Do you remember that first warm week when you’re tempted to “just fire it up and go”? That’s when small winter storage issues turn into lost events and expensive repairs. The easiest way to reopen safely is to follow one order:
Dry → Wet → Live
1) DRY: Inspect Before You Run Anything
Start with what doesn’t require water or propane.
Tires and steering: check pressure, cracks, and flat-spotting.
Wash the undercarriage to remove salt and reduce corrosion.
Oil + filter change, then check fluids, hoses, and battery terminals.
2) WET: Sanitize Water Systems
Winter storage can leave stale water and buildup in lines.
- Sanitize the freshwater system using unscented bleach (¼ cup per gallon), run through all taps, let sit, drain, and flush. Spring Reopening_ Your Food Tru…
- Don’t dry-fire your water heater—make sure the tank is full first. Spring Reopening_ Your Food Tru…
- Check gray tank and plumbing for leaks or cracks. Spring Reopening_ Your Food Tru…
3) LIVE: Propane, Generator, and Cooking Under Load
Now you test the systems that can cause real damage if rushed.
- Leak test propane connections with soap solution—bubbles mean stop and repair.
- Clean burner/venturi tubes (spiders love propane systems and can cause ignition issues).
- Generator restart: drain old fuel, change oil, check filter/plug, then run 15–30 minutes under light load.
Quick Kitchen Readiness Checks
- Clean fridge coils, check gaskets, verify temps.
- Fryer boil-out and rinse thoroughly (vinegar rinse helps neutralize residue).
- Calibrate thermometers (ice water should read 32°F).
Finish With Safety + Paperwork
Confirm suppression/extinguishers (Class K + ABC).
- Do a short staff safety huddle and check your compliance binder.
Call to Action
Before your first event, schedule one “Dry day,” one “Wet day,” and one “Live day.” That 3-step rhythm prevents most spring breakdowns and protects your season.
