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

Devine Challenge created Human Future

- BBN World –bbn@bbnworld.com

Contents

1. Introduction of Company & Product

2. Features of Products & comparison Table

3. Maintenance & Technical Support

4. Business Direction

5.

1

1. 1. Introduction of Company

2

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 World will 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.

3

1. 2. Product Concept

Purpose of product developmentEco 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 ℃.

Concept of O-TER FRYERPreventing 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.

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 the contained heat (cooking oil 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.

4

1. 2. Product Concept

Effect of technical spread

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.

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.

4

1. 2. Product Concept

Economic ripple effect and market competitive power 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

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

Seller side

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.

Industry side

5

1. 2. Product Concept

Structure of heat surface & Factory Fast fried chicken

5 time’s surface than competitors

Factory line of O-TER fryer

The fried chicken of 30% fast frying times

The fried chicken including the dish gravy

8

Product Name Model 3 compartments B Type

Product Specification Electric power : 220V 3 Phases 11KW

220V Single Phase 11KW

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

1. 3. Product Introduction – 3 compartments B Type

7

1. Controller of functions : Device that control set-up of

temp., frying time, display of present temp2. Start button : Start the machine3. Stop button : Stop the machine, or stop in

emergency4. Select button : Operate the machine for preheat

cooking, water supply, drainage, oil refining, cleaning5. Locking valve of oil circulation : Set up whether

the upper oil would be sent to the bottom part, or

not6. 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 outside8. Circulation motor : Make the high calorie

material by mixing the cooking oil with the water of water

tank9. Connection valve of the water supply : Supply

the tap water automatically10. Drainage valve of the waste water : drain the

water mixed the waste & fried crumb’s residue

1. 3. Product introduction – Function explanation

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2. 1. Comparison with an existing Fryer

Existing Fryer of gas, etc.,

◎ 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

O-TER Fryer

◎ 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

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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 ℃

from 180 of normal frying temperature, and also ℃ reduce the 30% frying times,. even low

temperature

Classification Existing fryer O-TER fryer

Used volume of

cooking oil(40-50 chickens)/18L (200 chickens)/ 18L

Power

consumption 6Kw 3Kw

Pollution for

washingMust use detergent. Do not need detergent

Taste & Nutrition

The nutrients are

destroyed &

not so good taste

Keep the native flavor

& nutrients

Health(Well-

being)

Produce trans fat &

carcinogenRemarkably decreases

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2. 3. Comparative data of specification- existing product and O-TER Frier

Comparative Data

Comparison Items Electric Type Gas Type Water Fryer O-TER Fryer

Frying Temp.175˚C ∼

180˚C175˚C ∼ 180˚C 175˚C ∼ 180˚C 145˚C ∼ 150˚C

Remove the waste Use filter Use filter

Free fall type

in

under water

Forced fall type

in

under water

Oxidation Very fast Very fast Fast Slow

Carbonization Very fast Very fast Medium Slow

Surface temp. of

heaterHigh High High Low

Separation ratio of

fried powderHigh High High Low

Power of heater 6Kw 5Kw 3Kw

Keeping ratio of

dish gravyLow Low Low High

Possession area 1 1.5 1 /2 1 / 2

Usability of use Low(use

filter)Low(use filter)

Low(control

water level &

cooling)

High(automatic

)

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2. 4. Comparative data of specification - existing product and O-TER Fryer

Number of

chickenExisting product(180˚C) O-TER Fryer(150˚C)

40

Need the manual discharge of

waste water & the separated

fried powder per 20 chicken

Automatic separation

60 Change the color of oil No change

100Need oil change, due to

the color of chickenNo change

200 Carbonization & state of oxidation No problem

300 Produce the carcinogenIncrease turbidity, due to animal

fat

400 Produce trans fatNeed to change oil , due to

increasing animal fat

Changing Process of cooking oil state during cooking(case of chicken)

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2. 5. Comparative data of cost - existing product and O-TER Fryer

Comparison

ItemsElectronic type Gas type O-TER fryer

Electric power Need 20kW Need gas line Need 10Kw

Cost(1000Kwh) ≒$200/month ≒$140/month

Life time without

AS2 years 2 years 3 years

Filter Need Need No need

Using volume of

cooking oil

(50 chicken/day)

500 L 500 L 166 L

Installation area50×100(Cm ×

Cm)

50×100(Cm ×

Cm) 50×60(Cm × Cm)

Comparison of installation charge & operation

13

2. 6. Comparative data of cost - existing product and O-TER Fryer

Technology

Oil & water vapor

mixed technology

Model : O-TER

fryer

Company name :

BBN world

Water & oil

technology

Model :

CFR200E

Company

Name :

Dongyang Magic

Water & oil

technology

Model :

Company

name : Fagor S.

Cop., Ltd.

Cooking Temp.

for chicken

Cooking Times

Frying

Capacity(18L)

Electric Power

150℃

6~7 minutes

200 Chickens

3Kw

180℃

12minutes

50 Chickens

8Kw

180℃

12minutes

70 Chickens

9KW

Comparison of technology & operation with competitors

13

2. 7. Comparative data of specification - existing product and O-TER Fryer

Development situation of similar technology in Korea & Foreign countries

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

Large companies have manufactured

gas type with filter in 180℃ cooking

temperature

14

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 the contained heat

(cooking oil 0.5 cal/g, vapor 539 cal/g) , compared to cooking oil by mixing cooking oil

with the water vapor of below 0.5W%.

휴게공간

바닥재질 : 고무 칩

안전펜스 : 스케이트장 전용 플라스틱 펜스

Make & manage the maintenance guide book. Join facility insurance for the safety supervision of system. Prepares in accident by establishing the sensor.

Management

Checking

Others

Manual of Management system

Handling way & method, when occur the problems

Inspection facts during operation and winter season

Facility checking of condition of fryer & piping etc.

Technical support for A/S operation

Keep the stock of the some fixed quantity’s machines & parts for A/S

Classification Content of guide book

15

3. 1. Maintenance - technical support/after service

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4. 1. Korea Market Size

Major fast food franchise : 1,313 stores

Total chicken franchise : 50,000 stores( 2010 year )

☞ Japanese Restaurants☞ Private Frying stores

Other Market

Bland

Name

Company

Name

Sales volumes Number of stores

Lotteria Lotteria

McDo

nald Mc

King

Burger SRS Korea

SRS Korea

Pope

yes TS

Haemaro

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