Transcript Slide 1

Cook-N-Dine
®
Every Day
is a New Day to Cook
Shown: Model MO-61 | 24” x 18” | 61 cm x 45 cm
From „Hot Rods“ to „Hot Tables“:
How a German Automobile Tuning Legend
Revolutionized Cooking & Dining
Back in the 80’s industrial designer Paul Schacht was amongst the first
automobile tuning professionals, when he transformed the legendary
Mercedes Benz 190 into a “Hot Rod”, literally.
The tradition started 3 generations back in 1887
For quite a number of years Schacht’s fine Benz held the World Record
for the fastest Sedan ever to roll right off the conveyor. But this was only the
beginning. Many more models followed, all developed along the lines of his
philosophy that good exterior design has to have state-of-the-art engineering
inside.
Next to Schacht's professional passion for fast automobiles, Paul has
a special liking for excellent food, and cooking it himself, too. Following his
logic, cookware has to live up to his perfectionist standards as well. Perfect
it was, yet just by the measures the pieces were originally designed for,
hence performing one specialty use only.
“How come one needs to utilize a sleigh of different pots, pans and
other cookware to produce a decent, fresh and healthy meal?” he was
wondering. That said, the designer/engineer Paul Schacht went to work.
Along his motto “Impossible is not part of my vocabulary.”, he dove into
experimenting to translate his philosophy, making cooking and dining into an
Enjoyable, Fun, Interactive “Experience”.
How it Works
STAY-COOL EDGES
Model Overview Rectangular
Built-In
ALL MODELS
FEATURE
STAY-COOL EDGES
NEW
3600 Watt
combined
Dual-Burner
NEW
“Edge”
Collection
ALL MODELS
FEATURE
“SHALLOW-DIP”
TECHNOLOGY
*depending on type of food
Model Overview Round
Teppanyaki Grill Built-in + Portable
Round
Models + Sizes
BUILT – IN
3-4 Weeks + Transit
#MO-60: 23-5/8”
#MO-70: 27-1/2“
PORTABLE
#PU-23: 23-5/8”
#PU-27: 27-1/2”
23 lbs
38 lbs
NEW
#PU-80: 31-1/2" x 23-5/8"
3-4 Weeks + Transit
Installation of Built-In Models
Simple - as long as you follow the installation sheets and
READ all materials before installing
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It is VERY IMPORTANT to follow ALL instructions because of the
patented “Shallow-Dip” feature.
RODDING protects brittle granite (natural stone installation requires
extra REINFORCEMENT for MO-80) that is less thick than 1.5”
following the MIA* guidelines (*Marble Institute of America)
(alternatively: install strong BRACKETS; order separately)
Do not drill holes or cut stone before unit is physically present.
Apply very thin line of silicone sealer along the edges (optional) on the
underside. This is mandatory for outdoor units that are exposed to
weather to prevent moisture intrusion
Power cord is 10 ft. -> this is a special power cord for appliances.
No other can be used.
Conduit is the hollow connection between the heating element and the
temperature control box thermostat. Conduit length is ~19”. It is located
at the long side of the unit. (if requested it can be located at short side;
special order - ETA 4-6 weeks)
Note: model MO-80 does not fit above 24 inch deep (front to back)
cabinets without extra preparations
NEW
NEW
Free-standing ROUND TABLE models
• Ideal for condo, patios, yachts,
outdoor rooms or indoor
dinning, and wherever space is
at a premium
• Easy to assemble – 3 pieces
• 21” dia HOT cooking center
• Models
#TS35: 35 ½” x 28-3/4” H
#TS47: 47” x 28-3/4” H
#TS35B: 35 ½”x 42” Bar-Height
(ETA 3-5 Weeks 50% down)
• Strictly Custom-Made to Order:
# TS56: 56”x 28 ¾” H
240 Volt |3000 Watt |15 AMP
NOT available 120 Volt
24” hot cooking center
(ETA 6-8 weeks 50% down)
Preparing/Cooking a Meal
ALWAYS Pre-heat on #5
Necessary to preserve the excellent performance quality of the appliance.
