1. iiiChef Master Territory Offer
Here is an offer to participate in the introduction of a very
innovative 7 function portable counter top cooking
appliance ; and a fresh global food service business.
It is exclusively for chefs and culinary school grads to
demo their skills and build a network of 300-400 patrons
prior to opening their full scale restaurant.
The platform is my Mini kitchen and iiiChef appliance
offered as a turnkey package to 30-40 chefs through
master agents in 400 metro cities around the world.
These 400 exclusive territories are for sale now.
$5000 fee for a 2 month research and assessment process.
Then $30,000 to $300,000 for a Metro territory. 5%
royalty on gross sales.
2. I have designed a new 7 function counter-top appliance to
showcase new food products and the preparation of new meat,
poultry, fish, and vegetarian dished. I plan to set up 6000 chefs
in 400 large Metro cities around the world with their own small
turnkey food kiosk business. The iiiChef is an ideal platform
to advance their social and culinary network and demonstrate
the skills to eventually open a full scale restaurant.
3. The iiiChef : It can
BBQ. Grill. Bake. Broil.
Caramelize .Dehydrate.
And Rotisserie.
4. Available in 2 sizes ideal to feed
15 to 100 people at a time.
E3 model (3 heating elements of 2000w each) is for small
caterers, shops, and institutions generally feeding 15 - 30 people
at a time. The iiichef is placed on a combo cooler / counter top /
bar / dispenser; that nests into a round wooden or glass tables
to serve 14 - 16 people.
E4 model (4 heating elements of 3000w each) is for businesses,
kitchens, institutions that feed 40-100 people at one time. Twin
iiichef s are placed between several combo cooler / counter top /
bar / dispenser; that each nest into round tables that serve 14 -
16 people each. There is a center pastry ovens in the middle of
each table and colorful interlocking base.
5. Supporting
Gathering Table
A 1.8 or 2.2 meter diameter round
glass or wood table resting on a
colorful interlocking base
equipped with a center pastry oven ,
A removable leaf allows the chef
easy access to the center pastry
oven and intimacy with the quests
to be accommodated and
entertained.
6. USA and China Patent Pending
Patent Abstract SIPO 201220143386.8
A portable countertop multi function appliance designed to showcase a
variety of cooking methods that use: heat from the bottom up to BBQ and
Grill; heat within an enclosure to Bake; a rotisserie to turn and slow cook;
a perforated lid to allow heat to escape the lid enclosure and Caramelize;
replace the top lid with fans, heat coils, and controls to Dehydrate; and
Invert the Grill Box to now provide heat from the top down to Broil
A countertop appliance with innovations that include a mirror profile heat
enclosure, a pre-load adjustable height rack system; cylinder handles that
host rolls of foil to facilitate a fast manual clean of the grill box inter-
changeable oven lids to caramelize and dehydrate foods; extendable legs
in both directions up and down from the trunk shaft attached to the grill
box to adjust the height of the appliance to suit the chef; and a series of
spring steel straps that hang atop the enclosure side walls to support a
removable rack guide system on the inside; and then counter balance with
spice, wine, sauce, and utensil mesh racks on the outside. These quickly
remove to allow easy fast and fully hygenic cleaning of the oven inside
surfaces
7. The Start. A complex Electric Grill
The Grill Box in the appliance has 3 or 4 x 2000w
electric elements and controls plus inter changeable
cast iron accessories for fish balls, crepes, BBQ,
steamer, and flat skillet.
9. The Grill Box hosts cast iron accessories to make
crepes, pasta, fish balls, pancakes, pouched eggs.
Pots and pans, allow the Chef to make soups, chili,
congee: or hot pot, grill, heat, fry, steam, and BBQ.
10. Cast Iron plates nest
into the inner box in
any combination.
* 3 Fish ball plates
*Crepe plates
*Full large Griddle
*3 smaller grills
*Skillet
*Korean dome BBQ
*Egg poacher
*Steamer
*Noodle warmer
*Hot pot
*Soup pots
*Omelets
13. The rack rests on 4 sockets that top the 4 legs of the
stainless steel box. Side air spaces between the rack
shelves and the enclosure wall add to heat circulation
and even temperatures.
14. Racks are pre-loaded, shrink wrapped, and hooded
by a coop commissary or a franchised supermarket
chain; before delivery to the Metro kiosks
15. Lids cover the heat enclosure. A) a solid lid to seal the oven;
B) a perforated lid for caramelizing; and C) a fan and coil lid to
transform the oven into a dehydrator
16. Tension steel hanging rack holders allow for fast removal
from the oven enclosure; thereby allowing the walls to
be cleaned in minutes.
17. Exterior spice and wine racks are counter-balanced by rack
guides on the interior of the enclosure using metal straps.
