Food Equipment Parts - PartsFE

  In a busy commercial kitchen, smooth plumbing is essential for efficiency. A clogged drain can halt cleaning, delay service, and even lead to health code violations. Standing water from blockages also causes unpleasant odors, damages flooring, and encourages bacterial growth, making drain issues both costly and highly disruptive to daily operations. Identifying the root causes of drain blockages is essential for effective prevention. With regular maintenance and high-quality plumbing parts , kitchens can avoid downtime, maintain a clean and sanitary workspace, and ensure operations run efficiently, even during peak service hours. 1. Grease and Fats Build-Up Grease is the leading cause of commercial kitchen drain clogs. Though it appears harmless when hot, it solidifies as it cools, coating pipe walls and trapping debris until blockages form. Solutions: Never pour cooking oils or grease directly down the drain. Use grease traps or interceptors designed for commercial kitchens. Cle...

  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...