Plancha Presentation 140501

Plancha Presentation

By Brandon – the Plancha ExpertPrepared by Brian Chan http://www.brandon.com.hk

http://www.brandon.com.hk/

Plancha’s origin

• A la plancha literally means cooking on top of a hot plate.

• Rapidly gaining popularity in other parts of Europe.

• The Spanish and French perfects the skill of plancha cooking.

Plancha is rapidly replacing grilling (barbecue) as the preferred way to cook.

Classic model: OL6282SS, developed in 2006

< == Model OL6196, developed in 2009Prepared by Brian Chan - Brandon http://www.brandon.com.hk


Prepared by Brian Chan - Brandon

Why plancha ?

• Versatile: – 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

http://www.brandon.com.hk



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 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.




Plancha cooking is fun !

On a plancha, even amateur cook like professional !

Does the lady come for the handsome chef, or the meat?




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.




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

Sharp burrs in competitor plancha




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.




Drain and drip pan

• The drain hole must be large enough to facilitate oil drain and disposing crumb . No clogging.

• Drip pan should:– be easily accessible– Have safety catch to

prevent accidental fall over.

Drip pan does not fall downhttp://www.brandon.com.hk



Is very high heat input a must? No!

• A good plancha retains more energy for the cooking plate, even with less heat input as noted in the following table

• What if heat input is too high? Waste of energy !Cooking plate may be too hot to burn the food !Cooking plate deformation !

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




Different heat input: 2.5 kW VS 1.8 kW

• The temperature rise of the 1.8 kW lags just a little behind the 2.5 kW.

• User may hardly notice the difference.

• The 1.8 kW saves 28% of fuel cost than the 2.5 kW.

0 2 4 6 8 10 12 14 16 180

50

100

150

200

250

300

350

400

450

2.5 kW x 21.8 kW x 2

Time (min)

Tem

pera

ture

Low energy consumption: Green product !!




Gas plancha VS induction

1 2 3 4 5 6 7 8 9 10 11 120

50

100

150

200

250

300

350

400

Induction 2.5 kWGas 2.5 kW x 2

• 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 plancha VS electrical

• Under the same power, induction takes only half of the time than that of the electrical to heat up.

• Induction plancha heats up really fast.

0 2 4 6 8 10 12 14 160

50

100

150

200

250

300

350

Induction 2.5 kWElectrical heating 2.5 kW

Time (min)

Tem

pera

ture



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 http://www.brandon.com.hk



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.

• Brandon’s manufacturing technology guarantees deformation < 3 mm / metre – one of the best in the world!




Factory with good management

• Solidworks CAD design and prototype preparation• ERP management• BOM management• Engineering change 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)




Workmanship

• Strictly adhere to EN498 requirement.

• French food contact requirement: DGCCRF

• Workmanship: – No burrs– No sharp edges– No scratches

stainless steel cooking plate




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

BRANDONhttp://www.brandon.com.hk


Prepared by Brian Chan - Brasero

We provide complete cooking concept

Tools Cooking Protection

2 spatulas Oil spray Lid

1 tong, 1 fork, 1 knife Warming rack Cover

2 professional spatulas (long for meat, wide for

fish)




Plancha of next generation

• More energy efficient – with lower heat input but achieving higher temperature.

FUN !!

• More modern looking, more elegant design

• More attentive to detail to ensure the plancha experience is enjoyable, comfortable and . . .




Voila!



Plancha Presentation 140501

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