Food Truck Fire Protection
Food trucks face unique fire safety challenges: limited space, propane fuel systems, high-output cooking equipment, and operation in various jurisdictions with different requirements. Whether you're starting a new food truck business or need to maintain compliance, Guspora provides all the fire safety services you need.
We work with food truck operators throughout Kentucky to ensure compliance with state, local, and event requirements. Our services include fire suppression system installation, inspections, fire extinguisher service, and documentation for health department permits.
Hood Suppression
UL 300 wet chemical systems for cooking equipment and hood protection
Fire Extinguishers
Class K for cooking and ABC for general fire protection
Inspections
Semi-annual system inspections with documentation
Permit Requirement
Why Food Trucks Choose Guspora
- Quick turnaround for new trucks
- Mobile service at your location
- Flexible scheduling for your hours
- Experience with multiple jurisdictions
- Competitive pricing
- Documentation accepted by health departments
- Emergency service available
- One-stop shop for all fire safety needs
Getting Started
New to the food truck business? Here's what you need for fire safety compliance:
Hood suppression system (if cooking with grease-producing equipment)
Class K fire extinguisher for cooking area
ABC fire extinguisher for general protection
Semi-annual inspections with documentation
Fire Safety Requirements
Fire safety requirements for food trucks vary by jurisdiction, but most follow NFPA standards. Below are the typical requirements you'll encounter in Kentucky.
Hood Suppression System
Required when cooking with grease-producing equipment (fryers, griddles, grills):
- UL 300 listed wet chemical system
- Protects cooking equipment and hood
- Automatic and manual activation
- Gas/propane shutoff interlock
- Semi-annual inspection required
Exception
Fire Extinguishers
Minimum requirements typically include:
| Class K | 1 × 6L wet chemical (cooking area) |
| ABC | 1 × 10 lb or 2 × 5 lb (general) |
| Mounting | Secure, accessible, visible |
| Inspection | Annual professional + monthly visual |
Additional Requirements
| Item | Requirement | Notes |
|---|---|---|
| Propane System | Certified installation, leak test | LP gas installer certification |
| Ventilation | Type I or II hood (depending on equipment) | Grease-producing = Type I |
| First Aid Kit | Burn kit with sterile dressings | Most jurisdictions require |
| Fire Blanket | Near cooking area | Some jurisdictions require |
| Emergency Shutoff | Accessible propane valve | Must be clearly marked |
| Electrical | Properly rated circuits, GFCI | Inspected by electrician |
Jurisdiction Variations
Common Jurisdiction Requirements
Louisville Metro
- • Hood suppression if grease-producing
- • Class K + ABC extinguishers
- • Semi-annual inspection required
- • Fire permit from Louisville Fire
Lexington-Fayette
- • Similar to Louisville requirements
- • Hood suppression for deep fryers
- • Inspection documentation required
- • Health department permit
Guspora offers complete fire safety services for food trucks, from new installations to ongoing maintenance.
New Truck Setup
Getting a new food truck ready for operation? We provide:
- Hood suppression system design
- System installation (or review existing)
- Fire extinguisher setup
- Initial inspection and documentation
- Guidance on permit requirements
- Coordination with hood manufacturer
Tip: Contact us before purchasing a truck—we can advise on fire safety requirements that may affect your decision.
Ongoing Service
Keep your truck compliant with regular service:
- Semi-annual hood system inspection
- Annual fire extinguisher inspection
- 6-year extinguisher maintenance
- System recharge after use
- Emergency service if needed
- Documentation for permits
Service Reminder: We track your inspection dates and send reminders so you never miss a deadline.
Service Pricing
We offer competitive pricing for food truck fire safety services:
| Service | Description | Frequency |
|---|---|---|
| Hood System Inspection | Complete inspection per NFPA 17A | Semi-Annual |
| Fire Extinguisher Inspection | ABC + Class K units | Annual |
| Extinguisher Recharge | After use or failed inspection | As Needed |
| System Recharge | After discharge | As Needed |
| New System Installation | Design and install hood suppression | One-Time |
| Documentation Package | Inspection reports for permits | With Service |
Contact us for a quote specific to your truck and needs.
Mobile Service
We come to you! We can service your food truck at:
- Your commissary
- Your home/business
- Event locations
- Food truck parks
- Storage facilities
- Our service facility
Scheduling is flexible to accommodate your operating hours.
Do I need a hood suppression system?
If you cook with grease-producing equipment (deep fryers, griddles, grills, woks), yes—most jurisdictions require a UL 300 listed wet chemical suppression system. If you only use steamers, warmers, or pre-cooked foods, you may be exempt. Check with your local health department or contact us for guidance.
How often do I need inspections?
Hood suppression systems require Semi-Annual professional inspection per NFPA 17A. Fire extinguishers require annual professional inspection. Most health departments want to see current inspection documentation when you renew your permit.
What fire extinguishers do I need?
At minimum, you typically need a Class K (wet chemical) extinguisher near cooking equipment and an ABC (dry chemical) extinguisher for general fire protection. Some jurisdictions have specific size requirements. We can assess your truck and recommend the correct equipment.
I bought a used truck with a suppression system. What now?
Have the system inspected before operating. We'll verify the system is properly installed, check agent levels and pressure, test the activation mechanism, and ensure it meets current code requirements. Used systems may need service or updating to meet current standards.
How long does an inspection take?
A typical food truck inspection (hood system + extinguishers) takes 30-45 minutes. We work around your schedule and can often perform inspections during your slow hours or before you open.
What if my system discharges?
Don't panic—the system did its job. First, ensure the fire is out and everyone is safe. Then call us for emergency service. We can typically recharge your system within 24-48 hours. DO NOT attempt to operate your cooking equipment until the system has been recharged and inspected.
Do you work with events/festivals?
Yes! We understand that events often have specific fire safety requirements. We can provide expedited inspections and documentation when you're preparing for an event. Contact us as soon as you know your event schedule.
More Questions?