Food Trailers for Sale in Michigan

Types of Food Trailers Available in Michigan

Custom-Built Food Trailers

Custom-built trailers represent the most flexible option for operators with specific menu requirements and operational vision. National manufacturers and local Michigan builders construct trailers to exact specifications, allowing buyers to select equipment layout, cooking apparatus, refrigeration capacity, exterior design, and compliance features.​

The build process typically involves a collaborative planning phase where builders assess workflow efficiency, health code compliance, and fire safety requirements before fabrication begins. Michigan-based manufacturers such as KNACK Custom Trailers (Fraser) and national firms like Chameleon Concessions (Midwest-focused with 33+ years’ experience) provide plan review services to ensure designs meet local health department standards before construction commences.

Custom builds generally require 8–16 weeks for completion and delivery. The advantage of custom construction lies in optimization for specific menu concepts—whether taco operations, BBQ service, coffee shops, or gourmet kitchens. The investment reflects full control over equipment quality, interior finishes, and long-term operational efficiency.

Used and Pre-Owned Trailers

Used trailers offer immediate availability and substantial cost savings compared to new units. Michigan marketplaces, particularly UsedFoodTrucks.com and UsedVending.com, list 49–60 active inventory units at any given time, with pricing typically 40–60% below equivalent new trailers.

Pre-owned units range from barely-used 2023–2024 models (often appearing as closeouts from failed ventures or business pivots) to functional older units requiring cosmetic restoration. Typical used trailer inventory in Michigan spans:

• Lightly used models (1–2 seasons of operation): $35,000–$55,000
• Standard used units (3–5 years): $28,000–$45,000
• Older functional units (5+ years): $18,000–$28,000​

The trade-off involves accepting potential equipment wear, maintenance history gaps, and cosmetic imperfections. However, immediate operational availability and lower capital requirements make used trailers attractive for operators prioritizing rapid market entry.

Turnkey Ready-to-Operate Units

Turnkey units arrive fully equipped with operational systems installed—cooking equipment, refrigeration, plumbing, electrical systems, fire suppression, and hood ventilation—requiring only hookup to utilities and regulatory inspection before service commencement.​

These units typically cost $40,000–$88,000 depending on size, equipment specification, and newness. The advantage lies in compressed time-to-market: buyers avoid equipment sourcing, installation coordination, and vendor management. Disadvantages include less customization flexibility and the cost premium associated with pre-assembly.

Price Ranges and Budget Considerations

Entry-Level Trailers ($16,500–$25,000)

Entry-level trailers, primarily used models or minimal-equipment new builds, target operators with tight budgets or focused menu concepts (hot dogs, ice cream, beverages, snacks). These units typically measure 7×14 to 8.5×16 feet and include essential equipment without high-volume cooking apparatus.​

Typical configurations:

• Single-burner stovetop or griddle
• Undercounter refrigeration
• Prepacked item service (ice cream, beverages)
• Minimal plumbing (hand sink, no prep sink)
• 2,000–3,000 watt generator capacity

Cost structure: Equipment represents 30–40% of total price; frame, insulation, and basic fixtures comprise the remainder. Entry-level units appeal to first-time entrepreneurs with limited working capital or seasonal operators.

Mid-Range Options ($40,000–$65,000)

Mid-range trailers, the largest market segment in Michigan, support full-service food operations with cooking, refrigeration, and customer service. These units (8.5×16 to 8.5×22 feet) accommodate diverse menus including tacos, burgers, BBQ, and prepared foods.​

Typical configurations:

• Multiple cooking stations (dual fryers, griddle, range)
• Reach-in refrigerator + undercounter freezer
• 3-compartment sink + hand sink
• Prep tables with cutting boards
• 5,000–7,000 watt generator
• Professional-grade exhaust hood + fire suppression

Cost structure: Equipment installation accounts for 45–55% of costs; the remainder covers frame, insulation, plumbing, electrical infrastructure, and profit margin. Mid-range trailers balance capital efficiency with operational capability for sustainable revenue generation.