Always observe the !!!WARM-UP PHASE!!! otherwise heating element will
“fry” and will be destroyed beyond repair. If appliance is on for more than 4 hours
(e.g. customer forgot to turn off) it will “burn out” and won’t work again.
Continue to pre-heat until orange indicator light signals off
Add food
Keep space between food items - do not overcrowd. Rather cook in batches.
Move food to warming area
to keep warm while you continue to prepare the rest of the meal.
Serve right from the CND Teppanyaki Top.
Switch teppanyaki grill off.
Enjoy your meal.
Then Clean the Easy Way
FAQ
Can I install into Granite?
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With proper professional preparation of a
natural stone countertop, you can. It needs to
be fortified on the underside (“rodded”)
surrounding the cut out. However, engineered
stone (e.g. Quarz) is much stronger in
withstanding the “upward pull” occurring
around the edges of our flat rectangular units,
especially the larger model MO-80.
How long is the warm-up time?
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It reaches the mandatory #5 WARM UP
temperature in less than 5 minutes. After the
orange light turns off, the heat can be set to any
higher or lower temperature.
Can I cut on the stainless surface?
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Yes, you can, but beware of potential scratches.
However, since the cook top is made from
SOLID 304 stainless steel (versus sandwiched or
plated), the surface can be polished/buffed up
as often as necessary.
Do you recommend specific cooking tools?
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You want consider using non-scratch utensils, like
the Elevated Utensil Series by Joseph Joseph
(www.josephjoseph.com) to prolong the beauty of
your appliance.
Do I need a vent hood?
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When installing in an indoor kitchen, you want to
prevent the cooking vapors to carry particles
throughout the house, which might settle on
surfaces and furniture.
Would a downdraft work?
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A downdraft unit has the advantage to catch
vapors/steam right where they occur. Due to
proximity of cut-out counter will require
additional reinforcement and/or brackets.
How To Clean
Food residues can easily be “cooked off” by pouring a little
water around the warm cooking center (compare to cleaning stainless
cookware where one brings water to a boil).
Warm unit on #4 to 5 until water bubbles slightly.
Use a non-scratch, STRAIGHT EDGE (!) SPATULA
(we like the Elevate Wooden Turner by Joseph Joseph)
Note: Bamboo turners can have sharp edges due to their specific grain.
!!! USE GREAT CAUTION: SURFACE + LIQUIDS ARE VERY HOT !!!
Gently loosen the residues bit by bit, moving the water around to the areas
where needed. Wipe off the remains with a paper towel or soft rag.
Utilizing TONGS for holding the rag/paper towel may prevent burns.
Clean with water until cleanser and food residues are gone.
VERY IMPORTANT:
 CLEAN COOKING SURFACE WITH WATER BEFORE EACH USE!
For very difficult stains or stubborn remains, shake some
"Barkeeper's Friend" powder over the COLD surface
and add a bit water. Using a soft rag or folded paper towel,
WORK ALONG THE GRAIN (visible structure in the metal),
- EDGE TO EDGE - in LONG EVEN STROKES,
Use gentle, even pressure. Clean up thoroughly with
plain water. Dry with a soft rag or paper towel.
PLEASE REMEMBER:
 ALWAYS WORK THE COMPLETE SURFACE.
 DO NOT SCRUB PARTIAL, NOR IN CIRCLES!!!
Advantages over Competition
Specifically Developed
for Residential Use + Catering
SOLID 304 Stainless Steel versus
sandwiched or chromed surface
• LARGE HOT SPOT
• CLEANS UP LIKE NEW
no matter how bad it is
burned in; no residues
• WILL NOT DISCOLOR
like clad or iron surfaces
• CAN BE “BUFFED UP”
as often as you want because
it is SOLID 8 to 10 gauge,
304 German Stainless Steel
to cook food for multiple persons at the same
time, surrounded by a smaller warming area
versus
small hot spot combined with very large
warming area (as commonly used in most
restaurants)
• UNIQUE SHALLOW-DIP
PATENTED TECHNOLOGY
makes unsightly juice grooves and smelly grease
traps obsolete. Surplus juices or released fats
from meat accumulate in the center and can
easily be dabbed up with a paper towel.
