Hey Slingers!
I have a question for those of you who run stand in hot dog carts with grills or flat tops. Are any of you required to have a fire suppression system ?
I know that codes vary across the country and I always tell my students DO NOT go by what they hear on the street. ALWAYS check with your local inspector.
However I’m helping a new slinger who just purchased a stand in with a grill and I’m curious as to what slingers across the country are experiencing code-wise for stand in carts.
Let me know in the comments. Thanks!
-Steve
About 2 years ago, Indiana started requiring K extinguishers (silver not red)for all units containing grills & or fryers. They claim it leaves less of a mess if used? The “K”s are about $150.00 new. I usually get checked by fire depts. or homeland security a couple times a season, and pass fine as long as the yearly inspection tag is current. I’ve never had anyone suggest I should have a suppression system. I have a stand in unit with a fryer. I plan to carry a “K” as I return to a cart w/ grill at farmers markets this summer.
That’s not bad at all!
Steve how do I become a premium member? And have you finalized the prints for the stand in? Or do you have a spec sheet for the stand in? The easy build was my first carpentry project and I am still green.. Thanx in advance Steve
http://HotDogProfitsPremium. Com
The E-Z Built videos and plans don’t show a stand in but once you watch them a stand in will be easy. Just build whatever size enclosure you want then equip the interior the same way you would on a regular cart.
what is the cost thanks
Brevard Country FL requires one when you have airborne grease!!!! I said well I have no deep fryer so I have no airborne grease he said you have a grill you have grease. End of my story. $4,500 later I have a 6′ fire suppression stove hood installed. Now I can cook anything. Happy slinging
Jimbo
J R Foods LLC
Sounds like a stand in tax, lol. Thanks Jim.
Los Angeles county requires all mobile food vendors, stand in or otherwise, to have hood exhaust with fire suppression. This is officially the snag in my home built cart plans.
Must be a county code. I have students in California who’s E-Z Builts passed inspection with no hoods or suppression systems.
Portland Oregon only if you have a deep fryer, just had my hot dog cart inspected I build my self, and yes I pass.
Thanks Charlie!
Los Angeles, Long Beach, Orange County California. Unoccupied Grill carts must use NSF approved equipment, exhaust hood system, fire suppression, overhead cover with closing side covers to contain all equiptment when stored with a 3 sink and additional hand sink. Better off steamed if your just doing dogs in California.
That’s a lot of extra work just to grill. Thanks!
We do nothing deep fried. We have 4 burner taco range in our enclosed trailer and exhaust basically heat and steam. We also reduced the burner size of the taco range from 35,000 BTUs per burner to 5,000 BTUs per burner. It takes a little longer to get the water steaming but once up to temp all worls wonderfully without cooking us. Our overhead A/C unit pulls in fresh air while at the same time the exhaust fan is running. Air circulates nicely even on hot days, but the air is still moving. Above our taco range, which the wall is sheather in stainless steel, we have a stainless steel Broan exhaust hood which has 3 variable speeds and does a good job. We wanted to be able to sautee onions, peppers, sausages, etc and then hold them in a compartmentalized water pan. We have successfully used a small griddle product called Sizzle Q which is designed to use on top of a grill. The nice thing is it fits perfectly in the frame for the taco range and is only used as needed. When not is in use it is stored on the stainless shelf underneath the range. It weighs 9 pounds, is 100% stainless steel, is 18″ Wide x 13″ Deep x 3″ High and sells for about $60. To date we have not an issue and we have a 20# ABC fire extinguisher.
Thanks Charlie for the detailed comment!
Up hear in Massachusetts any in closed cart now must have a system even if you just boiling water the system also has to be inspected every 6 months too this adds on average 2500 to a cart. + cost of inspectons
Thanks
Hey Andy,
You sure about the steaming allowed in Los Angeles County with out a hood? I swear I have been over that dang code fifty thousand times and haven’t seen any exemptions on the hood for steaming. I easily could have missed it though since it’s so dang big and reads like instructions to accounting software…
I have a stand-in cart with both a flat-top and char broiler in Southern Oregon and a fire suppression unit is not required. Had I put a deep fryer aboard then it would have been required.
By the way I’m selling my unit if anyone is interested.
Thanks for the info Hal. Send me a picture and short description. I’ll put your unit on my used carts section. No charge.
-Steve
Hi all in Phoenix az a stand in hot dog cart do not need it as the code but they will not let you have any fryers or grills of any kind if you have any you will not pass you will need to up grade your cart to a food stand and then you will need ventilation hood service windows and fire safety system add a tri sink with a hand sink on its own ok but with all of this you will still need a place where you can clean it all up what a joke and if you just have a hot dog cart you can not have a tri sink or you will not pass its nuts but if you do your cart just for special events you don’t have to do any of the food stand requirements and you can have anything fryers grill so on I have 25 k cart and sick of the bull so I don’t use it
Yes, many food codes (all over the country) can seem obscure and contradictory. Welcome to the wonderful world of government regulation, LOL!
The good news is that the codes for regular hot dog carts are quite a bit more lenient. And if you develop a good relationship with your inspector it will be even easier.
I have a flat top and a portable fire extinguisher in NJ. If I had a deep fryer I would be required to have a fire suppression system. Now you know why I don’t have a deep fryer.
Thanks Dennis.
According to the health inspectors here in California, the laws that went into effect in January are just the first step – the goal is to eliminate all unenclosed carts, period.
At present, I could not get my county to accept a steam tray on a “limited class” open cart, despite the law explicitly allowing them for hot dogs. After some back and forth I gave up and am going enclosed (professionally built; yet another issue with my local HD inspectors, but that’s another story).
And ALL enclosed “MFFs” (Mobile Food Facilities) need fire suppression and grease trap hoods.
We have had excellent results getting our E-Z Built Hot Dog Carts to pass inspection in most parts of California. LA seems like the toughest market.
Yes; it’s very definitely a “county by county” thing. My local county is essentially doing “CYA” – the laws allow hot dogs and a couple other things to be “hot held” on an open cart, but nothing else (chili, anyone?!?). In order to cover themselves, my county simply rejects ALL open-cart steam trays. Yes, they are being lazy and breaking the spirit of the law, but what can you do? I console myself in that I can operate in the rain easily, if we ever get any more rain out here. 🙂
Now – how to make an “experience” to sell from behind a screened-in counter in an enclosed trailer… that’s my biggest question at the moment. Ideas, anyone?
-Matt
I have a food cart I want to screen it in here in Texas will I need a suppression systemit has a flat grill And two Burners and deep fryer? ??
You will have to ask your local health department. Codes are different everywhere.
What if you have the wall opened up on a stand where the steam pans are? Do you still need exhaust hood? Basically the trailor has 3 walls and one half wall where steamers are located? Trying to avoide buying exhaust system. Any ideas?
It all depends on what your inspector says. The codes are different everywhere.
if I can place a food cart inside a Casino I will be cooking carne asada tacos would i need a exhaust system for that cart and do they have them
You would have to ask your local health inspector. The rules are different everywhere.
In pa I will be required to have one next year does any one how much it would cost
Check with your local restaurant supply.