Hood and Ventilation Systems

• 1. Installation:
•      • Mobile cooking operations must have a properly installed hood and ventilation system designed to capture grease-laden vapors and exhaust them safely out of the vehicle.
•      • At least one listed audible and visual notification appliance shall be installed on the exterior surface of the vehicle readily audible and visible to the public.
•      • All mobile and temporary cooking operations that have a propane appliance and an electrical system must be equipped with a listed propane detector.
• 2. Materials:
•      • The hood and duct systems must be constructed of stainless steel or other non-combustible materials.
• 3. Cleaning:
•      • Regular cleaning of the hood and duct system is required to prevent grease buildup, which can be a significant fire hazard.

Fire Suppression Systems

• 1. Requirement:
•      • All mobile cooking operations must be equipped with an automatic fire-extinguishing system that meets the requirements of NFPA 17A (Standard for Wet Chemical Extinguishing Systems).
• 2. Activation:
•      • The fire suppression system should have both automatic and manual activation capabilities.
• 3. Maintenance:
•      • Regular maintenance and inspection of the fire suppression system are required to ensure it remains operational.

Fuel and Power Safety

• 1. Fuel Shutoff:
•      • There must be a means to automatically shut off the fuel supply (gas or electric) when the fire suppression system is activated.
• 2. Fuel Storage:
•      • Propane tanks and other fuel sources must be securely mounted and protected from potential impact or tampering.
• 3. Electrical Safety:
•      • Electrical systems must be installed according to applicable codes and regularly inspected for potential hazards.

Additional Safety Measures

• 1. Portable Fire Extinguishers:
•      • Food trucks must carry portable fire extinguishers, with at least one Class K extinguisher for cooking operations involving grease or oils.
• 2. Training:
•      • Operators and staff must be trained in the proper use of fire extinguishers and the manual activation of the fire suppression system.
• 3. Ventilation:
•      • Ensure adequate ventilation to prevent the accumulation of carbon monoxide and other harmful gases inside the vehicle.
•      • All trucks/trailers utilizing nonelectric and open flames, must have at least one listed carbon monoxide detector.

By adhering to these NFPA 96 regulations, food truck operators can ensure a safer cooking environment and reduce the risk of fire-related incidents. Winninger Fire Protection provides expert consultation, design, and installation services to help you comply with these standards.