Food Truck Equipment List Australia | Guide 2026

A food truck is a full commercial kitchen squeezed into a few square metres on wheels — and that constraint shapes every equipment decision you make. The gear that works beautifully in a restaurant is often too big, too power-hungry or too heavy for a mobile kitchen. Get your food truck equipment list right and you'll have a compact, efficient setup that runs a busy lunch service without tripping a breaker or running out of bench. Get it wrong and you're rebuilding the fit-out after launch.

This complete food truck equipment list for Australia is built for the mobile kitchen reality: compact, efficient, commercial-grade equipment chosen to fit tight spaces, power limits and weight budgets. We've organised it by category — cooking, refrigeration, preparation, serving, warewashing, storage and utilities — with notes on why each piece matters, space-saving tips, indicative budget tiers, and the compact commercial models worth considering. We've also covered the Australian licensing and food-safety basics every operator needs to plan for.

Whether you're opening a burger truck, a coffee van or an Asian street-food trailer, this food truck equipment checklist answers what equipment you need for a food truck and how to fit it into a $15,000–$40,000 equipment budget (excluding the vehicle and its fit-out). Starting a food truck business is one of the most accessible ways into hospitality — and getting the equipment right is the foundation of a successful food truck business.

Working within food truck kitchen constraints

Before the equipment list, understand the constraints that drive it. A mobile food van is nothing like a fixed kitchen, and every choice has to respect these limits:

• Limited space. A typical food truck working area is around 3m × 2m. Every appliance competes for bench and floor space, so compact, benchtop and stackable equipment wins over full-size gear.
• Power limitations. Whether you run a generator, shore power or LPG, your electrical capacity is finite. High-draw electric appliances (large fryers, ovens, air-con) can quickly exceed what a generator delivers — which is why many trucks lean on LPG cooking.
• Gas safety. LPG is common in food trucks, and it carries strict safety and certification requirements — proper ventilation, gas-safe installation and regular checks are non-negotiable.
• Weight limits. Your vehicle has a payload limit, and heavy equipment plus water tanks plus stock adds up fast. Lighter, compact gear protects your weight budget and your registration compliance.
• Ventilation. Cooking in an enclosed van needs an extraction canopy and adequate airflow — both for safety and to meet requirements.
• Council requirements. Mobile food vending is regulated by local councils and state food authorities, which influence your layout, water, waste and the equipment you must carry.

The takeaway: build your truck around compact, commercial-grade equipment that fits the space, stays within power and weight, and meets the rules. The rest of this list is chosen with exactly that in mind.

1. Cooking equipment

Cooking is the heart of any food truck, and the trick is firepower without bulk. Choose benchtop and compact units sized to your menu — most trucks do more with less than first-timers expect.

• Benchtop fryer — compact single- or twin-tank deep frying equipment handles chips, fritters and fried snacks without a full-size footprint. Pair it with a french fry cutter if chips are a core menu item. Browse commercial benchtop deep fryers. (Entry → mid tier)
• Griddle / hotplate — the workhorse for burgers, eggs, onions and most truck menus. Benchtop gas or electric models fit tight lines. See benchtop griddles and electric griddles. (Entry → mid tier)
• Cooktop / burners — benchtop gas burners for pots, woks and sauces. An Asian street-food van wants a high-output wok burner; see also induction cooktops where power allows. (Entry → mid tier)
• Compact oven — a benchtop convection oven bakes, roasts and holds in a small footprint; pizza trucks need a dedicated pizza oven. (Mid tier)
• Salamander / grill — a benchtop salamander finishes, melts and toasts. See compact benchtop cooking options. (Entry tier)
• Char or kebab grill — menu-specific: BBQ and kebab trucks want a dedicated chargrill or kebab grill. (Mid tier)

Space-saving tip: favour multi-function and stackable units, and mount benchtop equipment on a fixed stainless bench so it's secure in transit. Every appliance you add also adds heat, ventilation load and power draw — so build the cooking line around your two or three signature dishes, not a full menu.

2. Refrigeration equipment

Refrigeration keeps your stock safe and compliant on the road, where temperatures and power can fluctuate. Australian food-safety standards require cold food kept at or below 5°C, so reliable, well-insulated units matter even more in a hot van. business.gov.au provides a comprehensive guide to the licences, registrations, and regulatory requirements that Australian food businesses need to meet when starting or operating in the hospitality sector.

