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Practical question. Regarding HK market for Kitchen appliances.
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| posted by CQFD 216 days ago (edited 216 days ago) |
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A business relation of mine, a European manufacturer of high-end electric frying pans wants to get some information regarding the HK market for exporting/commercialising some of their products.
I already spoke to some F&B professionals, shop owners and end-users in my neighbourhood. I checked the offer at Fortress and Wing On and noticed only a few low end products.
My question: you guys and gals use electric deep fryers? Would you like a larger offer, meaning high end and even semi professional products that are much safer and even cheaper in the long end than frying in a wok or using a pan with old technology?
We all know that good quality frying oil isn’t cheap. Also correct temp. control is essential for making the oil last longer.
Hereunder some of the arguments used by my customer regarding quality, maintenance and security:
“Fryers are completely detachable.
Fryers have a stainless steel oil reservoir.
The basket can be lowered into, and lifted out of the oil with closed filter lid.
The filter lid can be opened with one touch. No risk of burning your fingers!
The heating element is lying directly in the frying oil. The oil reaches the right temperature in no time.
Residues fall in a decanting zone under the heating element and do not burn. The frying oil lasts 3 x longer.
The dynamic patented design of the heating element creates a better heat segmentation in the oil. Thanks to this dynamic design, the frying process will be up to 50 % faster.
As the frying process is faster, the fries are sealed much faster, so that they don’t get a chance to absorb frying fat or frying oil.
Freshly cut or frozen French fries contain a large amount of water. As the specific volume (density) will sink to the bottom of the bowl of the fryer with "Decanting Zone" while heating, the water will be converted into steam. Steam gains up to 80 times the volume of water and will form dangerous air bubbles. These air bubbles will rise and have to escape which leads to dangerous splashes and sometimes explosions. The "TURBO SF®" system neutralises this phenomenon completely!”
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Your comments and feed-back would be highly appreciated.
Thanks.
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| posted by Load Toad 216 days ago |
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I'd suggest you could sell about maybe 100. The market I don't reckon exists for such a product amongst locals and the need for such amongst the expat community is negligible; you can either eat out, get such frying done for less with conventional methods - or it's too f' hot most of the year to be arsed with that stuff anyway.
To summarise - forget it.
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| posted by CQFD 216 days ago (edited 216 days ago) |
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Thanks LT.
Although this company does export to South Korea.
Exactly that made me wonder.
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| posted by HKBloke 215 days ago |
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frying is SOOOOO unhealthy. It's a shrinking market. We only fry when we absolutely have to (mars bars etc) otherwise we steam.
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| posted by Load Toad 215 days ago |
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South Koreans have a liking for fried chicken and chips and there are 49 million of 'em so that's prolly why.
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| posted by adfundum 215 days ago |
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We have a top-end domestic jobbie that I bought in Euroland a few years back.
I have seen a few on the market here (Wing-on et al.), but either super-expensive, or absolute crap quality.
Then there are of course the professional hospitality ones, but they'll set you back a month's (or 2) wages.
In short, they're may well be a market for such fryers here, but I suspect it would mostly be the gweilo's that would buy them.
So, few hundred to a thousand units a year should be sellable IMHO.
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Even sick puppies need love...
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| posted by geraldo 215 days ago |
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i got an industrial grade thingie up in dongguan for 350$, fries the living hell out of the potatoes
There are 10 kinds of people. Those who can read binary and those who don't
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| posted by CQFD 215 days ago |
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Adfundum: thanks for the info.
May I ask what brand is your fryer?
quote:
Originally posted by geraldo
i got an industrial grade thingie up in dongguan for 350$, fries the living hell out of the potatoes
Would it be possible to get a little more info, like the brandname or the manufacturer's website? Thanks.
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| posted by Beer Boy 215 days ago |
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quote:
Originally posted by HKBloke
We only fry when we absolutely have to (mars bars etc) otherwise we steam.
steamed mars bars??? heathen!!!
I am aspiring to be just OK!
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| posted by adfundum 215 days ago |
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CQ> Ours is similar to the pictured model (but not a Philips I think). Will check brand when I get home...
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| posted by Killer Tomato 215 days ago |
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why i wont buy it:
1 not enough space in my kitchen
2 for the single time i fry i rather use a wok
3 its unhelthy to eat to often fried stuff
4 with a maximum use of maybe 2 times per week i think it'd be a waste of money, pressure on trhe globe etc.
reasoins i would buy it:
1 if i'd fry daily
2 i'd have plenty of space
3 it has an extremely accurate temp control to preserve the oil better (and most domestic fryers do NOT offer this fine control)
4 it has an air filter, thus eliminating oil all over my kitchen
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| posted by adfundum 214 days ago |
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Checked: Ours is a Bosch.
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| posted by CQFD 213 days ago (edited 213 days ago) |
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Thank you all.
All information I got from talking to people in person and from you through these forums has been helpful already. I appreciate the time you took to answer my request.
Could those of you who are actif in this F&B market segment direct me towards an association regarding food/hospitality in general and, if that exists, towards an association for bars & small eateries, offering fingerfood and such?
This to get directly in touch with people who are representing that section of the hospitality market in HK. I would value their opinion regarding the proposed kind of product and its pos./neg. aspects.
Again, my thanks.
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| posted by Killer Tomato 213 days ago |
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you can adv ertise for HK$ 250 a month on the HK chefs association newsflashes check www.hongkong-chefs.com and c lick newsflash
or you can get space at restaurant and bar and hofex exhibitions, or a review in asian hotel magazine or in peter knipp's asia cuisine and wine scene magazine, all are easy to find on the web otherwise pm me
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| posted by CQFD 213 days ago |
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Thanks.
Maybe I expressed myself the wrong way as I'm in market research for a Euro manufacturer, not looking into advertising programs for a product that is not yet on sale in Hong Kong.
I'll PM you if I need more info. Thanks for offering. Happy CNY, btw.
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| posted by Britney 212 days ago |
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Hi. CQFD,
I am single and living with my parents ...so I don't cook.... but I could help you ask my friends... please wait.
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