Mobile Food Truck Fire Suppression.
Compliant installation, inspection, and service for food truck and mobile kitchen suppression systems. The health department doesn't care that you're on wheels — your system has to be just as compliant as any brick-and-mortar kitchen.
Mobile Suppression
Road-Ready.
Code-Compliant.
"Food trucks fail health inspections for the same reasons restaurants do — overdue inspection tags, wrong nozzle coverage, and missing documentation. Being mobile doesn't change the requirements."
We handle the complete lifecycle of your food truck suppression system — from initial design and installation through semi-annual inspections, agent recharging, nozzle cleaning, and system testing. Every service is fully documented for your health department, fire marshal, and event venue requirements.
Semi-Annual Inspection
NFPA 96 requires inspection every six months. We check the entire system — nozzles, fusible links, pull stations, agent supply, and automatic gas shutoff — and issue compliant documentation.
New Truck Installation
Building out a new truck or converting a trailer? We design and install Ansul R-102 and Amerex KP systems sized to your exact cooking equipment layout and ventilation configuration.
Agent Recharge
After any discharge — accidental or emergency — we recharge the system, replace fusible links, inspect all components, and return it to full operational status so you can get back on the road.
Nozzle & Link Replacement
Fusible links degrade from heat cycling — especially in the compact, high-heat environment of a food truck. We replace links and nozzles on every inspection cycle.
Gas Valve Testing
We verify the automatic gas shutoff activates correctly when the system trips. In a food truck, an open gas line during a fire is an immediate catastrophic risk.
Venue & Event Documentation
Many festivals, markets, and private venues require proof of current suppression inspection before you can operate. We provide full documentation every time — ready for your venue packet.
We Come To You
We service food trucks on-site at your commissary, storage lot, or home base — no need to haul your truck to a shop.
Venue-Ready Docs
Event venues and festivals require current suppression inspection paperwork. We issue documentation that satisfies health departments and event coordinators.
Equipment Change Compliance
Swapping out your fryer or adding a griddle? Any equipment change requires a suppression system re-evaluation — we handle it fast.
Emergency Recharge
Accidental discharge the night before an event? We prioritize emergency recharge calls for mobile operators to get you back in service.
Ansul, Amerex, & More.
Ansul R-102
The industry standard for commercial kitchen suppression — and the most commonly specified system for food truck applications. Liquid agent system designed for fryers, griddles, ranges, and woks in tight mobile configurations.
- Compact design suited to food truck hood geometry
- Automatic and manual actuation
- Automatic gas valve shutoff
- UL 300 listed
Amerex KP
Wet chemical system for commercial cooking operations including mobile applications. The KP series provides reliable fire suppression for fryers, ranges, griddles, and broilers in food truck hood configurations.
- Wet chemical agent — no residue issues
- Compatible with all standard cooking equipment
- Integrated mechanical gas valve
- UL 300 listed
Existing Systems
We inspect and service all major suppression brands already installed in food trucks. Bought a used truck and not sure what system is in it, or whether it's been serviced? Call us — we'll assess it and get it compliant.
- Kidde Firetrace mobile systems
- Pyro-Chem Kitchen Knight II
- Badger Kitchen Guard
- Unknown or legacy truck systems
Your Inspection Schedule.
The same NFPA 96 requirements that apply to restaurant kitchens apply to your food truck. Here's how the inspection cycle works for a mobile kitchen suppression system.
Visual Check
Done by your crew. Confirm the pull station is accessible and unobstructed, the pressure gauge reads in the green, and no nozzles are blocked, missing caps, or clogged with grease buildup.
Full Inspection
Heiman comes to your truck. Complete system inspection including nozzle check, fusible link replacement, agent supply verification, gas valve test, and full compliance documentation.
Full Recharge
System must be fully recharged and re-inspected before cooking operations resume — even an accidental discharge. We handle emergency recharge calls to get you back operating as fast as possible.
Equipment Changes
Swapping out a fryer, adding a flat-top, or changing your menu concept? Any cooking equipment change requires the suppression system to be re-evaluated and potentially reconfigured.
Why Food Trucks Get Shut Down.
Health departments and fire marshals find the same violations in food trucks again and again. Here's what takes operators off the road.