• Under-counter / workbench fridge — the food-truck staple: a compact fridge that doubles as bench space and keeps ingredients within arm's reach. See under bench fridges. (Entry → mid tier)
• Prep / topping fridge — a refrigerated prep unit with gastronorm wells keeps toppings and components cold at the line. See countertop prep fridges. (Mid tier)
• Under-counter freezer — compact frozen storage for proteins and frozen product. See under bench freezers. (Entry → mid tier)
• Drink fridge — a small bar fridge for cold drinks if you sell them. (Entry tier)

Space-saving tip: a workbench fridge is the single most space-efficient choice — it gives you cold storage and a work surface in one footprint.

3. Preparation equipment

Prep space is precious in a food truck, so the goal is durable, compact surfaces and only the prep machines your menu genuinely needs.

• Stainless steel benches — fixed, durable work surfaces that secure your benchtop gear in transit. See stainless steel benches. (Entry tier)
• Prep sink & hand-wash basin — separate basins for food prep and hand washing are a food-safety requirement, even in a mobile kitchen. See commercial stainless steel sinks. (Entry tier)
• Compact prep machines — only what your menu needs: a small slicer, blender or food processor, plus a french fry cutter for chip-heavy menus. See food preparation. (Entry → mid tier)
• Cutting boards & knife racks — colour-coded cutting boards (to separate raw and ready-to-eat) and wall-mounted knife racks keep prep safe and organised in a tight space.
• Prep supplies & serving supplies — containers, gloves, portion tools and the serving supplies (cups, packaging, napkins) your menu items need.
• Wall shelving — go vertical to save floor space, storing prep items and smallwares overhead. See kitchen wall shelves. (Entry tier)

4. Serving & display equipment

Serving gear keeps food at temperature and moving to the window fast — the whole point of a food truck is speed.

• Hot food display / holding — warming and holding equipment keeps cooked food at or above 60°C until it's served. See countertop hot food displays and holding cabinets. (Entry → mid tier)
• Bain-marie & food warmer — a bain-marie or food warmer holds sauces, sides and components at temperature at the window.
• Heat lamps — overhead warming at the serving point keeps assembled orders hot.
• Serving counter & card reader — a clean stainless surface at the window for assembly and handover, plus a card reader for fast cashless payment. See stainless steel benches. (Entry tier)

5. Warewashing equipment

Even a small truck needs to wash up, and councils require it. Space is tight, so most trucks rely on a multi-bowl sink rather than a machine.

• Three-compartment sink — wash, rinse and sanitise bowls are a common requirement for food vans. See commercial stainless steel sinks. (Entry tier)
• Hand-wash basin — a dedicated basin separate from the wash sinks, required for food safety. (Entry tier)
• Janitorial equipment — a mop, bucket, sanitiser and cleaning supplies keep the van compliant; many food trucks require a basic janitorial kit on board. (Entry tier)
• Compact glasswasher (coffee vans) — where power and space allow, a small under-bench glasswasher keeps cups cycling. (Entry tier)

6. Storage equipment

Storage in a mobile kitchen means making every space count — dry, cold and secure-in-transit all matter.

• Dry-store shelving — sealed, secured shelving for ambient stock that stays put on the road. See storage shelving. (Entry tier)
• Sealed containers — stackable, labelled containers for ingredients, kept secure during travel.
• Overhead & wall storage — vertical storage frees the bench. See kitchen wall shelves. (Entry tier)

7. Utilities and services

The systems that make a mobile kitchen self-sufficient are easy to overlook — and they're often where compliance is won or lost.

• Generator — sized to your peak electrical load with headroom; under-sizing causes shutdowns mid-service. (Mid tier)
• LPG gas system — bottles, regulators and gas-safe installation for your cooking equipment, certified to standard. (Entry → mid tier)
• Fresh & waste water tanks — councils require both adequate fresh water and a waste-water tank; size them to a full day's service. (Entry tier)
• Grease trap / interceptor — required wherever you cook with oils and fats, to keep waste water compliant. (Entry tier)
• Fire safety — a fire blanket and the correct fire extinguisher are mandatory in a food van.

Food truck equipment budget breakdown

As a planning guide, a food truck equipment fit-out (the gear inside — not the vehicle or its build) usually lands between $15,000 and $40,000. Here's roughly how that splits across categories. These are indicative planning bands, not quotes — your menu, new-versus-used choices and brand mix move the numbers.

Every quote at Commercial Kitchen Appliances is backed by our price-match guarantee, and SilverChef financing can help eligible operators fund the fit-out without draining launch cash flow. For the wider hospitality picture, see our commercial kitchen equipment cost guide.

