1. O -TER FRYER Future Facilities / Eco-Friendly, Energy-Saving Devine Challenge created Human Future - BBN World – bbn@bbnworld.com

2. C ontents 1. Introduction of Company & Product 2. Features of Products & comparison Table 3. Maintenance & Technical Support 4. Business Direction 5. 1

3. 1. 1. Introduction of Company 2 We are the prepared young enterprise that leads the spirit of the Korean enterpriser in the global stage, based on the motto of venture, creation, & sacrifice through contributing to improving a quality of life of the whole human being & creating a history. We have done the very active business through the synergy effects of the joint brand enterprise and commonness manufacture and marketing, the overseas expansion, and supplementing & cooperating mutually for the technical development, marketing, production, funds, trade name cooperation by making the horizontal network through the interchange of equipment, research manpower & facilities with the various small and medium enterprises, and also, will grow continuously by the target to become the world class company by cooperating with more companies. We, BBN World will realize the partnership by constructing the network of sacrifice and service, and lead in creation of history as the venture business enterpriser which aims the world-wide beginning first class enterprise by recognizing a relative sense of value, breaking respects, & cooperating for mutual goodness mental.

4. 3 1. 2. Product Concept Purpose of product development  Eco friendly, well being & cost save business through saving the cooking oil by preventing the carbonization of the crumbled fried powder & the oxidation of cooking oil, reducing the harmful components like the trans fat, and keeping the nutrients through frying in 150 ℃, instead of 180 ℃. Concept of O-TER FRYER  Preventing the carbonization by contacting the crumbled fried powder & cooking oil with heater, when fry the vegetables & meats in the heated oil.  Reducing the cooking times by frying to increase the contained calorie, even low temperature to prevent the oxidation of cooking oil in a lone times. Summary of technical development O-TER FRYER use frying technology to mix water & oil, and reduce the 30% cooking time, even though frying in 150 ℃, instead of 180 ℃. The principle of product ☞ Reduce the cooking times(1kg of chicken meat : 6 minutes 30 second)m, even in low cooking temperature ( 150 ℃ ) by the remarkable high vapor’s the contained heat (cooking oil 0.5 cal/g, vapor 539 cal/g), compared to cooking oil by mixing cooking oil with the water vapor of below 0.5W%. ☞ Very effective for removing the waste like the fried food powder in the bottom of frying cooker by separating & treating the waste automatically during frying through making the upper frying cooker and the bottom water tank separately. ☞ Provide the frying cooker’s environment that contains the proper calorie totally by spreading in the whole area of the cooking oil evenly by becoming the high calorie’s water vapor through heating the exact volume of water in the 5 time’s heater surface, compared to the normal fryer.  Technical concept ☞ Prevent the excessive heat contact by decreasing the temperature of heater’s surface through maximize the heater’s surface area. ☞ Reduce a matter of inconvenience of use by put the water & cooking oil in the separated spaces, compared to the existing cooker that have only one space for water & cooking oil, and become eco-friendly product by separating the waste cooking oil & waste water automatically, when discharge the waste water containing the waste like the fried food powder through controlling the level of water automatically. ☞ Control all processes by micro computer, and the heating time, the water level & vapor regulation are fully automated by the elaborate electronic controller by using platinum sensor.

5. 4 1. 2. Product Concept Effect of technical spread Eco-Friendly Product by separating the waste cooking oil & water, when discharge the water that contain the waste fried food powder through controlling the water level. Save the cooking oil & energy by improving the manufacturing process in mass fried food’s factories. Save the cost by reducing the cooking oil through preventing carbonization of flour & oxidation of cooking oil, and improve people’s health through reducing the harmful materials like trans fat & decreasing cooking times in the low temperature’s cooking condition.

