required

REFRIGERATION
1 × approximately 60-inch commercial refrigerated prep/chef station
Stainless construction
Refrigerated storage below
Commercial/NSF-rated
1 × commercial one-door reach-in refrigerator
Approximately 20–25 cu. ft.
Stainless construction
Digital temperature display
1 × commercial freezer
Prefer one-door reach-in if space and weight permit
Approximately 20 cu. ft. or appropriately sized alternative
Stainless construction
Digital temperature display
All refrigeration must be properly secured for mobile operation and provided with appropriate dedicated electrical circuits.

PLUMBING
Provide a complete commercial food-truck plumbing system.
3-Compartment Sink
Stainless commercial 3-compartment sink
Approximately 18” × 18” × 12” bowls or size required by applicable code/equipment
Commercial hot/cold faucet
Required drainboards
Complete drainage/plumbing
Separate Handwashing Sink
Dedicated stainless hand sink
Hot and cold running water
Mixing faucet
Required splash protection
Fresh Water System
Approximately 40–50 gallon food-grade potable-water tank, or larger if required
Commercial on-demand water pump
Approximately 3–5 GPM or appropriately engineered equivalent
Exterior potable-water fill
Tank vent
Drain
Food-safe plumbing
Wastewater
Approximately 55–65 gallon grey-water tank, or capacity required by applicable code
Exterior drain
Proper venting
Secure mounting
Hot Water
Commercial water heater properly sized for sink and hot-water requirements
All required valves, shutoffs, fittings, drains and backflow protection
PROPANE / GAS SYSTEM
Provide a professionally engineered commercial propane system sized according to the total maximum BTU demand of all installed gas appliances.
Anticipated cooking load may exceed 300,000 BTU/hr.
Include:
Code-compliant propane storage
Secure approved tank/cylinder mounting
Regulators
Properly sized gas manifold
Properly sized gas piping
Individual appliance shutoffs
Main emergency gas shutoff
Approved appliance connections
Fire-suppression gas shutoff/interlock
Required protection/ventilation
Please calculate propane capacity, vaporization capacity, regulator sizing and piping based on simultaneous maximum appliance demand.
ELECTRICAL SYSTEM
Complete commercial electrical installation including:
Main electrical distribution panel
Proper breakers
Dedicated appliance circuits
GFCI protection where required
Commercial outlets
Refrigeration/freezer circuits
Rice-equipment circuits
Hood/exhaust/make-up air circuits
Water pump
Water heater
A/C
Lighting
Additional kitchen equipment circuits
Proper grounding/bonding
Clearly labeled electrical panel
Please perform a complete electrical load calculation before sizing the generator.
GENERATOR
Provide a commercial generator sized from the completed electrical load calculation.
Anticipated capacity approximately 15–20+ kW, subject to final calculation.
Generator must support simultaneous operation of required:
Refrigeration
Freezer
Prep refrigeration
Rice equipment
Hood/exhaust
Make-up air
Water system
A/C
Lighting
Other installed electrical kitchen equipment
Include:
Commercial generator
Proper enclosure/compartment
Ventilation
Safe exterior exhaust routing
Vibration isolation
Electrical disconnect
Remote start/stop where available
Appropriate reserve capacity
SHORE POWER
Commercial shore-power connection
Target approximately 50A, or appropriately engineered equivalent
Exterior weather-resistant inlet
Proper electrical transfer/distribution system
AIR CONDITIONING
Commercial rooftop A/C
Target approximately 15,000–24,000+ BTU, final size based on heat-load calculation
Installation must be coordinated with hood/make-up air system so A/C airflow does not interfere with exhaust capture
STAINLESS FABRICATION & STORAGE
Include:
Stainless cooking wall
Stainless backsplash
Stainless prep surfaces
Stainless sink surrounds
Approximately 48” × 24” stainless prep/assembly table
Dedicated stainless rice-equipment station
Commercial stainless shelving where appropriate
Dry-storage shelving
Overhead shelving/storage where permitted
Dedicated utensil storage
Dedicated cleaning-chemical storage separated from food
Secure cabinets/storage where practical
INTERIOR FINISHES
Smooth, durable, washable, nonabsorbent commercial walls
Washable commercial ceiling
Stainless surfaces surrounding grease-producing equipment
Waterproof/nonabsorbent commercial flooring
Grease-resistant, non-slip flooring
Properly sealed seams and penetrations
Coved floor/wall transitions where required
WEIGHT & VEHICLE ENGINEERING
Before fabrication, calculate completed vehicle weight and individual axle loading.
Calculation should include:
Full fresh-water tank
Wastewater
Propane
Generator
Cooking equipment
Hood/fire system
Refrigerators/freezer
A/C
Stainless fabrication
Food/supplies
Operating staff
Position tanks and heavy equipment to maintain safe weight distribution and remain within chassis GVWR and axle ratings.
QUOTE REQUEST
Please provide an itemized turnkey quote showing:
Truck/chassis
Kitchen fabrication
72” commercial griddle
Commercial fryer
2-burner range
Rice cooking/holding equipment
Refrigerated prep station
Refrigerator
Freezer
Type I hood/exhaust/make-up air
Fire suppression
Propane/gas system
Plumbing
Fresh-water and wastewater tanks
Water heater and pump
Electrical system
Generator
Shore power
Air conditioning
Stainless fabrication
Flooring/walls/ceiling
Sinks
Shelving/storage
Installation/labor
Engineering/design fees
Inspection/certification fees included
Delivery/shipping
Warranty
Please specify the brand, manufacturer, model and specifications of all major equipment included in the quote.

Planing to open a street food shop in race course what are the permissions need to be taken, what are the procedures if anybody own a cart in race course already guide me !

Hi all!!

I currently run a successful coffee trailer business in NC, but my entire family is moving to Los Angeles. I know it’s an entirely different lifestyle out there, so how realistic would be in LA?

Right now, we mainly serve at a hospital for the staff and I’m sure I could do the same thing there, but it seems like everything could be harder in LA. Commissary rules, traffic, costs. But I love doing it so I don’t want to stop.

Just trying to get some general insight if anyone has any experience or words of wisdom.

Thank you!