BUILDING A FOOD TRUCK WOOD FIRED PIZZA!
Hi, everyone, I joined the forum after reading a few threads on food truck builds. Looks like this is where i need to be.
I looked for a place to post an introduction but couldnt find anything specific so i hope Im posting in the right area. Anyway Im looking to build a food truck to house a wood fired pizza oven. I've informed myself with the city, health department and fire chief. As far as I am aware, all they need to see for equipment is:
-2 compartment Sink
-Potable water tank (they don't care what size)
-Grey Water Tank (they don't seem to care about it being smaller or larger than the potable as long as its there)
-Hot water heater
-Floor, and walls need to be Stainless steel sheet. so it can be easily cleaned.
My equipment is:
-4000 pound wood pizza oven
-220V Spiral Dough Mixer
- 120V 6ft Undercounter Cooler
I dont see me needing anything else, so far just plumbing for the 3 sinks and electrical. The plan is to use a generator to power everything. If anyone has any suggestions on the plumbing or electrical side of things. I'd love to learn more.
I am looking at trucks but I am having trouble finding any info on these stepvans (p30, Mt45 etc..)
Specifically the payload capacity (for oven) and I understand they are 100% Aluminum but I am not so sure about the floor bracing and if they are heavy enough to support the weight of the oven. If not I could look for a chassis cab and build my own kitchen on the back to my specs. I am a welder by trade so it wouldn't be difficult. Problem is the extra time and money to do it this way. The oven itself is almost 5 feet in diameter and i would be doing all the prep on the truck. I don't want to have to big a truck as it would limit where i can park it and service around town. I think that 20 feet of kitchen space is too much but about 15-16 is about right..
just would like to know what you guys think and any advice is appreciated! Sorry for such a long post
post edited by pizzatruck - 2018/01/29 19:32:38