By John V. | PartsTown.com
For the busy owner or manager of a commercial food service operation, there’s hardly time to think about the next customer, let alone the consequences of purchasing OEM food service parts for the maintenance or repair of equipment. Despite the enormous pressure regarding price, it is in fact a long-term cost savings measure to make the choice for genuine manufacturer’s food service parts.
Cost savings are like compounding interest from the savings in time, efficiency, quality and safety that OEM food service bring. Since manufacturer’s food service parts are designed specifically for a make and model of equipment, they bring dependability and continuity to these critical functions in a commercial kitchen. The choice for generic or after market food service parts opens the door to malfunctions that can jeopardize these important concerns.
First, let’s tackle the concerns for safety when choosing food service parts for repair service or scheduled maintenance of commercial restaurant equipment. The design tolerances for every food service parts and component in a specific piece of equipment was engineered for both maximum performance and safety. While generic parts claim to be the same thing, there’s no accounting for the grade and tensile strength of specific steel, the attention paid to insulating wiring, or the tiny imperfections in a bolt that can move a blade or hinge a hair off.
These inconsistencies can lead to devastating safety concerns in the way of fires, electrical malfunction or cutting implements. First and foremost, they can endanger the health and welfare of employees to the front and back of the house. Also, they cause liability for giant property damage, up to the loss of a building in the case of an out-of-control fire. All of these points of possible danger can be mitigated with using the intended food service parts and keeping inconsistency out of the equation when operators need to make repairs.
Saving the efficiency for both time and energy is the next giant benefit bestowed through the use of OEM food service parts. The same tolerances engineered for safety also keep commercial kitchen equipment running at peak performance as designed for years or decades. This translates into refrigerators that stay cold using less energy when something as simple as rubber sheathing for insulation on a door keeps cool air in. The use of OEM food service parts can also mean equipment works at peak capacity, as in the example of ranges light in a flash, ovens heating minutes faster or broilers with no cool spots for even cooking.
All of these small time savers added up turn into hours of productivity for operations staff. In fact, something as insignificant as a hinge on the door to a storage cabinet, if not built to the right tolerance, can slow workers down to nudge it shut by a few seconds. What at first appears to only be a mild inconvenience adds up to tens of thousands of nudges over the course of weeks and months. Throughout the lifetime of a simple hinge, it can cost a company hundreds or thousands of dollars in wasted efficiency. That’s the compounding interest on the mistake of not purchasing an OEM food service part during repair: tripping over a dollar to pick up a dime.
Author Resource: As a food service business owner or manager you could save time & energy by using OEM food services parts. To learn how, visit PartsTown.com.