注: 建议图片大小150px*50px 
注: 建议图片大小150px*50px 
Views: 0 Author: Site Editor Publish Time: 2026-01-23 Origin: Site
Independent Fume Extraction System: Custom top-mounted embedded fume extraction pipes paired with high-efficiency fume purifiers, increasing fume extraction efficiency by 40% compared with ordinary equipment. Meanwhile, the hidden design does not occupy operation space and avoids fume diffusion affecting customer experience. For high-fume categories such as barbecue and fried food, an additional secondary filtration device is installed to ensure compliance with local environmental emission requirements.
Fire Safety Configuration: Fire-retardant layers are laid around the operation area, fire barriers are set between the cooking range and storage area, and gas pipelines are made of explosion-proof materials with leak alarm devices installed to avoid fire risks from the source.
Optimized Flow Design: The layout is planned according to the process of "food storage - pre-processing - cooking - order fulfillment". The refrigerated cabinet is adjacent to the pre-processing table, and the cooking range is directly opposite the order window, reducing the movement distance of staff. A single person can achieve efficient circulation, increasing the daily number of served customers by 30%.
Customized Refrigerated Storage: Multi-temperature zone refrigerators and freezers are configured according to food needs. A dedicated space for ice machines is reserved for beverage categories, and fresh-keeping display cabinets are added for light meal categories. While ensuring food freshness, vertical space is maximized, increasing storage capacity by 25% compared with conventional layouts.
Multi-Functional Operation Table: Made of food-grade 304 stainless steel, with pre-reserved equipment installation holes (such as coffee machines, tea extractors, ice cream machines). The height of the table conforms to ergonomic design to reduce fatigue from long-term operation, and is equipped with a foldable extended tabletop to expand operation space during peak hours.
Display-Oriented Layout: A transparent display area is set next to the order window to display food samples or raw materials, paired with ambient lighting to enhance visual appeal to customers, shorten order decision-making time, and improve order fulfillment efficiency.
Modular Equipment Interfaces: Standardized equipment interfaces and circuit channels are reserved on the operation table and storage area. When adding equipment such as coffee machines, ovens, and ice machines later, they can be directly connected to the interfaces without rewiring or modifying pipelines, saving 80% of renovation costs.
Flexible Storage Expansion: Detachable shelves and drawer-type storage cabinets are adopted to adjust the storage layout according to changes in business categories. For example, when expanding from beverages to light meals, layered fresh-keeping shelves can be added to meet the storage needs of different foods.
Energy System Reservation: New energy food trucks are equipped with large-capacity energy storage batteries and solar panels as standard, with additional power supply interfaces reserved. There is no need to upgrade the energy system when adding equipment later; fuel food trucks reserve installation positions for energy-saving cooking ranges to adapt to energy needs after category expansion.
1-2 Operators: Small Food Truck (3-4 Meters): Focus on light weight and high mobility, suitable for mobile operations such as commercial district outdoor seating, campus surroundings, and scenic spots. The internal layout is compact and efficient, integrating core operation equipment and basic storage space without redundant design. It can be towed by an ordinary SUV (trailer type) or shuttled independently in urban streets (integrated type), flexibly adapting to multi-scenario location switching.
3-4 Operators: Medium-Large Food Truck (5-6 Meters): Suitable for fixed-location operations (such as food markets, music festivals, and corporate parks). It can be divided into four functional areas: pre-processing area, cooking area, order fulfillment area, and storage area, allowing multi-person collaboration without interference. At the same time, foldable seats and awnings can be added to expand dining and display space, enhance customer experience, and increase daily revenue by more than 50% compared with small food trucks.
In-depth Demand Research: Designers communicate one-on-one to clarify your business categories, number of operators, locations, budget and brand philosophy, sort out core functional needs, and avoid potential problems.
Visual Scheme Design: Free 3D renderings, internal layout drawings and equipment configuration lists are provided to clearly present the food truck's appearance, interior, flow and equipment positions, supporting repeated modifications and optimizations until you are satisfied.
Compliant Implementation: All designs comply with the compliance standards of the target market (domestic food hygiene standards, European and American CE/DOT certifications, Australian ADR regulations, etc.), and equipment selection adopts well-known brands to ensure quality and safety.
Full-Process Transparent Follow-Up: Real-time progress updates during production, supporting online supervision. Detailed inspection reports and equipment manuals are provided during acceptance, along with equipment use and daily maintenance training.
Compared with ordinary modification factories, SEAHISUN has a better understanding of mobile catering business logic. We do not just manufacture food trucks, but create a "profitable, expandable and compliant" mobile business carrier for you. Whether you are a catering novice starting a business, a chain brand expanding outdoor channels, or an overseas customer customizing a localized food truck, SEAHISUN can provide a one-stop solution.
Click our website now for consultations, exclusive design plans, and limited-time quotes!
