Food - Truck Design Fitouts

The primary differences lie in space, weight, and mobility. Unlike a static restaurant, a food truck design must address:

• Weight Distribution: Heavy equipment like deep fryers, ovens, and refrigeration must be strategically placed to balance the vehicle’s center of gravity. Imbalanced loads can lead to dangerous handling and mechanical failure.

• Vibration Resistance: Every joint, gas line, and electrical connection must be engineered to withstand constant road vibration. We use specialized mounting and flexible connections that standard shopfitters do not use.

• Utility Self-Sufficiency: A food truck must carry its own water, power, and waste. We integrate high-capacity fresh and grey water tanks and specialized electrical circuits that can switch between generator power and “shore power” (plugging into a wall).

• AS 4674-2004 Compliance: While all food businesses must comply with health standards, mobile vendors have specific requirements regarding ventilation, drainage, and floor-to-wall coving that are unique to vehicles.

Yes, flooring in a food truck is even more critical than in a static kitchen due to the movement of the vehicle. According to Australian Standards (AS 4674-2004), the flooring must be:

• Non-Slip & Durable: We use commercial-grade, non-slip vinyl or epoxy flooring that can withstand heavy foot traffic and the occasional spill while the vehicle is in motion.

• Coved for Hygiene: The flooring must be “coved,” meaning it curves up the wall (usually at least 75mm) to eliminate sharp corners where grease and bacteria can hide. This makes the entire unit easy to hose down or mop.

• Structurally Reinforced: Since commercial kitchen equipment is heavy, the sub-flooring of the truck or trailer must be reinforced to prevent sagging or cracking, which could lead to hygiene breaches.

• Seamless Integration: The floor must be perfectly sealed around floor wastes and drains to ensure that no water leaks into the vehicle’s chassis, preventing rust and long-term structural damage.

Unlike a static bakery that requires a DA (Development Application) or CDC (Complying Development Certificate), a food truck involves a different set of approvals tailored to mobile businesses. We assist you through every step of this specialized process:

• Council Mobile Food Vendor Permits: Every local council in Australia has specific rules for mobile vending. We provide the professional floor plans and equipment specifications you need to secure your permit.

• AS 4674-2004 Compliance: We ensure the entire fitout—from the handwash stations to the surface finishes—meets the Australian Standard for the Design, Construction, and Fit-out of Food Premises.

• Gas & Electrical Certification: Since your kitchen is mobile, it must pass rigorous safety checks. We provide the licensed gas and electrical certificates required by law to operate a commercial vehicle.

• Fire Safety & Health Inspections: We design the unit to be “inspection-ready,” with the correct fire suppression systems and easy-to-clean surfaces that health inspectors look for during their final sign-off.

In a food truck, an “Open Plan” layout isn’t just a design choice—it’s an operational necessity. Since customers stand right at your window, the transparency of your kitchen becomes part of your brand’s appeal. We optimize this layout by:

• Theater of Cooking: We position high-action equipment, like a flaming grill or a precision espresso machine, directly in the customer’s line of sight. This builds trust and creates a “street food experience” that draws a crowd.

• Strategic Sightlines: While the cooking is open, we use raised stainless steel counters and custom shelving to hide “messier” areas, such as the wash-up sink or prep bins, keeping your workspace looking professional at all times.

• Sneeze Guards & Hygiene Barriers: To comply with Australian health standards while maintaining an open feel, we integrate high-quality glass or acrylic sneeze guards and bifold serving windows that protect the food without blocking the view.

• Compact Zoning: We ensure that the heat and steam from the open kitchen are pulled away from the service window using powerful overhead extraction, so your customers (and staff at the POS) stay comfortable.