Food Equipment Parts - PartsFE

  In a commercial kitchen, the efficiency of support systems is just as important as the performance of cooking equipment. Sloan valve parts—often associated with restroom and plumbing infrastructure—play a critical role in maintaining hygiene, minimizing downtime, and supporting regulatory compliance. Whether managing water flow in hand sinks or ensuring staff restrooms function flawlessly, these components help streamline daily operations. Here are 10 Sloan valve parts every commercial kitchen should consider essential, explained with their function, value, and impact on foodservice environments. 1. Sloan Flushometer Diaphragm Kits: Consistent Flush Performance Diaphragm kits maintain consistent flushing performance in restrooms. They ensure proper water volume and pressure for toilets and urinals, reducing the risk of clogs or inadequate sanitation. In staff-heavy kitchens, reliable restrooms are a necessity, not a luxury. Use Case: Staff restrooms in restaurants, cafeterias, ...

In a commercial kitchen, spotless dishes aren't just a preference—they're a standard. A properly functioning dishwasher rinse aid dispenser ensures that dishes come out clean, clear, and streak-free by helping water run off smoothly during the rinse cycle. But when this component becomes blocked, it can lead to unsightly residue, water spots, and underperforming wash cycles. Recognizing the signs of a blocked dispenser early can help you prevent costly downtime and maintain hygiene standards. Why a Dishwasher Rinse Aid Dispenser May Be Blocked Even high-performing commercial dishwashers can suffer from blocked dishwasher rinse aid dispensers. Over time, buildup from detergent, rinse aid residue, or debris from repeated cycles can restrict the dispenser’s flow. When this happens, dishes no longer dry properly or come out looking clean. A blocked dispenser isn’t just a minor issue—it can affect your entire dishwashing process. Warning Signs of a Blocked Dishwasher Rinse Aid Disp...

When your commercial gas oven refuses to heat up, it doesn’t just slow down your workflow—it can completely derail an entire service. Whether you're running a bustling restaurant, a high-volume bakery, or a fast-paced catering operation, a non-heating oven is more than just a technical glitch—it's a threat to productivity, food quality, and revenue. But don’t panic just yet. Most of the time, heat failure in gas ovens comes down to a handful of predictable issues, with faulty oven ignitors being one of the most common culprits. Knowing how to identify and fix these problems can save you from expensive service calls and costly downtime. Here are 7 expert-level solutions to help you diagnose, fix, and prevent heating issues, getting your commercial kitchen back to full speed quickly and safely. 1. Start With the Essentials: Is Your Oven Getting What It Needs? Before diving into parts and diagnostics, take a moment to double-check the basics. Commercial gas ovens rely on both g...