What size hood does a food truck need?
Short answer
A food truck hood must cover every grease-producing appliance plus at least 6 in on each open side, so a cook line of 67 in needs a 7 ft hood. Exhaust airflow depends on the heaviest appliance under it: about 300 CFM per foot for griddles and fryers and 400 CFM per foot for charbroilers, ranges and woks. A 7 ft hood over a griddle and fryers moves about 2,100 CFM and needs 1,680 to 1,890 CFM of make-up air.
Last reviewed by the Trailer3D editorial team. Uses the same equipment data and checks as our 3D studio.
Hood length
Add up the width of every appliance that produces grease vapour (griddles, fryers, charbroilers, ranges, woks, broilers, ovens that cook greasy food) and add 6 in at each end. The International Mechanical Code (IMC 507.12) requires the canopy to extend at least 6 in past the cooking surface on all open sides.
Exhaust airflow (CFM)
For a wall-mounted canopy hood the IMC sets airflow per linear foot by the heaviest-duty appliance underneath: light duty (ovens) 200, medium (griddles, fryers, conveyor pizza ovens) 300, heavy (open-burner ranges, woks, charbroilers, upright broilers and salamanders) 400, and extra heavy (solid fuel such as wood smokers) 550 CFM per foot.
Hoods listed to UL 710 are tested and may be approved at lower airflow than the code table; your hood maker's listing then governs. Make-up air usually replaces 80 to 90% of what the hood exhausts, so the truck stays slightly negative and smoke goes into the hood rather than out of the window.
Cost
In our studio a Type I hood with make-up air is priced at $3,800 up to 6 ft plus $420 for each extra foot, and a UL 300 wet-chemical fire suppression system at $2,950. Suppression systems also need inspection every six months.
Worked examples
| Menu | Cook line | Hood | Duty | Exhaust | Make-up air |
|---|---|---|---|---|---|
| Tacos | 52 in | 6 ft | medium | 1,800 CFM | 1,440 to 1,620 CFM |
| BBQ | 70 in | 7 ft | extra heavy | 3,850 CFM | 3,080 to 3,470 CFM |
| Pizza | 48 in | 5 ft | light | 1,000 CFM | 800 to 900 CFM |
| Burgers | 67 in | 7 ft | medium | 2,100 CFM | 1,680 to 1,890 CFM |
| Gyro | 64 in | 7 ft | heavy | 2,800 CFM | 2,240 to 2,520 CFM |
| Wok | 52 in | 6 ft | heavy | 2,400 CFM | 1,920 to 2,160 CFM |
| Breakfast | 36 in | 4 ft | medium | 1,200 CFM | 960 to 1,080 CFM |
Menus use the equipment our studio places for that menu (see menu benchmarks). Estimates for planning, not engineering approval: your builder, health department and fire marshal have the final word.
Questions
Does a coffee truck need a hood?
Not for espresso, brewing or cold food. A Type I hood is needed over appliances that produce grease-laden vapour; some jurisdictions ask for a Type II hood over heat or steam-producing equipment.
Do I need fire suppression with a hood?
Yes. A Type I hood over grease equipment needs an automatic fire suppression system listed to UL 300, plus a Class K portable extinguisher.
Can the hood be shorter if appliances are pushed together?
Yes, and that is the cheapest way to shorten it: group all grease equipment on one wall, side by side, and put cold and non-grease equipment elsewhere.
Sources and assumptions
- Hood overhang: International Mechanical Code 507.12
- Exhaust airflow per linear foot by duty: International Mechanical Code 507.13
- Fire suppression: UL 300; NFPA 96; IFC 319 for mobile food units
- Prices: Trailer3D studio catalogue