Keeping a commercial kitchen running smoothly depends on the reliability of hundreds of components, large and small. Over time, some parts are more prone to wear and tear due to constant use, heat, grease, and cleaning cycles. Replacing these parts regularly helps prevent breakdowns, extends equipment life, and ensures food safety compliance. Here's a breakdown of the top 10 most frequently replaced commercial kitchen parts—and the reasons behind their failure.
1. Door Gaskets (Refrigerators & Ovens)
Why they fail: Repeated opening/closing, grease buildup, and wear over time cause gaskets to lose their seal.
What happens: Cold air leaks, higher energy bills, and potential food safety risks.
2. Thermostats & Temperature Sensors
Why they fail: Exposure to extreme heat or cold, aging, or electrical surges.
What happens: Inaccurate temperatures can lead to undercooked food or spoiled inventory.
3. Pilot Lights & Igniters (Ranges & Fryers)
Why they fail: Grease accumulation, corrosion, or mechanical wear.
What happens: Burners won’t light, slowing down service and requiring manual relighting.
4. Fryer Baskets
Why they fail: Constant immersion in oil, metal fatigue, and rough handling.
What happens: Bent wires or broken handles make baskets unsafe and inefficient.
5. Water Filters (Ice Machines & Beverage Equipment)
Why they fail: Natural filter expiration from time or usage.
What happens: Scale buildup, cloudy ice, or strange-tasting water.
6. Exhaust Hood Filters
Why they fail: Grease saturation or damage from improper cleaning.
What happens: Reduced airflow, fire hazards, and health code violations.
7. Casters & Equipment Legs
Why they fail: Heavy loads, mobility, and cleaning routines put stress on these components.
What happens: Equipment may become unlevel or dangerous to move.
8. Control Knobs & Touchpad Panels
Why they fail: Constant handling, heat exposure, or accidental impacts.
What happens: Operators can’t control temperature or timing accurately.
9. Light Bulbs (Ovens, Hoods, Refrigerators)
Why they fail: Heat, vibration, or simple aging.
What happens: Poor visibility leads to safety concerns and inefficient cooking.
10. Door Hinges & Latches
Why they fail: Frequent use, misalignment, or grease buildup.
What happens: Equipment doors don’t seal properly, affecting performance and energy efficiency.
Final Thoughts
Routine inspection and preventative maintenance can extend the life of your kitchen equipment. By keeping common replacement parts in stock and replacing them at the first sign of failure, you can avoid costly downtime and keep your kitchen operating smoothly. If you're unsure about which parts to keep on hand, consult with the team at Parts Counter to ensure you have what you need, when you need it.