Fryer

Gas Fryer (Gas Deep Fat Fryer)

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

Electric Fryer versus Gas Fryer

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

Electric Fryer (Deep Fat Fryer)

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

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Our latest posts

  • 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

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