Premium and High-Volume Trailers ($65,000+)

Premium trailers, including 8.5×24 to 8.5×30 models and fully custom builds, serve high-volume catering operations, festival circuits, and multi-employee businesses.​

Typical configurations:

• Triple or quadruple cooking stations (multiple fryers, flat-tops, charbroilers)
• Floor-to-ceiling refrigeration units + separate prep coolers
• Commercial-grade dishwashing capability
• 8,000–10,000+ watt generators
• Advanced ventilation systems
• Stainless steel throughout
• Backup systems (e.g., redundant refrigeration)

Cost range: Recent 2026 inventory in Michigan shows:

• 8×30 fully equipped kitchen trailers: $77,000–$88,000
• 36′ double-kitchen high-volume units: $70,000–$80,000
• Custom bespoke builds: $100,000–$350,000 (nationally)

Premium units target established operators or well-capitalized startups with validated business models and anticipated high transaction volumes.

Essential Equipment and Features

Fire Suppression Systems and Safety Requirements

Michigan municipal codes and state fire safety standards mandate automatic fire suppression systems for all food trailers with cooking equipment. These systems detect fires and suppress flames without manual intervention—a critical safety requirement given that 57% of food service business fires originate in cooking equipment.​

Two suppression technologies:

1. Wet Chemical Systems (standard for food kitchens): Dispense wet chemicals designed for grease fires, superior for deep fryer and griddle protection. Upon activation, systems automatically shut down fuel or electrical supply to cooking equipment.
2. Dry Chemical Systems (engine bay protection): Powder-based suppression for generator compartments and fuel systems, less suitable for food prep areas.

Installation requirements:

• Professional installation and testing by certified technicians
• Annual inspection and certification (often required for licensing renewal)
• Compliance varies by county; Detroit, Wayne County, and Oakland County require documentation
• Cost: $1,500–$3,000 installed, depending on kitchen complexity

Failure to install or maintain certified suppression systems results in licensing denial, operational fines, and insurance denial in case of fire loss.

Kitchen Equipment Configuration

A functional food trailer kitchen requires precision equipment selection aligned with intended menu and volume expectations. Standard configurations include:

Cooking Equipment:

• Deep fryers: 40–120 lb capacity, gas-powered (propane), 30,000–80,000 BTU/hr
• Griddles: 36–48 inches wide, dual or triple-burner configurations (30,000 BTU/hr per burner)
• Ranges/stoves: 2–6 burner configurations with ovens
• Charbroilers: Open-flame or char-grill systems for high-volume operations

Refrigeration:

• Reach-in refrigerators: 20–30 cubic feet, 35–40°F holding
• Undercounter units: Space-saving configurations for prep stations
• Freezers: Maintaining -10°F or lower for ice cream and frozen stocks
• Prep coolers: Cold surface work tables for ingredient preparation

Plumbing & Washing:

• 3-compartment sink: State-mandated for all food trailers (wash, rinse, sanitize)
• Hand sink: Separate from food-washing sinks
• Hot water heater: 40–100 gallon capacity (typically 3–6 kW electric or propane)
• Water tanks: 200–400 gallon freshwater capacity minimum
• Waste tanks: 150–300 gallon gray water capacity

Ventilation & Hood:

• Exhaust hood: Captures steam and grease, integrates fire suppression nozzles
• Filters: Stainless steel, requiring bi-weekly cleaning and monthly professional cleaning for health code compliance
• Make-up air: Ensures proper ventilation and equipment performance

Equipment quality directly impacts operational efficiency, food safety compliance, and long-term reliability. Commercial-grade stainless steel equipment commands premium pricing but withstands high-volume daily use without degradation.

Power Systems: Generators vs. Shore Power

Food trailers require substantial electrical capacity to operate simultaneously. Proper power specification prevents equipment malfunction, circuit breaker failure, and operational interruption.

