Quote:
Originally Posted by Formula
Where do I begin?
All outdoor venues need to have a hood and fire protection that has a roof?
What about that push cart with a canvas umbrella? It that a roof?
You will need electrically to power up the hood. That means a bigger generator, more noise and fumes. Next you need to have that hood inspected and cleaned 2x per year minimum. As for the fire protection, I assume they mean an “Ansul” type of system that also needs to be tested and inspected 2x per year. I do not know how the cold weather effects the chemicals as most of these types of systems are installed within a conditioned building. Sense these food service units are mobile and can be in NH one day then MA another day and possibly another state another day. That could mean that you need to have each state/town not only verify by require a new inspection of the “systems”. NRPA also states that during an event the exhaust hood needs to ramp up to full speed and the supply fan (I assume the great outdoors need to be turned off for the unit to work properly. Also the fuel source needs to be interlocked so that the fuel gets shut off during that event. One more point is that all of this needs to be “tied” into the buildings existing fire alarm system for notification to the proper authorizes and occupants.
Protect the bears and foxes from that blaze within the trailer
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Amen! We own a 1984 step-van type truck with a nice commercial kitchen built into it. We have used it to sell hot dogs and other foods for three summers. Although now it's parked here at home (needs $2000+ work to pass vehicle inspection), we can still use the kitchen in it, but it's just not possible to retrofit it to comply with this rule. Therefore, we won't be able to get the kitchen licensed again. Good thing we have a commercial homestead kitchen license for our home kitchen (for our farm products), which is not as nice as the one in the truck.
I know there is a safety factor with the vents, hoods, and fire-extinguishing systems, but you can't even fit all that in many of the fried food trucks and trailers. That's a lot of investment to suddenly become useless and put a few more folks out of work. I don't think that's what we need. Since a mobile kitchen does not need a food license to operate at fairs, etc. in NH (up to 2 weeks at temporary gatherings, last i knew), now they get them from the fire marshal's side. It's amazing that these units have been operating for years at fairs, festivals, M/C Week, etc. with no problem, but suddenly need to be "upgraded".