New NC Food Truck Build

Hi everyone. This is my first build. I have been on the forum for a while doing the research. Hopefully these pictures will post and any questions, info, criticism and praise is most welcome!

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Nice size truck. Nice looking window/awning. Keep the pictures coming.

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NC past a new law in 2012 that moblie food units only need a one bay sink with two drain boards or one drain board with equivalent space on the other side. And of corse a hand sink. So the plan is to make a cabinet for the sinks and have the space in the middle for the missing drain doard.
Can some one tell me the proper set up for the water tanks and LP water heater and the correct plumbing procedures. thanks!!!!! 
And the window is a 8 footer from simplicity innovations out of Indiana.

Thanks Reese!! I must confess...Your build is what got me off the fence to start my own.
 

Rollin Smoke


Thanks Reese!! I must confess...Your build is what got me off the fence to start my own.

 
Cool, glad to hear my build motivated you.

Rollin Smoke


NC past a new law in 2012 that moblie food units only need a one bay sink with two drain boards or one drain board with equivalent space on the other side. And of corse a hand sink. So the plan is to make a cabinet for the sinks and have the space in the middle for the missing drain doard.
Can some one tell me the proper set up for the water tanks and LP water heater and the correct plumbing procedures. thanks!!!!! 
And the window is a 8 footer from simplicity innovations out of Indiana.

How do you wash, rinse, sanitize in a one bowl sink?

I have a large 3 compartment at my commissary for that. The one compartment will be (hopefully) for just pot filling and dumping(if necessary) and the occasional utensil drop. This the idea anyway. Do you think this will work?

In my opinion, I would put the 3 compartment sink on the truck anyway since you have room. Different counties have different requirements and you do not want to be restricted from operating outside your county due to missing sinks.
 
My country requires a fire suppression system but the city of Atlanta (Fulton County) does not. I would try to be a globally compliant as possible. Just my opinion.

Put the sink in, like Reese said, you will restrict where you can work. Could be a costly mistake.

I just emailed my contact at my county HD. She is the environment health program specialist. I am pretty sure she said the rules she has giving to me are state rules enforced by the county. So i asked her if it will pass in all counties in the state. Now waiting a response. If not im definitely getting the 3 compartment.

I couldn't agree more. In fact our health department and all over Illinois will allow a four compartment bar sink with one compartment being designated a had wash sink.

MY HD confirmed that the 3 bay sink is no longer required. So My one drain board plus equivalent counter space on the opposite side is sufficient. I ordered my tanks and pump and hopefully by next weekend i will have it set up and ready to go.

You are lucky that they are allowing it. I am guessing that with your login name you are doing BBQ and here in CT you would be required to have a 5th sink just to wash your meat in before cooking. It was my backup plan that if I hadn't sold my trailer before moving down to NC that i may bring my trailer down and run it in NC. I guess I would have been over equipted.

Chicnscoop
You are lucky that they are allowing it. I am guessing that with your login name you are doing BBQ and here in CT you would be required to have a 5th sink just to wash your meat in before cooking. It was my backup plan that if I hadn't sold my trailer before moving down to NC that i may bring my trailer down and run it in NC. I guess I would have been over equipped.

 
A sink to wash meat in? Are you/they serious? That's crazy. What do you do if your making hamburgers?
I'm just LMAO not at you but such a silly rule. OMG I just can't imagine that in any way shape or form. Chicken I
could MAYBE understand, but just meat in general that's just nuts. That's what cooking is all about, and 
holding temperatures, to kill the bacteria that may be in on or even around foods. Geez why not demand
a separate sink for veggies, chicken, pork, beef, goat, hands, fruits, and of course one for utensils.Or maybe
one for stainless steel items, aluminum, copper, and of course black iron frying pans.
 
And I thought Illinois was over burden with silly laws and rules.

Yeah, a meat sink is a little ridiculous! Did Reese say that little tankless LP heater didn't fly with the HD?
 

Rollin Smoke


Yeah, a meat sink is a little ridiculous! Did Reese say that little tankless LP heater didn't fly with the HD?

 
The tankless LP was fine for HD but I would just have installation issues in my small truck.

The previous owner obviously never cleaned the cab. What the best cleaner or chemicals to get this floor looking the best as possible.

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I tried to rejuvenate the diamond plate on my cab floor, I used CLR and soap. It got really clean but not shiny and new looking, so I just covered the cab floor with a sheet of non slip black rubber tread.
 
You could always put new diamond plate sheet on the floor. I was going to do that but I didn't want to waste the diamond plate.