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food truck tune up
image credit: vimeo/ Hot Shot's Secret

Food truck tune up intervals vary from one vehicle to another. Most older mobile food trucks with non-electronic ignitions should be tuned every 10,000 to 12,000 miles or every year, whichever comes first.

Newer trucks with electronic ignition and fuel injection systems are scheduled to go from 25,000 miles to as many as 100,000 miles without needing a major tune-up.

food truck tune upRefer to your the truck’s owner manual for recommended tune-up intervals, but be aware that even if it says that the vehicle doesn’t require scheduled tune-ups very often, it’s in your best interest to check periodically that your food truck is working at peak efficiency.

Since food trucks typically do a lot of stop-and-go driving to get to their set up locations and pull heavy loads, your ignition system may need to be tuned more often.

Symptoms that tell you that you need a food truck tune up of your electronic ignition system:
  • The truck stalls a lot. The spark plugs may be fouled or worn, the gap between the spark plug electrodes may need adjusting, or an electronic sensing device may need to be adjusted.If you’re having trouble pinpointing why your vehicle is stalling, you can help your automotive technician diagnose the problem by paying attention to whether the engine stalls when it’s hot or cold or when the air conditioner is on.
  • The engine is running roughly when idling or when you accelerate. Chances are the vehicle needs a tune-up.
  • The truck gets harder to start. The problem can be in the starting system (for example, a weak battery), in the fuel system (for example, a weak fuel pump), or in the ignition system, or can be due to a faulty electronic component, such as the electronic control unit (ECU).

Your food truck is the means to deliver your menu to your customers.

If it breaks down due to over use or a lack of preventative maintenance  your business will suffer until you are able to get it back on the road.

Be sure you use these tips to help determine if you should be getting it to the shop for a tune up to help keep it on the street.

Do you have any tips on how to determine if you need a food truck tune up? If so, please feel free to share them in the comment section below, Tweet us or share them on our Facebook page.

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pork fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.

We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at Pork fun facts.

pork fun facts

The Facts: Domestication of pigs took place in China around 7500 BC. China still is the largest producer of pigs.

  • The average American will eat the equivalent of 28 pigs in their lifetime.
  • Pork tenderloin cuts are almost as lean as skinless chicken breasts.
  • December 18th is National Roast Suckling Pig Day.
  • Pork has more protein than chicken and is high in zinc, iron and B-vitamins.
  • At the global level, pork is by far the most widely consumed meat.
  • Pork is the most versatile meat. It can be marinated, roasted, grilled, skewered, dry rubbed, boiled, baked, barbecued, microwaved, pan-fried or stir-fried.
  • During the War of 1812, a packer named Uncle Sam Wilson sent off several hundred barrels of pork for the troops. Each package was labeled ‘U.S.’ and it didn’t take long for ‘Uncle Sam’ to be a household name for the government.
  • Ham is the number one sandwich eaten in U.S. households.
  • In Denmark, there are twice as many pigs as people.

RELATED RECIPE: The Heartstopper Club

Pork Fun Facts We Missed

Please feel free to let us know if we may have missed some pork fun facts in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Pork

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restaurant startup 2

ENGLEWOOD CLIFFS, NJ – CNBC today announced the 20 culinary entrepreneurs who will compete for an investment on Season Two of “Restaurant Startup,” premiering Tuesday, January 13 at 10PM ET/PT. Produced by Shine America, the ten one-hour episodes feature restaurateur and TV personality Joe Bastianich and chef and restaurateur Tim Love who vie to invest their own money in restaurant concepts they believe could make them millions. Joining them this season is chef, restaurateur and TV personality, Antonia Lofaso, who will help guide the hungry entrepreneurs as they are put to the ultimate test: opening a restaurant!

This season features exciting new concepts, inventive cooking techniques, and, for the first time, specially themed episodes – including chefs striving to overcome personal setbacks, struggling businesses desperate to change locations, and established restaurants looking to launch a second location, among others.

