Built for High-Volume Food Service

This 20 ft food truck was custom manufactured for Viva Chicken on a new Ford F59 step van chassis designed for high volume daily operation.

This 20 ft food truck was custom manufactured for Viva Chicken using a new Ford F59 step van platform. The goal of the build was to create a dependable commercial mobile kitchen capable of daily operation, heavy cooking loads, and long service hours. The Ford F59 chassis provides a strong foundation with a 20,000 lb GVW rating, allowing the truck to safely carry full kitchen equipment, fuel systems, and refrigeration without overloading the vehicle.

Unlike smaller mobile kitchens, a 20 ft food truck provides enough interior workspace for multiple staff members to operate simultaneously. The layout supports efficient workflow from preparation to cooking and serving, helping reduce wait times during busy lunch and dinner service.

Power & Mechanical Systems

Reliable electrical power is critical for a commercial kitchen. This truck uses a Cummins Onan Quiet Diesel 12KW generator mounted under the vehicle on a slide-out tray for maintenance access. The diesel system provides stable voltage for refrigeration, cooking equipment, ventilation, and lighting during continuous operation.

An integrated 18-gallon diesel fuel tank with internal gauge allows operators to monitor fuel levels easily. Two rooftop 15,000 BTU air conditioning units maintain safe working temperatures inside the kitchen during long cooking hours.

The truck also includes dual 29-gallon under-mount propane tanks with exterior access doors, providing fuel capacity for heavy cooking without frequent refilling.

Cooking Ventilation & Fire Protection

The cooking line is protected by a stainless steel hood system with exhaust fan and make-up air fan. This system removes grease vapors, smoke, and heat while maintaining balanced airflow inside the truck.

A complete fire suppression system is installed above the cooking equipment, allowing safe operation of grease-producing appliances and meeting common fire inspection requirements.

Interior Commercial Kitchen Construction

The entire interior of this 20 ft food truck is constructed using stainless steel wall panels, counters, and shelving. Stainless steel surfaces are non-porous and easy to clean, helping operators maintain sanitation during daily service.

Heavy-duty diamond vinyl flooring provides slip resistance and durability under high traffic conditions. All installed equipment is NSF commercial rated to support inspection approval in many jurisdictions.

Food Preparation & Storage

Proper food handling requires dedicated washing and storage areas. The truck includes:

• Three-compartment sink for washing, rinsing, and sanitizing

• Separate hand washing sink

• Commercial refrigeration units

• Stainless prep counters and shelving

This configuration allows operators to separate raw storage, preparation, and cooking areas for safe food handling.

Serving Area & Customer Interaction

An 84” x 36” serving window with awning door creates a large service opening for efficient customer flow. The rear entry door includes a screen and flip-up step for easy staff access during service and cleaning.

The full body 3M graphic wrap transforms the truck into a mobile advertisement while protecting the exterior finish.

Why Choose a 20 ft Food Truck

A 20 ft food truck is one of the most versatile mobile kitchen sizes. It offers enough space for a full commercial menu while remaining easier to maneuver than oversized vehicles. Operators can serve festivals, breweries, campuses, and street locations without sacrificing cooking capacity.

The larger workspace also improves staff comfort and safety during peak hours. Multiple workers can operate simultaneously without interfering with each other’s stations.

Designed for Long-Term Operation

This 20 ft food truck is built for businesses planning regular operation rather than occasional events. The combination of commercial equipment, diesel generator power, ventilation, and refrigeration supports extended service hours and high production volume.

With proper maintenance, this type of build allows operators to expand menus and increase output without immediately outgrowing the vehicle.