Generator Requirements:

Power demand calculation: Multiply voltage × amperage for each appliance, then sum totals. Typical requirements:

Generator Specifications:

• Most trailers pre-install Onan or equivalent portable generators (3,000–10,000 watt capacity)
• Pricing: $2,000–$5,000 installed
• Fuel consumption: 0.5–1.5 gallons/hour (propane or diesel)
• Sound: 70–80 dB at 25 feet (relevant for event restrictions)

Shore Power (Event Hookups):

When available at festivals, markets, and events, shore power eliminates fuel costs and generator maintenance:

• Standard connection: NEMA 14-50R (50-amp, 4-prong receptacle), supplies up to 12,000 watts
• 25-amp connections common at smaller venues (limited to 6,000 watts)
• Cost: Trailer requires pedestal hookup cable (included), typically $150–$300
• Advantage: No noise, no fuel, lower operating cost
• Disadvantage: Location-dependent availability

Hybrid Approach:
Many operators maintain both generator and shore power capability, leveraging each system’s advantages depending on venue requirements.

Top Michigan Food Trailer Dealers and Marketplaces

Online Marketplaces and Classifieds

UsedFoodTrucks.com and UsedVending.com dominate Michigan’s used equipment market, collectively listing 49–60 trailers at any given time. Both platforms facilitate direct buyer-seller negotiation, offer inspection accommodations, and facilitate shipping nationwide. Platform standards require seller verification and detailed equipment specification.

Facebook Groups & Regional Classifieds:
Michigan-based food truck and trailer groups host active trading discussions. Recent postings (January 2026) show pricing volatility and negotiation room, particularly for seasonal inventory transitions.

Mobile Food Alliance Marketplace aggregates new and used equipment with filter options by price, location, and equipment type, improving search efficiency versus fragmented classified listings.​

Local Michigan Manufacturers

KNACK Custom Trailers (Fraser, MI, 586-354-1847)​

• Specializes in food trucks, trailers, and custom builds
• Repair and retrofit services
• Local delivery and installation

Chameleon Concessions (Midwest-focused)​

• 33+ years manufacturing experience
• Full customization from shell to finish
• Nationwide delivery; multiple builds in Michigan annually

Victory Custom Trailers (Near Flint & Detroit)​

• Custom concession trailers for food service
• Financing available up to 240 months
• Nationwide shipping capability

National Dealers Serving Michigan

Golden State Trailers (Based in California, delivers nationwide to Michigan)​

• Custom builds with financing options
• NSF compliance and California health code design (often accepted in Michigan)
• Online design builder tool; delivery to Michigan available

Custom Trailer Pros (Columbia, TN manufacturing facility)​

• Custom builds starting $44,000–$101,000
• Pre-installation at fabrication facility
• Delivery to Michigan via transporter network

Alpha Food Trucks (South Florida-based, serves nationwide)​

• 25+ years manufacturing experience
• Specializes in all trailer types and custom concepts
• Health department coordination included

Liberty Capital Group (Equipment financing specialist)​

• Finances new and used equipment purchases
• Lease-to-own programs available
• $99 first 6 months promotional programs

Michigan-Specific Licensing and Compliance

Michigan food truck and trailer operations are governed by the Michigan Food Law (Act 92 of 2000, amended) and implemented through local health departments. Understanding licensing pathways and compliance requirements is essential before capital commitment.

Health Department Requirements by County

Michigan operates a county-based health licensing system with local health departments (LHDs) overseeing food safety. Regulations are consistent statewide, but contact procedures and inspection timing vary by county.

Two Primary Licensing Pathways:

1. Mobile Food Establishment (Permanent License)​

• Allows operation anywhere throughout Michigan statewide
• Requires commissary kitchen access every 24 hours
• Must return to commissary to store food, wash equipment, dispose of waste
• Requires commissary verification form confirming kitchen capacity and services
• Application includes plan review (facility drawings, equipment specs, menu)
• Costs: Application fee ~$155, inspection fees vary
• Best for: Year-round operators with anticipated high-volume operations

2. Special Transitory Food Unit – STFU (Temporary Events)​

• Designed for temporary events (festivals, fairs, farmers markets)
• No commissary requirement
• Must submit Notification of Intent to Operate 4 business days before event
• Requires two paid inspections per licensing year, spaced throughout operating season
• Inspection fee: $90 per evaluation
• Best for: Seasonal/occasional operators, event-specific service

