Basic Operating Guidelines
Using Gas
To use the truck’s stove and other heating elements, you need to open the propane valve.
On the driver’s side of the truck there is a door with two latches on either side.
Open the latches and when you lift up the door you will see two valves.
Open the metal valve and be sure to read the directions on the valve that indicates to open or close the valve.
Counter clockwise to open (Tip: “Righty tighty, lefty loosey”)
Propane is on! Now you can use the stove, steam table, and food warmer!
Using Electricity
To turn on the truck’s electricity (for the refrigerators, lights, and fans) you’ll need to turn on the generator.
On the driver’s side all the way at the back end, you’ll see another door with two latches and a fan. Open that door to find the Honda 3000 generator.
The generator should have a knob (which controls the choke) and a key on its left side. Pull out the knob, to turn the choke on.
With the choke on, turn the key towards you to start the generator.
Once the generator has started, slowly push the knob (choke) back toward the generator.
You should hear the generator rev up and eventually stabilize into a drone, similar to a lawn mower.
Best Practices for Maintaining the Deep Fryer
Always clean the fryer after each use
Filter the oil every day
Calibrate the fryer on a regular basis
When using
Be careful--spices destabilize oil
Combining starches and protein will cause oil to carbonize
Disposing Waste
There are two kinds of waste
Solid waste: Any solid material that needs to be disposed of after an event
Greywater: Any waste water that is in your food truck
For all kinds of waste, there are two approaches for proper waste disposal:
Take the waste back to the commissary kitchen for disposal. This means you’ll need to hold onto all waste from the event, transport it back to the commissary kitchen after business is finished for the day, and follow the kitchen protocols for proper disposal.
Some enclosed events will have official waste disposal areas. Unless such disposal areas are available, Veggielution staff members will typically use the first approach.
Shutting Down & Cleaning Up the Food Truck
Make sure all heat sources are turned off. To double check, use the pilot lights and look for all appliances used during the day (i.e. fryer, steam table, food warmer).
Always clean the fryer after use, and filter the oil every day!
Go back to the propane tank and close the propane valve: Clockwise to close (“righty tighty”).
Turn the generator off (and don’t forget to remove the key).
Remove all loose items from the truck
Remove all waste from the truck (food, trash, recyclables) and dispose of them in their appropriate receptacles.
Remove all waste from the truck (food, trash, recyclables) and dispose of them in their appropriate receptacles.
Return any pantry food to the kitchen cabinets.
Remove the floor mats from the truck, shake off the food particles, and place them aside for washing.
Pack up all dirty items; these will be transported back to the commercial kitchen to be washed.
If the event is at Veggielution, or somewhere we have access to a commercial kitchen, wash all items.
Once all loose items are outside the truck, dust off the surfaces, so that all loose food particles and trash are on the floor.
Sweep the floor of the food truck and make sure all the dust/food/trash ends up in the garbage (not on the ground).
Tip: Putting a trash can by the side door (next to the fryer), makes for an easy dust pan.
Wash down all surfaces (counters, shelves, stove tops, walls, refrigerators, serving area) with soap and warm water. Once clean, spray and wipe down with disinfectant.
Make sure no food is left in the food truck after an event; anything that is being reused should be placed in fresh containers, labelled and dated, and stored in the commercial kitchen refrigerator.
Bring all iPads, tickets, menu holders, cash back to the office.
When the food truck is closed up after an event, it should be clean and ready to use again, with nothing left or stored in it.
DEEP CLEANING THE TRUCK
Gather a bucket with enough water to cover your hand, Lime-A-Way / CLR, and a utility brush. Cleaning supplies are under the sinks.
Put on some gloves and prepare your mop.
Put about a 1/2 cup of Lime-A-Way or CLR into the water.
Soap up all stainless steel surfaces:
Dip the utility brush in the solution, and brush down all stainless steel surfaces (most surfaces, except the grill). Do not get water in the power outlets!
Grab your mop and mop down the floor of the truck with the same solution.
Powerwash the soap off all surfaces and guide the soapy water down the truck and out any exits.
Get a couple of dry towels and wipe down all wet areas inside the truck. This helps prevent rust and calcium build up.
Use a Clorox wipe to wipe down all plastic surfaces.
After as much water is removed from inside the truck as possible, get the red stainless steel cleaner spray bottle and microfiber rags. Sparingly spray all stainless steel surfaces and buff it out with the microfiber towels.
Once the floor mats are dry and all surfaces have been sanitized and buffed, bring the floor mats back inside with any other food truck items (i.e. menu board, window screens, power washer). Arrange everything neatly and you’re done!
power washing the truck
Deep cleaning is just a more thorough cleaning of the food truck, and is a maintenance procedure that is good to perform every so often. We recommend doing this about every fifth time the truck is used.
What you’ll need
Protective Gear
Apron
Goggles
Gloves (Oil/Heat resistant gloves for Back cleaning)
Rain Boots (shoes you don’t mind destroying)
Tools (depending on the severity of the grime)
Basic scrub brush/long handled brush
Sponges
Wire sponges & brushes
Frier coil brush
Scraping tools
Buckets
Chemicals
A degreaser
A lime, rust, and calcium cleaner
An all-purpose cleaner
Procedure
Set up the power washer: If the event is at Veggielution HQ, use an extension cord from the Veggielution office building. Otherwise, keep the generator running and use the power outlets in the truck.
Before you start, remove all loose items from the truck. Important items like keys and phones can be held onto or stored in the pull-up shelf at the front of the vehicle. Everything else inside must be stored away in the program shed (i.e. disposables). Cooking equipment should be put back in the kitchen, and all cleaning supplies should be stored under the sinks or outside.
When beginning a cleaning, start at the top and work your way down. Divide the truck into seven sections and assign people to each:
Front (drivers door, step up, drivers seat, dashboard, engine cover, storage space, and windows)
This will require the all-purpose cleaner and Windex
First half of the left side (Storage space #1, storage space #2, windows, counter top, all surfaces)
Second Half of the left side (Storage space #1, storage space #2, windows, counter top, all surfaces)
First Half of the right side (walls, 3 compartment sink, fire extinguishers, all surfaces, cabinet doors)
Second Half of the right side (storage spaces, walls, window sill, prep table, refrigerator doors, refrigerator floor)
Back (Deep fryer, burner, stove, and steam table)
Cleaning the deep fryer
Tools
Basic scrub brush / long-handled brush
Drain valve poking rod
Fryer coil brush
Thick layer stock pot for draining out the solution
Plastic scraper (no metal, block scrapers, or spatulas)
Bucket for holding soapy water
How to
Drain oil from fryer
After you close the valve, pour warm water into the fryer and fill to fill line.
Add cleaning liquid or powder and run the fryer for 10 minutes. CAUTION: The basin will be extremely hot while cleaning. To prevent oil burns, it is essential to use protective clothing.
All Floors
