Do food trucks need a fire suppression system?

Usually, if the truck cooks with grease or makes smoke. Fire codes based on NFPA 96 call for fire-extinguishing equipment over appliances that produce grease-laden vapors, and Iowa, for example, requires a Type I hood with a UL 300 suppression system for new vendors doing commercial cooking.

Los Angeles County requires a suppression system over all cooking equipment, certified every 6 months, and Rockdale County, Georgia also wants it serviced every 6 months. A truck that only serves cold or prepackaged food may face lighter rules.

Ask the local fire marshal as well as the health department, since fire inspections are often separate. See fire suppression system and Type I hood for how the two work together over the cooking line.