Commissary Requirements (if applicable):​

• Licensed facility with access minimum once per 24 hours
• Must provide: food storage, utensil/equipment washing, waste disposal, potable water
• Can be space you own, rent, or share
• Requires commissary verification form submitted with license application
• Common commissaries: commercial kitchens, church facilities, restaurant off-hours facilities

County-Specific Health Departments:

Vehicle Registration and Insurance

Vehicle Registration:
Food trailers operated on public roads require Michigan vehicle registration matching the trailer’s gross vehicle weight. Registration costs approximately $50–$200 annually depending on weight class. Insurance requirements specify liability minimums.

Insurance Coverage (Essential):

Operators must maintain three insurance components:

1. General Liability Insurance: $300–$1,000/year
   • Covers customer injury claims, property damage
   • Minimum $1,000,000 coverage (often required by event venues)
2. Commercial Auto Insurance: $1,200–$2,500/year
   • Covers accidents, vehicle damage while towing
   • Required for road operation
3. Property & Equipment Insurance: $250–$1,000/year
   • Covers cooking equipment, inventory, trailer structure
   • Protects against theft and damage

Total Annual Insurance Cost: $2,000–$5,000 typical range, representing approximately 26% of annual operating budgets alongside fuel and maintenance.

Winter Operation and Weather Considerations

Michigan’s winter climate (average December–February temperatures: 15–30°F, occasional extremes to -10°F) requires specific operational adjustments to maintain food safety and equipment functionality.​

Equipment Winterization:

• Propane performance: Propane loses efficiency in extreme cold. Tank warmers (electric heating blankets, $100–$300) maintain tank pressure and performance
• Water systems: Drain and insulate freshwater and waste tanks to prevent freezing. Install tank heaters if maintaining year-round operation
• Hood ventilation: Moisture from cooking condenses on cold surfaces, creating ice buildup. Regular filter cleaning and operational efficiency monitoring prevents condensation-related damage
• Generator fuel: Diesel generators require fuel additives in extreme cold; propane generators perform adequately with tank warmers

Operational Adjustments:

• Efficiency optimization: Pre-package ingredients and partially prepare items before service to reduce customer wait times and minimize heat loss
• Marketing emphasis: Promote warm food items (soups, beverages, hot sandwiches) with seasonal menu adjustments
• Operating hours: Concentrate service during midday warmth periods rather than early morning/late evening operations
• Location selection: Prioritize venues with wind protection (indoor markets, pavilions) versus exposed outdoor locations

Winter viability depends on menu concept: Warm beverage and comfort food operations thrive winter; ice cream and cold beverage-only operations typically shut down seasonally.

Financing and Purchase Options

Traditional Loans and Equipment Financing

Equipment Financing represents the most common pathway for trailer acquisition, spreading capital costs across 3–7 year payment terms.​

Financing structure:

• Loan amounts: $20,000–$100,000+ depending on lender and applicant creditworthiness
• Interest rates: 6–12% typical for equipment financing (lower than unsecured loans)
• Down payment: 10–20% typical requirement ($3,000–$15,000 for $30,000–$75,000 trailer)
• Terms: 36–84 months available; shorter terms reduce total interest paid
• Qualification: Lenders evaluate credit score (typically 650+), business plan, personal guarantee

Special Promotions (2026):

• Some lenders offer $99 first-6-months promotional rates
• 90-day deferred payment programs allowing working capital accumulation
• $0 down payment for established businesses with strong credit

Lenders Specializing in Food Truck/Trailer Financing:

• Liberty Capital Group: Flexible terms, startup-friendly​
• Local bank equipment financing divisions
• Credit unions (often offer better rates for member-owners)
• SBA microloans (small business administration) for qualifying startups

Lease-to-Own Programs

Lease-to-own arrangements provide operational flexibility and capital preservation, particularly beneficial for operators uncertain about long-term viability or anticipating business growth requiring equipment upgrades.​

Structure:

