Plancha Presentation 140501A

Plancha Presentation

By Brandon – the Plancha Expert

Prepared by Brian Chan http://www.brandon.com.hk

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

Price

Feature & Functionality

OPP, Alto, Tempo

Black, Silver, Allegro

Pro, Chef, Induction

Positions of plancha collections

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 2009

Prepared by Brian Chan - Brandon http://www.brandon.com.hk


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



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 !

Prepared by Brian Chan - Brandon

On a plancha, even amateur cook like professional !

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

http://www.brandon.com.hk


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 down



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

50

100

150

200

250

300

350

400

450

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Tem

pe

ratu

re

Time (min)

2.5 kW x 2

1.8 kW x 2

Low energy consumption: Green product !!



Gas plancha VS induction


0

50

100

150

200

250

300

350

400

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

Induction 2.5 kW

Gas 2.5 kW x 2

• Heat input of induction is half that of the gas one.

• The temperature rise of induction planchamatches 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

50

100

150

200

250

300

350

0 2 4 6 8 10 12 14 16

Tem

pe

ratu

re

Time (min)

Induction 2.5 kW

Electrical heating 2.5kW



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

BRANDON



We provide complete cooking concept

Tools Cooking Protection

2 spatulas Oil spray Lid

1 tong, 1 fork, 1 knifeWarming

rackCover

2 professional spatulas (long for meat, wide for

fish)

Prepared by Brian Chan - Brasero http://www.brandon.com.hk


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 . . .



Voila!



Plancha Presentation 140501A

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