samss
Well-known member
Any suggestions for Food Truck build forums? I'm looking for building codes/specs regarding electrical, gas, ventilation, etc. Are there any national codes?
Food trucks and concession trailers
- Thread starter samss
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I belong to the Amarillo food truck forum on FB. We have photo booth vintage trailers.
WoodsTruck
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Robbie B
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If you were closer to SC I’d hook you up with the trailer my sister-in-law is trying to sell. Nice trailer she’s just an idiot when it comes to running a business.
I think the biggest thing at least here is having a hood system if you’re gonna have a grill. Our local dhec was adamant about that I believe.
MatBirch
Well-known member
Thanks for the replies. I just figured there had to be some standard building practices. It makes sense that some cities/states would have their own codes.
The number of trucks and trailers has grown exponentially around here in the past year. Even "Food Courts" set up in parking lots or old gas stations with multiple trucks and trailers. Some of the local restaurants are using trucks too.
One of the things I'm trying to confirm is how to run the gas piping. What I've found so far shows the main supply running under the truck and individual feeds going up through the floor for each appliance.
The number of trucks and trailers has grown exponentially around here in the past year. Even "Food Courts" set up in parking lots or old gas stations with multiple trucks and trailers. Some of the local restaurants are using trucks too.
One of the things I'm trying to confirm is how to run the gas piping. What I've found so far shows the main supply running under the truck and individual feeds going up through the floor for each appliance.
WoodsTruck
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We had a business that builds trailers install our gas/appliances and water/sink/tank plus wired it with our direction on where we wanted things.
The gas line comes up through the floor and along the wall behind the cooking units. I requested a separate shut off valve for each appliance and they didn't understand why so they didn't do it. We had to install those after the fact. By having the ability to shut off the gas, we don't have to run the pilot lights on everything when the gas is turned on. We can cover our cooking surfaces that aren't being fed gas for additional prep/storage surface and you will find out, flat surfaces are at a premium. Stainless steel sheet was bent to fit over the 4 burner cooktop in 2 pieces, so we could run 2 burners (with the pilot turned off on the other two) and still have prep surface, and we can also cover the slat grille if we aren't using it.
The gas line comes up through the floor and along the wall behind the cooking units. I requested a separate shut off valve for each appliance and they didn't understand why so they didn't do it. We had to install those after the fact. By having the ability to shut off the gas, we don't have to run the pilot lights on everything when the gas is turned on. We can cover our cooking surfaces that aren't being fed gas for additional prep/storage surface and you will find out, flat surfaces are at a premium. Stainless steel sheet was bent to fit over the 4 burner cooktop in 2 pieces, so we could run 2 burners (with the pilot turned off on the other two) and still have prep surface, and we can also cover the slat grille if we aren't using it.
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MatBirch
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Yes, that’s usually the case. Protected well underneath, but it needs to remain accessible.
metlmunchr
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If I was piping a food truck or trailer, I'd spend a few extra bucks and use Extrucoat pipe under the vehicle and for the stubs up thru the floor. I'd also use only Ward black malleable iron fittings(no cast iron and no galvanized fittings, and no Chinese junk fittings from the local box stores)
With all the de-icing glop states use on the roads now, the Extrucoat pipe along with matching wrapping tape at fittings, would make for an installation where the owner wouldn't have to worry about pipe corrosion issues for the life of the truck or trailer.
With all the de-icing glop states use on the roads now, the Extrucoat pipe along with matching wrapping tape at fittings, would make for an installation where the owner wouldn't have to worry about pipe corrosion issues for the life of the truck or trailer.
Small world. My wife is from Clover and I’m from Spartanburg. Not a place you expect to see mentioned on GJ.
ratflinger
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Robbie B
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DFB
Well-known member
Ya I would say a lot depends on your locale and your certifying inspectors. I built our Orchard's Cider Donut shop a few back and originally the owners wanted a mobile setup, but would have been even more costly than the stationary setup we ended up doing. In this state (Massachusetts) we were required to have Ansul fire suppression system along with the ventilation hood, and of course the commercial hot water heater/3 bay sink and stainless countertops. We pushing towards 20k investment by the time were done
Originally we looked at buying an existing "homebuilt" food trailer that was up for sale and actually being used for commerce in a border state near to our location and no way would the locale guys permit it for our needs as it was built.
As a side note at my flea mkt a young couple just invested heavily in a food concession trailer to become the new permanent vendors. The commercial grade trailer is a beauty and they said it was a 60k investment. They guy before had an old converted bread truck ended up not being able to comply with current state inspection standards
Good luck with your endeavor
Originally we looked at buying an existing "homebuilt" food trailer that was up for sale and actually being used for commerce in a border state near to our location and no way would the locale guys permit it for our needs as it was built.
As a side note at my flea mkt a young couple just invested heavily in a food concession trailer to become the new permanent vendors. The commercial grade trailer is a beauty and they said it was a 60k investment. They guy before had an old converted bread truck ended up not being able to comply with current state inspection standards
Good luck with your endeavor
Lots of money, but by comparison the build out of a commercial kitchen often runs $60-$120k. Then you have to build out the dinning room. Then you still have to pay rent on the building regardless if you are open or not.
Food trucks are a bargain by comparison. Run well they can make a lot of money, but don’t imagine it is easy.