• Monthly lease payments: 10–15% of equipment value annually
• Lease term: 24–60 months typical
• Purchase option: Remaining balance owed at lease end (typically 20–30% residual value)
• Benefits: Off-balance-sheet financing preserves credit capacity; flexibility to upgrade equipment at lease end; equipment maintenance often included

Comparison to ownership:

• Total cost: Slightly higher than traditional financing (10–15% premium)
• Flexibility: Higher; equipment changes align with business evolution
• Tax treatment: Lease payments fully tax-deductible as operating expenses
• Risk: No equity accumulation; purchasing at lease end commits additional capital

What to Inspect Before Buying Used

Purchasing used trailers requires systematic technical inspection to identify hidden defects, deferred maintenance, and structural issues that inflate long-term ownership costs.​

Comprehensive Inspection Checklist

Interior Systems (Critical):

✓ Water System:

• Run freshwater through all faucets and nozzles; listen for leaks
• Inspect tank interiors for corrosion, sediment, algae growth
• Test water heater function; target 120°F hot water delivery
• Check all plumbing connections for evidence of previous leaks (water stains, corrosion)

✓ Propane System:

• Verify tank(s) register pressure on gauge
• Inspect all connections for corrosion; check for active leaks (apply soapy water, watch for bubbles)
• Confirm proper shut-off valve operation
• Test all equipment (stove, fryers, space heaters) for ignition and flame quality
• Document tank age and certification date (tanks require recertification every 12 years)

✓ Cooking Equipment:

• Operate all burners, griddles, fryers, ovens; verify temperature consistency
• Check for rust, damage, or inoperable controls
• Assess cleanliness of fryer baskets, griddle surface, oven interior (indicates maintenance history)
• Test thermostat calibration (bring external thermometer; compare readings)

✓ Refrigeration:

• Verify reach-in and undercounter unit cooling to proper temperature (35–40°F for refrigeration, -10°F or lower for freezers)
• Test door seals; check for frost accumulation or mold growth indicating seal failure
• Inspect interior for rust, stains, or odors suggesting prior damage
• Confirm freezer maintains temperature 24+ hours after test run

✓ Plumbing & Washing:

• Fill and drain 3-compartment sink; verify water flow and drainage
• Test hand sink operation and water temperature
• Inspect drain pipes underneath for leaks, corrosion, or loose fittings
• Confirm disposal/trash systems functional

✓ Ventilation & Hood:

• Visually inspect hood filters (should be stainless steel, cleanable)
• Remove filters and examine hood stack interior for grease buildup, corrosion, damage
• Verify exhaust fan operation (listen for unusual noises)
• Check fire suppression nozzles are present, unobstructed, and show recent certification tag (annual inspection required)

Structural Integrity (Moderate Importance):

✓ Walls & Windows:

• Push against all walls; listen for flexing or creaking indicating structural compromise
• Inspect window frames and seals for evidence of water intrusion (mineral stains, rot, mold)
• Check for gaps between window frames and walls; apply sealant if visible
• Examine interior walls for water damage, discoloration, soft spots

✓ Floor & Foundation:

• Step on all floor sections, listening for springiness or soft spots (indicate rotting subfloor)
• Inspect flooring material condition; rust-through indicates imminent replacement needs
• Crawl underneath if possible to assess floor support structure and rust accumulation
• Document expected floor replacement timeline (typical 8–10 year lifespan for commercial trailers)

✓ Roof & Exterior Seals:

• Climb roof (safely with assistance) and inspect for:
  • Cracks, gaps, or deterioration around hood vent penetrations
  • Grease residue or rust drips from hood (indicates poor ventilation/drainage)
  • Loose or missing sealant around air vents, antenna, or other roof-mounted equipment
  • General roof condition (metal corrosion, rust spots)
• Check all exterior seams and trim for proper sealant and gaps

Mechanical Components (High Importance):

✓ Trailer Undercarriage:

• Crawl underneath trailer and visually inspect:
  • Leaf springs and suspension components for rust, cracks, or corrosion
  • Axle assembly for rust, cracks, or evidence of welding repairs
  • Brake components for condition and functionality (apply brakes; listen/feel for responsiveness)
  • Frame welds—assess quality; look for cracks, loose welds, or improper repairs
  • Tire condition and tread depth; verify proper pressure; check for dry rot or cracks

