An adequate water system is essential to any food truck’s success, with tanks made of tough yet easy-to-clean materials approved by the Food and Drug Administration (FDA).
Pumps operate on demand, providing water only when required – this ensures it passes your local health inspection with flying colors! Selecting an adequate water tank is critical to meeting this standard.
Food truck water tanks should reflect what types of foods a vendor intends to serve; an ice cream truck, for instance, may only require a smaller tank, while those serving hot drinks or soups will require larger ones to have enough water available for multiple rounds of cooking. Furthermore, climate is another critical consideration, as higher temperatures necessitate larger water tanks to accommodate for evaporation loss.
Water tanks come in various sizes and types, so you must find one that meets the needs of your business. While going too small is not recommended, food truck vendors should remember that each gallon adds 8.34 pounds, potentially increasing vehicle weight significantly.
Food trucks require two tanks: freshwater for freshwater needs and greywater (wastewater) tanks to dispose of sewage. Grey water tanks resemble those found in RVs, trailers, campers, and tiny houses, usually holding 50-55 gallons. Depending on local regulations, however, your greywater tank may need to be 15% larger than your freshwater tank for inspection to pass successfully; alternatively, you could have one custom-built specifically for your truck or concession trailer.
The material choice of food truck water tanks will play an integral part in how well they perform their intended task. They typically include restaurant-grade plastic such as polyethylene plaster resin with UV protection to keep its interior looking new for as long as possible.
Food truck water heaters will generate hot water to wash and sanitize dishes and cookware, with pumps delivering it directly to sink systems and faucets. A filter will also be included to filter out any minerals or additives in city water supplies.
Some cities may stipulate specific size requirements for food truck water tanks, such as Los Angeles County’s mandate that at least five gallons of potable water be supplied for handwashing.
The Hitchman Aqua Roll is an ideal solution for food trucks as it holds 11 gallons yet has easy mobility thanks to large wheels. Perfect as a waste or fresh water tank with outdoor tap connectors included, and it’s nontoxic plastic construction collapses to only 2 inches when not in use – ideal for food truck operations!
Food truck water tanks are integral to food vendors’ plumbing systems, serving multiple functions within a food vehicle’s plumbing system, such as handwashing, cooking, or waste disposal. To keep the environment as safe as possible for workers or customers, a potable water container that complies with FDA requirements must also be in use so it can be regularly emptied and sanitized – in other words, they must also be FDA-approved potable containers that allow regular emptying/sanitization/emptying processes.
Many of the best food truck water tanks are constructed from one piece of plastic to reduce leakage and give a sleek appearance. Manufacturers may also include UV stabilizers to guard against unexpected sunlight exposure damage; vendors should prioritize UV options as they add additional protection while lengthening its lifespan.
Food trucks must meet FDA inspection before their water tanks can pass the check. It is vital that their water tank be large enough to meet all of their daily water needs for cooking, dishwashing, and handwashing, as well as for greywater recycling; additionally, a greywater receptor of equal size to their freshwater tank is advised since this will collect everything from dirty pan water to coke from lunch rushes and must be regularly sanitized.
Food truck water systems are integral to their entire truck and are used for dishwashing, cooking, and general cleaning. If not properly maintained. However, they can lead to code compliance issues and downtime for your business – thus, it is imperative that a water tank meets your business needs and is regularly serviced and maintained.
Food trucks may either install their freshwater tank inside their vehicle or connect it to an outside water source; either way, a greywater tank must also be present to store wastewater for disposal purposes and pass inspection requirements. For this reason, many counties require food trucks with freshwater tanks installed inside to have at least 15% larger greywater tanks.
As soon as it’s time to refill your food truck’s water tank, always ensure the shutoff valve in the car is closed to avoid accidentally adding in dirty water and potentially polluting its system. In addition, turn off any non-essential pumps.
As part of winter preparations, it is wise to drain and add a winterizing agent to water tanks to prevent freezing in cold regions during travels by mobile food trucks. This step should mainly be undertaken before entering such areas for business operations.