The Complete Food Trailer Equipment Checklist (What Health Inspectors Actually Look For)

Most equipment lists online are written by people who've never stood next to a health inspector. This one is organized the way an inspection actually flows — because if a system on this list is missing or undersized, you don't open. It's also the exact spec we build into every trailer at Food Trailer Pros.

1. Plumbing and water (the #1 failure area)

• 3-compartment sink — large enough to fully submerge your biggest utensil or pan. Wash, rinse, sanitize. Undersized sinks are a classic inspection failure.
• Dedicated handwash sink — separate from the 3-compartment, with soap and paper towels. Never share duties.
• Hot water heater — hot water under pressure at every sink. Our standard is a 6-gallon electric unit.
• Fresh water tank + wastewater tank, labeled — and here's the rule that catches people: the wastewater tank must be at least 15% larger than the fresh tank (Texas and most states). Our standard pairing: 30-gal fresh / 40-gal waste.
• Automatic water pump — consistent pressure without shore hookups, because inspectors test your unit running self-contained.

2. Ventilation and fire (the #2 failure area)

• Type I commercial hood with exhaust fan — mandatory over any grease-producing cooking (fryers, flat tops, grills), sized to your appliances' BTU output.
• Automatic fire suppression system — wet-chemical, UL 300-compliant, nozzles aimed at each appliance, with automatic fuel shutoff and a current service tag. The full requirements deserve their own article:
• Class K extinguisher at the cookline + ABC extinguisher for the rest of the trailer.

3. The cookline (menu-driven — buy for your menu, not the catalog)

Typical serious builds carry some combination of: commercial fryers (a two-fryer setup, e.g. 2×40 lb, is the workhorse for most concepts), a flat top griddle (24"–36"), range or charbroiler as the menu demands. Every appliance you add ripples through the hood size, suppression nozzle count, propane demand, and electrical load — which is why menu-first design saves money.

4. Cold chain

• Reach-in refrigeration sized to your prep volume (a 29" reach-in is a common anchor)
• Sandwich/prep refrigerator — refrigerated rail plus work surface in one footprint; the biggest space-efficiency win in a trailer
• Freezer capacity per your menu
• Everything commercial-grade (NSF-style), with thermometers — inspectors check holding temps first thing.

5. Electrical

• 50-amp panel as the serious baseline — a full cookline plus refrigeration plus AC on a smaller panel means tripped breakers on your busiest day
• Permanent wiring to code (extension cords inside a build are an automatic red flag)
• Interior LED lighting (bright, shatter-protected over food areas) + exterior work lights for night events
• Shore power inlet and, if you'll work off-grid, a properly sized generator on an exterior platform, isolated from food areas.

6. Propane system

• Tanks mounted and secured outside food prep areas, with regulator and leak-tested lines
• Many operators add a 100 lb tank setup for high-BTU cooklines — spec it during the build so lines and regulator match.

7. Climate and structure

• Mini split AC — in Texas, this is equipment, not comfort: a 110°F kitchen breaks staff and stresses refrigeration
• Smooth, light-colored, washable wall/floor/ceiling surfaces (inspectors run a hand along them)
• Stainless prep tables sized to your workflow
• Concession window with proper service configuration; screened openings.

8. Running gear

• Axles matched to real loaded weight: 14 ft and longer means tandem axles — water, propane, and commercial equipment add up fast. 12 ft builds can run a single axle.
• Brakes, breakaway kit, DOT lighting, and a coupler matched to your tow vehicle.

The one-line test

Before you buy any trailer — new or used — ask: "Can this unit run its sinks, hot water, and refrigeration fully self-contained, right now, and does the fire system carry a current tag?" That single question is most of a pre-licensing inspection, and it's exactly what Texas DSHS verifies before issuing the new statewide license.

FAQ

What does the FTP Standard package include? Every build ships with: 3-compartment + handwash sinks, automatic water pump, 6-gal electric water heater, 30/40-gal water tanks, ventilation hood with exhaust fan, fire suppression system, mini split AC, 50-amp panel, interior LED, concession window, and exterior work lights. Cooklines are then customized to your menu.

Can I add equipment later? Structurally yes, but hood, suppression, propane, and electrical must be re-engineered around any new appliance — designing the full menu upfront is always cheaper.

Is used equipment okay? For some items, yes — but refrigeration and suppression systems are where used gear most often fails inspection or dies in month three.

Get the checklist built for you

Send us your menu and we'll return a full equipment spec and firm price — every item above included or accounted for. Call (469) 550-9388 or start online.