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O -TER FRYER Future Facilities / Eco-Friendly, Energy-Saving

O -TER FRYER Future Facilities / Eco-Friendly, Energy-Saving. Devine Challenge created Human Future - BBN World – bbn@bbnworld.com. C o ntents. 1. Introduction of Company & Product 2. Features of Products & comparison Table 3. Maintenance & Technical Support 4. Business Direction

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O -TER FRYER Future Facilities / Eco-Friendly, Energy-Saving

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  1. O-TER FRYERFuture Facilities / Eco-Friendly, Energy-Saving DevineChallenge created Human Future - BBN World – bbn@bbnworld.com

  2. Contents 1. Introduction of Company & Product 2. Features of Products & comparison Table 3. Maintenance & Technical Support 4. Business Direction 5. 1

  3. 1.1. Introduction of Company We are the prepared young enterprise that leads the spirit of the Korean enterpriser in the global stage, based on the motto of venture, creation, & sacrifice through contributing to improving a quality of life of the whole human being & creating a history. We have done the very active business through the synergy effects of the joint brand enterprise and commonness manufacture and marketing, the overseas expansion, and supplementing & cooperating mutually for the technical development, marketing, production, funds, trade name cooperation by making the horizontal network through the interchange of equipment, research manpower & facilities with the various small and medium enterprises, and also, will grow continuously by the target to become the world class company by cooperating with more companies. We, BBN Worldwill realize the partnership by constructing the network of sacrifice and service, and lead in creation of history as the venture business enterpriser which aims the world-wide beginning first class enterprise by recognizing a relative sense of value, breaking respects, & cooperating for mutual goodness mental. 2

  4. 1.2. Product Concept • Concept of O-TER FRYER • Preventing the carbonization by contacting the crumbled fried powder & cooking oil with heater, when fry the vegetables & • meats in the heated oil. • Reducing the cooking times by frying to increase the contained calorie, even low temperature to prevent the oxidation of • cooking oil in a lone times. • Purpose of product development • Eco friendly, well being & cost save business through saving the cooking oil by preventing the carbonization of the crumbled fried powder & the oxidation of cooking oil, reducing the harmful components like the trans fat , and keeping the nutrients through frying in 150℃, instead of 180 ℃. • Summary of technical development • O-TER FRYER use frying technology to mix water & oil, and reduce the 30% cooking time, even though frying in 150℃, instead of 180 ℃. • The principle of product • ☞Reduce the cooking times(1kg of chicken meat : 6 minutes 30 second)m, even in low cooking temperature(150℃) by the remarkable high • vapor’s thecontainedheat (cookingoil 0.5 cal/g, vapor 539 cal/g) , compared to cooking oil by mixing cooking oil with the water vapor of • below 0.5W%. • ☞Very effective for removing the waste like the fried food powder in the bottom of frying cooker by separating & treating the waste • automatically during frying through making the upper frying cooker and the bottom water tank separately. • ☞ Provide the frying cooker’s environment that contains the proper calorie totally by spreading in the whole area of the cooking oil evenly • by becoming the high calorie’s water vapor through heating the exact volume of water in the 5 time’s heater surface, compared to the • normal fryer. • Technical concept • ☞ Prevent the excessive heat contact by decreasing the temperature of heater’s surface through maximize the heater’s surface area. • ☞ Reduce a matter of inconvenience of use by put the water & cooking oil in the separated spaces, compared to the existing cooker that have • only one space for water & cooking oil, and become eco-friendly product by separating the waste cooking oil & waste water automatically, • when discharge the waste water containing the waste like the fried food powder through controlling the level of water automatically. • ☞ Control all processes by micro computer, and the heating time, the water level & vapor regulation are fully automated by the elaborate • electronic controller by using platinum sensor. 3

  5. 1.2. Product Concept Effect of technical spread Save the cost by reducing the cooking oil through preventing carbonization of flour & oxidation of cooking oil, and improve people’s health through reducing the harmful materials like trans fat & decreasing cooking times in the low temperature’s cooking condition. Eco-Friendly Product by separating the waste cooking oil & water, when discharge the water that contain the waste fried food powder through controlling the water level. Save the cooking oil & energy by improving the manufacturing process in mass fried food’s factories. 4

  6. 1.2. Product Concept Economic ripple effect and market competitive power • Save maintenance expense (Electricity and fuel expense) and cost saving • (saving fried food material & cooking oil) • The discriminated design of machine and need space 1/2 level of competitors • Productivity improvement through decreasing the cooking times. • Simplification of operation & treatment, after use • Sale increase through superiority of the taste and fried food condition • Expect the development of agriculture and fisheries and the eating out • industry, & activation of the fry cook relation industrial whole through • eliminating the problem of frying foods by high temperature cooking • method of cooking oil. • Can reduce the whole cooking oil that is only depended by import. • Can feel the fresh taste & flavor of materials natively. • Remarkably few intake of the harmful components like trans fat, etc. • Enjoy a taste of a soft texture and nutrients preservation • Reduce the delivery times of fried chicken through decreasing • the cooking times Customer side Industry side Seller side 4

  7. 1.2. Product Concept Structure of heat surface & Factory Fast fried chicken The fried chicken of 30% fast frying times 5 time’s surface than competitors The fried chicken including the dish gravy Factory line of O-TER fryer 5