6. 4 1. 2. Product Concept Economic ripple effect and market competitive power  Can feel the fresh taste & flavor of materials natively.  Remarkably few intake of the harmful components like trans fat, etc.  Enjoy a taste of a soft texture and nutrients preservation  Reduce the delivery times of fried chicken through decreasing the cooking times Customer side  Save maintenance expense (Electricity and fuel expense) and cost saving (saving fried food material & cooking oil)  The discriminated design of machine and need space 1/2 level of competitors  Productivity improvement through decreasing the cooking times.  Simplification of operation & treatment, after use  Sale increase through superiority of the taste and fried food condition Seller side  Expect the development of agriculture and fisheries and the eating out industry, & activation of the fry cook relation industrial whole through eliminating the problem of frying foods by high temperature cooking method of cooking oil.  Can reduce the whole cooking oil that is only depended by import. Industry side

7. 5 1. 2. Product Concept Structure of heat surface & Factory Fast fried chicken 5 time’s surface than competitors Factory line of O-TER fryer The fried chicken of 30% fast frying times The fried chicken including the dish gravy

8. 8 Product Name Model 3 compartments B Type Product Specification Electric power : 220V 3 Phases 11KW 220V Single Phase 11KW 380V 3 Phases 11KW Volume : Cooker 36L Water Tank : 40L Product Life cycle Minimum 5 years Product Feature Can cook in low temperature(150 ℃ ) than competitors(180 ℃ ) Reduce the cooking times(30%) Do not burn the cooking oil Delay the oxidation speed of the cooking oil. Inhibit to become the trans fat of the cooking oil Save the electric power 1. 3. Product Introduction – 3 compartments B Type

9. 7 1. Controller of functions : Device that control set-up of temp., frying time, display of present temp 2. Start button : Start the machine 3. Stop button : Stop the machine, or stop in emergency 4. Select button : Operate the machine for preheat cooking, water supply, drainage, oil refining, cleaning 5. Locking valve of oil circulation : Set up whether the upper oil would be sent to the bottom part, or not 6. Separation valve between oil & water : Shut off the oil of the cooker from the water tank 7. Middle drainage valve : Drain the oil of the cooker to outside 8. Circulation motor : Make the high calorie material by mixing the cooking oil with the water of water tank 9. Connection valve of the water supply : Supply the tap water automatically 10. Drainage valve of the waste water : drain the water mixed the waste & fried crumb’s residue 1. 3. Product introduction – Function explanation

10. 11 2. 1. Comparison with an existing Fryer Existing Fryer of gas, etc., ◎ Burn the cooking oil ◎ Become rancid easily ◎ Make trans fat ◎ Need long cleaning times(30mins) ◎ Need oil refiner ◎ Can use oil during 2 days only. ◎ Need 540L oil for operating monthly ◎ Do not keep dish gravy ◎ Long cooking times(12 min) ◎ Cook in high temp.(180 ℃ ) ◎ Lots of energy consumption O-TER Fryer ◎ Never burn the cooking oil ◎ Become rancid very lately ◎ Never Make trans fat ◎ Easy cleaning(5min) ◎ No need oil refiner ◎ Can use oil during 10 days ◎ Need 126L oil for operating monthly ◎ Keep dish gravy ◎ Short Cooking times(8min) ◎ Cook in low temp.(160 ℃ ) ◎ Small energy consumption

11. 12 2. 2. Comparative data - product features Success of the development of the new concept frying machine by new innovative technology As our product have a frying technology of mixing cooking oil with water vapor, decrease 150 ℃ from 180 ℃ of normal frying temperature, and also reduce the 30% frying times,. even low temperature Classification Existing fryerO-TER fryer Used volume of cooking oil (40-50 chickens)/18 L (200 chickens)/ 18 L Power consumption 6Kw3Kw Pollution for washingMust use detergent.Do not need detergent Taste & Nutrition The nutrients are destroyed & not so good taste Keep the native flavor & nutrients Health(Well-being)Produce trans fat & carcinogenRemarkably decreases

12. 13 2. 3. Comparative data of specification- existing product and O-TER Frier Comparative Data Comparison ItemsElectric TypeGas TypeWater FryerO-TER Fryer Frying Temp.175˚C ∼ 180˚C 145˚C ∼ 150˚C Remove the wasteUse filter Free fall type in under water Forced fall type in under water OxidationVery fast FastSlow CarbonizationVery fast MediumSlow Surface temp. of heaterHigh Low Separation ratio of fried powder High Low Power of heater6Kw5Kw3Kw Keeping ratio of dish gravy Low High Possession area11.51 /2 Usability of useLow(use filter) Low(control water level & cooling) High(automatic)

