Coverage: This warranty pertains to all kitchen fabrication products (“Products”) sold by Brandon to the Customer. It encompasses defects in materials and craftsmanship under normal usage and service conditions. The warranty is valid for a period of 12 months from the date of installation at the Customer’s site or 18
Brandon is a leader in stainless steel fabrication, delivering tailored solutions for the hospitality industry. From quick-service restaurants (QSRs) to five-star hotels, our expertise spans modular designs for cost-efficiency to fully welded, heavy-gauge craftsmanship for premium kitchens. Leveraging advanced robotic production and decades of industry knowledge, Brandon collaborates seamlessly with contractors and consultants to meet the unique demands of each client. Whether you need flat-pack solutions for space-saving or bespoke heavy-duty designs, Brandon is your trusted partner in building exceptional kitchens.
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
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
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