Protected: Management of showroom samples
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Protected: Choose the Right Brandon Products to Display in showroom
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The function of a high limit in a fryer
The hi-limit in a fryer is an essential safety feature that shuts down the fryer when the thermostat fails to regulate the temperature. It prevents overheating by cutting off gas or electrical supply when temperatures exceed safe levels, protecting against fire hazards. Addressing frequent tripping indicates possible thermostat failure or electrical issues, requiring immediate attention.
Preventing Hi Limit Tripping When Using Solid Fat in Fryers
To prevent hi-limit tripping in gas, electric, and computer-controlled fryers when using solid fat, wrap the fat around fire tubes or heating elements, minimizing air gaps. Start at the lowest thermostat setting, and gradually increase the heat after the fat melts. Even with automated fryers, this precaution ensures efficient melting and prevents overheating.
Valve operation of gas fryer
This is about the procedure of turn on and off the valve of a Brandon gas fryer. The SIT gas valve’s restart interlock feature introduces a 10-second delay after shutdown, ensuring the valve fully closes and residual gas is purged before restarting.
Required Instruments, Tools, and Materials for servicing a Brandon Gas Cooking Equipment
For a warranty service call on a gas cooking equipment, technicians need essential tools such as a multimeter, gas pressure gauge, socket set, and thermometer. Proper safety equipment, sealants, and cleaning materials ensure efficient diagnostics and repairs.
Solid Fat versus Liquid Oil for Frying
Fast food restaurants often prefer solid fats like shortening for frying due to their higher smoke points, providing stability and longer shelf life. This results in crispier textures and richer flavors in items like French fries. While some are exploring healthier liquid oils, solid fats remain essential for achieving that iconic crunch.
Differences Between Noodle Boiler and Pasta Cooker
When setting up a kitchen for a restaurant, choosing the right equipment is crucial to meet the specific demands of your culinary environment. Noodle boilers and pasta cookers are two pieces of equipment that might seem similar at first glance but are actually designed for different types of cuisine and service. Understanding these differences can
Understanding the Differences Between QSR and Hotel Cooking Equipment
Discover the key differences between cooking equipment designed for quick-service restaurants (QSRs) and five-star hotels. This comprehensive guide explores essential features, equipment types, and operational needs, helping you make informed decisions for your culinary environment. Learn how to choose the right equipment for efficiency, versatility, and aesthetic appeal in both settings.
Premium fabrication
Brandon specializes in premium fabrication for a distinguished clientele that includes hotels, exclusive restaurants, and prestigious golf clubs, among others. Our commitment to excellence is evident in every project, utilizing advanced robotic automation tools such as the Salvagnini panel bender and robotic welders for standard specifications. However, our bespoke fabrications truly showcase our craftsmanship. Each
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Isolate Power & Gas Before Servicing Commercial Gas Equipment
Isolating power and gas is the first, most important step before cleaning burners, opening a gas train, or touching any ignition components. Done right, it prevents unexpected ignition, fuel release, shock, and equipment damage. This post gives technicians a precise, repeatable procedure you can embed in your SOPs. What “Isolate Power/Gas” Means Why both? Many
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Gas Pressure 101: Static vs. Dynamic — Which Reading Actually Matters?
Set by dynamic, confirm with static: use dynamic pressure under load for manifold and inlet specs, and use static only to ensure you’re below the max. A quick field procedure and cues help you commission gas equipment right the first time.
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Reducing exhaust to improve yellow or lazy flame
Why reducing exhaust can help (in some cases) Think of the kitchen as an air-balance equation: Exhaust (out) – Make-Up Air (in) = Pressure deficit (ΔP). In short: you’re not “adding oxygen” by reducing exhaust — you’re removing excessive suction so the oxygen already being supplied can actually reach the burners without being whisked away