The hungry entrepreneurs competing in Season Two:

  • 17 Summer – Lodi, NJ
  • Crave Culinaire – Naples, FL
  • Hiatus Urban BBQ – Los Angeles, CA
  • La Cocinita – Chicago & New Orleans
  • Lloyd Taco Truck – Buffalo, NY
  • Lone Wolf Banh Mi – Tulsa, OK
  • Ms. P’s Electric Cock – Austin, TX
  • Nosh & Swig – Las Vegas, NV
  • Over Easy Omaha – Omaha, NE
  • Peculiar Culinary – Pittston, PA
  • Roast – Santa Monica, CA
  • Rice Paper Scissors – San Francisco, CA
  • Rock City Pies – Detroit, MI
  • Rock The Kasbah – Brooklyn, NY
  • Sixpence Pie Company – Southington, CT
  • Smoke Kitchen – Philadelphia, PA
  • The Inventing Room – Edgewater, CO
  • The Rarest – Philadelphia, PA
  • WOW! Food Truck – Atlanta, GA
  • Yeah Dawg! – New York, NY

In the season premiere, Bastianich and Love look to the East for delicious flavors and high profits. First up is Rice Paper Scissors, two young women who impress the high-tech denizens of San Francisco with their low-tech pop-up events featuring traditional Vietnamese cuisine. Next up is Lone Wolf, whose food truck has taken Tulsa by storm with a new American spin on the classic Vietnamese banh mi. Will it be out with the old and in with the new? Or will Joe and Tim stick to the tried and true?

Each week, two teams are invited to pitch their food ideas to our investors. Under high-pressure questioning, each team tries to convince Bastianich and Love that theirs is a concept worth backing. The chosen team is given the keys to a working restaurant on trendy Melrose Avenue in Los Angeles. They get 36 hours and $7,500 to put their dream to the test and create a business plan; come up with a branding campaign; and, finally, launch their pop-up restaurant. Under the watchful eye of Bastianich and Love’s culinary consultant Antonia Lofaso, the aspiring food moguls open their doors, serve their food, and test their concept on the public.

Based on the reaction from the diners, the quality of the branding, and the viability of the business plan, Bastianich and Love decide whether or not they will put their own money on the line to make someone’s dreams come true – and, hopefully, make big money for themselves.

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flora indiana

FLORA, IN - The Flora Town Council faces an unexpected problem.

“To my knowledge this is the first time anything like this has come to town,” said Flora Town Council President Joshua Ayers.

A food truck run by Mitchell’s Mexican Grill of Delphi has started setting up shop in Flora. While local business owners aren’t opposed to the food truck, they said they are concerned that it doesn’t have to play by the same rules as they do.

“It’s not that they were against it at all,” said Ayers. “I think it hurt them a little bit on their best days.”

Ayers said local Pizza King owners, Tom and Peggy Stigers, voiced their opinions during a Flora Town Council meeting Monday. The business owners were not available for an on-camera interview, but Ayers said they claimed to be losing business due to the food truck. However, he said the food truck owners aren’t breaking any rules.

“At this time, the town of Flora has no ordinances of any kind for mobile food trucks,” Ayers said.

Ayers said although people seem to like the variety, he understands why the food truck is a problem for local businesses.

“Any business owner would be concerned about someone from out of town coming into town and not paying taxes,” said Ayers. “Just basically siphoning off the best part and then leaving.”

The town council is now considering an ordinance to regulate food trucks. Ayers said he and the council are researching food truck ordinances in cities of similar size.

Find the entire article at wlfi.com <here>

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food truck fire houston

tip of the day

Today’s tip of the day looks at how to put out fires that occur in your food truck or your commercial kitchen.

When a fire starts in these areas you need to act fast to keep the fire from getting out of control. But how you act depends on what kind of fire you have and where it is.

Follow these instructions for putting out food truck kitchen fires:
  • If you have a fire in the oven or the microwave, close the door or keep it closed, and turn off the oven. Don’t open the door! The lack of oxygen will suffocate the flames.
  • If your oven continues to smoke like a fire is still going on in there, call the fire department.
  • If you have a fire in a cooking pan, use an oven mitt to clap on the lid, then move the pan off the burner, and turn off the stove. The lack of oxygen will stop the flames in a pot.
  • If you can’t safely put the lid on a flaming pan or you don’t have a lid for the pan, use your fire extinguisher. Aim at the base of the fire — not the flames.
  • Never use water to put out grease fires! Water repels grease and can spread the fire by splattering the grease. Instead, try one of these methods:
    • If the fire is small, cover the pan with a lid and turn off the burner.
    • Throw lots of baking soda or salt on it. Never use flour, which can explode or make the fire worse.
    • Smother the fire with a wet towel or other large wet cloth.
    • Use a fire extinguisher.
  • Don’t swat at a fire with a towel, apron, or other clothing. You’re likely to fan the flames and spread the fire.
  • If the fire is spreading and you can’t control it, get everyone off the truck or out of the building and call 911. Make sure your entire staff knows how to get out of these areas safely in case of a fire. Practice your fire escape routes at least twice a year.

Do you have any additional tips for putting out food truck kitchen fires? Leave your tip in the comment section below, Tweet us or share them on our Facebook page.