Spare parts

Spare parts are essential

Brandon’s commercial cooking equipment are designed to be long-lasting, on condition that the equipment is well serviced and maintained.  However, it is quite common that food equipment is not correctly used according to its intended design, and even worse, there are times they are abused in kitchen.  Though most of

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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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