Plancha Presentation 140501
Transcript of Plancha Presentation 140501
Plancha Presentation
By Brandon – the Plancha ExpertPrepared by Brian Chan 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
Prepared by Brian Chan - Brandon
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.
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Prepared by Brian Chan - Brandon
Plancha cooking is fun !
On a plancha, even amateur cook like professional !
Does the lady come for the handsome chef, or the meat?
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Prepared by Brian Chan - Brandon
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.
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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
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Prepared by Brian Chan - Brandon
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.
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Prepared by Brian Chan - Brandon
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
Prepared by Brian Chan - Brandon
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
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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 !!
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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.
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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
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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
Prepared by Brian Chan - Brandon
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!
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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)
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
Workmanship
• Strictly adhere to EN498 requirement.
• French food contact requirement: DGCCRF
• Workmanship: – No burrs– No sharp edges– No scratches
stainless steel cooking plate
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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)
http://www.brandon.com.hk
Prepared by Brian Chan - Brandon
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 . . .
http://www.brandon.com.hk