Atlantic City Fire Department
Fire Prevention Bureau
2715 Atlantic Avenue – 1st Floor – Room #111
Atlantic City, New Jersey 08401-4603
Phone #: 609-347-5595 / Fax #: 609-347-5593
Mohammad R. hatefi
MOBILE CANTEEN VEHICLES (Local-904.14)
Mobile food vendors, popularly referred to as food trucks, are permitted in the City of Atlantic
City provided, appropriate permits are issued, zoning restrictions are followed and following requirements of Atlantic City Fire Prevention office has been met:
(a) A Type 1 Fire Safety Permit [open burning/cooking] shall be applied for if the mobile vehicle has a
Propane (liquid or gas) or natural gas system, fire suppression, hood, and / or generator.
(b) No more than 2-100 lbs. tanks are allowed (200 lbs. aggregate)
(c) Generator and LPG storage compartments located on the exterior of vehicle must be enclosed.
These compartments must have venting to the exterior and must not allow any venting to the
interior of the vehicle. No storage or use of LPG cylinder or tanks within the vehicle at any time.
(d) If an LPG storage compartment is added on the rear of the truck, the bumper shall extend beyond
the compartment to provide added impact protection.
(e) Belly tanks shall be installed according to DOT standards and located within the truck body frame
for additional structural protection.
(f) Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses,
trailers, pavilions, tents, or any form of roofed enclosure, shall comply with NFPA 96 and this
(g) A commercial kitchen hood and suppression system is required for any cooking equipment that
produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease
removal device, or duct.(grill, stove or fryolator)(NFPA 96:10.12 and 96:4.1.1)
(h) Fire extinguishing equipment shall include both automatic fire extinguishing systems as primary
protection and portable fire extinguishers as secondary backup.(NPFA 96:10.2.1)
(i) A class K extinguisher of sufficient size and a 20 BC extinguisher shall be installed.
(j) When a grill, stove and fryolator are adjacent to each other, there shall be an 8 inch noncombustible
splash shield between them as required by NFPA 96 or a 16” space must be provided.
(k) Hood and exhaust systems shall be inspected in conformance with the requirements of
N.J.A.C.5:70-3,904.11.6 and NFPA 96.
(l) Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden
vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained,
qualified, and certified company or person(s) acceptable to the AHJ. (NFPA 96:11.6.1)
(m) Fusible links on fire dampers assemblies shall be replaced at least semiannually or more frequently
as necessary.(NFPA 96:126.96.36.199)
(n) All piping, interior gas appliances and commercial kitchen hood suppression systems must be
professionally installed and permitted. A “Flex Pipe” is allowed from the LPG tank top the regulator.
The regulator to the appliance must be “Hard Piped “by licensed plumber.
(o) Operating Controls. Deep-fat fryers shall be equipped with a separate high-limit control in addition
to the adjustable operating control (thermostat) to shut off fuel or energy when the fat
temperature reaches 475oF (425oC)at 1 in. (25.4 mm) below the surface. (NFPA 96:12.2)
(p) During festival or Special Events, trucks shall maintain a minimum spacing no closer than 10 feet
from the front and rear bumpers of other trucks.