Equipping a food truck in Melbourne requires a fundamentally different approach to commercial kitchen equipment for food trucks than a fixed kitchen fitout. Every centimetre of bench space, every kilogram of equipment weight, every amp of electrical load, and every litre of water storage is a constraint that the food truck operator must solve before the first service day. Getting the equipment wrong means a kitchen that cannot perform on-site — and there is no builder coming to fix it next week.

Melbourne's food truck scene — from the weekly markets in Dandenong and Springvale to the event circuits across Cranbourne, Berwick, and the eastern suburbs — demands equipment that is compact, road-worthy, independently powered, and built for the same service intensity as a fixed kitchen. This guide covers every decision a Melbourne food truck operator needs to make before purchasing commercial kitchen equipment.

The Key Constraints of Commercial Kitchen Equipment for Melbourne Food Trucks

A food truck kitchen operates under four constraints that a fixed commercial kitchen never faces:

• Space: Most Melbourne food trucks have a working kitchen area of 4–8 square metres — less than a large domestic kitchen. Every unit must be the smallest capable size for the job.
• Weight: A truck's vehicle certification has a gross vehicle mass limit. Heavy commercial equipment that is fine in a fixed kitchen may push a food truck over its legal limit. MRCE can advise on the weight specifications of specific units.
• Power: Without a mains hookup, a food truck operates from LPG, a generator, or a battery/inverter system. Most commercial cooking equipment runs on LPG for food trucks; refrigeration typically runs from 240V generator power or a dedicated battery bank.
• Compliance: Melbourne Council and VicRoads both have requirements for food truck kitchens. Food Standards Australia New Zealand's Standard 3.2.2 Food Safety Practices applies to food trucks as fully as it does to fixed premises — temperature control, hand-washing facilities, and sanitation are non-negotiable regardless of your kitchen's mobility.

Five equipment zones every Melbourne food truck kitchen must cover before first service.

Essential Commercial Kitchen Equipment for Food Trucks in Melbourne — By Category

Cooking Equipment — LPG-Powered, Compact Format

The cooking line of a Melbourne food truck runs almost exclusively on LPG — it is portable, high-output, and does not require a mains connection or generator load. The most common configuration is a two or three-burner LPG range with a griddle plate for the main cooking surface, plus a countertop LPG fryer for any fried menu items. Compact convection ovens or deck ovens running on LPG are available for trucks with baking requirements. The full MRCE cooking equipment range includes countertop units suited to food truck specifications.

Refrigeration — Underbench is the Only Practical Option

Upright commercial fridges are impractical in a food truck — they are too tall for most truck canopies and too heavy for the payload constraints of most commercial truck configurations. Underbench refrigeration in 600mm or 900mm widths is the correct specification. A single underbench fridge plus a separate underbench freezer (where required) can fit beneath a standard stainless bench run on one side of the truck. The MRCE underbench refrigeration range includes models suitable for food truck installation.

Benching, Prep, and Service

Standard 750mm-depth stainless benching is the food truck workhorse. Most Melbourne food trucks run a single continuous bench run on one side of the truck with a service window cut into the wall above it. Under-bench shelving maximises every cubic centimetre of storage beneath the working surface. MRCE's benching and shelving range includes standard lengths and custom fabrication options for non-standard truck configurations.

Water System and Hand-Washing

FSANZ Standard 3.2.2 requires a dedicated hand-wash basin separate from any food preparation sink — this applies to food trucks as fully as to fixed kitchens. Melbourne Council health inspectors check water system capacity and grey water management at every food truck permit inspection. A minimum 40L fresh water tank and matching grey water capacity is the standard recommendation for a standard Melbourne market or event service day. FSANZ's guidance on food safety and display is also relevant to how food trucks hold and display product during service.

Forty Years of Hospitality Expertise — Since 1984

Since 1984 we have supplied the hospitality industry with professional advice, reliable equipment and excellent customer service. We have a wealth of experience in all types of projects ranging from international hotels to large and small pubs through to suburban restaurants and takeaway outlets. All our staff are equipped with the knowledge, expertise and creativity to add value to your project.

MRCE's Dandenong showroom is well-positioned for Melbourne's food truck market — the south-east corridor hosts a dense network of weekly and monthly markets, event circuits, and food precincts where food trucks operate regularly. When a food truck operator visits the showroom describing their truck footprint and menu, our trade team can identify the compact commercial units that meet service requirements within the space and weight envelope. Forty years on Station Street means the trade calls us first. Learn more about MRCE here.

What Does a Food Truck Kitchen Cost to Equip in Melbourne?

Reconditioned equipment is a practical option for food truck operators — the lower-intensity duty cycle of event and market service means a reconditioned underbench fridge or bench run performs well for years. Browse MRCE's used commercial kitchen equipment listings for currently available compact units.

For operators running multiple food trucks or planning to expand an existing mobile food operation, MRCE can supply equipment across the full vehicle fleet from a single trade account. Consistent specifications across vehicles — the same underbench fridge model, the same benching standard, the same burner configuration — simplifies servicing, parts ordering, and staff training. It is a practical advantage that becomes more valuable as the operation scales. Talk to the trade team at the Dandenong showroom about fleet equipment supply for Melbourne food truck operators.

From Inception to Completion — End-to-End Project Management

From inception to design, throughout installation to completion — let our expert staff oversee your project. No matter how large or small, we work closely with architects and consultants on your commercial kitchen and bar requirements. We arrange qualified service technicians for equipment problems whenever they crop up — a kitchen down is a kitchen losing money. At MRCE we aim to keep our customers coming back time and again as their business grows.

For Melbourne food truck operators, MRCE's support extends to advising on the compact commercial equipment that fits specific truck dimensions — a conversation that starts with your floor plan and weight budget, not a standard equipment catalogue. See the full south-east Melbourne sourcing context in our guide to where to buy commercial kitchen equipment in south-east Melbourne. You can also browse the full MRCE product range online before visiting the showroom.

Why Melbourne Food Truck Operators Choose MRCE for Commercial Kitchen Equipment

MRCE has been supplying compact commercial kitchen equipment to Melbourne's hospitality sector since 1984. The Dandenong showroom stocks underbench refrigeration, compact cooking equipment, countertop units, and stainless benching — the four categories that form the core of every food truck kitchen build. New and reconditioned equipment is available side-by-side. Finance is in-house.

South-east Melbourne's food truck and market circuit runs through Dandenong, Springvale, Pakenham, Berwick, and Cranbourne — all within easy reach of the Station Street showroom. Operators building or upgrading trucks in this corridor have been calling MRCE since long before food trucks became a mainstream hospitality format. Call (03) 9794 8627 or visit 15 Station Street, Dandenong. Also read our broader commercial kitchen equipment guide for Dandenong operators.