21. Brackets affixed to the grill box hold cylindrical handles
that conceal aluminum foil that feeds out of the cylinder,
through a slot in the Grill wall; under the heating
elements and out the opposite side to be discarded.
22. One Cylinder houses 80 meters of heavy duty 20 micron
aluminum foil that feeds into the grill box under the electric
elements and out the other side. Fast 10 second manual
cleaning of the Grill Box bottom. 18 month supply.
27. To Broil, the whole Grill Box (after the enclosure and
lids are removed) is turned upside down and re-set
onto the heat enclosure. Convert in 60 seconds.
28. Broiler operation.
Grill Box is inverted on to the
heat enclosure profile. The
Glass front panel remains off
during Broiling.
Shelves slide into the side
wall guides. Counter
balanced by exterior spice /
wine holders.
Cleaning foil is not needed in
this function. A drip pan
collects residue and fat.
30. iiiChef Innovations
I design and manufacture a multi 7 function portable countertop electric
appliance. The functions are:
Large 60 mm diameter SS cylindrical handles at each end that conceal
rolls of aluminum foil. Easy and safe inversion.
Heavy foil threads through a slot in the side of the SS box and covers the
insulation panel below the elements and exits identical slots at the
opposite end. Makes for fast and easy cleaning.
LED red lights signal that the elements are ON.
A multi shelf rack system top loads into the heat enclosure and locks
into hex nuts atop the corner posts of the grill box
Rapid conversion from a Grill; to an oven; to a caramelizer to a
dehydrator; to a Broiler.
32. The iiiChef Market Niche
1. Small household appliances are designed to feed
1-10 persons 3 times a day.
2. Large expensive commercial appliances can feed
1000-5000 persons 3 times a day.
3. TheiiiChef feeds 15-100 persons 3
times a day.
Patio pubs, food court kiosks, small restaurants and hotels, supermarkets,
dormitories, office and factory kitchens, churches, delis, coffee and bake
shops, fire halls, community centers, nursing homes, retirement homes,
farmers markets, small caterers, festivals, conventions, trade shows, small
celebrations.
33. Target Customers: Repeat
The iiiChef is a portable, electric, countertop, multi
function, cooking appliance.
Very suitable for supermarket delis, coffee houses or bake
shops; police stations, fire halls, office and factory kitchens,
dormitories, military camps; churches, families that
entertain frequently, fraternity houses, community centers,
patio restaurants, food court kiosks, and small business for
gatherings and functions to feed 15 to 40 people; A larger 4
element 4 control model can feed 40-100 people.
34. iiiChef Business Model
For Chef entrepreneurs and home-based caterers.
We will give you 50% of the cost of the turnkey package. ie the
iiiChef appliance, Gathering table and interlocking base, cooler
/ counter top, dispensers , bar, and ice trays, plate ware,
glassware, cutlery and linens.
A business plan, bank loan application, customer leads, menus,
and traditional recipes.
At the kiosk, the chef only cooks / heats, serves, and entertains.
Operating manual for a coop commissary in an industrial park
where food is purchased delivered stored, prepared, cut, cleaned,
trimmed, stuffed, marinated, spiced, shrink wrapped in racks
and delivered daily to each kiosk. E ach chef owns a share.
35. Typical iiiChef kiosk
Colorful base and table with a center pastry oven.
Removable leaf, cooler / counter top with a bar,
dispensers and ice tray. iiiChef appliance, and an
Internet /TV monitor.
38. Seated dining or bar stool casual.
Tables and coolers are either 750mm or 1100mm high
39. Master Territory: A Metro Area
Each Metro partner organizes 20-500 chefs into cells
of 10-20 kiosk iiiChefs to showcases their talents.
40.
41. In large metro areas, chefs are organized into
groups of 10-20 and collectively own all or part of
their regional commissary.
The coop commissary buys, stores,
cleans/cuts/trims, marinates, prepares,
parboils, ingredients, dishes, meats,
poultry, fish; all into pre-loaded racks then
shrink wraps and deliver daily to the kiosks.
Manager and procurement specialists.
The iiiChefs garnish, spice, heat, cook serve,
entertain and sell. Every 8-10 days they
spend 1 full day at the commissary auditing;
and preparing new menu items.
42.
43. Investment Opportunity
We seek operating partners in 400 metro cities. and
seek 6000 chef entrepreneurs to open iiiChef kiosks in
food courts around the world.
This will be financed by investors who purchase a metro
partner agreement; operate the central commissary and
recruit local chefs to own or operate the kiosks.
Chefs will receive a turnkey package at cost on a 5 year
loan and pay o 5% royalty of gross sales in quarterly
installments.
Designer. Denis Braun Zug Switzerland
Contact: denisbraun@hotmail.com
On Skype: denishugobraun
