brianMarinator, or tumbler, is basically a rotating barrel. Meat and marinade are well mixed during rotation and it speeds up the marinating process. Before we talk about the machine, let’s touch briefly on marination and the science behind it. Marination is a process which enhances the flavor or gives a new flavor to food. The
Introduction to Breading Table Electric breading table is also called batter table or automatic sifter. It helps you recycle good seasoned breading and reduce operating cost. The improved food quality keeps your customers coming back again. The problem with manual breading is that breading powder is never reused or cannot be effectively recycled. Manually sifting
Storing Temperature of the Holding Cabinet Depending on which industry you are in, holding cabinet may be called food warmer, banquet cart, banquet cabinet or heated cabinet. However, the name aside, the function is the same. Its job is to keep food hot for preservation. The guideline from FDA says food must be kept at
Three Different Designs of Gas Fryer In a deep fryer or deep fat fryer, food is submerged in hot oil as opposed to the shallow oil used in conventional frying done in a frying pan. There are three different designs of commercial gas fryers (Gas Deep Fryer), namely the fire-tube type, the ceramic target type
Since Brandon manufactures both types of fryers, it is worthwhile to draw on our experiences to make comparisons A majority of fryers we sell in China are electric fryers while the opposite is true when we export. We sell more gas fryers to overseas customers. This phenomenon can be attributed to the market we are
Brandon has been making Commercial Electric Fryer (Deep Fat Fryer) since the year of 2000. As a fryer manufacturer, we would like to sum up our experience for the benefit of the trade of restaurant and hospitality. Today, I will focus on upright (free standing) electric fryer first. Recovery Time The fried quality of food
People ask me, “Why would Brandon, an equipment manufacturer, would like to venture into kitchen fabrication?” Traditionally, stainless steel is an area that food equipment manufacturer finds it least desirable to enter. Since it requires less design capability and thus has less added value, the requirement of custom made and speedy response goes against the
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
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.
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