The food truck seems like a good way up for many start-up food entrepreneurs.
But there’s an additional fire danger they pose because they’re restaurants on wheels—a very real threat to the health and welfare of employees, customers, passers-by and the brick and mortar they park near.
When they do happen, the losses can be catastrophic — both in the form of expensive lawsuits and horrific physical injuries.
To keep your food truck from becoming an on-the-go barbecue, consider these five fire safety precautions.
Practice Propane Tank Safety
Do you know more than 70% food truck fires are the result of propane tanks? Don”t open the relief valve and bleed off gas to cool the cylinders – letting vapors escape may cause LP cylinders to rupture if exposed to heat.
Avoid filling the tank too full, as without space for expansion the liquid propane may rupture the tank upon exposure to heat. By law, it is illegal to fill tank cylinders intended to carry propane of capacities ranging from 40 to 100 pounds above 80% of a tank’s capacity.
Inspect for gas leaks and service every so often. Check the hoses to make sure they are not “overly worn”, and with holes/tears. Understand the markings on your cylinder, which designate the type of tank and its manufacture and recertification dates. Tanks be securely mounted and stowed on the outside of the truck.
Have Proper Fire Extinguishing Equipment in Place
In your food truck, a fire suppression system must be professionally installed, insured by a contractor to include commercial cooking appliances. In order to work, this system requires a semiannual service by a professional. A tagged, inspected Class K fire extinguisher should always be nearby in your kitchen.
Ventilate and Keep the Exhaust Flowing Right
Hood Exhaust Systems: Hood ventilation exhausts are used to suck the smoke and traction inside a food truck and accumulate the oil and grease that are produced from cooking. Quarterly hood service will keep your hood system from getting greasy.
Adequately Train Your Staff
- It is essential that all staff are trained in the following basic fire safety protocols that are often required:
- Proper usage of portable fire extinguishers and extinguishing systems
- The right way to turn off fuel sources
- Contact information for the local fire department
- How to check gas connections for leaks
- How to safely turn off the propane systems and electrical power during an emergency
- Evacuation procedures in an emergency for the food truck
Arming your employees with this information will help them be more prepared if something does happen.
Be Mindful of the Way Flammables are Stored
Keep flammables (like rags, paper and grease) and combustibles (such as gasoline and cleaning fluids) out of reach of heat and flame (in closed containers, away from Heat and Flame) and keep paper products (like linens and boxes) out of reach of heat and cooking surfaces.
Properly dispose of trash daily (especially material that could be highly flammable, such as clothes, towels, or rags contaminated with oil), to prevent the accumulation of such material that would contribute to fire spread.