Restaurant and Food Truck Equipment Checklist: What You Need to Open

Restaurant and Food Truck Equipment Checklist: What You Need to Open

Every concept is different, but most kitchens are built from the same core categories. Use this checklist to plan your line, set a budget and avoid last-minute surprises before opening day.

Cooking equipment

  • Range or hot plates for sauté and stock work
  • Griddle and/or charbroiler
  • Deep fryer(s)
  • Convection or combi oven
  • Commercial microwave
  • Food warmers and holding equipment

Shop cooking equipment.

Refrigeration

  • Reach-in refrigerator and freezer for bulk storage
  • Prep table or worktop at each station
  • Chef base under the griddle or charbroiler
  • Glass door merchandiser if you sell grab-and-go or beverages
  • Ice machine

Shop refrigeration and ice machines.

Prep and storage

  • Stainless steel work tables and equipment stands
  • Shelving
  • Food pans, cutting boards and smallwares

Shop work tables and stands and kitchen tools.

Sinks and warewashing

  • Three-compartment sink
  • Hand sink (most health codes require one)
  • Dishwasher

Shop sinks and dishwashers.

Food truck extras

  • Check your generator or shore power capacity before choosing electric equipment.
  • Millivolt gas fryers need no electricity, which saves generator load.
  • Measure carefully: truck lines are tight, and every inch counts.

Our Food Truck Builder bundle groups the most common truck equipment in one place.

Ways to stretch your budget

Shop it, rent it, or have us find it

Every new and refurbished item on Restaurant Equipment Factory shows a weekly Rent-Try-Buy™ price next to the purchase price, so you can compare paying up front with renting by the week. Most orders ship in 2–3 business days from our Cleveland, Ohio warehouse, and local pickup is Monday–Friday, 9am–4pm. Can't find the model you need? Tell us what you're looking for and we'll source it. Questions? Call or text 800-453-6750.

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