No Current Inspection Tag
An expired or missing suppression inspection tag is an automatic health code violation. Inspectors check food trucks the same way they check restaurants — if your tag is overdue, you're done for the day.
Wrong Coverage for Your Equipment
The most common issue in used trucks: the suppression system was designed for different equipment than what's currently installed. Every nozzle must be positioned and sized for the specific cooking equipment below it. If you changed the equipment and didn't update the system, you have a compliance gap.
Grease-Blocked Nozzles
Food truck hood environments are intense. Nozzle caps that are missing or damaged allow grease to accumulate inside the nozzle, blocking the discharge pattern. A clogged nozzle won't suppress a fire effectively.
Degraded or Missing Fusible Links
Fusible links must be replaced every six months. Food truck environments — with high ambient heat and constant vibration from the road — accelerate link degradation. An old link may not trip at the right temperature.
Gas Valve Not Connected or Bypassed
Some food truck operators bypass the automatic gas shutoff when it creates operational inconveniences. This is a serious safety violation — and one that inspectors specifically look for. If the valve is bypassed or disconnected, the suppression agent alone may not stop the fire.
Which Mobile Operations Need a Suppression System?
NFPA 96 requires a listed fire suppression system under any commercial cooking ventilation hood that produces grease-laden vapors — regardless of whether the kitchen is on wheels. If it cooks with heat and produces grease, it needs a compliant system.
Food Trucks
Truck-mounted commercial kitchens with a cooking hood and open-flame or high-heat equipment — fryers, griddles, ranges, flat tops — all require a UL 300 listed suppression system and semi-annual inspection.
Concession Trailers
Pull-behind trailers with commercial cooking equipment are held to the same NFPA 96 standard as a food truck. If it has a hood over cooking equipment, it needs a suppression system.
Mobile Catering Rigs
Large-format catering vehicles and mobile commissary rigs — used for high-volume event catering, corporate catering, or festival operations — require compliant suppression systems regardless of size.
Converted Vehicles
Converted buses, vans, shipping containers, and custom food service vehicles with cooking equipment under a hood all fall under NFPA 96. Conversion doesn't exempt you from the requirement.
Event & Festival Vendors
Many festivals, fairs, and private event venues require proof of current suppression inspection before they'll issue a vendor permit. We provide the documentation event coordinators need.
Yes. NFPA 96 applies to any commercial cooking operation that produces grease-laden vapors — whether it's in a building or a vehicle. Your local health department and fire marshal enforce the same standard for food trucks. The only meaningful difference is that some jurisdictions require additional anchoring and vibration-resistant components for mobile applications.
You often don't — and that's the problem. Used trucks frequently have suppression systems that were installed for different equipment, haven't been serviced in years, or were never properly permitted. Before you operate the truck commercially, have a qualified technician assess the system. We do pre-purchase and new-ownership assessments that tell you exactly what you have and what it will take to bring it into compliance.
Most venues want a current service report showing the inspection date, technician credentials, system components inspected, and confirmation that the system is operational. We provide full documentation after every inspection that satisfies health departments, fire marshals, and event venue coordinators. If a specific venue has a form they want completed, let us know and we'll work with it.
Yes — any change to cooking equipment requires an evaluation of the suppression system. Fryers are particularly critical because they require specific nozzle placement and often a higher agent flow rate than other equipment types. Operating a fryer that isn't covered by your suppression system is both a code violation and a serious fire risk in a confined truck environment.
We come to you. We service food trucks at your commissary, storage lot, home base, or wherever the truck is parked. We cover a wide service area — contact us and tell us where you're located and we'll confirm coverage and scheduling.
A complete service report documenting everything inspected, replaced, and tested — nozzle condition, fusible links, agent supply, gas valve, pull station, and system date of service. This is the document your health department, insurance carrier, fire marshal, and event venues want to see. We provide it after every service visit.
"Dillon has been instrumental in maintaining our food truck, extinguishers, and commercial kitchen hoods. His professionalism, kindness, and efficiency truly set him apart."
"Awesome people. Awesome service. Particularly Kiela, who went above and beyond to help me out. Would recommend to any restaurant owner in the area."
"Great quick service. They know what they're doing and they show up when they say they will. That's really all you can ask for with a compliance service."
Stay On the Road. Stay Compliant.
Your rep covers your county. Schedule a semi-annual inspection or get a quote for a new mobile system installation today.