✓ Generator (If Included):

• Test startup and operation under load
• Verify fuel type matches what’s specified (propane vs. diesel)
• Check breaker panel for proper amperage; test multiple circuits simultaneously
• Listen for abnormal noise (grinding, rattling)
• Document last service date and maintenance records
• Confirm fuel tank condition (no rust, leaks)

✓ Towing Capability:

• Verify trailer coupler matches your towing vehicle
• Assess hitch condition; look for rust, bent components, broken welds
• Test brake lights and electrical connections (if applicable)
• Confirm tire condition and load capacity matches expected weight

Documentation & History:

✓ Maintenance Records:

• Request documentation of prior service (oil changes, equipment repairs, filter replacements)
• Review hood cleaning certificates (required for inspection compliance; shows maintenance diligence)
• Document any major repairs (roof replacement, equipment upgrades, structural repairs)
• Timeline helps predict when major expenses may recur

✓ Inspection & License History:

• Request copies of most recent health department inspection reports
• Identify any violations or corrective action requirements
• Confirm licensing status (current license vs. lapsed)
• Request fire suppression certification (annual requirement)

Price Negotiation Following Inspection

Inspection findings directly inform offer pricing. Use documented defects to negotiate:

• Equipment requiring replacement (refrigeration, fryer): Deduct replacement cost (e.g., $2,000–$3,500 per major appliance)
• Roof leaks/water damage: Deduct repair cost ($1,500–$5,000 depending on severity)
• Floor deterioration: Deduct replacement cost ($3,000–$8,000 full floor resurfacing)
• Generator replacement: Deduct $3,000–$5,000 for new unit
• Cosmetic issues: Minor negotiation points; focus negotiation on functional defects

Getting Started: Step-by-Step Purchase Timeline

1. Weeks 1–2: Market Research & Financing Pre-Approval
   • Identify 5–10 trailers matching your concept and budget
   • Contact lenders for pre-approval letter (strengthens negotiating position)
   • Join Michigan food truck groups for peer recommendations
2. Weeks 3–4: Inspection & Negotiation
   • Schedule inspections; conduct thorough walk-through checklist
   • Obtain written estimates for any necessary repairs
   • Negotiate offer price based on inspection findings
3. Weeks 5–6: Documentation & Legal Setup
   • Finalize financing and sign loan documents
   • Contact local health department to confirm licensing pathway (Mobile Food Establishment vs. STFU)
   • Obtain food handler certification for yourself and employees
4. Weeks 7–8: Compliance & Insurance
   • Initiate insurance application (provide trailer details, planned locations)
   • Schedule health department plan review if custom modification planned
   • Register trailer with Michigan Secretary of State
5. Weeks 9–10: Final Preparation
   • Schedule mobile food establishment inspection
   • Commission any necessary repairs or equipment replacement
   • Arrange commissary agreement (if applicable)
6. Week 11+: Launch
   • Receive licensing approval
   • Begin operational testing
   • Schedule first event/location

Conclusion

Michigan’s food trailer market in 2026 offers compelling opportunities for entrepreneurs balancing capital efficiency, regulatory compliance, and operational capability. Entry-level operators can launch service with $20,000–$30,000 investment in functional used equipment, while established businesses justify $65,000–$100,000+ investments in premium capacity and equipment redundancy.

Success depends on selecting the appropriate trailer type and price tier aligned with menu concept and volume forecasts, securing compliant equipment configurations meeting fire safety and health standards, understanding Michigan’s county-based licensing system, and conducting thorough inspections before commitment. Financing options—traditional equipment loans, lease-to-own arrangements, and specialized food business lenders—provide capital access across credit profiles.

Seasonal winter operation in Michigan requires deliberate planning for equipment winterization, menu adjustment, and location selection, yet operators embracing seasonal optimization maintain profitability year-round. With proper due diligence and compliance preparation, food trailer operation represents a viable, capital-efficient path to mobile food service entrepreneurship in Michigan.