OEM & Replacement Parts
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June 27, 2023
Depending on the menu your restaurant serves, the performance of your deep fryer can really make or break an amazing meal. Whether you’re frying potatoes, chicken, seafood, pastries, onions, mozzarella sticks, or any other food, Americans have creatively fried since the debut of the deep fryer in the 1970s, your customers are going to be extra satisfied by anything prepared in a clean, well-maintained deep fryer. . .
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August 01, 2022
During the summer, school cafeterias finally have the downtime to check in on their kitchen equipment and perform maintenance as needed. No students are around, which makes this period of time lower risk, with minimal work interruptions while technicians are fixing broken units or ordering replacement parts. This means that planning professional preventative maintenance prior to the start of the school year is the smartest decision for. . .
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March 28, 2022
Of all the tools and machinery in your commercial kitchen, is it possible to pick a favorite? If you can, odds are you might choose your TurboChef oven – a rapid cook oven that doesn’t require the same ventilation as a standard oven, so it’s perfect for smaller kitchens in bars, concession stands, and other food service locations with limited kitchen space and less ventilation. Due to the amount of food that a TurboChef oven can prepare in one day, it’s incredibly important to keep up with cleaning. . .
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March 28, 2022
- Common Problem #1: No Power
- There are a couple fixes to this solution – first of all, have you checked to make sure it’s plugged in? The plug could have loosened from the socket, so the first thing you should do is make sure the plug is securely inserted in the wall. If this doesn’t solve it, the power cord may be damaged or broken – look for any tears, bends, or abnormalities in the cord running from the unit into the wall. Finally, if it’s neither of these things, check your fuse. . .
- Common Problem #1: No Power
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October 04, 2021
A clean kitchen is a happy kitchen, and sparkling dishes are a major part of that equation. When you’re serving hundreds of hungry people per day, you likely don’t have the time, money, or manpower to scrub dirty dishes by hand. Plus, that would be a huge waste of water; did you know that sinks use about 4 gallons of water every 2 minutes, but dishwashers only use about 4 gallons for one cycle?! Of course, regular under-the-counter dishwashers are much smaller than commercial flight type dishwashers. . .
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June 30, 2021
If your commercial oven breaks down during a busy dinner rush, you’re in big trouble. Broken oven = cold food = unhappy customers. That’s why it’s essential to enroll in a preventative maintenance program so you can avoid problems before they happen. Commercial ovens (and all other equipment, for that matter) are a lot like cars. If you take care of ‘em, they’ll last you.
However, sometimes an issue. . .
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November 02, 2017
When you’re looking for a company to service your commercial kitchen equipment, make sure you choose one that’s CFESA-certified. CFESA-certified companies offer the highest first-time fix rate and you can rest assured that their technicians know what they’re doing. In addition, CFESA member companies have access to an online inventory of millions of OEM parts, which means they’ll be able to get you the replacement parts you need to get your kitchen back up and running.
The . . .
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May 02, 2017
When іnvеѕtіng іn соmmеrсіаl kіtсhеn equipment, fіrѕt-tіmе restaurateurs оftеn аѕk аbоut whісh brаndѕ оffеr thе best lіfе еxресtаnсу, ԛuаlіtу, аnd vаluе for thе amount оf mоnеу ѕреnt.
At CPS wе offer a lаrgе selection of professional food service еԛuірmеnt for аll уоur commercial kіtсhеn and hоmе chef nееdѕ. Evеrуоnе knоwѕ commercial kіtсhеn аррlіаnсеѕ can increase уоur рrоduсtіоn аnd оvеrаll business rеvеnuе, аnd our tеаm hеrе at CPS іѕ dеdісаtеd tо helping уоu achieve your. . .
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March 29, 2017
The first day of Spring was last week and as the days get a little longer, so does your cleaning list until you take the time to do something about it. Spring is the best time to conduct your annual kitchen audit and ensure that everything is clean and safe. Before you get started, check out these helpful commercial kitchen Spring cleaning tips:
Complete your yearly audit
First, there are a few important things that all restaurant owner/operators need to be checking on an annual. . .
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January 23, 2017
When it comes to running a commercial kitchen, there is only one certainty: you will need repair service and you will need equipment parts. With the understanding that no kitchen can function without properly performing equipment, the only question now is – what parts & service company is the best choice for you?
At CPS, we believe that our People Behind the Parts give us the edge over other commercial parts & service companies. Here are a few reasons why our people give us an advantage. . .
