Quote:
Originally Posted by Pete'sMH
You’ll still need the pink stuff for the drain traps. I’m not a fan of using only air and suggest that you use lots of it (volume of air at 30 or so psi) then wait a bit and do it again. If you have a macerator pump on your outdoor kitchen you’ll need to use the pink stuff on it as well. Just curious, why don’t you like the pink stuff? Two gallons and about 15 minutes and your done. With visual confirmation that all will be well.
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One reason is I will probably winterize/de-winterize 5-10 times this winter, since I live in a generally mild state and we will want to take advantage of the mild weekends and get away. I really don't want to flush out antifreeze that often.
Good point on the macerator. Not even sure how I can winterize that on it's own or if that can be blown out. It will be hooked to shore power when stored. I think the "heat source" for that is the heat generated by the fridge, so maybe if that's left running non stop, the outdoor kitchen and macerator will be protected.
I'm also considering just keeping some ceramic heaters inside and in the bays on thermocubes or whatever those little temp controlled switch devices are called, but if I do, I probably want to initially test that with it winterized and then track it with acurite sensors to confirm it keeps all critical areas above freezing.
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