Food Truck Mobile Units

Mobile Food Unit Construction & Interior Design Standards

The diagram above is an example mobile food unit equipment layout, not to scale. The layout illustrates typical food preparation, cooking, storage, and service areas, including sinks, service counters, refrigeration, cooking equipment under a vent hood, HVAC location, fan placement, propane tanks, and a generator mount.

Floors, Walls, and Ceilings

• Floors must be smooth, durable, nonabsorbent, and easy to clean.
• Walls and ceilings must be smooth, light-colored, nonabsorbent, and easily cleanable.
• All seams, joints, and corners must be sealed to limit moisture buildup and pest entry.
• Carpet, exposed wood, and unfinished surfaces are not approved in food prep or storage areas.

Ventilation and Exhaust Systems

• Cooking equipment that produces grease, smoke, or heat must be installed under an approved exhaust hood.
• Hoods must be properly sized and vented to the exterior.
• Ventilation systems must limit grease accumulation and excess heat inside the unit.

Doors, Windows, and Facility Openings

• Service windows must have tight-fitting doors, screens, or approved barriers to limit insect entry.
• Exterior openings must remain closed when not in use.
• Self-closing or screened doors may be required based on the unit’s design.

Equipment Installation, Storage, and Temperature Control

• Equipment must be securely installed to prevent movement during operation or transport.
• Spacing must allow for cleaning, maintenance, and safe operation.
• Equipment must be installed according to manufacturer specifications.
• Approved mechanical refrigeration is required for foods needing temperature control.
• Hot holding equipment must maintain required food temperatures.
• Portable coolers and similar containers may only be used for temporary holding.

Pest Control and Fire Safety

• The unit must be constructed to reduce the entry of insects, rodents, and other pests.
• Gaps, cracks, and utility penetrations must be sealed.
• Food and single-service items must be stored off the floor and protected from contamination.
• Cooking equipment must meet fire safety and clearance requirements.
• Propane tanks and fuel sources must be secured and located outside the food prep area.
• Fire suppression systems may be required based on cooking equipment used.