Food Truck

Food Truck — the food truck concept is a popular dining format innovation that combines professional kitchen capacity with full mobility; a food truck allows operation at festivals, markets, business centre parking lots, beaches or anywhere else with a flow of customers; the van format is compact but, with careful planning, includes all the necessary cooking equipment for HoReCa businesses.

Food truck van conversion and kitchen outfitting

Food Truck — creating a food truck starts with selecting a suitable van and converting it into a commercial kitchen. Van selection — for the food truck base, a medium-sized van (Mercedes Sprinter, Iveco Daily, Ford Transit, VW Crafter) or a larger heavy-duty van (box truck) platform is typically used; a larger van provides more kitchen space but requires a special driver’s licence category. Kitchen equipment selection — the equipment range is tailored to the food truck concept: a fryer for burgers or French fries, a griddle or gas grill, a small convection oven, a freezer/refrigerator, a washing sink; equipment must be secured and fastened to prevent movement while driving; explore Fast Food Projects. Ventilation — a compact steam extractor or air circulation system above the cooking area; gas equipment requires mandatory ventilation even while driving. BHS provides food truck outfitting.

Water supply and electricity for the food truck

Food Truck — the food truck’s water supply and electricity differ from those of a stationary kitchen. Water tanks — a food truck without a connection to a water supply uses built-in fresh water and wastewater tanks; the fresh water tank (usually 100–200 litres) is sufficient for a day’s work; the wastewater tank must be emptied at the base. Electricity — the food truck operates from an external power grid connection (provided by the festival or event organiser) or a self-contained diesel generator; LPG or natural gas is used for gas equipment; explore the Fast Food Trailer.

HACCP and permits for food truck operation

Food Truck — operating a food truck requires compliance with food hygiene standards and obtaining the necessary permits. Food business registration — the food truck must be registered as a food business with the Food and Veterinary Service; registration confirms that the equipment meets HACCP requirements. HACCP plan — each food truck is developed with a HACCP plan that includes critical control points: temperature control, staff hygiene and product storage procedures. Parking permits — operating a food truck in a public space requires a permit from the relevant municipality; BHS provides food truck outfitting.

Food truck project implementation scenarios

Street food operators at festivals — a food truck is ideal for festivals and markets where customer flow is high but parking spaces are limited; a mobile kitchen allows operation at various events across Europe; BHS provides the outfitting. Food truck in business districts — a food truck in a business centre or office district parking lot serves employees during lunch breaks; a regular location ensures a steady customer base. Specialised food truck with a single concept — a hamburger food truck, tacos food truck or Asian cuisine food truck with a specific menu; BHS provides the project. BHS offers food truck outfitting for HoReCa businesses.

Frequently asked questions

What is the difference between a food truck and a fast food trailer? Food Truck — a food truck is a self-propelled van that drives independently; a fast food trailer is a towable trailer pulled by a separate vehicle; a food truck is more mobile and easier to park; a trailer can offer more space at a lower cost; explore the Fast Food Trailer.

Does BHS help with a food truck project from idea to operation? Food Truck — yes, BHS helps plan the outfitting, select suitable equipment and ensure its delivery; consultation on kitchen layout and equipment selection according to the concept; contact the BHS team; explore Lamburger Fast Food.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.