Food Trucks

Food Trucks


Clarksville Fire Rescue

Food Truck/ Mobile Food Vendor Inspection Guideline

All Food Trucks and Mobile Food Vendors must apply for a fire safety inspection by Clarksville Fire Rescue if they utilize any or all of the following: 

  • Gasoline, Diesel, or Propane supplied electric generator
  • Propane or Compressed Natural Gas with a Type 1 or Type 2 exhaust hood or fire suppression system

 

To obtain an inspection:

Please call the Clarksville Fire Prevention office at (931) 645-7462 Mon-Fri 8:00am to 4:30pm



 

What we are looking for?

If you are cooking over an open flame, frying, or producing grease-laden vapors of any kind:                                                                

 Fire

  • Cooking equipment that produces grease-laden vapors shall be protected by a Type 1 hood and a fire extinguishing system. (B.9.1.2)   
  • Type 1 hood shall be cleaned, inspected, and tagged annually. (B.1.7)  
  • Type 1 hoods shall be sized to capture ALL grease-laden vapors and shall be equipped with filters and grease drip trays below their lower edges. (B.4.2, B.5.2.4.1)    
  • Wall mounted Type 1 hood/exhaust systems shall be mounted tight against the wall. (B.4.1.13)  
  • Non Combustible wall protection from the bottom of the Type 1 hood to the floor of the unit, beneath the cooking units.  (B.2.4.3)  
  • The addition of any shelf, rack or other obstruction to the spray pattern of the Type 1 hood suppression system is prohibited. (B.9.2.3)   
  • All Type 1 hood suppression systems shall have both an automatic and manual method of activation.  The manual pull shall be located in the path of egress. (B.9.4.1, B.9.4.1.1)   
  • A Class “K” (Silver) fire extinguisher shall be provided and mounted for cooking appliance hazards that involve combustible cooking media (Vegetable or Animal fats and oils).  An ABC (Red, 2A 10BC min.) fire extinguisher shall be provided for all other hazards. (B.9.7.2, B.9.7.4)   
  • Solid fuel (Wood or Coal) cooking operations shall have spark arresters (grate) on the vent covers to minimize the passage of airborne sparks and embers into plenums and ducts and shall not be installed where flammable vapors are present. (B10.1.4, B10.2.4 )      
  • Where a solid fuel fire box is present an additional “Water Can” extinguisher must be provided. (B.10.6.7.1-B.10.6.7.2.1) 
  • Solid fuel cooking appliances shall have a non-combustible floor covering extending out at least three feet in all directions.   Fuel (Wood, Coal) shall not be stored in the path of ash removal and fuel shall be separated from all flammable liquids and ignitions sources. (B10.8.1.1, B10.8.2.4, B10.8.2.7)   
  • Store bought charcoal grills shall not be used inside of a mobile food unit unless it is specifically vented or shall be used at least 10’ from the exterior of the unit or any other units or structures.  
  • Mobile or temporary cooking operations shall be separated from other mobile or temporary cooking operations by a clear distance of 10'. (B.13.2)


Fuel Powered Power Units (Generators)


Generator



  • Where a generator compartment is used for a vehicle mounted generator, the compartment must be made of metal and be vapor resistant to the interior of the mobile cooking unit.  (B.17.3)    
  • Generator units that are not vehicle mounted while in use shall be located at least 12ft. from air intake or means of egress of mobile cooking unit.   Generator exhaust shall be positioned away from buildings and any other mobile unit. (B.16.2.1, B16.2.3)    
  • Area around generator must remain free of combustible liquids and debris. 
  • Liquid fuel lines or exhaust systems shall not penetrate into the generator compartment. (B.17.4)
  • Carbon Monoxide detector required.


Liquid Propane (LP)

  • LP gas cylinders shall be secured in an upright position. (B.19.1.1)
  • All mobile food vendors equipped with a propane appliance and an electrical system shall be equipped with a propane detector. (B.19.2.1)
  • Disconnected LP-Gas containers and cylinders shall not be transported or stored inside the mobile cooking unit. (B.19.3.2)
  • LP gas systems shall be installed on the outside of the vehicle or in a recess cabinet that is vapor tight from the inside of the vehicle, but accessible from as well as vented to the outside. (B.19.3.4) 
  • Exterior LP containers shall be:
  • Installed above height of and forward of the rear bumper
  • Shall not be installed on roof of unit
  • Shall be mounted to prevent rotating or slipping
  • Shall have permanent protection for cylinder valves (B.19.3.5)
  • Cylinders must be tested every 5-12 years as the manufacturer recommends. (B.19.3.7)
  • Gas piping for LP delivery shall be:
  • Shall be of steel piping, rated for gas
  • Shall be gas rated, flexible tubing between regulator and steel piping
  • Shall be protected by a rubber grommet at each point that the piping passes through a structural penetration to prevent chaffing of the line.
  • LP gas piping that is plumbed on the exterior of the vehicle shall be plumbed under the vehicle and below any insulation or false floor (B.19.6)
  • ALL LP fired cooking equipment shall be equipped with a manual shutoff. (B.20.2)  



General Observations

There shall be NO fuel connection between a powered vehicle and trailer or other vehicle units. (B.19.6.2)

  • There shall be NO use of extension cords as permanent wiring.