Food Truck Equipment List UK — What You Actually Need (Real Setup Guide).

Setting up a food truck looks simple. In reality, space is tight, power is limited, and every piece of equipment needs to earn its place.

What equipment do you need for a food truck? Most UK setups rely on a compact mix of cooking equipment, undercounter refrigeration, hot holding and basic wash facilities.

We supply mobile catering setups across the UK, and the pattern is consistent — build around your menu, choose equipment that fits your setup, and avoid overcomplicating it.

Start With What You’re Serving

Your menu drives everything. Coffee, burgers, loaded fries or street food all need different setups. Keep it focused and build around your core offer.

Most problems start when the setup tries to do too much.

Core Cooking Equipment

Food trucks need compact equipment that heats quickly and holds up under pressure.

• Griddles for burgers, breakfast and street food
• Fryers for chips and sides
• Compact ovens where needed

We regularly see units like the ACE 90cm gas griddle and Infernus 23L LPG Single Tank Fryer used in mobile setups. A compact hob such as the Hosty 2 burner LPG cooker adds flexibility without taking up too much room.

Where speed matters, high-speed ovens like the Merrychef Connex 12 help reduce service time.

Most mobile setups use LPG gas for cooking equipment. Many of these units are also available in natural gas or electric versions, but you need to match them to your setup.

Always check the kW rating against your available supply. Get this wrong and the equipment will cause problems from day one.

Extraction Matters More Than Most People Expect

If you are cooking with gas in a food truck, extraction needs planning from the start. Heat, grease and airflow quickly become a problem in a confined space.

Compact systems such as the Lincat SmartVent canopy are often used where space is limited and a full traditional canopy is not practical.

Always check what your local council requires before you commit to a setup.

Refrigeration That Fits the Space

Refrigeration is essential, but space is always limited.

Undercounter units work best. Drawer and door combinations like the Sterling Pro SPU201 prep counter keep ingredients close without losing workspace.

For visible storage, compact units such as the Tefcold UF200VSG undercounter freezer fit neatly into tighter setups.

Too large and you lose workspace. Too small and service slows. The balance matters.

Do You Need a Glasswasher?

If you serve drinks in reusable glassware, a compact 400mm glasswasher makes life easier.

The Blizzard Storm 40 is a common choice. It runs on a 13amp supply and fits into smaller layouts.

Some operators skip this entirely and keep the setup simple. That works too — it depends on your offer.

Coffee Setup — Keep It Practical

Coffee adds value, but only if it fits your workflow.

Automatic machines like the Jura JX10 keep things consistent and reduce training.

If coffee slows your service, it becomes a problem — not an asset.

Hot Holding and Service

Cooking is only part of the job. Holding and serving matter just as much.

Compact units like the ACE LPG bain marie or a Sammic soup kettle keep food ready without taking up space.

For quick service, a Sammic microwave with a dedicated shelf keeps things organised.

Hot water is often overlooked. A compact water boiler solves that quickly.

Power and Practical Limits

This is where setups go wrong.

• 13amp plug-in vs hardwired equipment
• Generator capacity if off-grid
• Water supply and waste

Buy equipment that matches your power. If it doesn’t, you will feel it immediately.

Space, Storage and Workflow

You don’t have spare room in a food truck.

Wall-mounted storage such as the Inomak cupboard keeps prep areas clear and service moving.

Overspec your setup and you lose space. Underspec it and you slow down. Both cost you.

Compliance and Local Requirements

Mobile catering has clear requirements around hygiene and safe operation.

Hygiene matters just as much. A Mechline handwash basin and a Parry sink with boiler are typical requirements.

Check your local council guidance before you commit. It saves time and money later.

New vs Graded Equipment — What Makes Sense?

Most food truck setups use a mix.

New equipment gives you a clean finish and full warranty. Graded equipment gets you operational faster and keeps costs down.

We see operators invest in key cooking equipment and use graded units for refrigeration and support equipment. It’s a practical balance that works.

Quick Checklist Before You Buy

• What are you actually serving?
• How much space do you have?
• What power are you working with?
• Do you need speed or capacity?
• Does each unit earn its place?

Ready to Get Set Up?

The best food truck setups are not the biggest. They are the ones that work.

View our full range of commercial catering equipment or call us on 01379 641223 — we’ll help you build a setup that works in practice.