The trailer for your sushi food truck.

Everything on board.

• Two large worktops

  186 cm on each side: one station to prepare, one to serve.

• Room for your cold storage

  Two spaces for your fridges or freezers (not supplied), for fish, toppings and drinks.

• Double sink

  Essential for cold food: hands and utensils, without leaving the trailer.

• Plugged into 230 V

  Fuse box and sockets above the worktops: rice cooker, fridges, till. For 400 V, ask us.

In the European Union

What applies to your concept.

EU rules that apply to your concept in every member state, each with its official source, checked on 6 October 2026. Your country adds its own: check them with your local food safety authority before you start.

• Raw fish

  Fish to be eaten raw is frozen beforehand to kill parasites: at least −20 °C for 24 hours or −35 °C for 15 hours, in all parts. Some fish are exempt under conditions, such as certain farmed fish: ask your supplier to confirm the treatment.

  Sources:Regulation (EC) No 853/2004, Annex III, Section VIII, Chapter III, Part D

• Hygiene on board

  For mobile sales vehicles, EU hygiene law asks for facilities to wash and dry hands hygienically, food-contact surfaces that are easy to clean and disinfect, and enough hot and/or cold drinking water. At Food Truck Store: double sink as standard, hand-wash basin with hot water as an option.

  Sources:Regulation (EC) No 852/2004, Annex II, Chapter III

• Allergens

  For food sold unpacked, you must tell customers which of the 14 listed allergens your food and drinks contain: often fish, crustaceans, sesame, soya and wheat, a cereal containing gluten, in soy sauce. Your country sets how you give this information.

  Sources:Regulation (EU) No 1169/2011, art. 9, 44 and Annex II

• Registration

  Before you start trading, you notify the competent authority of your country, which registers your food business. How and where is set by each country: ask your local food safety authority.

  Sources:Regulation (EC) No 852/2004, art. 6(2)