iiiChef Master Territory OfferHere 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.

Set your own business path Designer: Denis Braun

Zug Switzerland. denisbraun@hotmail.com

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.

The iiiChef : It can BBQ. Grill. Bake.

Broil. Caramelize .Dehydrate

. And Rotisserie.

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.

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.

USA and China Patent PendingPatent 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

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.

The Start. A complex Electric Grill

The Finish: A 7 Function Appliance

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.

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

Grill skills: Soup, crepes, noodles, hot pot

Multi-shelf adjustable Rack System: 400mm x 600mm and 450mm x 750mm standard

sizes. Nickle or gold plated.

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.

Racks are pre-loaded, shrink wrapped, and hooded by a coop commissary or a franchised supermarket

chain; before delivery to the Metro kiosks

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

Tension steel hanging rack holders allow for fast removal from the oven enclosure; thereby

allowing the walls to be cleaned in minutes.

Exterior spice and wine racks are counter-balanced by rack guides on the interior of the enclosure using metal straps.

Grill. Bake. Caramelize.At the same time.

Bold and colorful Chef hats and aprons will be the hallmark of an iiiChef kiosk

Under development. Adjustable legs at each corner to raise or lower the Grill Box to suit the Chef

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.

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.

Dehydrator Lid with dual fans and heat coils.

10 -15 kg of fruit over night

CAD Drawings

CAD Drawings

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.

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.

Caramelize onions, peppers, vegetables and fruit while Baking in

the enclosure.

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.

 

Factory Assembly sequence

The iiiChef Market Niche1. 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. The iiiChef 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.

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.

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.

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.

Layout options

Twin layouts to serve 28 to 30 patrons

Seated dining or bar stool casual.Tables and coolers are either 750mm or 1100mm high

Master Territory: A Metro AreaEach Metro partner organizes 20-500 chefs into cells of 10-20 kiosk iiiChefs to showcases their talents.

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.

Investment OpportunityWe 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 SwitzerlandContact: denisbraun@hotmail.com

On Skype: denishugobraun