Install an automatic fire suppression system in the truck. Because 57% of food service business fires involve cooking equipment, most municipalities require this equipment to be installed. These systems automatically dispense chemicals to suppress the flames and also have a manual switch. Activating the system automatically shuts down the fuel or electric supply to nearby cooking equipment. Have your fire suppression system professionally inspected semiannually. The manufacturer can refer you to an authorized distributor for inspection and maintenance.
Keep portable fire extinguishers as a backup. Class K extinguishers are designed for kitchen fires involving grease, fats, and oils that burn at high temperatures. Class K fire extinguishers are only intended to be used after the activation of a built-in hood suppression system. Keep Class ABC extinguishers elsewhere for all other fires (paper, wood, plastic, electrical, etc.).
Schedule regular maintenance on electrical equipment, and watch for hazards like frayed cords or wiring, cracked or broken switch plates, and combustible items near power sources.
Have your exhaust system inspected for grease buildup. The NFPA Fire Code calls for quarterly inspections of systems in high-volume operations and semiannual inspections in moderate-volume operations. Monthly inspections are required for exhaust systems serving solid-fuel cooking equipment, like wood- or charcoal-burning ovens.
