Protect Your Food Truck: Bring It to Fire Protection Specialists

Fire Safety for Food Trucks: What You Need to Know

Running a food truck is a fast-paced and exciting business, but it also comes with serious fire risks. With more attention on fire safety compliance than ever, making sure your mobile kitchen is up to code isn’t just a good idea; it’s a necessity. That includes having a working hood system, a compliant fire suppression system, up-to-date extinguishers, and a regular cleaning schedule. If you’re cooking on wheels, your fire protection should be just as solid as your food game.

Why Your Hood System Matters

Your hood system, also known as the kitchen exhaust system, plays a key role in removing smoke, grease, and heat from your cooking area. In the compact space of a food truck, proper ventilation is critical. A dirty or malfunctioning hood can quickly become a fire hazard. Regular inspections and maintenance help make sure your system does its job.

Fire Suppression: A Built-In Safety Net

Food trucks are required to have a UL 300-compliant wet chemical suppression system. These systems are designed to automatically kick in during a grease fire, which can help reduce damage and risk to people inside.

Many local fire departments also require:

• UL 300-compliant suppression systems

• Portable Class K and ABC fire extinguishers

• Current inspection tags and documentation

• Properly maintained hood and duct systems

Keeping up with these requirements isn’t just about avoiding fines—it’s about keeping everyone safe.

What Can Go Wrong Without Maintenance?

Neglected hoods and ductwork are one of the leading causes of fires in commercial kitchens, especially in food trucks where space is limited. A small spark from a fryer or grill can escalate fast. Routine maintenance helps catch small issues before they become big problems.

Don’t Skip Hood Cleaning

Having the right equipment is important, but it also needs to be clean to function properly. Hood systems that are coated in grease are far more likely to ignite.

A professional cleaning typically includes:

• Removing built-up grease from the hood, ducts, and exhaust fan

• Improving ventilation and system efficiency

• Meeting code and insurance requirements

Depending on your cooking schedule, most food trucks should be cleaned every 3 to 6 months.

Inspections: Every 6 Months

According to NFPA standards and most local fire codes, suppression and hood systems should be inspected twice a year. These inspections make sure that:

• Suppression systems are charged and functional

• Nozzles are clear and correctly aimed

• Hood systems are operating as intended

• Inspection tags are up to date

It’s a straightforward way to stay in compliance and keep your kitchen safer.

A Partner in Fire Protection

Working with a fire safety provider who understands food trucks can make things easier. From inspections to cleanings to extinguisher service, having a go-to resource helps ensure nothing gets overlooked.

Call Fire Protection Specialists today to get your mobile restaurant ready for the upcoming season. Ask about special rates for Spring 2025!