Industrial Capsule Food Truck

The standard fit is the working shell: prep counter, sink, serving window, electrical fit, gas line, ventilation, and fresh water and waste tanks. Grills, fryers, and freezers are optional add-ons specified with your menu. Deciding equipment at order time matters, because the power and gas runs are laid out for the final appliance list.

Standard is towable on a normal hitch, which any pickup can move and which works as a fixed pitch at events. Self-propelled electric drive is the option for operators who reposition daily without a tow vehicle. The choice changes chassis and licensing, so settle it against how you will actually trade.

The build follows NSF-style practice: stainless food-contact surfaces, washable wall finishes, and a 3-compartment sink for wash, rinse, and sanitize, which are the items inspectors look for first. Requirements still differ by city, so we configure to your local code and you confirm the specifics with your health department before we build.

The range runs 3 m for two staff, 4 m for three, and 5 m for four with a full kitchen and even a seating area. The honest sizing rule is menu count: every extra cooking station eats counter length, so a compact capsule forces a focused menu, which many operators actually benefit from.

We design the interior to your menu and equipment list: appliance positions, extraction above the cook line, gas and power drops, and workflow from prep to the serving window. Sending dimensional drawings of your appliances is the starting point. A layout signed off before build is far cheaper than moving utilities after.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.