Introducing Service Insights
Welcome to Service Insights, our new quarterly newsletter focusing on equipment maintenance. Each issue will be packed with information to help extend the life of your equipment – from feature articles, to updates from CFESA, to manufacturer white papers. You are receiving Service Insights as a subscriber to Foodservice Equipment & Supplies magazine or newsletters. To ensure that you keep receiving every issue, please opt in by emailing us here. If you do not want to continue receiving Service Insights, or if you want to opt out of all newsletter offers from FE&S, simply use the unsubscribe links at the bottom of this email.
Point-Counter Point: OEM vs Non-OEM Parts
In this article FE&S attempts to inject some new life into both sides of the conversation with contributions from the NAFEM/CFESA Liaison Committee and an independent parts distributor. While knowing it’s not possible to cover every aspect of this highly debated subject, we do hope that the following perspectives offer some constructive food for thought.
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 If it’s not fixed with STAR Certified Parts, it’s not fixed. Ask for original Enodis parts with every service. Visit www.enodisusa.com for more information.
The Value of Service
It’s never a happy day when a foodservice operator has to call a service agent to repair a piece of equipment. There’s a feeling of helplessness and frustration that the operator experiences when a piece of equipment is not working properly. But given the challenging economic times, the nature of the relationship between the operator and service agent has never been more important.
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SPONSORED WHITE PAPER
OEM Parts Answer the Call for Optimal Performance
Generic parts advocates argue that aftermarket parts are essentially the same as originals at a reduced cost. But any initial cost savings may be lost in the long run. Key considerations when comparing the two include: food safety, employee safety, equipment lifecycle, warranty, agency approvals, and energy efficiency. Learn more in this complementary white paper from Enodis STAR Service.
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Don't Get Fried By Your Fryer
Advances in the design of deep-fat fryers in recent years have resulted in a broad range of efficiencies that restaurant owners and operators need to be aware of when purchasing new equipment.
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SERVICE TIP
What to Avoid
Just as important as knowing what to do to ensure that equipment has a long and useful life, is realizing which steps to avoid when working with a specific piece of equipment. Along those lines, CFESA offers a list of five things to avoid.
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