Must-Knows about Preventing Fires or Fighting Them on Food Trucks

Food trucks, carts, and food booths form the main parts of the street food industry, serving about 2.5 billion people daily. These more affordable commercial kitchens often focus on creative, though limited, dishes at fair prices.

Just like any other workplace, these mobile kitchens also need care. Did you know that cooking is the first cause of house fires and that faulty equipment is the main reason for workplace fires? 

So, effective equipment, right controls, and suitable preparedness and training can protect the staff, customers, and property from various hazards. 

In this article, we are about to throw light on efficient ways of avoiding fires on food trucks or dealing with them properly and effectively in fire emergencies.

Don’t know how to fire protect your food truck business in Denver, CO?
 Leave it to Nationwide Fire Protection. We will skillfully handle it for you. Just call 800-750-7313

Different Types of Fires Including the Most Common Types on Food Trucks

It is pretty obvious that each fire is not the same as the other one. Choosing and using the wrong way to extinguish each one will do more harm than good. Thus, be aware of attacking them accordingly to put them out safely.

We can categorize fires into five main classes based on what causes them or what their fuel is. Fire classifications are as follows:

1. Class A: Ordinary Fires

These fires are the most common ones which occur when flammable solids such as paper, wood, trash, fabric, some plastics, etc. catch fire. Though they are called ‘’ordinary’’, they should not be underestimated since they can spread and intensify as quickly as a flash.

Solids are the most common types of fuel and they can be very hard to eliminate. It is best to use water or foam to put them out as fast as possible. 

2. Class B: Liquids and Gasses 

This class involves flammable or explosive liquids and gasses such as alcohol, gasoline, inks, paints, propane, and butane. Class B fires are more common in industrial places. They are mostly rare but they can be more frightening than other kinds of fires.

As a safety precaution, bear in mind that hazardous substances should be away from sources of ignition. To deal with these fires, you should use foam or powder extinguishers. 

Whenever natural or other types of gasses cause a fire, the safest way is to extinguish it by shutting off the gas supply.

3. Class C: Electricity

This type is not strictly a class of fire since electricity is not actually a fuel but just a source of ignition. Electricity itself is not burning but the surrounding material is on fire. These fires are caused by electrical faults and malfunctions.

Electrical fires can happen in a wide range of industries but they are most common in facilities with the heaviest use of electrical equipment. 

To attack these fires, the best option is the carbon dioxide extinguisher. Do not use water for an electrical fire since it can give you a fatal shock. Turning off the power supply can help the most. 

4. Class D: Metals

Some types of metals can be flammable. These fires are not as common as the other ones; however, they should be taken seriously because they can be hard to extinguish. Dry powder agents work best for this class.

5. Class K: Cooking Fats and Oils

This type of fire is specifically related to the restaurant industry and food service; yet, they can also happen in homes. Class F fires start from the burning of liquid cooking materials including oils, animal fats, and grease. 

This highly dangerous class can spread quickly. Besides, they are mostly hard to attack because of the heat from the oil. Using wet agent fire extinguishers or smothering the flames will be the best solution. 

Essential Fire Safety Requirements for Fire Prevention in Food Trucks

First of all, note that fire safety equipment is used to alert, prevent, and also protect from fire hazards. Kitchen fire safety is an important concept, especially for mobile kitchens and food trucks. 

The National Fire Protection Association has developed a set of regulations for commercial kitchens. Here are some NFPA requirements: 

1. Proper ventilation system

This is probably one of the most important considerations in running a food truck business. Ventilation is the heart of any commercial kitchen and its vital role must not be overlooked.

Cooking in a limited space filled with vapor and smoke is somehow impossible without an efficient exhaust system. This system serves many purposes.

Firstly, it helps to have good air quality by removing smoke and odors. This fresh air comforts both the staff and your customers. 

Secondly, cooking in an enclosed space produces lots of heat and steam. A proper ventilation system helps to control the temperature within the truck and get rid of excess steam and heat.  

Thirdly, an efficient ventilation system keeps the interior part of the truck, and also the cooking equipment, clean and undamaged by sucking in oil and other particles that mix with the air. It saves kitchen appliances and surfaces from grease accumulation which leads to safety hazards.

Fourthly, to meet safety regulations on food trucks, proper ventilation is essential. Besides, the well-being of your staff and customers must be your number one priority as a business owner. 

Fifthly, a good ventilation system in your food truck can reduce energy consumption and lower your costs.

Looking for a well-designed food truck ventilation system? Don’t miss the time and contact us at 800-750-7313.

2. Regular inspection and maintenance of the safety equipment

This is another key step in efficient fire protection. The process of inspecting, cleaning, repairing, and testing safety devices is called safety equipment maintenance. 

