Bought a used food truck and it's a money pit? Check these first

How the money pit story usually goes

Owners describe the same arc on forums. A cheap step van, "ready to go" according to the seller. Then the transmission. Then rust under the body. Then a failed fire inspection, then a failed health inspection. On one consumer legal forum, a buyer describes a $10,000 food truck that failed several inspections and asks how to get the money back.

Almost every one of those costs was findable before the sale. The seller was not going to point them out.

Check the truck as a truck

Most step van food trucks sit on a Freightliner MT45 or Ford F-59 chassis. Morgan Olson lists MT45 food truck bodies at 14,140 to 19,500 lb GVWR, and Ford's F-59 came in 16,000, 19,500 and 22,000 lb tiers. Find the GVWR on the door sticker. A truck already near its rating has no room for the equipment you want to add.

Pay a heavy-truck mechanic, not a car shop, to look at the frame, the body mounts, rust under the floor, the transmission, brakes and the cooling system. Ask for a written report. If the seller will not allow an inspection, walk away.

Check the GVWR against the CDL line while you are there. Federal rules require a CDL at 26,001 lb GVWR or more (49 CFR 383.5).

Check it like the fire marshal will

Look at the suppression tag. When was it last serviced, and is it within your city's schedule? Austin wants a semi-annual tag. Prosper, TX lists suppression past due for re-certification as a top failure. Look at the extinguishers: Prosper wants a 6-liter Class K and a 5 lb ABC unit, both in vehicle brackets.

Then propane. In Texas, Prosper fails units with an expired TxDOT 10-year tank certification, unbracketed vertical cylinders, or no flexible connector. Find the date stamped on the tank. Outlets without GFCI, missing breaker filler plates and extension cords used as permanent wiring are on the same list. And check that every cooking appliance is listed for commercial use. A home range in a food truck is a fail.

Our fire inspection checklist has the full system-by-system list. Print it and take it to the viewing.

Check it like the health department will

Do not assume the last owner's permit carries over. Tooele County, UT requires plan review again on a change of ownership. Call the county where you will operate, give them the floor plan and equipment list, and ask what they would need changed.

Measure the sinks and tanks against their rules. Tooele requires a 3-compartment sink on the unit, a dedicated hand sink, at least 30 gal of potable water and greywater at least 15% larger. A truck from another state was built to that state's counties, not yours.

Price it against the real alternatives

Published prices give you a frame. Empty aluminum step vans list for conversion around $11,500. Factory Food Trucks sells refurbished used step vans at $10,000 to $25,000 and new trucks at $130,000 to $160,000. Zion Food Trucks puts a clean used step van at $15,000 to $45,000 before any kitchen.

Add up what the used truck needs (mechanical, suppression service, propane recertification, sink and tank changes) and set that next to a refurbished unit or a new build. Sometimes the used truck still wins. Sometimes it only looked cheap.

Get the paperwork in writing

Before you pay, get the suppression service records, the propane tank certification, any prior health and fire permits, and the seller's written statement of what works. If you would rather start clean, send your plan to up to 4 builders through Trailer3D and compare their quotes with the used truck plus its repair list.

Questions

Keep reading

• Step Van Food Truck Conversion Cost: Real Prices
• Food Truck Fire Inspection Checklist (NFPA 96 & 58)
• Food trailer buying mistakes to avoid

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