FoodTruckCost

Food Truck Equipment Costs: What You'll Actually Spend (2026)

$15K used, $75K new. Here's where that money goes, what to buy first, and where to save without cutting corners on safety.

Equipment Budget by Cuisine

Cuisine Used Equipment New Equipment
American / Mexican $15K–$25K $35K–$55K
BBQ $25K–$45K $50K–$75K
Pizza $20K–$35K $45K–$65K
Asian $15K–$28K $35K–$55K
Coffee / Desserts $12K–$20K $25K–$45K

Used prices assume good condition from restaurant auctions or dealers. New prices include installation.

Cost Breakdown by Category

Every food truck kitchen needs six categories of equipment. Some are non-negotiable (health code), others depend on your menu.

Cooking Equipment

$3,000–$25,000
Commercial flat-top griddle$300–$3,500
Deep fryer (single or double)$200–$2,000
Commercial range/burners$400–$4,000
Convection oven$500–$3,500
Commercial smoker (BBQ only)$3,000–$8,000
Pizza oven (pizza only)$2,000–$8,000
Espresso machine (coffee only)$3,000–$15,000

Used griddles and fryers are the biggest savings opportunity. A $1,200 new griddle costs $300–$500 at auction.

Refrigeration

$2,000–$8,000
Undercounter refrigerator$800–$2,500
Prep-top cooler / sandwich station$1,000–$3,000
Chest freezer$400–$1,200
Reach-in cooler (high-volume)$1,500–$4,000

Buy new here. A failed compressor during lunch service costs you $500+ in spoiled inventory, a possible health citation, and lost customers. Used units older than 3 years are a gamble. Commercial compressors last 10–15 years, so a 1–2 year old unit is fine.

Safety & Compliance (Required)

$3,000–$7,000
Fire suppression system (Ansul)$2,000–$5,000
Three-compartment sink$300–$800
Handwashing sink$150–$400
Ventilation hood$500–$2,000
Fire extinguisher(s)$50–$150

None of this is optional. Your health inspection won't pass without the sinks. Your fire inspection won't pass without the suppression system. Budget for annual Ansul inspection too: $150–$300/year.

Prep & Storage

$1,000–$4,000
Stainless steel prep tables$200–$600 each
Food storage containers (NSF)$200–$500
Shelving / wall-mount racks$150–$400
Smallwares (knives, pans, utensils)$300–$800
Cutting boards, food pans$100–$300

Power & Generator

$3,000–$12,000
Commercial generator (7–20kW)$3,000–$12,000
Propane tanks & lines$200–$600
Shore power hookup / inverter$500–$1,500

The generator is often the single most expensive item. Size it for your actual load. A coffee truck can get by with 7kW. A full kitchen with A/C needs 15–20kW. Undersized generators burn out fast and cost more in fuel.

POS & Service

$0–$2,000
Square POS (free hardware w/ signup)$0
Toast POS (monthly fee model)$0–$800 hardware
Menu board / signage$100–$500
Serving window hardware$200–$600

Square is the default for new trucks. No monthly fee, 2.6% + $0.10 per tap. Unless you're doing 200+ transactions/day, it handles everything you need.

New vs Used: The Real Math

85% of first-time food truck operators buy used equipment. The savings are not marginal. A full kitchen buildout runs $15,000–$25,000 used versus $35,000–$55,000 new for the same menu capability. That $20,000–$30,000 gap is your first four months of commissary rent and working capital.

Buy Used

  • Griddles, fryers, ranges, prep tables, smallwares
  • Shelving, storage containers, serving equipment
  • POS hardware (refurbished works fine)
  • Propane tanks and lines

Where to find them: restaurant auctions (BidSpotter, AuctionZip), equipment dealers with 90-day warranty, Facebook Marketplace for smaller items.

Buy New (or Near-New)

  • Refrigerators and freezers (compressor reliability)
  • Fire suppression system (code compliance)
  • Generator (warranty matters at this price point)
  • Espresso machine (calibration-sensitive)

These items fail expensive. A dead compressor costs $500+ in spoiled product plus a health citation. A generator failure shuts you down mid-service.

Where to Buy Equipment (and What to Pay)

Restaurant auctions are the best deal. Restaurants close constantly, and their equipment gets liquidated at 10–20 cents on the dollar. A $4,000 Vulcan range goes for $400. A commercial prep cooler that costs $2,500 new sells for $300–$600.

Check BidSpotter, AuctionZip, and your local auction houses. Most cities have restaurant liquidation sales weekly. Show up early, inspect everything, and bring a truck.

Restaurant equipment dealers are the mid-price option. They take trade-ins, refurbish, and sell with a 90-day warranty. You'll pay 40–60% of new price, but you get some protection. Worth it for refrigeration and anything with a motor.

Craigslist and Facebook Marketplace work for smaller items: prep tables, smallwares, shelving. For anything with a compressor or motor, see it running in person before you hand over cash.

Equipment Mistakes That Cost Real Money

1
Buying everything new on day one

You'll spend $40,000–$60,000 more than you need to. That money should be working capital. Go used for 70% of your equipment, prove the concept, then upgrade specific items as revenue justifies it.

2
Undersizing the generator

A generator running at 90%+ capacity constantly burns fuel faster and dies sooner. Size for 125% of your actual load. The extra $1,000–$2,000 upfront saves you $5,000+ in early replacement and fuel waste.

3
Skipping the fire suppression inspection

Some operators install the system but skip the certified inspection that generates the paperwork. Your health department wants the documentation, not just the equipment. Without it, the permit doesn't get issued. Budget $150–$300/year for annual re-inspection.

4
Buying a used fridge without seeing it run

A commercial refrigerator that "works fine" in a garage at 70F may not hold temp in a food truck at 95F with the door opening every 30 seconds. Test under load if possible. Check door seals, listen for compressor cycling, verify it holds 38F or below.

Common Questions

How much does food truck equipment cost total?
$15,000–$75,000 depending on cuisine and new vs used. A basic American/Mexican setup with used equipment runs $15,000–$25,000. BBQ trucks need $25,000–$45,000 for smokers and extra refrigeration. New equipment across all categories adds 50–100% to those numbers.
What's the minimum equipment to pass health inspection?
At minimum: three-compartment sink, handwashing sink, commercial refrigeration that holds 41F or below, fire suppression system (if cooking with high heat), proper ventilation hood, and food-grade prep surfaces. Specifics vary by jurisdiction, but these are universal. Budget $5,000–$10,000 for compliance equipment alone.
Is it cheaper to buy a truck with equipment already installed?
Usually, yes. A turn-key used food truck with equipment costs $50,000–$100,000 total versus $40,000–$100,000 for the truck alone plus $15,000–$50,000 for equipment. The catch: someone else chose the equipment layout. If the kitchen flow doesn't match your menu, you'll spend $5,000–$15,000 retrofitting anyway. Inspect the equipment age and condition before buying.
How much does a food truck generator cost?
$3,000–$12,000 new depending on capacity. A coffee truck with minimal cooking needs 7kW ($3,000–$5,000). A full kitchen with A/C needs 15–20kW ($7,000–$12,000). Propane generators cost more upfront but run cheaper per hour than gasoline. Don't cheap out here: a generator failure shuts you down completely.

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Updated March 2026. Equipment costs are estimates based on dealer listings, auction results, and industry surveys. Prices vary by brand, condition, and region.

Data: Municipal Permit Fee Schedules, SBA Small Business Startup Research, FDA Food Safety Modernization Act Requirements, Commercial Insurance Premium Data

Last updated: January 2026

How we calculate this · Verify current permit requirements with your city before applying. Requirements change without notice.