QUALITYFRY

QualityFry is the Spanish benchmark for the design, manufacture and distribution of automatic frying technology without smoke, without odours and without mixing flavours, for the Hospitality sector.

Since 2015, our products have had the Seal of Excellence of the European Commission, which certifies that our cooking equipment fries without smoke and without odours. Furthermore, it recognises that the ECOFRY technology of the FAST CHEF ELITE fryer works in two ways: the non-emission of smoke (which reduces the ecological footprint during the processing of foods) and also the preparation of fried dishes which maintain their nutritional value.

Working towards efficient cooking and the incorporation of new technologies is increasingly important in the restaurant sector, and QualityFry is a pioneer in our sector with projects for energy saving and operator safety through the built-in smoke extraction system.

We provide services in three continents, with a large number of clients in 13 countries. Furthermore, we have distributors in Norway, Sweden, France, England, Italy, Switzerland, Australia, and Germany, among other countries.

News

QualityFry News

Here you can learn all the news about QualityFry, our presence in the media and attendance of events and trade fairs, and the presentation of new products.

 

Download our Guide

Report on trends and innovation in gastronomy and hospitality

Discover the main trends in hospitality and gastronomy from experts such as Pedro Subijana, Susi Díaz and Mario Sandoval.

Trying to anticipate what will happen in hospitality is not an easy task. What path will Spanish hospitality follow? What challenges will it have to face? What are the main innovations that we will see? How will culinary research techniques develop? The first Report on trends in gastronomy and hospitality answers these and other questions, examining various aspects of the sector: innovation, gastronomy, research and investment.

With this guide, you will have pertinent information on:

  •  The vision of chefs such as Pedro Subijana, Susi Díaz and Mario Sandoval
  •  The experience of associations such as FEHR, FACYRE and the Royal Academy of Gastronomy
  •  Keys for managing human resources
  •  Errors to avoid

Complete the form on this page to obtain your guide on Restaurant Management


R&D

Sin humos. Sin olores. Sin complicaciones.

PIONEERS IN AUTOMATIC FRYING TECHNOLOGY

 

Research, development and innovation have made QualityFry a pioneer in the design and manufacture of automatic frying technology for the hospitality and restaurant equipment sector.

This leadership was achieved through our built-in smoke extraction system, which allows frying without light, with barely any oxygen, and eliminating active particles and water from the oil, keeping it free of food scraps and prolonging its useful life.

Additionally, it minimises losses of heat and maintains the temperature of the oil without alterations during frying.

ECOFRY

 

The hospitality equipment created by QualityFry for an eco-friendly kitchen works in two ways: the non-emission of smoke or odours (which reduces the ecological footprint during the processing of food), and the improvement of fried dishes, which through this technology maintain their nutritional value.

The automatic fryers created by our company operate through frying by immersion. Without alterations to the temperature of the oil and with relatively short frying times, frying by immersion allows food to absorb less fat, which results in healthy frying with appreciated gastronomic values.

Frying by immersion. The product comes into contact with the hot oil, which transfers heat to it, thereby raising its temperature. As the oil is at a temperature of 180-190ºC, by the laws of physics, the water contained in the product that has come into contact with it reaches 100ºC (boiling temperature) and rises when it becomes steam.

In our machines, this natural process is based on the air extraction force, from a mechanism located in its upper section. In this way, the water is output before the solid product, and its “pores” are closed in a shorter time, achieving a crispy coating more quickly, and with a minimal amount of oil penetrating into its interior.