Plancha Plancha Presentation By Brandon the Plancha Expert By - PowerPoint PPT Presentation

Plancha Plancha Presentation By Brandon – the Plancha Expert By Brandon the Plancha Expert Prepared by Brian Chan

Plancha’s origin Plancha s origin • A la plancha literally means cooking on top of a hot plate. • Rapidly gaining popularity in R idl i i l it i other parts of Europe. • The spanish and French perfects • The spanish and French perfects the skill of plancha cooking. Classic model: OL6282SS, developed in 2006 Plancha is rapidly replacing grilling (barbecue) as the grilling (barbecue) as the preferred way to cook. < == Model OL6196, developed in 2009 Prepared by Brian Chan ‐ Brandon

Why plancha ? Why plancha ? • Versatile: V til – Plancha can cook a wide variety of dishes including variety of dishes including meat, fish, seafood and vegetable. • Healthy diets: – No risk of burning your food on the flames; – the food cooks in its own the food cooks in its own juices and the fat runs off into a collecting bowl Prepared by Brian Chan ‐ Brandon

What gives meat its flavour? – Maillard reaction What gives meat its flavour? – Maillard reaction • When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction The Maillard reaction ‐ • The combination creates the The combination creates the the denatured proteins the denatured proteins strongest "meaty" flavor and on the surface of the meat recombine with changes the color ‐ the changes the color the the sugars present. h browning reaction. Prepared by Brian Chan ‐ Brandon

Plancha cooking is fun ! Plancha cooking is fun ! O On a plancha, even amateur cook l h k D Does the lady come for the h l d f h like professional ! handsome chef, or the meat? Prepared by Brian Chan ‐ Brandon

Temperature requirement Temperature requirement • 300 to 360 ℃ • If temperature is too high: If temperature is too high: • Overcook or burn the food. • Overburnt food is carcinogenic. b f d • If temperature is too low: p • moisture and juices cannot be locked up locked up • food ingredients lose flavour. Prepared by Brian Chan ‐ Brandon

Problems of unprofessional plancha Problems of unprofessional plancha • Temperature not even on the cooking plate: • Maximum temperature difference up to 100 ℃ p p • Some cooking plate too hot (up to 420 ℃ ) ‐ Real danger! danger! • Poorly manufactured � sharp edges � big gaps � big gaps � deformed Sharp burrs in competitor plancha Sharp burrs in competitor plancha Prepared by Brian Chan ‐ Brandon

Cooking plate Cooking plate – should be flat should be flat • Plancha is like Teppanyaki, so cooking plate must be as flat as possible, or oil concentrates on one spot. • Deformation should be minimized Competitor’s plancha 6 ‐ 7 mm deformation when heated up! Very difficult to cook on this deformed plate. Prepared by Brian Chan ‐ Brandon

Drain and drip pan Drain and drip pan • The drain hole must be large enough to facilitate oil and crumb. No clogging. • Drip pan should: – be easily accessible – Have safety catch to y prevent accidental fall over. Drip pan does not fall down Prepared by Brian Chan ‐ Brandon

Is very high heat input a must? No! Is very high heat input a must? No! A good plancha retains more energy for the cooking plate, even A d l h t i f th ki l t • • with less heat input as noted in the following table Just an example Plancha A (Energy Plancha B Efficient) (Traditional) Heat Input Heat Input 4 kW 4 kW 5 kW 5 kW Thermal efficiency 50% 40% Heat Output 2 kW 2 kW What if heat input is too high? • Waste of energy ! gy Cooking plate may be too hot to burn the food ! Cooking plate deformation ! Prepared by Brian Chan ‐ Brandon

Different heat input: 2 5 kW VS 1 8 kW Different heat input: 2.5 kW VS 1.8 kW 450 • The temperature rise of 400 the 1.8 kW lags just a g j 350 little behind the 2.5 kW. 300 • User may hardly notice re Temperatu 250 2 0 the difference. 2.5 kW x 2 200 • The 1.8 kW saves 28% 1.8 kW x 2 150 of fuel cost than the 2.5 100 kW. 50 0 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Low energy consumption: Time (min) Green product !! Green product !! Prepared by Brian Chan ‐ Brandon

Gas plancha VS induction Gas plancha VS induction Heat input of induction is 400 • half that of the gas one. 350 The temperature rise of • 300 induction plancha 250 matches the gas matches the gas one, despite the low 200 Induction 2.5 kW Gas 2.5 kW x 2 power. 150 Thermostat of induction • 100 plancha springs into 50 action when set action when set temperature is reached. 0 1 2 3 4 5 6 7 8 9 10 11 12 Prepared by Brian Chan ‐ Brandon

Induction plancha VS electrical Induction plancha VS electrical • Under the same 350 power induction takes power, induction takes 300 300 only half of the time 250 than that of the e Temperature 200 electrical to heat up. Induction 2.5 kW • Induction plancha heats 150 Electrical heating 2.5 kW kW up really fast. 100 50 0 0 2 4 6 8 10 12 14 16 Time (min) Prepared by Brian Chan ‐ Brandon

Is cast iron cooking plate better? Is cast iron cooking plate better? • Conventional wisdom: tiny holes on cast iron surface facilitate cooking. • But once enameled, holes But once enameled, holes are sealed and such cooking advantage vanishes advantage vanishes. • Professional chefs normally cooks on a mild steel k ild l cooking plate. Prepared by Brian Chan – Brandon

Stainless steel cooking plate Stainless steel cooking plate • More luxurious � Cost increase � More durable • No coating • Stainless steel is not a good heat conductor so it easily warps. Oil cannot spread evenly on the easily warps. Oil cannot spread evenly on the cooking plate. Warpage on many plancha is as much as 9 mm / metre. as 9 / e e • Brandon’s manufacturing technology guarantees deformation < 3 mm / metre – one of the best in deformation < 3 mm / metre one of the best in the world! Prepared by Brian Chan ‐ Brandon

Factory with good management Factory with good management • Solidworks CAD design and prototype preparation S lid k CAD d i d i • ERP management • BOM management • Engineering change order g g g • Server feeding latest drawings to workshop to g p ensure latest drawings • System audited annually by BV (France), IMQ y y y ( ), (Italy), DBI (Denmark), Intertek (U.K.), TUV (Germany), ETL (North America) Prepared by Brian Chan ‐ Brandon

Workmanship Workmanship • Strictly adhere to EN498 requirement. q • French food contact requirement: DGCCRF requirement: DGCCRF • Workmanship: stainless steel cooking plate – No burrs – No sharp edges No sharp edges – No scratches Prepared by Brian Chan ‐ Brandon

Who supplies quality planchas ? Who supplies quality planchas ? � Years of experience � High quality mass production p � Cooking expertise Cooking expertise � Good after sales � Attentive to detail service service � User friendly � Competitive price � Aesthetics � Aesthetics � Short lead time � Creative design BRANDON Prepared by Brian Chan ‐ Brandon

We provide complete cooking concept d l k Tools Tools Cooking Cooking Protection Protection 2 2 spatulas l Oil Oil spray Lid id Warming 1 tong 1 fork 1 knife 1 tong, 1 fork, 1 knife Cover Cover rack 2 professional spatulas (long for meat, wide for fish) Prepared by Brian Chan ‐ Brasero

Plancha of next generation Plancha of next generation • More energy efficient – with lower heat input but achieving higher temperature. • More modern looking, more elegant design g g • More attentive to detail to ensure the plancha experience ensure the plancha experience is enjoyable, comfortable and . . . and . . . Prepared by Brian Chan ‐ Brandon

Voila! Voila! Prepared by Brian Chan ‐ Brandon