Presentation. Prepared by Brian Chan

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Drusilla Austin
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1 Plancha Presentation By Brandon the Plancha Expert Prepared by Brian Chan

The spanish and French perfects the skill of plancha cooking.

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

3 Versatile: Why plancha? Plancha can cook a wide 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 juices and the fat runs off into a collecting bowl

4 What gives meat itsflavour? Maillard reaction When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction The combination creates the strongest "meaty" flavor and changes the color the browning reaction. The Maillard reaction the denatured proteins on the surface of the meat recombine with the sugars present.

5 Plancha cooking is fun! On a plancha, even amateur cook Does the lady ld come for the like professional! handsome chef, or the meat?

6 Temperature requirement 300 to 360 If temperature is too high: Overcook or burn the food. Overburnt food is carcinogenic. If temperature is too low: moisture and juices cannot be locked up food ingredients lose flavour.

cooking plate too hot (up to 420 ) Real danger!

7 Problems of unprofessional plancha Temperature not even on the cooking plate: Maximum temperature difference up to 100 Some cooking plate too hot (up to 420 ) Real danger! Poorly manufactured sharp edges big gaps deformed Sharpburrsincompetitor plancha

8 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 plate.

9 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 prevent accidental fall over. Drip pan does not fall down

10 Is very high heat input a must? No! A good plancharetains ti more energy for the cooking plate, lt 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 Thermal efficiency 50% 40% Heat Output 2 kw 2 kw What if heat input is too high? Waste of energy! Cooking plate may be too hot to burn the food! Cooking plate deformation!

11 Different heat input: 25kW 2.5 VS 18kW The temperature rise of 400 the 1.8 kw lags just a 350 little behind the 2.5 kw. 300 User may hardly notice 250 the difference. 200 The 1.8 kw saves 28% 150 of fuel cost than the kw. 50 re Temperatu 2.5 kw x kw x 2 Low energy consumption: Green product!! Time (min)

12 Gas plancha VS induction Heat input of induction is half that of the gas one. The temperature rise of induction plancha matches the gas one, despite the low power. Thermostat of induction plancha springs into action when set temperature is reached Induction 2.5 kw Gas 2.5 kw x

13 Induction plancha VS electrical 350 Under the same power, induction takes 300 only half of the time 250 than that of the 200 electrical to heat up. Induction plancha heats up really fast. Temperature e Induction 2.5 kw Electrical heating 2.5 kw Time (min)

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

15 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 cooking plate. Warpage on many plancha is as much as 9 mm / metre. e Brandon s manufacturing technology guarantees deformation < 3 mm / metre one of the best in the world!

16 Factory with good management Solidworks CAD design and prototype preparation ERP management BOM management Engineering gchange order Server feeding latest drawings to workshop to ensure latest drawings System audited annually by BV (France), IMQ (Italy), DBI (Denmark), Intertek (U.K.), TUV (Germany), ETL (North America)

17 Workmanship Strictly adhere to EN498 requirement. French food contact requirement: DGCCRF Workmanship: No burrs No sharp edges No scratches stainless steel cooking plate

18 Who supplies quality planchas? Years of experience Cooking expertise Attentive to detail User friendly Aesthetics Creative design High quality mass production Good after sales service Competitive price Short lead time BRANDON

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

20 Plancha of next generation More energy efficient with lower heat input but achieving higher temperature. More modern looking, more elegant design More attentive to detail to ensure the plancha experience is enjoyable, comfortable and...

21 Voila!

BBQ Grill. Owner s Manual Save These Instructions - For Household Use Only For Sizes: 12 x 18 & 12 x 12

BBQ Grill. Owner s Manual Save These Instructions - For Household Use Only For Sizes: 12 x 18 & 12 x 12 BBQ Grill Owner s Manual Save These Instructions - For Household Use Only For Sizes: 12 x 18 & 12 x 12 Do not use the Copper Chef TM BBQ Grill until you have read this manual thoroughly. Warranty Information