  8. 1.3. Product Introduction – 3 compartmentsB Type Product Name Model 3 compartmentsB Type Product Specification Electric power: 220V 3 Phases 11KW 220V Single Phase11KW 380V 3 Phases 11KW Volume: Cooker 36L Water Tank: 40L Product Life cycle Minimum 5 years Product Feature Can cook in low temperature(150℃) than competitors(180 ℃ ) Reduce the cooking times(30%) Do not burn the cooking oil Delay the oxidation speed of the cooking oil. Inhibit to become the trans fat of the cooking oil Save the electric power 8

  9. 1.3. Product introduction – Function explanation • 1. Controller of functions : Device that control set-up of • temp., frying time, display of present temp • 2. Start button : Start the machine • 3. Stop button : Stop the machine, or stop in emergency • 4. Select button : Operate the machine for preheat cooking, • water supply, drainage, oil refining, cleaning • 5. Locking valve of oil circulation : Set up whether the • upper oil would be sent to the bottom part, or not • 6. Separation valve between oil & water : Shut off the oil of • the cooker from the water tank • 7. Middle drainage valve : Drain the oil of the cooker to • outside • 8. Circulation motor : Make the high calorie material by • mixing thecookingoil with the water of water tank • 9. Connection valve of the water supply : Supply the tap • water automatically • 10. Drainage valve of the waste water : drain the water • mixed the waste & fried crumb’s residue 7

  10. 2.1. Comparison with an existing Fryer Existing Fryer of gas, etc., O-TER Fryer ◎ Burn the cooking oil ◎ Become rancid easily ◎ Make trans fat ◎ Need long cleaning times(30mins) ◎ Need oil refiner ◎ Can use oil during 2 days only. ◎ Need 540L oil for operating monthly ◎ Do not keep dish gravy ◎ Long cooking times(12 min) ◎ Cook in high temp.(180℃) ◎ Lots of energy consumption ◎Never burn the cooking oil ◎ Become rancid very lately ◎ Never Make trans fat ◎ Easy cleaning(5min) ◎ No need oil refiner ◎ Can use oil during 10 days ◎ Need 126L oil for operating monthly ◎ Keep dish gravy ◎ Short Cooking times(8min) ◎ Cook in low temp.(160℃) ◎ Small energy consumption 11

  11. 2.2. Comparative data - product features Success of the development of the new concept frying machine by new innovative technology As our product have a frying technology of mixing cooking oil with water vapor, decrease 150 ℃ from180 ℃ of normal frying temperature, and also reduce the 30% frying times,. even low temperature 12

  12. 2.3. Comparative data ofspecification- existing product and O-TER Frier Comparative Data 13

  13. 4. Comparative data of specification - existing product and O-TER Fryer Changing Process of cooking oil state during cooking(case of chicken) 13

  14. 2.5. Comparative data of cost - existing product and O-TER Fryer Comparison of installation charge & operation 13

  15. 2.6. Comparative data of cost - existing product and O-TER Fryer Comparison of technology & operation with competitors 13

  16. 2.7. Comparative data of specification - existing product and O-TER Fryer Development situation of similar technology in Korea & Foreign countries Large companies have manufactured gas type with filter in 180℃ cooking temperature Some Korea companies have imported water socking type fryer from foreign countries Also have imported electric oven instead of fryer, due to problems from the high temperature’s heating 13

  17. 2.8. Comparative data – Q & A openly ■ How many volumes of cooking oil are used ? ☞ Can fry 200 chickens by 18L, and save 75~80% oil, compared to existing fryer. ■ How many electric charges are saved, compared to existing fryer? ☞ Save 25% ~ 50%. ■ Should use the detergent for cleaning of cooker? ☞ Do not need to use the detergent, due to function of automatic separation of oil & water. ■ How many frying times is decreased? ☞ Decrease more than 25%. ■ How many temperatures of cooking oil are during cooking, and what is the principle? ☞ Reduce the cooking times(1kg of chicken : 6 -7 minutes), even in low cooking temperature(145℃ - 150℃) by the remarkable high vapor’s thecontainedheat (cookingoil 0.5 cal/g, vapor 539 cal/g) , compared to cooking oil by mixing cooking oil with the water vapor of below 0.5W%. 14

  18. 1. Maintenance - technical support/after service • Make & manage the maintenance guide book. • Join facility insurance for the safety supervision of system. • Prepares in accident by establishing the sensor. Management Manual of Management system Handling way & method, when occur the problems Checking Inspection facts during operation and winter season Facility checking of condition of fryer & piping etc. Classification Content of guide book Others Technical support for A/S operation Keep the stock of the some fixed quantity’s machines & parts for A/S 휴게공간 바닥재질 : 고무 칩 안전펜스 : 스케이트장 전용 플라스틱 펜스 15

  19. 4.1. Korea Market Size Sales volumes Number of stores Company Name Bland Name Lotteria Lotteria McDo nald Mc King Other Market ☞ Japanese Restaurants ☞ Private Frying stores SRS Korea Burger SRS Korea Pope yes TS Haemaro 19

  20. O-TER FRYERFuture Facilities / Eco-Friendly, Energy-Saving

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