Proper maintenance can reduce false alarms, extend the lifespan of your equipment, and bring peace of mind. Have qualified professionals inspect your systems regularly to make sure that 

• the extinguisher is located in a suitable place
• it is visible
• it can be accessed easily in case of an emergency
• the pressure gauge is fully operable
• the extinguisher is full and in proper working condition
• the nozzles are clean and free of blockage
• you are keeping up with the current regulations 

3. Well-trained staff 

The staff can make a big difference in saving lives, minimizing property damage, and preventing possible hazards in the first place. Training the staff means equipping them with requirements, and the knowledge and skill to use the equipment properly.

Effective fire prevention strategies include lots of details. Some of the most important ones to be taken into account by your staff are:

• Employees should be aware of their responsibility to report any danger.
• The staff should control sources of ignition.
• The stove should always be attended to while cooking
• Turn the handles of the pots and pans toward the back of the stove
• Wear short standard-size sleeves while cooking
• Make sure the smoking area, for both the staff and customers, is away from flammable materials.
• Keep cigarettes and matches away from flammable rubbish and waste.
• Prevent grease build-up, and clean all cooking surfaces regularly.
• Make sure kitchen appliances and all the equipment protect against overheating or catching fire.
• Have a technician service all the electrical equipment regularly to prevent sparks.
• Clean and maintain burners, boilers, ovens, stoves, and fryers properly.
• No unauthorized person should have access to the kitchen
• Identify all flammable materials, reduce their quantities, and store them properly.
• Keep the fire extinguisher nearby.
• Check all the electrical equipment and remove defective ones. 
• Work with other local food truck operators to develop emergency response plans.

Effective Methods of Fire Fighting in Food Trucks

Just like any other commercial kitchen, a food truck is extremely at fire risk because of open flames, heated equipment, propane tanks, paper products, fuel, engine oil, and portable generators.

When the fire breaks out, tackle it when it is in its early stages to keep the fire from getting out of control. For class K and A fires, food truck operators mostly have portable fire extinguishers. These fire suppression systems are designed to work from a distance and kill small fires quickly. 

Follow these instructions for suppressing small kitchen fires:

• Use a class K extinguisher for vegetable or animal oils and fats, as well as grease. 
• Use an ABC extinguisher for other types of fires caused by paper products, garbage, or clothing. Remember! The staff should know the difference. 
• If the fire is in the oven/microwave, keep the door closed or close it and then turn it off.  Removing the element of oxygen will suffocate the flames. 
• If the cooking pan is on fire, cover it with a lid, move the pan off the burner, and turn the stove off. 
• Throw a lot of salt or baking soda directly onto the flames. It helps to get the fire under control by depriving it of oxygen.
• To kill small fires, you can use a fire blanket, a large wet towel, or cloth, in the first few seconds of ignition. Make sure you know how to use them.
• Do not fan the flames and spread the fire by swatting at it with a towel/cloth.
• If the fire is getting out of control, it is time to use the correct fire extinguisher. Do not aim at the flames, but the base of the fire.
• If the fire is still spreading, call the fire department, get everyone out, and evacuate the area.

Lots of businesses never recover after a fire. Get sure this cannot put you out of yours. Contact us for a free quote.

Frequently Asked Questions about Food Truck Fire Safety/Fight Measures

What Do I Need in My Food Truck to Avoid Possible Fire Hazards?  

Undoubtedly, an efficient ventilation system can make a super big difference; however, this is not a one-dimensional issue. To put it in a nutshell, for optimal fire prevention, in addition to a high-quality ventilation system, you will need well-trained staff too. 

How Can I Fight Food Truck Fires Best?  

Install an automatic fire suppression system to save your property from damage.  We recommend you have a professional install it. This system releases fire-suppressing chemicals automatically. Keep in mind to buy portable class K fire extinguishers for backup.

How to Easily Fight a Small Kitchen Fire without a Fire Extinguisher?

To fight minor K-class fires, you can remove the element of oxygen by pouring lots of salt or baking soda on the flames. You can also use a fire blanket, a wet towel, or a wet cloth to smother the fire.

What Is the Most Momentous Point to Bear in Mind During a Class K Fire Fight?

Never use flour or water to attack these fires. It will just worsen the condition and can even cause an explosion.

Guarantee the Fire Safety of Your Food Truck Business in Denver, CO.

Food trucks, especially the ones with an inexperienced operator, come with different kinds of dangers. So, as a food truck owner do not evade your responsibilities and try to do your safety homework as satisfactorily as you can.

Be aware of your business’s potential risks and also safety precautions, measures, and requirements. Get familiar with different types of fires, how they are started, and how they can be controlled and suppressed. 

Never forget that your safety and the safety of others is always the top priority. Thus, equip your food truck with the right equipment to comply with regulations and ensure everyone’s safety. 

If you need any fire safety systems or any other commercial kitchen equipment, installations, cleaning, and services, then team up with us at Nationwide Fire Protection.