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Over the years of sourcing commercial kitchen equipment for customers. We gain many experiences working with so many procurement people. Most purchasers are without technically trained in commercial kitchen equipment like restaurant managers, chefs or more.

I hope to share some tips to improve the purchasing experience for commercial kitchen equipment spare parts. Avoid wasting time and effort, thus reducing stress during communication.

The following is the information that is important in sourcing the correct parts:

1. Brand and model of equipment- this allows us to get the correct information manufacturer’s catalogue to look for.
2. PNC of equipment- PNC stands for product number code. Some models may have different specifications due to manufacturing for countries, land or marine uses. Food chains like McDonald, KFC and more can even have custom requirements.
3. The serial number of equipment- this is to identify the production batch. Different production dates could have a difference in specifications. Some models can be in production for a very long time; thus, the parts could not be the same at a later production date.
4. Points for electric-operated and gas-operated equipment:

1. Electric-operated will require to check the voltage- 230v, 400v or 440v (marine); and frequency 50HZ (land) or 60Hz (marine);
2. Gas-operated will require checking if they use LPG (cylinder tank gas) or Town gas (also called natural gas by some) and gas pressure used in different places.

One good alternative is to ask for a clear photo of the data plate or nameplate (first photo above). It is the ID for the equipment with important information.

Lastly, I wish to highlight the problem if you have purchased the wrong parts:

1. Faulty equipment not fixed.
2. Extra time and effort are required to look for the correct component.
3. Extra cost.
4. Lastly, who is taking responsibility for the wrong purchase?

Let the professionals from EzySpares help you source the correct parts. We look forward to hearing from you soon.