Food truck equipment by type of truck

Your menu and the type of food you serve drive your kit. Here's how the list shifts across the most common Australian food truck types and their typical menu items:

• Burger truck. Griddle is king — a good benchtop griddle plus a fryer for chips, a salamander to melt and toast, a topping/prep fridge and hot holding. Compact and high-turnover.
• Coffee van. A compact espresso machine and grinder are the whole business — see espresso machines and coffee grinders — plus an under-counter milk fridge, water filtration and a small display for breakfast food and cabinet items. Skip the cooking line.
• Asian street-food trailer. High-output wok burners are the centrepiece for stir-fried tofu, noodles and street food — see the wok range — with refrigerated prep for toppings, a rice cooker and steamers, and strong ventilation. Mexican-style trucks serving tacos and street corn run a similar griddle-and-prep setup.
• Pizza truck. A dedicated pizza oven (often wood-fired or gas) drives the build, paired with a pizza prep fridge for toppings and a prep bench.
• BBQ truck. A chargrill or smoker is the heart for pulled pork sandwiches and low-and-slow menu items, with plenty of warming and holding, refrigerated storage for proteins, and a serving counter built for volume. A dessert-focused van (think baklava or pancakes) leans instead on a griddle or compact oven and display.

Match this list to your concept and customer demand first — a coffee van and a BBQ truck share almost no equipment, so build around your signature offering.

Australian regulations every food truck must plan for

Mobile food vending in Australia is regulated, and the rules shape your equipment as much as your menu. This is a brief overview, not legal advice — always check with your local council and state food authority before you build.

• Council permits and licence. Mobile food vending requires a permit or licence from the councils you trade in, and they set rules on where you can park, power and water, waste handling, and equipment standards.
• FSANZ food safety standards. The Australian Food Standards Code (administered through FSANZ and enforced locally) requires temperature control (cold ≤5°C, hot ≥60°C), separate hand-wash and prep facilities, and easy-to-sanitise surfaces — which is why stainless steel and commercial refrigeration units are essential. Most jurisdictions also require a trained food safety supervisor.
• Gas safety. LPG systems must be installed and certified to the relevant standard, with proper ventilation and regular inspection.
• Fire safety. A fire blanket and the correct extinguisher are mandatory, cooking equipment generally needs a compliant extraction canopy, and a fire suppression system may be required over high-risk cooking such as deep frying.
• Insurance. Public liability and equipment insurance are essential for a mobile food business; many markets and events require proof of cover to trade.

Plan these in early — retro-fitting a grease trap or upgrading a generator after launch is far more expensive than getting it right the first time.

What to look for in commercial food truck equipment

• Compact and commercial-grade. You need restaurant-grade durability in a benchtop footprint. Compact commercial equipment is built for the duty cycle a truck demands, where domestic gear would fail under load.
• Power and weight efficient. Check the electrical draw and weight of every unit against your generator capacity and payload — a lighter, lower-draw appliance is often the smarter mobile choice.
• Australian-supported brands. Value brands like GasMax, FED-X, Thermaster, Benchstar and CookRite deliver commercial-grade performance with local parts and service, at a lower entry point than premium imports — important when a breakdown means a lost trading day.
• Warranty terms. Commercial warranties vary by product and brand. Always read the warranty terms for each item so you know what's covered before you commit.

Financing your food truck equipment

A food truck fit-out is a meaningful investment, and you don't have to fund it all upfront. SilverChef financing lets eligible Australian operators fund commercial kitchen equipment so the gear earns its keep while you pay it off, with approvals on qualifying applications in as little as five minutes — a popular path for first-time mobile operators managing launch cash flow. Explore payment and finance options to see what suits your setup, and lean on our price-match guarantee so you never overpay on like-for-like commercial equipment.

Ready to fit out your food truck?

Commercial Kitchen Appliances is your one-stop-shop and supplier for compact, commercial-grade food truck equipment — proudly Australian owned and backed by local support. From cooking gear to refrigeration units, we stock everything you need to fit out a mobile kitchen. Talk to our team about your concept and we'll help you spec a mobile kitchen that fits the space, the power and water capacity, and the budget — your complete food truck equipment checklist for Australia, under one roof.

• 📞 Call 1300 000 927 to speak with our team
• 📍 Showroom: 151 Parramatta Road, Granville NSW 2142
• 💳 SilverChef finance available for eligible operators
• ✅ Price-match guaranteed on like-for-like commercial equipment

Planning more of your build? Read our guide on commercial kitchen equipment costs, or explore payment and finance options.

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