I agree with Edwmax. Your griddle and steam table are movable if you need to get equipment in/out of the rear door but your hood vent will be in the way and you will have to unscrew the hood vent from the door in order to open it.
Do you not have enough room to put the hood vent on the driver side wall? What are the truck interior dimensions?
Interior dimensions are W- 78", H- 74" L ("kitchen")- 10' 10".
Originally I did plan for the cooking equipment on one side, under a longer 8' hood.
I see your point about blocking the rear door, and that has been considered. Like you say Reese, because equipment is not completely built-in, it can be moved if needed to do major equipment swaps.
The hood would be approx 30" from the ceiling, which would leave at least 3 1/2 feet wide from floor x ~40 wide (w doors open) for these rare swaps.
Keep in mind, there are still two access points in the front of the vehicle, drivers side and passengers side doors.
But the more important advantages I see in mounting exhaust at the back are:
1) No heavy equipment mounted on roof (like a traditional roof mount exhaust fan).
2) Cleaner outside profile with no issues of extending width of rig with side wall mount exhaust.
3) I think rear mount will allow more natural flow of exhaust while in transit as well.
4) Equipment oriented at rear helps better manage balance and weight distribution in cab.
5) Cooking at a 90 degree angle from customer is better than 180.
6) I've seen many examples of pro-builds with this orientation.
All that said, the side oriented kitchen was my preferred layout for a long time. I am still working on the +/-'s. And what I find out about my exhaust fan options and custom metal labor costs will help me determine ultimately what the right plan is.
Thanks for your input.