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1. PRESENTATION
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The plancha is a kitchen appliance, heated by a gas or electric device, consisting of a steel cast iron plate and whose surface and, generally, covered with a hard chrome film. The plancha allows cooking, browning or grilling many foods with a small amount of fat. Its structure is, of course, stainless for perfect food security. The prepared dishes are arranged on the baking sheet to be sublimated in contact with heat. They keep their flavors. Very easy and easy to use, a quality plancha worthy of the name, offers a temperature range of 50 to 300 ° C (see our selection) to brown the finest foods. The ideal temperature of the hob of a plancha is 270 ° C. At this temperature, each water droplet is transformed into steam, creating NSAsi THElEIDENFROST effect, |
2. Location
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Before choosing your plancha, start thinking about the location on which you want to install it. Make sure this place is well ventilated (extractor hood if interior) and remote inaccessible for children. The models sold with lids have the advantage of being able to keep the dishes warm after cooking but also, to protect the hob in the OFF position or, in the raised position, to protect the rear of the placlacha space of the flashes. Note that the planchas on trolley have the advantage of being able to be displaced easily to your space to live and therefore near your guests without harmful effect like the barbecue. There are also appliances for grill lovers, planchas to be installed, good price / quality, which is heated on 230V domestic sector or on gas stove. Other cooking plates called, by DEFORMATION, PLANCHA are arranged on wood or gas barbecues such as Weber. |
3. Energy
- Gas plancha :Depending on the width and thickness of the cooktop, the gas ramps of the burners under that, are 1, 2, 3 or 4 (in the equivalent power: 4, 8, 12 to 14 kW) This type of energy allows for quick temperature. (50 to 300 ° C in less than 10 minutes for the good platforms of selected brand on our site). The "high-end" planchas has a balanced weight / power ratio, allowing a gas saving for efficient power whatever the amount of food to grill. For a platform on trolley, the best adapted gas bottle is defined as follows:
However, a "upscale" and comfortable trolley will have a space that can accommodate the bottle of your choice. If you use your plancha outside on a terrace or under a pergola, so no doubt, it is a gas plancha you need. - The electric plancha:Always ready to serve, the electric plancha is more suitable for professional use and precision of temperature setting makes it its main asset. The different range of electric planks that we propose here have a power of 4 to 8 kW for the consumer market and from 4 to 37 kW for the restaurant and hotel industry. An electric plancha such as the NCE-60 from Mainho or Elektra 60 from ENO, it is the ideal solution for the user looking for the product without maintenance and who knows how to be forgotten during offshore. Inside, like on the terrace, in the garden near the Poolhouse, it has the advantage of offering greater mobility and total temperature control, even if it is long enough to start and heating especially if your installation is limited. The Ecoline range from Mainho, perfectly adapted to Foodckers professionals, presents ultra-compact materials, low energy and completely integrable to mobile kitchens. - La Plancha to the fire of wood:The French love to cook outside, from the first rays of sunshine and especially during the summer. The "Go-Anywhere" for the "Fun Cooking", for camping, hiking, outings with friends are more and more trends. These cooking modes to "So British" accents, take more and more space in the rays of the big DIY, decorative, and gardening signs. We present here, a range of platform planchas, robust and excellent value as the PLANCHARONDA from Garcima Following the success of the barbecue film, the director Éric Lavaine has already projected his next feature film "plancha ..." ! |
4. QUALITY OF THE COOKING PLATE
- Plancha with hard chrome:
The more ultra in terms of plancha, this metal gives the steel cast iron an incomparable quality of use. It is insensitive to temperature shocks, weather and remains, over the years, always shining and non-adhesive under golden grilling.
The hard chrome plates, with a thickness of 12 to 20 mm, have the ability to store heat. This thermal inertia avoids the falls in temperature when loading foods that can be frozen.
We almost touch the perfection with a plate that does not oxidize, which offers a great ease of maintenance and which cooks admirably. Quality at a price and the only downside for this plate it is its price! Choosing a "hard chrome" is to ensure the guarantee of exceptional material even for the most demanding. Our range of Planchas Mainho ""present on the site carrement-plancha.com seduces more and more professionals but also informed utlicators.
- Plancha cast iron:
Steel cast iron cooking plates are the most common, especially in the fast food industry. Of course there is a great diversity of choice on this product line. Mediocre to very suitable for sustained professional uses. Stacker than steel, its advantage holds in these capabilities to restrict temperature shocks and remain very conductive to heat. The radiance of the cast iron plate is greater than that with hard chrome. For some dish to be cooked to the plancha as a chicken in the crap, this one is preferable.
- Plancha in blue steel:
With a hob of 6 mm thick ready to grill all summer kitchen recipes, simple, fun and user-friendly the plancha of blue steel has a fairly good value for money. Both resistant and legera, this plancha installed on its garden carriage makes the success of the plancha-party. However, take precautions from all uses because it oxidizes quickly if it is not cleaned.
- Enamelled steel plancha:
Excellent product, this steel cast iron placcha is covered with an enamel film more or less thick. His interview is very easy if we take note of careing the instructions carefully. Its cooking plane can not serve as a cut-off plan if one tilts the knife blade (under the term: Escaloper).
Whatever the type of metal used, your choice will be on a brand platform.
5. Maintenance
Plancha with hard chrome:Hot: Mechanical Cleaning - Special Hard Chrome Mainho Raclette At 70 ° C: Cleaning using the Dur Hard Chrome Mainho Degreaser - 5% diluted - on stubborn spots, clean by pouring a few drops. Plancha in cast iron:To maintain your cast iron plancha, you just have to cool the plate and then pour well known water (after use). Never use degreaser or acidic products as this could affect the cooktop by making it sensitive to oxidation. Plancha made of rolled carbon steel:When cooking each food is complete and using a spatula, tail the remaining grease from the plate to the fat recovery tray. For deeper cleaning, pour water while keeping your hot plate then close the gas and use white vinegar when you notice that the plate has become lukewarm. Enamelled steel plancha:Same process as for laminated carbon steel plancha. On the other hand for cleaning cold plates, be sure to turn off your gas and clean them with a special furnace product before letting act for about 15 minutes. In the end, still think to scrape, rinse and wipe ! |
Comparative table characteristics of the planchas, Fry-Top, Teppanyaki Mainho.
