Builder planning worksheet · Editorial revision September 2, 2026
"Fryer, refrigerator, coffee machine" is not an equipment list a builder can use. Name the manufacturer and model, attach the current cut sheet, and record dimensions, weight, electrical or fuel demand, water, drains, ventilation, heat, clearances and service access. That is the information the shell team, final builder and qualified trades can actually coordinate.
Use this worksheet to surface missing inputs before the floor plan is frozen. Qualified project professionals still design the electrical, plumbing, gas, mechanical and fire-protection systems.
01Build one equipment register
Create one row for every installed or carried item, including "small" items that use power, water, drain capacity or counter space.
| ID | Equipment | Manufacturer/model | W × D × H | Weight | Power | Gas/fuel | Water/drain | Ventilation/fire data | Cut sheet date |
|---|---|---|---|---|---|---|---|---|---|
| E-01 | |||||||||
| E-02 | |||||||||
| E-03 |
Attach the manufacturer's current cut sheet to each row. Record alternates separately; two appliances with the same category name can require different connections and clearances.
02Record the decision owner
Add three columns to the working schedule:
- Record who selected the item: buyer, chef, equipment dealer, builder or consultant.
- Name the company or trade that installs it.
- Record acceptance by the buyer and, when applicable, the reviewing authority or inspector.
This prevents an appliance from appearing on a floor plan when nobody has accepted its cost, utility demand or service access.
03Collect the electrical inputs
For each electric item, record the nameplate voltage, phase, frequency, amperage or wattage, plug or receptacle information and whether the manufacturer calls for a dedicated circuit. Also note startup demand for motors and compressors when the equipment documentation provides it.
Give the electrical designer or qualified trade the complete list, including cooking and holding equipment; refrigeration and ice equipment; espresso, beverage and water-treatment equipment; HVAC and ventilation controls; the water heater and pumps; lighting, signs, point-of-sale and network equipment; exterior receptacles; and any proposed generator, battery, inverter or shore-power system.
Do not add the published wattages yourself and call the result a final service size. Diversity, startup, continuous loads, voltage, equipment instructions and adopted electrical rules require a qualified project review.
04Collect fuel-gas inputs
If the operation proposes propane or another fuel gas, record the appliance manufacturer and model, fuel type and input rating, regulator or supply requirements, shutoff and service-access information, hood or fire-suppression interlock information, the tank concept and proposed location, and the licensed company responsible for installation and testing.
Do not infer a complete gas design from appliance BTU ratings. The final system, mounting, protection, testing and inspection path belong to the qualified parties and authorities assigned to the project.
05Map water and wastewater
List every water user and drain point: hand sink; warewashing sinks or dishwasher; prep sink, if used; beverage and ice equipment; water treatment; mop or service needs; water heater; freshwater fill, pump and tank; and the wastewater tank and discharge connection.
For each item, record connection size, hot or cold requirement, manufacturer-supplied flow or recovery information, drain characteristics and service clearance. The FDA Food Establishment Plan Review Guide recommends locating equipment and diagramming electrical, mechanical and plumbing systems during plan review. The applicable jurisdiction decides what the actual mobile operation must provide.
06Record ventilation, heat and fire information
Mark every process that creates grease-laden vapor, smoke, steam, heat or combustion products. Attach the cooking-equipment documents and give the complete menu and process description to the mechanical and fire-protection parties.
- appliance type and duty information supplied by the manufacturer;
- proposed hood or exhaust relationship and makeup-air assumptions;
- HVAC capacity basis;
- fire-suppression responsibility and interlock relationships;
- access required for cleaning, inspection and service.
Do not choose a hood from trailer length alone. Menu, appliance type, layout and adopted requirements drive the review.
07Put weight and service access in the same conversation
Add the installed weight and filled operating weight of equipment, tanks and carried stock where the information is available. The responsible vehicle-stage manufacturer and final builder must coordinate the actual configuration with the trailer ratings and supplied records.
For every appliance, draw how a technician reaches filters, controls, compressors, pumps, drain points and removable panels. A unit can fit on the floor plan and still be impossible to service.
08Freeze equipment in four steps
- Start with process and capacity; mark unresolved models openly.
- Add the selected manufacturer, model and current cut sheets.
- Coordinate dimensions, weight, connections, ventilation, access and structure against the drawings.
- Sign the approved-for-build revision before releasing openings, rough-ins and mounting points.
When a model changes, update the schedule and the affected drawings together. Do not substitute equipment from an email thread without checking the technical interfaces.
09Prepare the final-builder handoff
The receiving builder should get the approved equipment schedule and alternates; current cut sheets and installation manuals; coordinated floor plan and elevations; electrical and plumbing plans; gas, ventilation, fire-suppression and HVAC records assigned to the project; an equipment warranty and service-contact index; and the open-issues and approved-change log.
Use the rolling-shell handoff checklist for the vehicle and shell records that travel with the package.
Sources checked
Official planning references
- U.S. Food and Drug Administration — Food Establishment Plan Review GuideChecked August 31, 2026.
- U.S. Food and Drug Administration — 2022 Food CodeChecked August 31, 2026. The Food Code is a model; state and local adoption varies.
- Florida DBPR — Mobile Food Dispensing Vehicle Plan ReviewChecked August 31, 2026. Used as a Florida submission example, not a national rule.
FAQQuestions buyers usually ask
Can I select equipment after the shell is built?
Some decisions may remain open, but late changes can affect openings, structure, utilities, ventilation, weight, access and price. Set the equipment freeze points in writing before production.
Can the builder choose equivalent equipment?
Only through an approved substitution process. Compare purchase price with dimensions, weight, connections, output, ventilation information, service clearance, documentation and warranty.
Does "NSF" or another mark guarantee local approval?
No single product mark approves the full mobile operation. Ask the reviewing authority which equipment standards and documents it accepts, and confirm the exact listed model rather than relying on a category-level claim.
Model reference
Build path