Using ultraviolet (UV) light for fume filtration in kitchen exhaust hoods is a popular method due to its effectiveness in breaking down grease particles and controlling odors. However, some engineers suggest that there are several drawbacks to this technology: Limited Scope of Effectiveness: UV light primarily targets grease and odor molecules. It is less
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.
Brandon is proud to announce its collaboration with Villa Wantilan, a new hotel restaurant in Bali, to provide reliable commercial kitchen equipment just in time for their grand opening. Working closely with PT Mastrada, Brandon ensured the kitchen was ready to serve guests by a short time. For restaurant owners, having efficient, durable equipment is…
To prevent hi-limit tripping in gas, electric, and computer-controlled fryers when using solid fat, wrap the fat around fire tubes or heating elements, minimizing air gaps. Start at the lowest thermostat setting, and gradually increase the heat after the fat melts. Even with automated fryers, this precaution ensures efficient melting and prevents overheating.