Post on 15-Apr-2017
Plancha Presentation
By Brandon – the Plancha Expert
Prepared by Brian Chan 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
Prepared by Brian Chan - Brandon 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.
Prepared by Brian Chan - Brandon http://www.brandon.com.hk
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?
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Temperature requirement
• 300 to 360 ℃
Prepared by Brian Chan - Brandon
• 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.
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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
Prepared by Brian Chan - Brandon
Sharp burrs in competitor plancha
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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
Prepared by Brian Chan - Brandon
Competitor’s plancha 6 - 7 mm deformation when heated up!Very difficult to cook on this deformed plate.
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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.
Prepared by Brian Chan - Brandon
Drip pan does not fall down
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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
Prepared by Brian Chan - Brandon http://www.brandon.com.hk
Different heat input: 2.5 kW VS 1.8 kW
Prepared by Brian Chan - Brandon
• 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 !!
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Gas plancha VS induction
Prepared by Brian Chan - Brandon
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.
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Induction plancha VS electrical
Prepared by Brian Chan - Brandon
• 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
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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!
Prepared by Brian Chan - Brandon http://www.brandon.com.hk
Factory with good management
Prepared by Brian Chan - Brandon
• 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)
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Workmanship
• Strictly adhere to EN498 requirement.
• French food contact requirement: DGCCRF
• Workmanship:
– No burrs
– No sharp edges
– No scratches
Prepared by Brian Chan - Brandon
stainless steel cooking plate
http://www.brandon.com.hk
Who supplies quality planchas ?
Years of experience
Cooking expertise
Attentive to detail
User friendly
Aesthetics
Creative design
Prepared by Brian Chan - Brandon
High quality mass production
Good after sales service
Competitive price
Short lead time
BRANDON
http://www.brandon.com.hk
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.
Prepared by Brian Chan - Brandon
• More modern looking, more elegant design
• More attentive to detail to ensure the plancha experience is enjoyable, comfortable and . . .
http://www.brandon.com.hk