13. 13  4. Comparative data of specification - existing product and O-TER Fryer Number of chickenExisting product(180˚C)O-TER Fryer(150˚C) 40 Need the manual discharge of waste water & the separated fried powder per 20 chicken Automatic separation 60Change the color of oilNo change 100 Need oil change, due to the color of chicken No change 200Carbonization & state of oxidationNo problem 300Produce the carcinogenIncrease turbidity, due to animal fat 400Produce trans fat Need to change oil, due to increasing animal fat Changing Process of cooking oil state during cooking(case of chicken)

14. 13 2. 5. Comparative data of cost - existing product and O-TER Fryer Comparison ItemsElectronic typeGas type O-TER fryer Electric powerNeed 20kWNeed gas lineNeed 10Kw Cost(1000Kwh) ≒ $200/month ≒ $140/month Life time without AS2 years 3 years FilterNeed No need Using volume of cooking oil (50 chicken/day) 500 L 166 L Installation area50×100(Cm × Cm) 50×60(Cm × Cm) Comparison of installation charge & operation

15. 13 2. 6. Comparative data of cost - existing product and O-TER Fryer Technology Oil & water vapor mixed technology  Model : O-TER fryer  Company name : BBN world Water & oil technology  Model : CFR200E  Company Name : Dongyang Magic Water & oil technology  Model :  Company name : Fagor S. Cop., Ltd. Cooking Temp. for chicken Cooking Times Frying Capacity(18L) Electric Power 150 ℃ 6~7 minutes 200 Chickens 3Kw 180 ℃ 12minutes 50 Chickens 8Kw 180 ℃ 12minutes 70 Chickens 9KW Comparison of technology & operation with competitors

16. 13 2. 7. Comparative data of specification - existing product and O-TER Fryer Development situation of similar technology in Korea & Foreign countries Some Korea companies have imported water socking type fryer from foreign countries Also have imported electric oven instead of fryer, due to problems from the high temperature’s heating Large companies have manufactured gas type with filter in 180 ℃ cooking temperature

17. 14 2. 8. Comparative data – Q & A openly ■ How many volumes of cooking oil are used ? ☞ Can fry 200 chickens by 18L, and save 75~80% oil, compared to existing fryer. ■ How many electric charges are saved, compared to existing fryer? ☞ Save 25% ~ 50%. ■ Should use the detergent for cleaning of cooker? ☞ Do not need to use the detergent, due to function of automatic separation of oil & water. ■ How many frying times is decreased? ☞ Decrease more than 25%. ■ How many temperatures of cooking oil are during cooking, and what is the principle? ☞ Reduce the cooking times(1kg of chicken : 6 -7 minutes), even in low cooking temperature (145 ℃ - 150 ℃ ) by the remarkable high vapor’s the contained heat (cooking oil 0.5 cal/g, vapor 539 cal/g), compared to cooking oil by mixing cooking oil with the water vapor of below 0.5W%.

18. 휴게공간 바닥재질 : 고무 칩 안전펜스 : 스케이트장 전용 플라스틱 펜스  Make & manage the maintenance guide book.  Join facility insurance for the safety supervision of system.  Prepares in accident by establishing the sensor. Management Checking Others Manual of Management system Handling way & method, when occur the problems I nspection facts during operation and winter season Facility checking of condition of fryer & piping etc. Technical support for A/S operation Keep the stock of the some fixed quantity’s machines & parts for A/S Classification Content of guide book 15  1. Maintenance - technical support/after service

19. 19 4. 1. Korea Market Size Major fast food franchise : 1,313 stores Total chicken franchise : 50,000 stores( 2010 year ) ☞ Japanese Restaurants ☞ Private Frying stores Other Market Bland Name Company Name Sales volumes Number of stores Lotteria McDo nald Mc King Burger SRS Korea Pope yes TS Haemaro

20. O -TER FRYER Future Facilities / Eco-Friendly, Energy-Saving