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
Brandon upright holding cabinets come with adjustable vent holes that let you control internal humidity for different food types. Learn how to use this simple yet powerful feature to keep your food hot, fresh, and perfectly held.
QSR brands adopt different procurement strategies, impacting the role of distributors. Some buy directly from manufacturers, while others rely on full-service distributors or self-consolidation for international expansion. Understanding these models helps distributors align their services, offering flexibility, logistics, and strategic partnerships to support global QSR growth.
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.
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.
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
ASEAN’s quick service restaurant (QSR) market is booming, driven by a growing middle class and a penchant for fast, convenient dining options. As the competition heats up, efficiency, consistency, and quality in food preparation are paramount. This is where Brandon steps in with its cutting-edge kitchen equipment designed specifically for
From November 8th to 11th, 2023, the Ji Expo in Jakarta, Indonesia, became a melting pot of culinary expertise and innovation during the SIAL Interfood Indonesia 2023. As a leading event in the food and beverage sector, this exhibition showcased a diverse range of products and technologies. Brandon’s Role in
As a food equipment manufacturer serving customers from all over the world, we used to be bewildered by the different requirement on the stainless steel material. After sending our equipment for various food contact tests, and reading over the norm from NSF, we have found the answer of which grade
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