Food Equipment Parts - PartsFE

  In a busy commercial kitchen, every second counts. When your Carter Hoffmann Crisp N’ Hold unit stops heating properly, it can disrupt service, compromise food quality, and frustrate your staff. These heated holding cabinets are designed to keep fried or baked products warm and crisp without drying them out—making them essential for restaurants, cafeterias, and catering businesses. If the unit isn’t reaching or maintaining the correct temperature, you need quick troubleshooting and reliable fixes to get it back in operation. This guide covers the most common causes of Carter Hoffmann Crisp N’ Hold heating problems, step-by-step troubleshooting, and fast solutions to restore optimal performance. Understanding Carter Hoffmann Crisp N’ Hold Heating Systems Carter Hoffmann Crisp N’ Hold cabinets use a combination of heated air and precise airflow circulation to maintain food at the ideal serving temperature. Unlike standard warmers, they keep moisture balanced, ensuring items like fr...

In a high-volume commercial kitchen, speed, consistency, and efficiency are non-negotiable. The French fry cutter is one of the most dependable tools for producing perfectly uniform fries that keep customers coming back. However, constant use in a demanding environment takes its toll — blades can dull, push blocks can jam, and components can shift out of alignment. These issues don’t just slow down prep work; they can impact food quality, create safety risks, and lead to costly downtime. This guide provides detailed, time-efficient maintenance strategies tailored for busy kitchens, helping you extend the life of your French fry cutter, maintain peak performance, and ensure flawless results service after service. 1. Clean After Every Use to Prevent Build-Up In fast-paced kitchens, skipping cleaning steps on a French fry cutter might seem like a time-saver, but potato starch and debris can harden quickly, increasing resistance, dulling blades, and making the cutter harder to operate. Bes...

Ice buildup inside a Randell commercial refrigerator is more than just an inconvenience—it’s a clear warning sign that your equipment isn’t operating at peak efficiency. What begins as a thin layer of frost can quickly turn into a serious issue, blocking airflow, disrupting temperature control, and putting your food inventory and safety standards at risk. Left unaddressed, it can strain internal components, drive up energy costs, and lead to expensive repairs or premature system failure. In fast-paced commercial kitchens, downtime isn't an option. That’s why it's critical to understand not only how to remove ice buildup effectively but also how to prevent it from happening again. This guide breaks down the root causes, step-by-step fixes, and essential maintenance tips to help you keep your Randell commercial refrigerator running cold, clean, and fully reliable. Understanding the Causes of Ice Buildup in Your Randell Commercial Refrigerator Before jumping to solutions, it’s cr...