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. R idl i i l it i

• Rapidly gaining popularity in
• ther 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 ?

V til

• Versatile:

– 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

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What gives meat its flavour? – Maillard reaction What gives meat its flavour? – Maillard reaction

• When meat is cooked, the
• utside reaches a higher

temperature than the inside, triggering the Maillard reaction

• The combination creates the

The Maillard reaction ‐ the denatured proteins

The combination creates the strongest "meaty" flavor and changes the color ‐ the

the denatured proteins

• n the surface of the

meat recombine with h

changes the color the browning reaction.

the sugars present.

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Plancha cooking is fun ! Plancha cooking is fun !

O l h k D h l d f h On a plancha, even amateur cook like professional ! Does the lady come for the handsome chef, or the meat?

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Temperature requirement Temperature requirement

• 300 to 360 ℃
• If temperature is too high:

If temperature is too high:

• Overcook or burn the food.

b f d

• Overburnt food is carcinogenic.
• If temperature is too low:

p

• moisture and juices cannot be

locked up locked up

• food ingredients lose flavour.

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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

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Sharp burrs in competitor plancha

Cooking plate should be flat Cooking plate – 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

Prepared by Brian Chan ‐ Brandon

plate.

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.

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Drip pan does not fall down

Is very high heat input a must? No! Is very high heat input a must? No!

• A

d l h t i f th ki l t

• A good plancha retains more energy for the cooking plate, even

with less heat input as noted in the following table

Just an example Plancha A (Energy Efficient) Plancha B (Traditional) Heat Input 4 kW 5 kW Heat Input 4 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

• The temperature rise of

the 1.8 kW lags just a

400 450

g j little behind the 2.5 kW.

• User may hardly notice

2 0 300 350 re

the difference.

• The 1.8 kW saves 28%

150 200 250 Temperatu 2.5 kW x 2 1.8 kW x 2

• f fuel cost than the 2.5

kW.

50 100 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Time (min)

Low energy consumption: Green product !!

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Green product !!

Gas plancha VS induction Gas plancha VS induction

350 400

• Heat input of induction is

half that of the gas one.

250 300

• The temperature rise of

induction plancha matches the gas

150 200 Induction 2.5 kW Gas 2.5 kW x 2

matches the gas

• ne, despite the low

power.

50 100

• Thermostat of induction

plancha springs into action when set

1 2 3 4 5 6 7 8 9 10 11 12

action when set temperature is reached.

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Induction plancha VS electrical Induction plancha VS electrical

• Under the same

power induction takes

300 350

power, induction takes

• nly half of the time

than that of the

250 300 e

electrical to heat up.

• Induction plancha heats

150 200 Temperature Induction 2.5 kW Electrical heating 2.5 kW

up really fast.

50 100 kW 2 4 6 8 10 12 14 16 Time (min)

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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

k ild l cooks on a mild steel cooking plate.

Prepared by Brian Chan – Brandon

Stainless steel cooking plate Stainless steel cooking plate

• More luxurious Cost increase
• No coating

More durable

• 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

• ne of the best in

the world!

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Factory with good management Factory with good management

S lid k CAD d i d i

• Solidworks CAD design and prototype preparation
• 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)

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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 Cooking expertise High quality mass production Cooking expertise Attentive to detail p Good after sales service User friendly Aesthetics service Competitive price Aesthetics Creative design Short lead time BRANDON

Prepared by Brian Chan ‐ Brandon

d l k We provide complete cooking concept

Tools Cooking Protection Tools Cooking Protection 2 l Oil id 2 spatulas Oil spray Lid 1 tong 1 fork 1 knife Warming Cover 1 tong, 1 fork, 1 knife rack Cover 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 . . .

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Voila! Voila!

Prepared by Brian Chan ‐ Brandon