To buy a coffee truck in Oregon, start by matching the unit to Oregon’s mobile food unit rules and your menu, then verify paperwork before you wire a dollar. Prioritize a truck that can pass county Environmental Health plan review: NSF/ANSI equipment, a hand sink with 100°F water, a 3-compartment sink (or commissary warewashing), potable and wastewater tanks with wastewater 15% larger, backflow protection on espresso lines, and safe propane/electrical installation. Coffee menus with milk typically fall in Class II–III; your category drives hot water capacity, refrigeration, and commissary needs. Ask for: VIN/title, build sheets, equipment spec sheets, propane certification, electrical load map (espresso + grinder + fridge + POS), generator model (quiet 6–7 kW preferred) or 50-amp shore power, and health inspection. Budget: $35k–$120k used; $120k–$200k new. Before closing, get pre-purchase photos/video of sinks flowing at temp, water heater size, tank labels, and interior clearances. After purchase, submit menu, floorplan, and specs to your base county for plan review; that license lets you operate statewide, but you’ll still need a commissary letter and local parking/event permits (e.g., Portland PBOT for street vending). Winterize lines, add a Class ABC (and K if cooking), and secure commercial auto + liability insurance.
