I saw one of those recently.  Ate there.  Considered it a long time over a 
South Philly Cheese Steak.  

You have 6 kitchens not separated by construction from each other.  The 
separation from truck to truck is unknown unless specified by local Fire 
Authority.  Six larger than standard taco-wagon gas tanks.  Six storage areas 
immediately adjacent to each truck.   

Saving grace for means of egress was that the one I was eating in had two wall 
sections leading to the streets that were open to the street.  

Are the trucks frequently departing (have 30-50 gallons gas/diesel onboard) or 
are they immobilized on which case it only looks like a car park.  

Then, there were ceiling heaters and LVHO Fans.  

The commercial cooking operations Hood systems were not vented to the outside 
of the building.  I believe they were relying on the two massive open doors for 
air exchange.  Each had a manual pull station for extinguishing.  

I think whatever you decide, you need some time with the local Fire 
Authority……and at a couple taco wagons.  

The sandwich was good and the choices were extensive.  (Asian, Philly, BBQ, 
Grilled Cheese, Cold Cut sandwiches). Each had their own cooking style risks to 
fire safety.  

Tom

Tom Scheidel, RN, CFI, CEO
Scheidel and Associates, Inc. 
817-456-6238
Health Facility Compliance and Termination Actions
[email protected]



> On Jan 13, 2022, at 09:08, Ed Kramer via Sprinklerforum 
> <[email protected]> wrote:
> 
> I'm working on a small project  (approx. 7,200 sf) that is a noncombustible
> structure used for parking operating food trucks indoors.  The plan shows 6
> trucks spread out near the perimeter with the middle of the building open
> for pedestrian traffic (maybe tables?).  
> 
> 
> 
> Ordinary Group I hazard (parking garage) seems very inadequate.  Extra
> hazard group II (manufactured home assemblies) seems a bit strong.
> 
> 
> 
> Thoughts?
> 
> 
> 
> Ed K
> 
> 
> 
> 
> 
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> Sprinklerforum mailing list
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