THUS ALLOWING FOR DELICIOUS SAUCES
CND Appliances are German Engineered and MADE TO LAST
Purchase Order
Before you place your Purchase Order with us:
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6.
7.
Verify: Control Box type (if cabinets underneath -> “B” control)
Verify: 240 Volt or 120 Volt
Remember: Control box “B” and 120 V is standard.
Anything deviating from that needs to be specified.
Control “B” (concealed mount at cabinet wall) and 120 V
most of the time in Stock - fast lead time (10 Days + Transit)
Verify installation procedure for model MO-80 !!!!
VERY IMPORTANT!!!!! (Rodding or Brackets?)
MOC means 240V COMMERCIAL HEATING ELEMENT – 2250 Watt
(more expensive!) Special Order – lead time 4-6 weeks.
After we receive P.O we send Invoice and UPS tracking information
by E-mail unless requested otherwise.
Control Box Options
IMPORTANT
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Standard cabinets (24 inch deep) only fit for models Mo-51 or Mo-61.
240V and 120 Volt perform the same way. Units will heat up to 450 F
240 Volt: has a bit faster recovery time / Pulls less AMP /Made mostly for
kitchens that are wired 240 Volt
Needs 20 AMP breaker each burner on 120 Volt; separate if poss.
Commercial heating element (ProStyle): Can be on up to 10 hrs continuously
Residential heating element: Can only be on for 3 to 4 hours at a time
MO-80: Mandatory absolute minimum 6” counter space all around
MO-80: counter top needs to be at least 1.5” inch thick
MO-80: If customer does not have above requirements, counter top will need
reinforcement by RODDING.
If not reinforced, chances are COUNTER TOP WILL BREAK.
Customer should never cut stone before unit is physically present, this rule is
for all UNITS. It should be in their possession and together with counter top so
installer has a better visual. ALL installation material (that comes in the box)
has to be read before cutting counter top and installing unit.
The Cook-N-Dine® Team
p 305.754.3176 | f 305.754.3177 | e [email protected]
Download all spec/install sheets and more online at www.cookndine.com/pdf.html
Rafaela Abad
Sales Manager | CFO
Humberto Morales
Electrical Engineer
Robert Sullivan
Warehouse Manager
Bea Gebhardt
Marketing Manager | CEO
Boomer | Miami Mutt
Head of Security | Office Spirit
Cook-N-Dine History
®
The company was founded in 2000 and is the sole importer and exclusive wholesale distributor for
the unique line of innovative, patented Teppanyaki Grill Appliances, manufactured by CDS-Design
in Munich, Germany.
• 2003: Cook-N-Dine® introduces the CDS Teppanyaki Grill to the trade (K/BIS, Orlando;
The Gourmet Products Show, San Francisco); TV appearances on all major networks
• 2009: Cook-N-Dine® featured on Food Network TV with Guy Fiery “Gotta Get It!” show
• 2010: Cook-N-Dine® beats 2009 sales on August 1st. Cook-N-Dine® featured in numerous trade
magazines (Kitchen & Bath Design News; Kitchen Bath Business; Hearth & Home; Casual Living)
• 2011: Cook-N-Dine® has another record year, leaving 2010 way behind
• 2012: Cook-N-Dine® introduces new website to celebrate their 10th Anniversary
• 2013: Cook-N-Dine® featured on HGTV “Extreme Makeover” with a show dedicated to
Teppanyaki style grilling and cooking at home
• 2014: Cook-N-Dine® focuses intensely on sales/product training and expanding, thus growing
stronger throughout the United States and abroad.
• 2015 Introductions: “ELEVATED EDGE” line of height adjustable, mobile Teppanyaki table tops,
Built-in + Portable models as single AND DUAL BURNER units.
First-Ever printed, bound consumer catalog “Look Book” published.
• Online Facelift of cookndine.com and Cook-N-Dine® presence on HOUZZ. com + Pinterest.com
All incoming merchandise clears customs in Miami, Florida, and is subject to an additional, final
Quality Control by CND in the U.S., before being shipped out nationwide and internationally.